ServSafe Manager

Question 1

The purpose of a food safety management system is to

Answer 1

prevent foodborne illness by controlling risks and hazards.

Question 2

A manager’s responsibility to actively control risk factors for foodborne illnesses is called

Answer 2

active managerial control.

Question 3

A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is an example of which step in active managerial control?

Answer 3

Corrective Action

Question 4

A manager walks around the kitchen every hour to answer questions and to see if staff members are following procedures. This is an example of which step in active managerial control?

Answer 4

Management oversight

Question 5

A power outage has left hot TCS food out of temperature control for six hours. What must be done with the food?

Answer 5

Throw the food away

Question 6

An imminent health hazard, such a water supply interruption, requires immediate correction or

Answer 6

closure of the operation

Question 7

What is the best way to protect food from deliberate tampering?

Answer 7

Make it as difficult as possible for someone to tamper with it.

Question 8

Where should food handlers wash their hands?

Answer 8

Designated sink for handwashing

Question 9

What must food handlers do after touching their hair, face, or body?

Answer 9

Wash their hands

Question 10

When washing hands, what is the minimum time that the food handlers should scrub their hands and arms with soap?

Answer 10

10 seconds

Question 11

What is the main reason for food handlers to avoid scratching their scalps?

Answer 11

Spreading pathogens to the food

Question 12

When may food handlers wear plain, band rings?

Answer 12

At any time

Question 13

What should a food handler do when working with an infected finger or cut on the finger?

Answer 13

Cover the wound with an impermeable bandage or finger cot and a glove.

Question 14

In addition to other criteria, how many people must have the same symptoms in order for a foodborne illness to be considered an “outbreak”?

Answer 14

At least 2

Question 15

When should a food handler with a sore throat and fever be excluded from the operation?

Answer 15

Customers served are primarily a high-risk population

Question 16

After handling raw meat and before handling produce, what should food handlers do with their gloves?

Answer 16

Wash hands and change them.

Question 17

Where should personal items, like a coat, be stored in the operation?

Answer 17

In a designated area, away from food

Question 18

How should the temperature of a shipment of sour cream be taken when it arrives at an operation?

Answer 18

Remove the lid of a container and put the thermometer stem into the sour cream.

Question 19

Ice crystal on a frozen food item indicate

Answer 19

time-temperature abuse

Question 20

What is the most important factor in choosing an approved food supplier?

Answer 20

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

Question 21

Supplies should be stored away from the walls and at least _____ inches of the floor.

Answer 21

6 inches

Question 22

Soup on a buffet should be labeled with the

Answer 22

name of the food.

Question 23

How should chemicals be stored?

Answer 23

Away from prep areas

Question 24

What must a manager do with a recalled food item in the operation?

Answer 24

Store the recalled item separately from other food.

Question 25

A food item that is received with an expired use-by date should be

Answer 25

rejected.

Question 26

Cold food can be held intentionally without temperature control for hours as long as it does not exceed what temperature?

Answer 26

70* F

Question 27

When delivering food for off-site service, raw poultry must be stored

Answer 27

separately from ready-to-eat food.

Question 28

What is the minimum internal cooking temperature for seafood?

Answer 28

145*F for 15 seconds

Question 29

Food must be cooled from 135*F to _____*F within 2 hours.

Answer 29

70*F

Question 30

Hot TCS food being held for off-site service must be at what temperature?

Answer 30

135*F or above

Question 31

Which probe should be used to check the temperature of a pork roast?

Answer 31

Penetration

Question 32

What food item does the FDA advice against offering on a kid's menu?

Answer 32

Rare cheeseburgers

Question 33

Which is a chemical contaminant? -Bone in a fillet -Ciguatera toxin in snapper -Metal shavings in a can of peaches -Tomato juice served in a pewter pitcher

Answer 33

Tomato juice served in a pewter pitcher

Question 34

Which is a biological contaminant? -Bone in a fillet -Norovirus in shellfish -Metal shavings in a can of peaches -Tomato juice served in a pewter pitcher

Answer 34

Norovirus in shellfish

Question 35

The 6 conditions bacteria need to grow food are: food, acidity, temperature, time, oxygen, and

Answer 35

moisture.

Question 36

Using the same knife to chop carrots for a salad immediately after cutting up raw chicken is an example of

Answer 36

cross-contamination.

Question 37

Which symptom could mean a customer is having an allergic reaction to food?

Answer 37

Swollen tongue

Question 38

To prevent food allergens from being transferred to food,

Answer 38

clean and sanitize utensils after handling a food allergen.

Question 39

What is the minimum temperature that must be maintained when holding hot soup for service?

Answer 39

135*F

Question 40

How often must you check the temperature of cold food that is being held with temperature control?

Answer 40

At least every 4 hours

Question 41

A food handler has been holding chicken salad for sandwiches in a cold well for seven hours. When she checks the temperature of the chicken salad, it is 54*F. What must the food handler do?

Answer 41

Discard the chicken salad.

Question 42

As operation has a buffet with 8 different items on it. How many serving utensils are needed to serve the items on the buffet?

Answer 42

8

Question 43

Which food item may be handled with bare hands? -Sliced cheese for sandwiches -Boiled egg slices for salad -Chopped carrots for stew -Parsley for garnish

Answer 43

Chopped carrots for stew

Question 44

When must a consumer advisory be provided for menu items containing TCS food?

Answer 44

When the item is raw or undercooked.

Question 45

When storing chemicals, keep them

Answer 45

in their original containers.

Question 46

What is the correct way to store mops in between uses?

Answer 46

On a hook

Question 47

Which surfaces must be both cleaned and sanitized? -Walls -Cutting boards -Storage shelves -Garbage containers

Answer 47

Cutting boards

Question 48

The first step in cleaning and sanitizing items in a three-compartment sink is

Answer 48

rinsing, scraping, or soaking items.

Question 49

What is the third step in cleaning and sanitizing a prep table?

Answer 49

Rinsing

Question 50

In a heat-sanitizing dishwasher. what is the minimum temperature for the final rinse?

Answer 50

180*F

Question 51

Where should garbage cans be cleaned?

Answer 51

Away from food and utensils

Question 52

When the garbage can was full, an employee placed the garbage bag on a prep table and tied it securely. Then he carried it to the dumpster and disposed of it. What was done incorrectly?

Answer 52

The bag was placed on a prep table.

Question 53

Grease and condensation buildup on surfaces can be avoided with correct

Answer 53

ventilation

Question 54

To prevent backflow, a sink must be equipped with a(n)

Answer 54

air gap.

Question 55

What step must managers take after creating a master cleaning schedule?

Answer 55

Train staff to follow the program.

Question 56

What is the minimum internal cooking temperature for shell eggs that will be hot-held for service?

Answer 56

155*F for 17 seconds

Question 57

Signage posted at a handwashing station must include a reminder to staff to

Answer 57

wash hands before returning to work.

Question 58

Which individual should apply pesticides in a foodservice operation?

Answer 58

Pest control operator

Question 59

A food handler who is receiving a food delivery observes signs of pests in the food. What should be done?

Answer 59

The shipment should be refused and prevented from entering the operation.

Question 60

How high must legs be on a table-mounted equipment?

Answer 60

At least 4 inches