SERVsafe Manager Exam Flashcards
1
Q
bimetallic stemmed thermometer
A
thermometer that is useful for checking the temperature of a large or thick piece of food
2
Q
thermocouples and thermistors
A
thermometers which measure temperature through the use of a metal probe
3
Q
Immersion probe
A
a type of probe on a thermocouple used to check the temperature of liquids
4
Q
surface probe
A
a type of probe on a thermocouple used to check the temperature of flat cooking equipment
5
Q
penetration probe
A
a type of probe on a thermocouple used to check the internal temperature of thin or thick food
6
Q
air probe
A
a type of probe on a thermocouple used to check the temperature in side ovens and coolers.
7
Q
infrared thermometer
A
thermometer that measures the temperature of food and equipment surfaces
8
Q
maximum registering thermometer
A
measures the highest temperature reached during use; for example when the maximum temperature is reached in a dishwasher this thermometer will turn black
9
Q
time-temperature indicator
A
thermometer attached to packaging by suppliers that changes color if a food has been time-temperature abused during shipment or storage
10
Q
+/-2F
A
thermometers used to measure the temperature of food must be accurate to ________F
11
Q
+/-3F
A
thermometers used to measure the temperature of air must be accurate to _________F
12
Q
Which cleaner is best for removing baked-on grease?
A
Detergent
13
Q
Which cleaner is best for cleaning a range hood?
A
Degreaser
14
Q
Which cleaner is best for removing the water scale in a steam table?
A
Delimer
15
Q
Which cleaner is best for removing baked-on food in pots and pans?
A
Abrasive cleaner
16
Q
Which cleaner is best for removing fresh dirt from floors and walls?
A
Detergent
17
Q
What is the definition of sanitizing?
A
Reducing the pathogens on a surface to safe levels
18
Q
To make sure that the chemical sanitizer being used on a food-prep surface is at the correct strength,
A
use a test kit to check the sanitizer’s concentration when mixing it.
19
Q
What are the two ways that surfaces can be sanitized?
A
Hot water and chemicals
20
Q
The effectiveness of chemical sanitizers is NOT affected by
A
color
21
Q
What is the minimum temperature that water must be to sanitize surfaces?
A
171 F
22
Q
What are the three most common types of chemical sanitizers?
A
Chlorine, iodine, and quats
23
Q
What can reduce the effectiveness of a chemical sanitizer?
A
Leftover detergent
24
Q
Which does not require sanitizing?
A
Walls
25
Which surfaces must be both cleaned and sanitized?
Cutting boards
26
A food-contact surface must be cleaned and sanitized
before working with a different type of food
27
What is the correct way to clean and sanitize a prep table?
Remove food from surface, clean, rinse, sanitize, air-dry
28
If a food-contact surface is in constant use, it should be cleaned and sanitized at least every
4 hours
29
In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse?
180 F
30
How often must dishwashing machines be checked for cleanliness?
Once per day
31
What must be done before washing items in a dishwashing machine?
Items must be rinsed, scraped or soaked
32
What must be done after washing items in a dishwashing machine?
Items must be air-dried
33
When preparing to wash dishes in a three-compartment sink, what is the first task?
Clean and sanitize the sinks and drain boards
34
The first step in cleaning and sanitizing items in a three-compartment sink is
rinsing, scraping, or soaking items
35
What should the water temperature be in the detergent compartment of a three-compartment sink?
110 F
36
When should the sanitizer solution be changed in a three-compartment sink?
When the concentration drops
37
Why is it important to clean nonfood-contact surfaces regularly?
It prevent pests
38
How should glassware be stored after it has been cleaned and sanitized?
Upside down
39
What is the minimum distance that clean utensils, tableware, and equipment must be stored from the floor?
6 inches
40
When pouring sanitizer from its original container into a spray bottle, the spray bottle must be labeled with the
common name of the chemical
41
How should chemicals be stored?
Away from prep areas
42
Which feature is most important for a chemical storage area?
Good lighting
43
What is the correct way to store mops in between uses?
