ServSafe Manager 7th Edition - Study Guide Answers

37. List the signs that indicate you have a problem with the following pests: Cockroaches, Flies, Rodents, Birds, Bats, Raccoons, Squirrels:

Cockroaches: strong oily odor, black pepper speck droppings, capsule shaped eggs Flies: visibility Rodents: droppings, tracks along coving, nesting material Birds: viability Bats, raccoons & squirrels: nesting

6. Define the requirements for the designation "foodborne infection"

A person eats food containing pathogens, which then grow in the intestines and cause illness

24. List the acceptable methods for cooling potentially hazardous food.

- Ice water bath - Blast chiller - Ice paddle - Ice or cold water as ingredient

21. What are the proper methods for thawing food?

- In fridge @ < 41 - Apart of the cooking process - Under < 70 degree water - Microwave (if used immediately after)

50. What does the acronym (MSDS) stand for and what is its purpose.

- Material data safety sheet - Purpose is to give the employees right to know about hazardous chemicals

3. List the 13 potentially hazardous foods as discussed in the text.

- Milk & dairy products - Shell eggs - Meat: beef, pork & lamb - Poultry - Fish - Shellfish & crustaceans - Baked potatoes - Heat-treated plant food (cooked rice, beans & vegtables) - Soy proteins - Sprouts & sprout seeds - Sliced melons, tomatoes & leafy greens - Untreated garlic & oil mixtures

35. Give examples that indicate your ventilation is adequate?

- No buildup of grease or condensation on ceilings

11. An employee is preparing sandwiches in a deli. List some ways he/she might contaminate food?

- Not sanitizing equipment - Not practicing personal hygiene - Not following safety standards

18. What are the requirements for food items to be considered properly stored in a dry-storage area?

- Out of sunlight - 6in off the ground - 50 - 70 degrees - 50 - 60% humidity

30. A pan of lasagna is hot held at 125°F (52°C) for less than two hours. List the options available to you as a manager.

- Reheat to 165 within 2 hours

32. List the items required at all hand washing stations.

- Running warm water - Soap - Paper towels or hand dryer

15. Make a list of employee behaviors that pose a hazard to the safety of 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

41. List ways in which a food handler's hands can become contaminated.

- Touching raw food - Sneezing, coughing or scratching - Poor personal hygiene

27. List the ways in which plates, serving utensils, glassware, cups & silverware can become contaminated:

- Touching the food-contact areas of dishes or glassware -Stacking glasses when carrying them -Holding flatware by food-contact surfaces

Define the requirements for the designation "foodborne-illness outbreak"

- Two+ people have the same symptoms after eating the same food. - An investigation is conducted by state & local regulatory authorities - The outbreak is confirmed by a laboratory analysis

40. Which agencies are responsible for inspecting foodservice operations and what are their jurisdictions?

- USDA (U.S Department of Agriculture) - FDA (Food and drug administration) - City, county & state

59. What are the three types of food contamination?

- biological - chemical - physical

23. List the steps, in order, for cooling potentially hazardous food.

- cool it from 135 - 70 within 2 hours - cool it to 70 - 41 within the next 2 hours

26. What are the requirements for potentially hazardous food cooked in a microwave oven?

- cover the food - rotate or stir half way through - let stand for 2 mins after cooking - check temp in multiple places - cook foods to at least 165 in the microwave

53. What are the three rules to an integrated pest management program (IPM)?

- deny pests access to the establishment - deny pests food, water and a hiding or nesting place - work w/ a licensed PCO to eliminate pests that do enter

58. List the different training delivery methods

- lecture - demo - role-play - technology

17. What conditions indicate that a shipment of whole chicken is unacceptable?

- purple or green discoloration around the neck - stickiness under wings and around joints - abnormal or unpleasant odor

45. Which method of training is the most effective at demonstrating a new task?

- the "tell/show/tell/show" method

34. What is a backflow and how can it be prevented?

A back flow is the unwanted, reverse flow of contaminates through a cross-connection into a potable water system - It can be prevented by not attaching a nose to a faucet unless a back flow-prevention device (vacuum breaker) is attached

4. Define and give an example of a biological contaminant?

An illness causing microorganisims that cause food borne illness. They include: viruses, parasites, fungi, mushroom, sea-food toxins & bacteria.

