Servsafe Manager Test Chapters 1-5

What is the correct temperature for receiving cold TCS food?

41 degrees Fahrenheit(5 degrees Celsius) or lower

How long can TCS food that was prepped in-house be stored?

7 days

A food handler will be wearing single-use gloves to chop lettuce for an hour. When must the food handlers hands be washed?

Before starting the task

At what temperature's do most foodborne pathogens grow most quickly

Between 70 degrees Fahrenheit and 125 degrees Fahrenheit( 21 degrees C and 52 degrees C)

What should food handlers do to prevent food allergens from being transferred to food

Clean and sanitize utensils after use

After which activity must food handlers wash their hands?

Clearing tables

What is the most important way to prevent a foodborne illness from bacteria?

Control time in temperature

What is an important measure for preventing foodborne illness?

Controlling time and temperture

A server cleans a dining table with a wiping cloth and then puts the wiping cloth in an apron pocket. What is the risk that could cause a foodborne illness?

Cross-Contamination

What is the problem with storing raw ground beef above prep salad

Cross-contamination

What must be included on the label of TCS food that was prepped in-house?

Date that the food should be thrown out

What are the most common symptoms of foodborne illness?

Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice

Which probe should be used to check the temperature of a large stockpot of chili?

Immersion probe

When storing food using the FIFO method, where should the food with the earliest use-by dates be stored?

In front of food with later use by dates

Which type of thermometer can read temperature without touching the item's surface?

Infrared

What is the best method of checking the temperature of a delivery of fresh fish?

Insert a thermometer probe into the thickest part of the fish

What is the most important factor in choosing a food supplier?

It has been inspected and complies with local, state, and federal laws

Milk can be received at 45 degrees Fahrenheit(7 degrees Celsius) under what condition?

It is cooled to 41 degrees Fahrenheit(5 degrees Celsius) or lower in 4 hours

What is required when receiving fish that will be served raw or partially cooked?

It must be correctly Frozen before you receive it

A food handler has finished trimming raw chicken on a cutting board and needs it to prep vegetables. what must be done to the cutting board?

It must be washed, rinsed, and sanitized

In top to bottom order, how should a fresh pork roast, fresh salmon, a container of lettuce, and a pan of fresh chicken breast be stored in a cooler?

Lettuce, fresh salmon, fresh pork roast, fresh chicken breast

A guest called a restaurant and told the manager about getting sick after eating there. The guest complained of vomiting and diarrhea a few hours after eating the raw oysters. What pathogen probably caused the illness?

Norovirus

Which piece of jewelry can be worn on a food handler's hand or arm?

Plain band ring

What is the most important way to prevent a foodborne illness from viruses?

Practice good personal hygiene

The 5 common mistakes that can lead to foodborne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and

Purchasing food from unsafe sources

Shiga toxin-producing E. coli (STEC) is commonly linked with what type of food?

Raw ground beef

Parasites are commonly linked with what type of food?

Seafood

A food handler prepares and delivers meals to elderly individuals receiving Cancer Care Services at home. What symptoms require this food handler to stay home from work?

Sore throat with fever

Which is a TCS food?

Sprouts

A food handler has diarrhea and has been diagnosed with an illness from Singella spp. What should the manager tell his food handler to do?

Stay home until approved to return to work

A food handler stored a sanitizer spray bottle on top of the shelf above the prep table that has just been sanitized. Throughout the day, the food handler used the sanitizing water on the prep table, storing it in the same spot. What should the food handler have done differently?

Stored the sanitizer bottle away from the prep area

What should food handlers do after prepping food and before using the restroom?

Take off their aprons

What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea?

Tell the cook to stay away from work and see a doctor

A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them water slicing hamburger buns. My mistake was made?

The cook didn't wash hands and put on new gloves before slicing the hamburger buns

Why are preschool-age children at a higher risk for foodborne illnesses?

They have not built up strong immune systems

Raw chicken breast are left out at room temperature on a prep table. What is the main risk that could cause a foodborne illness?

Time-Temperature abuse

Frozen shrimp is rejected during receiving having large ice crystals on the food and packaging. What is the problem that causes this?

Time-temperature abuse

What device can be used to record time-temperature abuse during the delivery of food?

Time-temperature indicator

A guest had the reversal of hot and cold Sensations after eating Seafood. What most likely called illness?

Toxin

How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading?

Up to the temple in the thermometer stem

When is it acceptable to eat in an operation?

When sitting in a break area

To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of the products, Keep information related to food Security on file, and know

Who to contact about suspicious activity

When should hand antiseptics be used?

After washing hands

How many inches (centimeters) from the floor should food be stored

At least 6 in (15 cm)

A thermometer used to measure the temperature of food must be accurate to what temperature?

+/- 2 degrees Fahrenheit or +/- 1 degrees Celsius