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To acquire a ServSafe Manager Certification and wallet card, you must obtain a score of at least 75% on the exam. The diagnostic test comes with a complete answer key. C) prevent foodborne illness by controlling risks and hazards - Answer - The purpose of a food safety management system is to: 
 
A) keep all areas of the facility clean and pest-free 
B) identify, tag, and repair faulty equipment within the facility 
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touching more than one TCS food before washing your hands 
 
 
 
the primary risk associated with transporting ice in containers originally used to store chemicals is that they 
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