Download SERVSAFE Managers Course 7th Edition Exam With 100% Verified Solutions!! and more Exams Advanced Education in PDF only on Docsity!
SERVSAFE Managers Course 7th Edition Exam With
100% Verified Solutions!!
What are the 5 most common causes of food borne illness - Answer >>1) buying food from unsafe sources
not cooking food properly
using contaminated utensils and equipment
hot and cold holding
poor personal hygiene
What groups of people have a high risk of getting a food borne illness because of their immune systems - Answer >>Preschool children, transplant recipients, residents of nursing homes
What are some foods that require time and temperature control to keep safe - Answer
Chopped lettuce, sliced watermelon, cooked carrots, and cheese
Who writes codes that regulate retail and food service operations - Answer >>State and local health departments
Who conducts research into the cause of food borne illness outbreaks - Answer >>CDC and PHS
Who inspects meat, poultry, and eggs - Answer >>USDA
Who writes the Food Code - Answer >>FDA
Who inspects retail and food service operations - Answer >>State and local health departments
What is a food borne illness outbreak - Answer >>When two or more people report the same illness from eating the same food
Which is ready to eat food:
A) Uncooked rice
B) Raw and deboned chicken
C) Sea salt
D) Unwashed green beans - Answer >>C) Sea salt
Why are preschool age children at a higher risk for food borne illness - Answer >>They have not built up strong immune systems
Which is TCS food:
Bread
Flour
Sprouts
Strawberries - Answer >>C) Sprouts
The 5 common risk factors that can lead to food borne illness are: failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and - Answer >>Purchasing food from an unsafe source
Raw chicken breasts are left out at room temperature on a prep table, what is the risk that could cause a food borne illness - Answer >>Time-temperature abuse
products, produce and poultry, cooking eggs to minimum internal temperatures can prevent it, and preventing cross contamination between poultry and readyto eat food can stop it - Answer >>Nontyphodial Salmonella
The most important prevention method for bacteria is - Answer >>Control time and temperature
The most important prevention method for viruses is - Answer >>Practice proper personal hygiene
The most important prevention method for parasites is - Answer >>Buy food from approved and reputable suppliers
The most important prevention method for fungi is - Answer >>Buy food from approved and reputable suppliers
The most important prevention method for plant toxins is - Answer >>Buy food from approved and reputable suppliers
The most important prevention method for mushroom toxins is - Answer >>Buy food from approved and reputable suppliers
What temperature should soup containing cooked beef be reheated for hot holding - Answer >>165 degrees
When partially cooking food to be finished at a later time, how long can food be heated during the initial cooking - Answer >>60 minutes
Which part of the plate should a food handler not touch when serving customers - Answer >>The top
An operation has a self service salad bar with 8 different items on it, how many serving utensils are needed to serve items on the salad bar - Answer >>
At what maximum internal temperature should cold TCS food be held - Answer >> degrees
What does a customer have to take every time they go back for more food to a self service area - Answer >>A clean plate
At what internal temperature should hot TCS food be held at a minimum - Answer >> degrees
An operation is in a jurisdiction that allows it to display hot TCS food without temperature control. For how many hours can it display the food without temperature control before the food must be sold, served, or discarded - Answer >>
How often must you check the temperature of food that is being held with temperature control - Answer >>At least every 4 hours
A pan of lasagna at 165 degrees was packed in a heated cabinet for off-site delivery, what is the minimum information that should be on the pan label - Answer >>Use-by date and time and reheating service instructions
Which may be handled with bare hand:
A) Cooked pasta for salad
B) Chopped potatoes for soup
C) Canned tuna for sandwiches
D) Pickled watermelon for garnish - Answer >>B) Chopped potatoes for soup
When a utensil is held under water between uses, what does the water require -Answer
What organization develops national standards for foodservice equipment - Answer
NSF
When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least - Answer >>4 inches
An operation has a buildup of grease and condensation on the walls and ceiling, what is the most likely problem - Answer >>The ventilation system is not working correctly
A handwashing station should include a waste receptacle, hot and cold water under pressure, a sign, a hand drying provision and - Answer >>Soap
What is the ONLY completely reliable method for preventing backflow - Answer >>Air gap
A food handler drops the end of a hose into a mop bucket and turns the water on to fill it, what has the food handler done wrong - Answer >>Created a cross connection
An outside area violation was received in an operation. The manager goes out to the area and finds that the dumpster is on a newly graveled drive, the lids are closed, and the drain plug is pulled to prevent the dumpster from draining. What was wrong Answer
The surface that the dumpster sat on should be concreted or asphalted.