Hanging on a hook
44
A busser poured some cleaner from its original container into a smaller working container. What else does the busser need to do?
Label the working container with its contents
45
What step must managers take after creating a master cleaning schedule and training staff to use it?
Monitor the cleaning program
46
What information should a master cleaning schedule contain?
What should be cleaned, when, by whom, and how
47
what are the most important food and safety features to look for when selecting flooring, wall, and ceiling materials?
smooth and durable
48
what organization creates national standards for foodservice equipment?
NSF
49
when installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least..
4 inches (10centimeters)
50
besides info on chemical concentration and water temp, what other machine setting info should be posted on dishwashing machines?
water pressure
51
signage posted at a handwashing station must include a reminder to staff to..
wash hands before returning to work
52
what is the only completely reliable method for preventing backflow?
air gap
53
a food handler drops the end of a hose into a mop bucket and turn the water on to fill it. what has the food handler done wrong?
created a cross-connection
54
which area of the operation is usually required to be the brightest?
preparation
55
an operation has a buildup of grease and condensation on the walls and ceiling. what is the most likely probelm?
the ventilation system is not working correctly
56
an operation received a violation in the outside area of the facility. the manager reviewed the area and saw that the dumpster was placed on a freshly graveled drive. the lids were closed, and the drain plug was in place to prevent the dumpster from draining. what was the probelm?
the surface underneath the dumpster should have been paved with concrete or asphalt
57
a broken water main has caused the water in an operation to appear brown. what should the manager do?
contact the local regulatory authority before use
58
what is the best way to eliminate pests that have entered the operation?
work with a licensed pest control operator (PCO)
59
a well designed kitchen will address which factors?
work flow, contamination, equipment accessibility
60
what is coving?
curved, sealed edge placed between the floor and wall to eliminate sharp corners or gaps
61
what is porosity?
the extent to which a material will absorb liquids
62
what is resiliency?
means a material can react to a shock without breaking or cracking
63
doors and windows to the dry storage need to have what?
screens that should be 16 mesh to the in w/o any tears or holes
64
handwashing station must have..
hot/cold running water, soap, a way to dry hands, garbage container, signage
65
when purchasing equipment, what does the NSF mark ensure?
the food equipment surfaces are nonabsorbent, smooth, corrosion resistant, easy to clean, durable, resistant to damage
66
NSF is what?
an organization that creates national standards for foodservice equipment and is accredited by the ANSI
67
the dishwasher thermometer needs to be readable with a scale in what increments?
no greater than 2 F (1 C)
68
how quickly can a blast chiller cool food?
135 F to 37 F within 90 minutes
69
coolers/freezers built in thermometers should be easy to locate and read accurately within...
+/-3 F or +/-1.5 C
70
floor mounted equipment needs to be how far off the ground?
6in
71
tabletop equipment needs to be how far off the countertop?
4in or seal it to the countertop
72
what is cross-connection?
a physical link between safe water and dirty water (drains, sewers or wastewater sources)
73
what is backflow?
the reverse flow of contaminants through a cross connection into a drinkable water supply
74
what is backsiphonage?
when high water use in one area of an operation creates a vacuum in the plumbing system that sucks contaminants back into the water supply
75
the best way to prevent backflow
avoid creating a cross connection, using a vacuum breaker, air gap
76
what is a vacuum breaker?
a mechanical device that prevents backsiphonage.
77
what is an air gap?
an air space that seperates a water supply outlet from a potentially contaminated source
78
if there is a backup of raw sewage in the operation, what needs to happen?
the affected area should be closed right away, correct probelm and clean area. only if the backup is a significant risk to the safety of food, service must be stopped
79
what is the min lighting intensity in the prep areas?
50 foot candles (540 lux)
80
what is the min lighting intensity in the buffet, bars, displays, wait stations..?
20 foot candles (215 lux)
81
what is the min lighting intensity in coolers/freezers, dry storage, dinning rooms
10 foot candles (108 lux)
82
TCS food being hot-held for service must be held at what internal temperature?
135 F or above
83
What is the minimum internal temperature that must be maintained when holding hot soup for service?