42. List the critical components of an integrated pest management program.

- Deny pests access to the establishment - Deny pests food, water, and a hiding or nesting place - Work with a licensed PCO to eliminate pests that do enter

2. List the groups that are included in the high risk population for contracting a foodborne illness?

- Elderly people - Preschool-age children - People w/ compromised immune systems (patients in hospitals, taking certain medications, under-going cancer treatments, organ transplant recipients)

31. List the five most common risk factors for foodborne illness that have been identified by the Centers for Disease Control and Prevention's (CDC)?

- Holding TCS foods at the wrong temperatures - Cooking foods to the wrong temperatures - Using contaminated utensils and equipment - Failing to follow personal hygiene rules -Purchasing food for unsafe sources

28. List ways in which foods can be held improperly for service.

- Holding food without temperature control ( not above 135 ) - Corrective actions not taken - No sneeze guards

25. When reheating leftover foods for hot-holding, they should be reheated to at least:

- 165 within 2 hours

33. An establishment has a backup of raw sewage. List the options available to you as a manager.

- A backup of raw sewage on the floor is cause for immediate closing of establishment, correction of problem and thorough cleaning

49. List the minimal lighting requirements and the areas they are required in.

- A foot-candle is a measure of light intensity. A foot candle is defined as the amount of light received by 1 square foot of surface area that is 1 foot from a point source of light equivalent to one candle - 50 foot-candles (food prep areas) - 20 food candles (hand washing or dishwashing areas, buffets and salad bars, displays for produce or packaged foods) - 10 foot (dry-storage, dining rooms)

46. Define a USDA Inspection stamp, and what it is used for.

- A round stamp indicating that the meat product has been inspected and passed by the inspecting agency - Inspection is MANDATORY and means that the product and processing plant have met certain standards - Inspected DOES NOT mean that the product is free of microorganisms

47. Define a USDA Grading stamp, and what it is used for.

- A shield design stamp that indicates the grade of the meat - grading is VOLUNTARY and indicates the palatability and level of quality of the product

16. List different ways in which the temperature of food items can be checked.

- Bimetallic stemmed thermometers - Thermocouples - Thermistors

44. List the items involved in a successful food safety training program?

- Clearly defined and measurable objectives - training that supports the objectives - evaluation to ensure the objectives have been achieved - a work climate that reinforces training - management support

36. What items will affect the efficiency of a sanitizer?

- Concentration - Temperature - Contact time - Water hardness - pH

20. Order of Storage

- Cooked & Ready to eat - Whole fish - Roasts, whole meat, steaks - Ground meets - Poultry

56. List the ways in which HACCP is designed to be effective.

1. Conduct a hazard analysis 2. Determine critical control points (CCPs) 3. Establish critical limits 4. Establish monitoring procedures 5. Identify corrective actions 6. Verify that the system works 7. Establish procedures for record keeping and documentation

9. List 5 items that could lead to the contamination of food?

1. Purchasing food from unsafe sources 2. Failing to cook food adequately 3. Holding food at improper temperatures 4. Using contaminated equipment 5. Poor Personal Hygiene 6. Storing cleaning chemicals near food in the dry-storage area

38. List the steps involved in cleaning and sanitizing items in a three-compartment sink.

1. Scrape items before washing them 2. Wash items in the FIRST sink @ 110 degrees 3. Rinse items in the second sink 4. Sanitize items in the third sink 5. Air dry items on a clean and sanitized surface & place them upside down so they will drain

13. List the 5 proper procedures for washing hands in the correct order.

1. Wet hands & arms 2. Apply soap 3. Scrub hands and arms vigorously for 10-15 seconds 4. Rinse hands & arms thoroughly 5. Dry hands and arms with a single-use paper towel or a hand dryer

52. List the 5 steps in developing a cleaning program.

1. identify cleaning needs 2. creating a master cleaning schedule 3. choosing cleaning materials 4. implementing the cleaning program 5. monitoring the program

