ServSafe Manager Study Questions

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Immersion Probe

Checking temp on liquids

General Cleaning Guidelines

Clean dollies, carts, transports, and trays often, store food in container that have been cleaned and sanitized, store dirty linens away from food

WHat is appropriate to do in order to maintian an operation?

Clean the operation on a regular basis Make sure all building systems work and are checked regularly Make sure the building is sound Control Pests Maintain the outside of the building correctly, including patio and parking lots

After which activity must food handlers wash their hands?

Clearing Tables

Never mix __________ or ________

Condiments Ingredients

what is the most important way to prevent a food-borne illness from bacteria?

Control time and Temperature

Best way to control Bacteria

Control time and temperature

What is the problem with storing raw ground turkey above raw ground pork?

Cross-contamination

Whole potatoes were coated with olive oil and salt, baked in-house, and stored in a cooler for several days. What must be included on the label for the baked potatoes?

Date that the food was prepared, when it should be discarded, and the name of the product

Three basic rules to prevent pests

Deny pests access to the operation Deny pests food, water, and shelter Work with a licensed pest control operator (PCO)

What should staff know in order to prevent allergic reactions

Describe dishes, identify ingredients, suggest items, identify the allergen special order, deliver food sepeartly to avoid contamination

Where can you eat, dink, smoke, and chew gum or tobacco

Designated break room areas

Where must you wash hands, and for how long?

Designated handwashing station, wet hands and arms, and scrub for 10 to 15 seconds

What dishwasher supplies may be used in the operation?

Detergents and sanitizers approved by the local regulatory authorities

What are the most common symptoms of a food-borne Illness?

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

What must ice be made from?

Drinkable water

How do you calibrate a thermometer?

Either put the thermometer stem in boiling water, or ice water, 212F/32F

High-Risk Populations

Elderly people Preschool-age children People with compromised immune systems

What is the method is used to rotate refrigerated, frozen, and dry food during storage?

FIFO (First in First out)

How do contaminants happen

FRom person to person, through sneezing or vomiting onto food or food-contact surfaces, from touhing dirty food-contact surfaces equipment, and then touching food

What are the five most common risk factors that can lead to forborne illness?

Failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and purchasing food from unsafe sources

Surface Probe

Flat Cooking Equipment

What reasons should you reject Frozen Foods?

Fluids or water stains appear in case bottoms or on packaging, there are ice crystals or frozen liquids on the food or the packaging

FAT TOM

Food, Acidity, Temperature, Time, Oxygen, Moisture

What is light measured in?

Foot-candles or Lux

What should be done if there is a suspected foodborne-illness outbreak

Gather information, Notifying authorities, segregating product, documenting information, identifying staff, cooperating with authorizes, reviewing procedures

Propper Work Attire

Hair restraint, clean clothing, apron, and no jewelry

What is the common name of a hand antiseptic

Hand Sanitizer

What is HACCP?

Hazard Analysis Critical Control Point

Guidlines for handwashing

Hot and cold running water soap a way to dry hands Garbage container signage

Where should handwashing stations be placed?

IN restrooms or directly next to to them IN areas used for food prep, service, and dish washing

What does HACCP do?

Identifies significan biological, chemical or physical hazards.

What are the six steps in active managerial control?

Identify risks Monitor Corrective Action Management Oversight Training Re-Evaluation

Four Thermometer Names

Immersion probe, surface probe, penetration probe, air probe

How must glasses be carried?

In a rack or a tray to avoid touching the food contact surfaces

Which thermometer is used to measure surface temperatures?

Infrared thermometer

Responsiblities of local and regulatory authorities

Inspecting Operations, ENforcing regulations, investigating complaints and illnesses, issuing licenses, and permits, approving construction, reviewing and approving HACCP plans.

USDA (US Department of Agriculture)

Inspects meat, poultry, and eggs, and any food that crosses state boundaries or that is involved in more than one state

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°F(7°C) under what condition?

It is served or used in the operation within two hours.

What must be done with produce before cutting, cooking, or combinging it with other ingridients?

It must be thoroughly washed

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

It must be washed, rinsed, and sanitized

When must you discard tuna salad that was prepped on July 19th?

July 25th

Hand care guidlines

Keep fingernails short, waear gloves if you have any wounds or boils

Which practice can help prevent time-temperature abuse?

