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SERVSAFE MANAGER PRACTICE EXAM Questions With
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A case of #10 cans of tomato sauce on a delivery has 4 of 6 cans severely dented, but not punctured or leaking. What should be done with the items? - Return the damaged cans to the delivery driver and request a credit slip for the unusable items. A chef wants to put a seared tuna dish on the menu. How can she best ensure a safe product for service? - Order the tuna from an approved and reputable supplier. A cold storage unit must have a reliable thermometer. Where should the thermometer be located? - Near the warmest part of the unit. A commercially processed TCS food item is delivered to your establishment with a use- by date that is less than 7 days from the day of delivery. What should you do? - Clearly mark the package with the use-by date. A customer calls to report that they contacted a foodborne-illness after they ate at your establishment. What information should you get from the customer? - General contact information and a description of what food and drink the customer consumed. A dish that includes preciously cooked TCS ingredients should be cooked to what minimum internal temperature? - 165° F for <1 second. A dishwashing machine should have the ability to measure what? - The concentration of cleaning and sanitizing agents. Water pressure. Water temperature. A faucet that supplies clean drinking water is fitted with a flexible hose to fill a mop bucket. a careless employee leaves the end of the hose in a bucket of dirty mop water
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A tuna salad is removed from the cooler at 9am and put out for a buffet at 11am. By what time must the tuna salad be served or thrown out? - 3pm. After taking a bite of their meal, a customer is developing hives, swollen lips, and shortness of breath. These are signs of what type of illness? - An allergic reaction. All items should be stored away from the walls and how many inches from the floor? - 6 inches. An employee is coughing and complaining of experiencing vomiting and diarrhea. How should the situation be handled? - Send the employee home immediately, and require a note from their doctor before they return to work. An immersion probe thermometer is used for checking the temperature of what? - The temperature of liquids such as soups, sauces, and frying oil. Bulk unpackaged food in self-service areas must be labeled when - The manufacturer claims the food is healthy Cold TCS food should be received at or under... - 41° F Cooler and freezer thermometers should be accurate to within: - +/- 3° F Coving is recommended for food service establishments. What is it? - A curved and sealed edge between the floor and wall, intended to make cleaning easier and more effective. E. coli is usually contracted from which food? - Ground beef. Food from plants that will be hot held for service should be cooked to what temperature? - 135° F
Foods should be stored so that those requiring a higher internal cooking temperature are on the lower shelves. This is to prevent cross-contamination if foods on the top shelf drip or leak onto the foods stored below. From top to bottom, what is a correct storage arrangement? - Ready to eat foods. Seafood. Whole cuts of beef or pork. Ground meats. Whole and ground poultry. Ground, chopped, or minced seafood should be cooked to what minimum internal temperature?
- 155° F for 17 seconds. Hand washing stations are required in which areas? - In food prep, service, and dishwashing areas. Hot TCS food needs to be cooled before storage. What is the maximum amount of time you should allow when bringing food down from 135° F to the storage temperature of 41° F or lower? - 6 hours. How can a food handler reduce or eliminate the risk of food contamination? - Washing their hands after using the restroom. How long can a cold held TCS food remain in the temperature danger zone before it must be served or thrown out? - 6 hours. How long can a hot held TCS food remain in the temperature danger zone before it must be served or thrown out? - 4 hours. How long can raw TCS food remain in the temperature danger zone before it must be served or thrown out? - 4 hours.
If you are packaging fish using a reduced-oxygen packaging method (ROP), the fish must include a label stating what? - That it must remain frozen until used. If you will be holding a COLD food for service without temperature control, what is the maximum amount of time that the food may remain in the temperature danger zone before it must be served or thrown out? - 6 hours. In most cases, what maximum temperature should TCS food be received at? - 41° F In order from left to right, what should be placed in a three compartment sink for manual dishwashing? - Detergent and water, clean water, sanitizing solution. In which temperature range do pathogens grow the most rapidly? - 70° F - 125° F Injected or brined meats such as ham should be cooked to what minimum internal temperature?
- 155° F for 17 seconds. It is discovered that a steam table holding hot soup has broken down, and the soup may have been unheated for as long as 3 hours. What should be done with the soup? - Discard the soup, heat a new batch to 135° F and place it in a working steam table. Jaundice (a yellowing of the skin and eyes) is usually caused by which foodborne illness?
