ServSafe-Manager問題サンプル、ServSafe-Manager技術内容

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ServSafe ServSafe-Manager 認定試験の出題範囲：

トピック出題範囲
トピック 1
  • THE FLOW OF FOOD: SERVICE: This chapter covers safe holding and serving practices, including time and temperature controls to prevent contamination during service.
トピック 2
  • PROVIDING SAFE FOOD: This chapter introduces foodborne illnesses, their causes and transmission, and establishes the foundational principles for maintaining food safety throughout operations.
トピック 3
  • THE SAFE FOOD HANDLER: This chapter addresses how food handlers contaminate food and outlines personal hygiene programs to prevent contamination during handling.
トピック 4
  • FORMS OF CONTAMINATION: This chapter covers biological, chemical, and physical contaminants, plus deliberate contamination, outbreak response, and food allergen management.
トピック 5
  • SAFE FACILITIES AND PEST MANAGEMENT: This chapter covers facility requirements for safe operations, emergency preparedness, and comprehensive pest prevention and control programs.
トピック 6
  • CLEANING AND SANITIZING: This chapter explains cleaning versus sanitizing procedures, dishwashing methods, and establishing effective schedules throughout the operation.
トピック 7
  • THE FLOW OF FOOD: AN INTRODUCTION: This chapter introduces hazards throughout food's journey and establishes monitoring techniques for time and temperature control.
トピック 8
  • FOOD SAFETY MANAGEMENT SYSTEMS: This chapter introduces systematic approaches like HACCP for identifying hazards, establishing controls, and implementing corrective actions.
トピック 9
  • THE FLOW OF FOOD: PREPARATION: This chapter addresses safe preparation techniques, proper cooking requirements, and critical procedures for cooling and reheating food.

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ServSafe Manager Exam 認定 ServSafe-Manager 試験問題 (Q40-Q45):

質問 # 40
A food handler who is diagnosed with norovirus and is symptomatic should be

正解：B

解説：
The "Big 6" pathogens, which includeNorovirus, are highly contagious and can cause severe foodborne illness even in small doses. According to the ServSafe Manager curriculum, there is a strict distinction between "restricting" and "excluding" an employee. If an employee is diagnosed with Norovirus and is exhibiting symptoms (such as vomiting or diarrhea), the Person in Charge (PIC)must excludethem from the operation entirely. This means they are not allowed to be in the building, as they pose a high risk of spreading the virus through the air or surface contact.
Norovirus is the leading cause of foodborne illness in the U.S. and is often spread through the fecal-oral route.
An excluded employee cannot return to work until they have been asymptomatic for at least24 hours(some jurisdictions require 48 hours) or provide a written release from a medical practitioner. Managers must report these diagnoses to the local regulatory authority. Simply "restricting" the employee (Option D)-which would mean letting them do non-food tasks like taking out the trash-is insufficient for Norovirus because of its high transmissibility. Correct management of sick employees is a primary component of "Active Managerial Control." By following the mandatory exclusion rules, the manager protects the health of the customers and the reputation of the business.


質問 # 41
As part of an operation's food defense program, the Person in Charge (PIC) should

正解：B

解説：
Food defense is the effort to protect food from acts of intentional contamination or tampering. While food safety focuses on accidental contamination, food defense addresses the threat of someone-such as a disgruntled employee, a competitor, or a terrorist-deliberately making food unsafe. The ServSafe Manager curriculum utilizes the FDA'sA.L.E.R.T.acronym to guide managers in creating a food defense program. A critical component of this program is the "L" in A.L.E.R.T., which stands forLook, emphasizing the need to monitor the security of products in the facility.Restricting access by unauthorized personnelis a primary step in this process.
The PIC must ensure that only authorized staff members are in the back-of-house areas, storage rooms, and loading docks. This includes managing delivery personnel, service technicians, and visitors. Access points should be locked when not in use, and there should be a system for identifying employees and visitors.
Allowing staff to store personal items in prep areas (Option B) is a hygiene and safety violation, and accepting deliveries from unapproved suppliers (Option D) bypasses the "Assure" stage of food defense.
While reporting suspicious activity to the FDA (Option A) is a potential secondary step, the first line of defense is preventing unauthorized people from gaining access to the food supply in the first place. By controlling who enters the kitchen and storage zones, the manager significantly reduces the risk of malicious tampering or the introduction of harmful biological or chemical agents into the flow of food.


質問 # 42
Which plant food must be transported to the serving site at $41

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