Limiting the amount of food that can be removed from a cooler for prepping

Common cost to a resteraunt when there is a foodborne illness to an operation

Loss of customers and sales, loss of reputation, negative media exposure, lowered staff morale, lawsuits and legal fees, staff missing work, increased insurance premiums, staff retraining.

A food handler left a pan of roasted turkey breasts to cool at room temperatuer overnight. In additiion to throwing away the turkey, what is an appropriate corrective action?

Make sure the food handler understands safe cooking practices

What food quality standards should cause rejection?

Mold, an abnormal color, pests, Slimy, sticky, or dry, abnormal or unpleasant odor.

How do you avoid Time-Temperature Abuse

Monitoring, Tools, Recording, Time and Temperature control, Corrective actions

What is the best equipment to choose for your operation?

NSF, which is accredited by the American national standards institute

Symptoms of allergic reaction

Nausea, wheezing or shortness of breath, hives or itchy rashes, swelling of various parts of the body, vomiting and/or diarrhea, abdominal pain, itchy throat

Can you fill freezers completely up with food?

Is it acceptable to mix multiple batches of food if they're the same date and box?

No, never mix anything as it can lead to cross contamination. you must keep food in one package separate from another.

Can food returned by a guest be reserved?

No.

Biological contamination releases microorganisms known as what

Pathogens

Which probe should be used to check the temperature of a chicken breast?

Penetration probe

What is the best method of checking the temperature of vacuum-packed meat?

Place the thermometer stem or probe between two packages or product

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

Plus/minus 2°F

What are emergencies that affect a food operation?

Power outages Unautherized people inside of the operation Broken wate mains Terrorist contamination of water supply

What is the most important way to prevent a food-borne illness from viruses?

Practice good personal Hygiene

What is an important measure to prevent food-borne illness?

Preventing Cross Contamination

How to keep Food safe

Purchase from approved reputable ruppliers, controlling time and temperature, preventing cross-contamination, practicing personal hygiene, cleaning and sanitizing

Most common ways food becomes unsafe

Purchasing food from unsafe sources, failing to cook food correctly, holding food at incorrect temperatures, using contaminated equpimentk, practiing poor personal hygiene

Due to an operations space limits, ready-to-eat and uncooked foods must be stored in the same cooler. How should foods be stored, in top-to-bottom order?

Ready to eat foods seafood Whole cuts of beef and pork Ground meat and groundfish Whole and ground poultry

What areas must an inspection report Review?

Receiving and storage, processing, shipping, cleaning and sanitizing, personal hygiene, staff training, recap program, HACCP program or other food safety system

FDA regulates what

Restaurants and retail food stores, vending operations, schools and day care centers, hospitals and nursing homes

Actions that can contaminate food

Scratching the scalp, running fingers through the hair, wiping or touching the nose, rubbing an ear, touching a pimple or an infected wound/boil wearing and touching a dirty uniform, coughing or sneezing into the hand, spitting in the operation

Parasites are commonly linked with what type of food?

Seafood

What step should be taken if a manager suspects a foodborne illness outbreak?

Set aside the suspected product, and label it with do not use, an do not discard.

How long can cold food be served without temperature control?

Six hours, assuming it was pulled out of conditions 41F or lower.

What could cause a need for a varience?

Smoking food to preserve it, using food additives r adding components such as vinegar to preservee or alter the food, curing food, sprouting seeds or beans, or offering live shellfish from a display tank

Who is the most at risk of contaminating food?

Somebody who lives with somebody that has a contactable illness, such as diarrhea.

What is a ready-to-eat food?

Something that doesn't need cooked, Ex. Sea salt

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

Stay home until approved to return to work

A prep cook stores a bottle few sanitize on a shelf above a prep table. To prevent t chemical contamination, what should be done differently?

Store the sanitizer bottle away from the prep area.

Milk and dairy products, shell eggs, meat (Beef, pork, and lamb), poultry, fish, shellfish and crustaceans, baked potatoes, heat treated plant food, tofu or other soy protein, sprouts, and sprout seeds, sliced melons, cut tomatoes, cut leafy greens

TCS Foods

What should food hanlders 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 call in with a headache, nausea, and diarrhea?

Tell the cook to stay away from work and see a doctor. because it's a hospital there's likely people with compromised immune systems and elderly.

TCS

Temperature control for safety

What device must all food storage units have?

