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ServSafe Manager Exam Sample Questions (Q82-Q87):

NEW QUESTION # 82
NSF International is an organization that

A. provides safety data sheets.
B. writes the Food Code.
C. evaluates and tests foodservice equipment.
D. enforces food safety regulations.

Answer: C

Explanation:
NSF International(formerly the National Sanitation Foundation) is an independent, non-profit organization that develops standards for the design, construction, and "cleanability" of commercial foodservice equipment.
When a piece of equipment, such as a refrigerator, prep table, or dishwasher, carries theNSF mark, it means the item has been evaluated and tested to ensure it meets rigorous public health standards. For example, NSF- certified equipment must have smooth, non-absorbent surfaces, be easy to disassemble for cleaning, and be free of "dead spaces" where food bits or bacteria can hide.
Managers should always look for the NSF or ANSI (American National Standards Institute) mark when purchasing new equipment. The FDA Food Code (Option A) is written by the FDA. Safety Data Sheets (Option C) are provided by chemical manufacturers to comply with OSHA requirements. Enforcement of regulations (Option D) is the responsibility of state and local health departments. Using NSF-certified equipment is a proactive safety measure because it ensures that the physical tools in the kitchen are designed to prevent contamination and can be effectively sanitized. During a health inspection, the inspector will check that commercial-grade, certified equipment is being used; household-grade appliances are generally prohibited because they are not durable or "cleanable" enough for high-volume commercial use.

NEW QUESTION # 83
There has been a recall of chicken tenders due to intentional tampering. The Person in Charge (PIC) has determined that the operation serves the type of chicken tenders recalled. What should the PIC do?

A. Tell food handlers to cook the tenders longer.
B. Continue serving, since the probability of having received tainted food is slim.
C. Donate all of the chicken tenders to a local food bank.
D. Immediately locate and isolate all of the chicken tenders and call the regulatory authority.

Answer: D

Explanation:
Intentional tampering is a "food defense" issue and represents a critical threat to public safety. Unlike accidental biological contamination, intentional tampering may involve chemical, physical, or biological agents that are not necessarily destroyed by heat. Therefore, telling staff to cook the food longer (Option A) is an ineffective and dangerous response. According to ServSafe guidelines for managing recalls, especially those involving a security threat, the PIC must immediately take t1he product out of service by locating and isolating it.
The isolated food must be clearly labeled with "Do Not Use" and "Do Not Discard" signs to prevent any accidental preparation. It should be stored in a separate area from all other food and equipment. Furthermore, because this recall involves "intentional tampering," the PIC must notify the local regulatory authority (health department) and potentially law enforcement. This ensures that the incident is tracked and that the source of the tampering can be investigated. Continuing to serve the food (Option B) is gross negligence. Donating the food (Option D) is unethical and illegal, as it passes a known hazard to another population. This procedure is a key part of theA.L.E.R.T.food defense program, specifically the "Report" and "Threat" components, which emphasize transparency and cooperation with health officials during a crisis.

NEW QUESTION # 84
If a customer with a food allergy accidentally receives a dish with the allergen in it, what should the food handler do?

A. Quickly heat the dish to $165