51. The textbook lists 8 items associated with the MSDS. What are they?

1. information about safe use 2. 3. any type of precautions 4. appropriate personal protective materials 5. first-aid information 6. date prepared 7. identity of hazard ingredients

Fruit (cooked for hot holding):

135 - 15 seconds

Vegetables (cooked for hot holding):

135 - 15 seconds

Pork (Chops, medallions):

145 for 15 minutes

Beef (steaks):

145 for 15 seconds

Eggs (shell - immediate service):

145 for 15 seconds

Fish (steaks):

145 for 15 seconds

Beef (roasts):

145 for 4 minutes

Pork (roasts):

145 for 4 minutes

Beef (ground):

155 for 15 seconds

Eggs (shell - later service holding):

155 for 15 seconds

Fish (ground):

155 for 15 seconds

Meats (injected):

155 for 15 seconds

Pork (ground):

155 for 15 seconds

Microwave cooking (all items):

165 after waiting for 2 minutes and checking multiple area

Meats (stuffed):

165 for 15 seconds

Poultry (whole)

165 for 15 seconds

poultry (ground)

165 for 15 seconds

Tea (steeping brew):

175 for 5 minutes

Tea (auto brew):

195 for 1 minute

10. Several customers were diagnosed with scombroid poisoning after eating mackerel at a local seafood restaurant. What could have caused this and how could it have been prevented?

By purchasing the mackerel from a reputable supplier who practices strict time temperature control

48. List the three different sanitizers and the advantages & disadvantages of each.

Chlorine - Advantages (most commonly used sanitizer, kills a wide range of vegetative microorganisms, least expensive of the tree, effective in hard water) - Disadvantages (inactivated by the presence of soil, corrosive to some metals such as stainless steel and aluminum Iodine - Advantages (remains active for a short period of time after it has dried, non-irritating to the skin - Disadvantages (most expensive of the three) Quats (quaternary ammonium compounds) - Advantages (noncorrosive, not as quickly inactivated by soil as chlorine) - Disadvantages (hard water reduces effectiveness)

43. Define 'coving' and list why it is useful.

Coving is the curving between a sharp wall so it makes a slide or curve for easier cleaning

29. What hazard is associated with allowing customers to reuse plates or silverware for refills at a self-service bar?

Cross-contamination

8. What are the requirements that are needed for bacteria to grow and reproduce?

FATTOM

5. What Acronym reminds us of what is needed for the growth of micro-organisms and what does each letter stand for?

FATTOM (Food, acidity, temperature, time, oxygen & moisture)

19. What does the acronym (FIFO) stand for, and why should employees follow it?

First-in, First-out. Employees should follow it because it maintains quality and limits the growth of pathogens

55. What does the acronym (HACCP) stand for?

Hazard Analysis Critical Control Point

14. An employee at a fine-dining Italian restaurant comes to work with a sore throat and fever but still desires to work. What should the manager have him do?

Restrict the food handler from the working with exposed food, utensils, and equipment (host or hostess) Exclude the food handler from the operation if you primarily serve a high-risk population The food handler can return to the operation and/or work with or around food where he or she has a written release from a medical practitioner

12. While chopping vegetables, a food handler cuts her finger. What should she do?

She should wash her hands, cover the cut with a clean bandage or a finger cot, put a single-use glove over it and return to work.

39. List ways in which (non-food) items have not been stored properly?

Storing tableware, utensils & equipment in any way other than: - at least 6 inches off the floor and protected from dirt and condensation - clean and sanitize drawers and shelves before clean items are stored - clean and sanitize trays and carts used to carry clean tableware and utensils - store glasses and cups upside down

7. Which microorganisms are likely to be found in raw oysters?

Vibrio vulnificus,

57. List the 7 steps to an effective food safety inspection.

a. Ask for Identification b. Cooperate c. Take notes d. Keep the relationship professional e. Be prepared to provide records requested by the inspector f. Discuss violations and time frames for correction with the inspector g. Follow up