135 F
84
What is the maximum allowable internal temperature when cold-holding TCS food?
41 F
85
A power outage has left hot TCS food out of temperature control for six hours. What must be done with the food?
Throw away the food
86
Why shouldn't you use hot holding equipment to reheat food?
Most do not pass food through the temperature danger zone quickly enough
87
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?
Discard the chicken salad
88
Why should food be covered when it is being held?
Covers help maintain a food's internal temperature.
89
What is the purpose of a sneeze guard?
To protect food from contaminants
90
A catering employee removed a 135 F tray of lasagna from hot-holding for service at a hotel conference room at 11:00 AM. By what time must the lasagna be thrown out?
0.625
91
Which of these operations is never allowed to hold TCS food without temperature control?
Nursing home
92
With approved procedures in place, cold food can be held without temperature control for _____ hours if it does not exceed 70 F.
6
93
Cold food being held without temperature control for up to six hours cannot exceed which temperature while it is being served?
70 F
94
Trays of lasagna were removed from hot-holding at 135°F (57°C) at 4 p.m. and labeled with a discard time of 8 p.m. The lasagna was served to guests and discarded at 8 p.m. What mistake was made?
No mistakes were made.
95
What must food handlers do when handling ready-to-eat food?
Wear gloves
96
Which is not safe when handling ready-to eat food?
Scooping ice into a glass with bare hands
97
Which is not safe when handling dishware and utensils?
Carrying glasses in a stack
98
Which item may be re-served to another customer?
Unopened condiment packets
99
An operation has a buffet with 8 different items on it. How many serving utensils are needed to serve the items on the buffets?
8
100
How should utensils be serving TCS food be stored during service?
In the food with the handle above the container rim
101
Soup that is being hot-held on a buffet should be labeled with the
name of the food
102
Which action could contaminate food at a self-service area?
Allowing customers to reuse plates
103
Which food does not need additional packaging or other protection from contamination when placed on display?
Whole raw fruit
104
When delivering food for off-site service, raw poultry must be stored
separately from ready-to-eat food
105
What type of containers should be used to transport food offsite?
Insulated
106
Food for off-site service should be labeled with reheating and service instructions and a(n)
use-by date and time
107
How should food in vending machines be dispensed?
In original packaging
108
Water Sterilization
180 degrees F immersed for at least 30 seconds.
109
Dish Washing Water
110 degrees F
110
Ideal Temperature for Bacterial Growth
98 degrees F
111
Freezing Point/Boiling Point
32 degrees F, 212 degrees F
112
Temperature Danger Zone
41-135 degrees F
113
Cooking Pork, Beef, Fish
145 degrees F at all times
114
Cooking Ground Pork, Beef, or Fish
155 degrees F for 15 seconds
115
Cooking Poultry
165 degrees F at all times
116
Eggs
Immediate service: 145 degrees F
117
Hot-holding: 155 degrees F
118
Hot-holding
135 degrees F until serving
119
Cold-holding
41 degrees F or lower until serving
120
Two-Stage Cooling Method
Stage 1: cool 135-70; take 2 hrs or less
121
Stage 2: cool 70-41 or lower; take 4 hrs or less. Total cooling should not exceed 6 hours.
122
Reheating
Minimum internal temperature of 165 degrees F within 2 hours.
123
Receiving Cold TCS
41 degrees F or lower
124
Receiving Hot TCS
135 degrees
125
Receiving Frozen TCS
Frozen
126
which action could lead to cross contamination?
touching more than one TCS food before washing your hands
127
the primary risk associated with transporting ice in containers originally used to store chemicals is that they
may still have residue after they have been cleaned
128
which procedure would help protect food from contamination by food handlers and customers?
installing sneeze guards above the salad bar
129
the third compartment in a three compartment sink is for
sanitizing
130
why should training documentation reports be kept?
they verify that training has been completed
131
a correctly designed and installed three compartment sink must have which type of backflow prevention?
air gap
132
if found during a food safety inspection, which hazard is grounds for closing a foodservice operation?