- Hepatitis A. Mechanically tenderized meat should be cooked to what minimum internal temperature? - 155° F for 17 seconds. Name the four types of pathogens that can contaminate food and cause foodborne illness. - Bacteria, viruses, parasites, and fungi.
Nursing home cafeteria staff are creating new menu items for a breakfast for residents and their family members. What item is not safe to serve? - Soft boiled eggs One of the FDA recommended food safety responsibilities of a manager is... - Supervising food handlers to ensure hot and cold food holding temperatures are regularly monitored. Parasites are commonly associated with what food? - Wild game. Poultry should be cooked to what minimum internal temperature? - 165° F for <1 second. Raw ground beef and pork should be cooked to an internal temperature of 155° F for how many seconds before serving? - 17 seconds. Ready to eat food should NEVER be handled with bare hands in what situation? - When food is being served to a high risk population, like children or the elderly. Ready-to-eat TCS food prepped in-house must be date marked if it is held for more than how many hours? - 24 hours Roasts of pork, beef, veal, and lamb should be cooked to what minimum internal temperature? - 145° F for 4 minutes. Seafood should be cooked to what minimum internal temperature? - 145° F for 15 seconds. Shellfish and crustaceans should be cooked to what minimum internal temperature? - 145° F for 15 seconds.
Steaks or chops or commercially raised game should be cooked to what minimum internal temperature? - 145° F for 15 seconds. Unless the meat is ground, then it should be cooked 155° F for 17 seconds. Stuffing that includes fish, meat, or poultry as an ingredient should be cooked to what minimum internal temperature? - 165° F for <1 second. The acronym ALERT stands for Assure, Look, Employee, Report, and Threat. What type of food safety risk does this refer to? - The deliberate contamination of food. The final sanitizing rinse of a high temperature dishwasher must be at least... - 180° F The temperature danger zone refers to which range of temperatures? - 41° F - 135° F The temperature of clam chowder is checked during holding. According to the operation's policy, the chowder must be thrown out. What HACCP principle is being practiced by throwing out the soup? - Corrective action The temperature of food stored in hot holding has dropped into the temperature danger zone for a period of two hours. What should be done? - Quickly bring the food to the correct temperature. These conditions are necessary for the growth of bacteria: food, acidity, temperature, time, oxygen, and moisture. What term is often used for these conditions? - FAT TOM To effectively heat sanitize equipment, it must be soaked for at least 30 seconds in hot water that is what minimum temperature? - 171° F
Using color-coded cutting boards and utensils is an effective strategy to help prevent what? - Cross-contamination. What activity requires a food handler to wear single-use gloves? - Handling ready to eat foods. What are The Big Eight allergens? - Milk, soy, eggs, wheat, some fish, some seafood, peanuts, tree nuts. What are the principals in the HAACP system? - 1 - Conduct a hazard analysis. 2 - Determine the critical control points. 3 - Establish critical limits. 4 - Establish monitoring. 5 - Establish corrective actions. 6 - Establish verification procedures. 7 - Establish record keeping and documentation procedures. What can hand sinks be used for? - Hand washing only. What condition promotes the growth of bacteria? - Food held between 70° F and 125° F What information must be included on the label of food packaged on-site for retail sale? - List of ingredients What is a backflow prevention device intended for? - Preventing cross-connection. What is a commonly used chemical sanitizer? - Chlorine, Quats, and Iodine. What is a grease trap? - A plumbing fixture that prevents grease buildup from blocking
What is a TCS food? - Food that requires time and temperature control for safety. What is a thermocouple? - A metal probed thermometer. What is an acceptable container for an employee beverage? - A disposable coffee cup with a sip-top lid. What is an acceptable method for cooling hot TCS food before storage? - In an ice water bath. What is an acceptable method for improving the appearance of food? - You should never improve the appearance of food by artificial means, since the way food appears can be a clue as to if it's safe to eat or not. What is an accepted covering for an infected cut on the hand? - A plastic Band-Aid under a single-use glove. What is an example of a physical contaminant? - Bones in chili. What is considered a common risk factor that may lead to foodborne illness? - Failing to cook food correctly. Purchasing food from unsafe sources. Holding food at incorrect temperatures. What is considered an example of a corrective action? - Retraining staff who are doing a task improperly. Throwing out food that has been time temperature abused. Rejecting a shipment of food that appears to be spoiled.