Temperature measuring device

Who may attempt to contaminate food

Terrorists or activists, disgruntled current or former staff, vendors, competitors

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?

The cook didn't take his gloves off, wash his hands, and put on new single use gloves beofre slicing hamburger buns.

Store serving utensils in the food with the handle extended above _________________

The rim of the container

Why are preschool-age children at a higher risk for forborne illness?

They have not built up a strong immune system

When can take-home container be reused?

They were designed to be reused They were provided to the guest by the operation They are cleaned and sanitized correctly

Raw Chicken breasts are left out t room temperature on a prep table. What is the risk that could cause a foodborne illnes?

Time Temperature Abuse

What are factors that cause pose challenges to food safety?

Time, Langugae and culture, Literacy and education, pathogens, unapproved supplier, high-risk population,, and staff turnover.

What device can be used to monitor both time and temperature abuse during the shipment or storage of food

Time-Temperature Indicator

What causes large ice crystals to form on frozen food and its packaging?

Time-Temperature abuse

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

To the dimple in the thermometer stem

How long can hot food be held without temperature control?

Up to four hours and must be held at 135F before removing from temperature control

When reheating food how much time do you have and how long must it stay at the appropriate temperature?

Up to two hours from start to finish, and must hold a temperature of 165F or higher for 15 second

What should food handlers do to prevent food alergens from being transferred to food?

Use clean and sanitized utensils when prepping the order

Guidelines for preventing cross contamination between food

Use separate equipment for raw and ready-to-eat foods. Clean and sanitize before and after tasks, prep raw and ready-to-eat food at different times, buy already prepared food

Air Probe

Use these to check the temperature inside coolers and ovens

Which practice can help prevent cross contamination?

Using color-coded cutting boards

When must you wash your hands

Using the restroom, touching the body or clothing, coughing, sneezing blowing nose, or using a handkercheif or tissue, eating, drinking, smoking, or chewing gum or tobaco, hanlding soiled items, handling raw meat, seafood, or poulty, taking out garbage

Use Seperate ___________ for each food item. You must also clean and sanitize them every ________ hours.

Utensils Four

Dishwashers must be able to measure what?

Water temperature Water Pressure Cleaning and Sanitizing chemical Concentration

When Is it appropriate to hold food without temperature control?

When displaying food for a short time, such as on off-site event, or when electricity is not available to power equipment

Examples of when corrective action is needed

When it is handled by staff who have een restricted or excldued form the operationdue to illness, when it is contaminated by hands or bodily fluids for example, from sneezing

When must you label food?

When it's not in it's original container

How does mot contamination of food happen?

When people cause the contamination

When is it acceptable to eat in an operation?

When sitting in a designated break area

What is a food borne illness outbreak?

When two or more people report the same illness from eating the same food

How must ice be obtained?

With an ice scoop or tongs.q

Once food has become unsafe, can it ever be used again?

Yes, assuming it can be safely reconditioned

What is a varience?

a document issued by your regulatory authority that allows a regulatory requirement to be waived or changed

What is a food safety management system?

a group of practices and procedures intended to prevent foodborne illness

What is active managerial Control?

actively control risk factors for a foodborne illness which is proactive rather than reactive so anticipate risks and plan for them

What does a food label include?

common name of the food, or a statement that clearly and accurately identifies it, date markings

if a resterautkn severs raw or undercooked items they must do what

disclose to the customer that it may increase they're risk of foodborne illness

How much time do you have to let your food cool?

first, cool food from 135F or more to at least 70F within two hours. Next cool it from 70F to 41 or lower in the next four hours.

What could be used to misrepresent the appearance of food?

food additives or color additives, colored over wraps, lights

What is TCS food?

food requiring time and temperature control for safety Ex. Sprouts, beef

PPut tabletop equipment on legs at least _____ inches high

four

What internal temperature must TCS food be stored at?

if cold, 41F or less If hot, 135F or more

When must cold food not being controlled without temperature be thrown out before its allotted time?

if the food exceeds 70F while being served.

Penetration probe

internal temperature of food

Where should food never be stored?

locker rooms or dressing rooms, restrooms or garbage rooms, mechanical rooms, under unshielded sewer lines or leaking water lines, under stairwells, under stairwells

Big Eight Allergens

milk, soy, eggs, wheat, fish, crustacean, peanuts, tree nuts

Best Way to control Viruses

practice correct personal hygiene

Best way to control Fungi