significant lack of refrigeration
133
a food handler must remove what item before working with food?
medical bracelet
134
the only acceptable jewelry for a food handler is a
plain metal ring
135
mineral buildup has formed on the steam table. which cleaning agent would best remove it?
delimer
136
a food handler is slicing roast beef continuously on a slicer for 6 hours. after 4 hours, the roast beef is removed and set aside while the slicer parts are washed, rinsed, and sanitized. the meat is then put back on the slicer to continue slicing. what is the most serious risk of this procedure?
time temperature abuse of the roast beef
137
which is the best location for chemical detergents and sanitizers to be stored?
on shelves in the dishwashing area
138
the hair, nose, throat, and infected cuts of an average healthy person
may carry Staphyloccocus
139
who should the manager contact when reporting a suspected foodborne illness?
local regulatory authority
140
waste water backs up into the kitchen. who should be contacted after the regulatory authority suspends the permit to operate?
licensed plumber
141
what is the first thing a person in charge should do when someone arrives at the foodservice operation and says that they are there to conduct an inspection of the operation?
ask for identifiction
142
what is the reaction of the immune system to a specific food called?
food intolerance
143
tabletop equipment on legs requires a clearance of at least
4 inches
144
shucked oysters must be
purchased from an approved supplier
145
which food should be stored below all others in a cooler?
raw poultry
146
a food handler has opened a container of commercially prepared potato salad. after how many days must the potato salad be discarded if it has been properly stored?
7
147
what is the correct way to clean a cutting board?
wash, rinse, and sanitize
148
an illness caused by what pathogen must be reported to the regulatory authority?
norovirus
149
which temperature is acceptable for cold storing potato salad?
46 F
150
cross contact is a concern with
allergens in food
151
when prepping food for customers with a food allergy, food handlers must
wash, rinse, and sanitize cookware and utensils first
152
hand antiseptics may only be used if they are
approved by the FDA
153
in order from top to bottom, how should a pan of fresh chicken breasts, fresh salmon, a carton of broccoli, and fresh ground beef be stored on shelves in a cooler?
broccoli, fresh salmon, fresh ground beef, and fresh chicken breasts
154
which sink should be used to empty mop buckets and rinse cleaning tools and brushes?
service
155
a food handler should recalibrate a thermometer after
it falls on the floor
156
sinks must be used for the correct intended purpose to prevent
cross contamination
157
the most effective way to prevent pest problems is by
maintaining a clean environment
158
A delivery of rice boxes should be rejected if the
Box bottoms are water stained
159
a cook takes poultry out of the oven for service, checks the temp of poultry that is baking, and finds that it is 150 F . the cook records this in a log and continues cooking the poultry until its temp is at 165 F. which step in this process was the corrective action.
continuing the cooking process
160
the most common transmission form for hepatitis A in foodborne illness outbreaks involving ready to eat foods is
an infected employee
161
which information is required on a safety data sheet? (SDS)
first aid information
162
a cherry pit in a slice of pie is which type of contaminant?
physical
163
For a foodborne illness to be considered an "outbreak", a minimum of how many people must experience the same illness after eating the same food?
2
164
which practice reduces the risk of contamination in a food prep area?
drinking beverages from a covered container with a straw
165
a consumer advisory is required when serving
Cooked to order hamburgers
166
an operation is forced to close due to a natural disaster. the authorization to reopen must be issued by the
state or local regulatory authority
167
when a food recall occurs, the operation must
discontinue use of the item
168
reviewing video surveillance is part of which ALERT food defense awareness step?
employees
169
the appropriate concentration for an iodine sanitizer is
12.5-25 ppm
170
how should food and supplies be stored in a dry storage area?
away from the walls and 6 inches off the floor
171
air curtains should be installed at the delivery entrance of an operation in order to
deny pest access
172
gloves should be used when handling ready to eat food that
will not be cooked further
173
what item is a major food allergen?
soybeans
174
within 2 hours of hot holding in a self service area, the temp of soup has dropped to 130 F. the soup is pulled from the area and reheated. the soup must be reheated to a temperature of
165 F for 15 seconds
175
when washing hands properly, which other body part must also be cleaned?
