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ServSafe-Manager Knowledge Points, Latest ServSafe-Manager Exam Practice
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ServSafe Manager Exam Sample Questions (Q63-Q68):NEW QUESTION # 63
A Person in Charge (PIC) might ensure that food handlers know correct food-safety procedures by
- A. hiring only food handlers who come from other foodservice facilities.
- B. requiring all food handlers to work on a rotational schedule with all the equipment.
- C. scheduling training sessions that reinforce food-safety methods and practices.
- D. bringing attention to examples of unsafe methods of handling food when guests complain.
Answer: C
Explanation:
Active Managerial Control is the proactive approach to food safety, and its foundation is continuous education. The ServSafe Manager curriculum emphasizes that a PIC cannot rely solely on the prior experience of employees (Option A) because different facilities may have different standards or may have taught incorrect habits. Instead, the PIC is responsible for creating a "culture of food safety" byscheduling regular training sessions. These sessions serve to reinforce core concepts like handwashing, time/temperature control, and the prevention of cross-contamination.
Effective training includes initial induction for new hires and periodic "refresher" training for existing staff.
Training should be delivered through various methods, such as demonstrations, videos, and job aids, to ensure that all learning styles are addressed. A rotational schedule (Option C) may help with cross-training on equipment but does not guarantee knowledge of safety protocols. Waiting for a guest complaint (Option D) is a reactive and "too late" approach that damages the restaurant's reputation and puts guests at risk. By proactively scheduling training, the PIC ensures that every employee understands the "why" behind food safety rules, leading to higher compliance and a safer operation. The manager should also document all training sessions to demonstrate to regulatory authorities that the establishment is committed to ongoing staff education.
NEW QUESTION # 64
When receiving fresh meat, its temperature at the time of receipt must not be higher than
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