What is considered by the regulatory authority to be an imminent health hazard? - A sewage backup. An electrical power outage. Flooding. What is considered to be cross-contamination? - Mixing raw food with cooked food that will then be served without further cooking. Storing food on a shelf where it could drip or leak onto the food stored below it. Using the same cutting board for chicken and beef. What is NOT considered a safe way to thaw frozen meat? - Under hot running water. What is the best approach to dealing with pests? - Deny pests food, water, and shelter. Work with a licensed pest control operator (PCO). Deny pests access to the operation. What is the best example of the fecal-oral route of contamination? - A food handler does not wash their hands after using the restroom. What is the best way to ensure proper personal hygiene in employees? - Set up a staff dress code, put it in writing, and enforce it. What is the best way to ensure that all cleaning tasks are being identified and preformed regularly? - Create a master cleaning schedule, and follow it. What is the best way to ensure the proper concentration of chemical sanitizers? - Use a test kit. What is the easiest and safest way to calibrate a thermometer? - Adjusting the thermometer so that ice water shoes a temperature of 32° F.
What is the temperature danger zone? - Between 41° F and 135° F What must food handlers do when handling ready to eat food? - Wear single-use gloves. What or who is most responsible for training new staff about safe food handling practices? - The Certified Food Manager What practice can help prevent allergic reactions? - Identify ingredients for customers What practice is useful for preventing Norovirus from causing foodborne illness? - Correct handwashing What scenario can lead to pest infestation? - Storing recyclables in paper bags. What should a food handler do to make gloves easier to put on? - Select the correct sized gloves What should a food handler do with food after it is thawed in the microwave? - Cook it using conventional cooking equipment What should a server do after clearing a table? - Wash hands What should a server do when taking a food order from customers who have concerns about food allergies? - Describe each menu item to customers who ask, including any secret ingredients What should food handlers do after leaving and returning to the prep area? - Wash hands
What should you do if food shipments are not delivered at the correct temperatures? - Reject the delivery. What strategy can prevent cross-contamination? - Buy food that does not require prepping What symptom can indicate a customer is having an allergic reaction? - Wheezing or shortness of breath What symptom is most commonly associated with foodborne illness? - Diarrhea. What symptom requires a food handler to be excluded from the operation? - Jaundice What symptom should cause a sick employee to be excluded from a food service establishment? - Vomiting. What temperatures do infrared thermometers measure? - Surface What thermometer is best suited to checking a dishwashing machine's final rinse temperature? - Maximum registering thermometer What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations? - Pasteurized What type of establishment should not serve raw seed sprouts? - A senior living home (high risk of E. coli and Salmonella). What type of pathogen is NOT normally destroyed by freezing or cooking and must be prevented through good personal hygiene? - Viruses.
When heat sanitizing items, they must be submerged in water that is at least 171° F for at least... - 30 seconds. When is a food service operation able to hold or display TCS foods without temperature control?
- After receiving approval in advance by the regulatory authority. When is a foodborne illness considered an outbreak? - When at least two people experience the same symptoms after eating the same food. When receiving a shipment of milk, eggs, or live shellfish, the air temperature of the shipping container should be... - 45° F or lower. When should a delivery be inspected? - Immediately upon receiving the delivery. When should a food handler with a sore throat and fever be excluded from the operation? - When the customers served are primarily a high risk population Where is the best place to store cleaning tools and chemicals? - In an area only used for this purpose. Where should chemicals be stored in a food service operation? - In a closet or shelving area away from food preparation areas. Where should employee coats and backpacks be stored? - In a closet or room away from food prep areas. Where should recycling containers be located? - Outside, next to the trash cans. Where should the scoop for the ice machine be stored between uses? - In a protected and designated location.
Which action should be taken to prepare for a flood? - Keep an emergency supply of bottled water on hand. Which food item does NOT need to be behind a sneeze guard or in a case in a self- service area? - Whole, unpeeled bananas. Which food item has been associated with Salmonella Typhi? - Beverages Which government authority is responsible for writing the codes that regulate food service operations? - State and local health departments. Which item should be rejected? - Bags of organic cookies in torn packaging Which mobile kitchen unit is exempt from the full set of rules applied to permanent food- service operations? - An ice cream truck serving frozen packaged novelties and candy. Which of the following is an example of a physical contaminate? - A piece of wood found in a customer's salad. Which organization includes inspecting food as one of it's primary responsibilities? - U.S. Department of Agriculture. Which organization includes inspecting food as one of its primary responsibilities? - U.S. Department of Agriculture Which person is the most susceptible to foodborne illness? - Preschool age children, elderly, and people with compromised immune systems.