exposed parts of forearms
176
which activity helps to prevent food contamination?
reusing plates at a self service area
177
which is the best way to thaw frozen shrimp?
under refrigeration at 41 F or lower
178
the primary goal of active managerial control is to reduce the risk of
foodborne illness
179
a manager should store canned soup that has been recalled in a(n)
dry storage with a do not use label
180
when should food contact surfaces be cleaned and sanitized?
after each task
181
An operation will offer take-out meals produced using the reduced-oxygen packaging (ROP) method to its customers. In order to do this, what must the operation do?
create a HACCP plan
182
which raw food should be stored above all others in a cooler to minimize cross contamination?
carrots
183
what is the primary source of hepatitis A
human feces
184
ALERT is an acronym that represents
a way to decrease the risk of intentional food contamination
185
a food handler working in a self service area should ensure that cold food is being held at which temperature or lower?
41 F
186
operations serving highly susceptible populations should NOT serve
undercooked eggs
187
what is the maximum number of days that sliced roast beef can remain refrigerated at 41 F or below before it must be discarded?
7
188
when is a food considered adulterated?
when it is held under unsanitary conditions
189
traces of pesticides are found on raw poultry breasts. which type of contamination is this?
chemical
190
the MOST important aspect of personal cleanliness is
frequent and through handwashing
191
the temperature of poultry is measured during cooking. this is an example of
monitoring to determine if a critical limit is met
192
food contamination is MOST LIKELY to happen when food handlers
chew tobacco
193
which is an example of "cleaning"?
removing food bits from a slicer with a wiping cloth
194
allowing a disgruntled employee to enter the food prep area could cause which food safety issue?
deliberate contamination
195
garbage containers used by an operation should be
leak proof, waterproof, and easy to clean
196
a hose is connected to a faucet to fill a bucket, then left submerged in the bucket while it fills. this is a risk to the water supply because
a cross connection has been created
197
which food would be safe to serve to a highly susceptible population?
chocolate sauce
198
a new recipe is introduced to the foodservice operation. what is the most effective way of training the food handlers on how to make the new recipe?
demonstration
199
which food container is suitable for transporting food?
metal pan with aluminum foil cover
200
using coated or shatter resistant light bulbs is a way of preventing which type of contamination?
physical
201
outside garbage containers must be
sealed with tight fitting lids
202
an operation can reduce the likelihood of biological contamination by
purchasing seafood from approved, reputable sources
203
what is the correct response to a sewage backflow in an operation?
close the operation immediately
204
A virus of particular concern to food safety is
Norovirus
205
to make cleaning easier, the area where floors and walls meet should be
coved
206
egg salad sandwiches are served at an offsite location without temperature control. the sandwiches are removed from cold holding at 11 am. the temp of the egg salad is checked at 1 pm. and is found to be 55 F. at 3 pm, the egg salad has reached 65 F. at 4 pm, the egg salad has reached 71 F. at 5 pm, the egg salad has reached 80 F. at what time should the egg salad have been thrown out?
0.625
207
a handwashing station must have hot and cold running water, soap, a garbage container, and an acceptable method for
drying hands
208
hot water in a hand washing sink must reach a temperature of at least
100 F
209
before what activity must food handlers wash their hands?
preparing poultry
210
which of the following is evidence of deliberate tampering of food?
protective seal or wrapper is missing from a food container
211
it is July 22nd and chicken salad is being prepared with leftover chicken that was grilled on July 20th. by what date must the chicken salad be served or thrown out?
july 27th
212
a food handler has emptied a durable 5 gallon bucket that originally contained pickles. this bucket
may be reused for food storage if it is cleaned and sanitized
213
under what circumstances can a warewashing sink be used to wash produce?
it is cleaned and sanitized before and after washing the produce
214
before preparing a sandwich for a customer, the deli clerk should
wash hands and put on disposable gloves
215
connection between two threaded faucets should have an approved
vacuum breaker