A water main break has caused brown colored water in an operation, what action should the manager take - Answer >>Do not use until after contacting the local regulatory authority
How best to eliminate pests that have gained entry into the operation - Answer >>In conjunction with a licensed PCO
Cleaning and sanitizing steps in order - Answer >>1) Removal of food from surface
- Wash the surface
Rinsing of surface
Sanitizing of surface
Air dry the surface
What is required to check the temperature of the sanitizing rinse in a high-temperature dishwashing machine - Answer >>Maximum registering thermometer
What is the minimum acceptable contact time when sanitizing food contact surfaces - Answer >>Immerse the item in a chlorine solution for 7 seconds
If food contact surfaces are in constant use, how often must they be cleaned and sanitized - Answer >>Every 4 hours
What should food handlers do to make sure sanitizing solution for use on food contact surfaces has been made correctly - Answer >>Test the solution with a sanitizer kit
George is getting ready to do dishes in a three compartment sink, what should he do first - Answer >>Clean and sanitize the sinks and drain boards
Which of the following is most important for a chemical storage area - Answer >>Good lighting
How should cleaned and sanitized flatware and utensils be stored - Answer >>With handles facing up
Pete the buser poured some cleaner from it original container into a smaller working container, what else does he need to do - Answer >>Label the working container with its contents
What information should a master cleaning schedule contain - Answer >>What should be cleaned, when, by whom, and how
To prevent intentional contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file, and know - Answer >>Whom to contact about suspicious activity
What can food handlers do to prevent the spread of food allergens to food - Answer
Use clean and sanitized utensils when prepping the order
What to do if a manager suspects food borne illness outbreak - Answer >>Isolate the suspected product and mark it with "do not use" and "do not discard"
In which of the following situations single use gloves must be used - Answer >>When in contact with any ready-to-eat food
What is true about single use gloves - Answer >>You must use the correct size, wash your hands before putting gloves on, check gloves for rips or tears after putting them on, change your gloves after four hours of continuous use, change your gloves when they become dirty or torn, and change your gloves after handling raw meat and before handling ready-to-eat food
After which of the following activities are food handlers required to wash their hands:
A) Cleaning tables
B) Putting on gloves
C) Serving customers
D) Using hand sanitizer - Answer >>A) Cleaning tables
When washing hands, for what minimum time must you scrub with soap - Answer >> seconds
What do food handlers have to do after preparing food and prior to using the restroom - Answer >>Remove their aprons
A food handler is going to wear single use gloves to assemble boxed lunches. When does the food handlers hands need to be washed - Answer >>Before putting on the gloves
A cook wore single use gloves while forming raw ground beef into patties, the cook continued to wear them while slicing hamburger buns, what mistake was made - Answer
The cook did not wash his hands and put on new gloves before slicing the hamburger buns
Who is most at risk of contaminating food - Answer >>A food handler whose young daughter has diarrhea
A food handler had diarrhea and has been diagnosed with an illness from Shigella spp, what should the manager tell this food handler to do - Answer >>Stay home until approved to return to work
A food handler prepares meals for a child day-care center, what symptoms require this food handler to stay home from work - Answer >>Sore throat with a fever
Under what circumstance is it all right to eat in an operation - Answer >>When sitting in a break area
What should a manager do when a cook calls in with a headache, nausea and diarrhea - Answer >>The cook should be instructed not to come to work and go to see a physician
What type of thermometer is used to take the internal temperature of fish fillets - Answer
Bimetallic stemmed thermometer and thermocouple with penetration probe
What type of thermometer is used to take the internal temperature of a roast - Answer
Bimetallic stemmed thermometer and thermocouple with penetration probe
What is used to track both time and temperature for transporters/food storages to identify food subjected to their abuse - Answer >>Time-temperature indicator
How long can food stay in the temperature danger zone before it must be thrown out - Answer >>4 hours
What is the correct order to store foods - Answer >>A) Ready-to-eat food
B) Seafood
C) Whole cuts of beef and pork
D) Ground meat and ground fish
E) Whole and ground poultry
What is most important when selecting a food supplier - Answer >>it has been inspected and meets local, state and federal laws
What is the best way to check the temperature of vacuum-packed meat - Answer
Place the thermometer stem or probe between two packages of product
What is the correct receiving temperature for cold TCS food - Answer >>41 degrees or lower
At what conditions, milk can be received at 45 degree - Answer >>It is cooled to 41 degree or lower in 4 hours
Large ice crystals formation on frozen food and its packaging is caused by - Answer
Time-temperature abuse
Whole potatoes, tossed in olive oil and salt were baked in this facility and have been refrigerated for up to three days. What must be on the label for the baked potatoes - Answer >>Date the food must be thrown away
On what day should tuna salad that was prepped on July 19 be thrown away - Answer
July 25
What is the problem with storing raw ground turkey above raw ground pork - Answer
Cross contamination
Because an operation does not have the space to store ready-to-eat and uncooked foods in separate coolers, how should foods be stored, from top to bottom - Answer
By minimum internal cooking temperatures, with ready-to-eat foods on the top shelf and poultry on the bottom
How many inches off of the floor should food be stored - Answer >>At least 6 inches
When using pooled eggs - Answer >>Cook immediately after mixing or refrigerate at 41 degrees or below
When thawing frozen food - Answer >>Put the item in a cooler that maintains the item at 41 degrees or below
When safeguarding ice - Answer >>Store ice scoops outside of the machine in a clean, protected area
Leftovers containing TCS food stored- Answer >>Throw away leftovers if held at 41 degrees or lower for longer than 7 days
What foods must be cooked to an internal cooking temperature of at least 135 degrees - Answer >>Fruits, vegetables, grains (rice or pasta), and legumes (beans)
What foods must be cooked to an internal cooking temperature of at least 145 degrees for 4 minutes - Answer >>Roasts of pork, beef, veal, and lamb
Which food item should not be served to high-risk populations
A) Vegetable stir fry
B) Grilled salmon
C) Roasted chicken
D) Raw oysters - Answer >>D) Raw oysters
