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SERVSAFE MANAGER EXAM LATEST EXAM |
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What is the first step in developing a HACCP plan? ------CORRECT ANSWER---------------Conduct a hazard analysis Ready-to-eat TCS food prepped in-house must be date marked if it is held for more than how many hours? ------CORRECT ANSWER--------------- 24 hours Which food item has been associated with Salmonella Typhi? ------ CORRECT ANSWER---------------Poultry Which item is a potential physical contaminant? ------CORRECT ANSWER- --------------Jewelry How should staff make sure the chemical sanitizer being used on a food- prep surface is at the correct strength? ------CORRECT ANSWER------------- --Use a test kit to check the sanitizer's concentration when mixing it What should staff do when receiving a delivery of food and supplies? ------ CORRECT ANSWER---------------Visually inspect all food items
When can raw, unpackaged meat be offered for self-service? ------ CORRECT ANSWER---------------At Mongolian barbeques When can a food handler diagnosed with jaundice return to work? ------ CORRECT ANSWER---------------When approved by the regulatory authority What is the minimum internal cooking temperature for a veal chop? ------ CORRECT ANSWER--------------- 145 ̊F (63 ̊C) What rule for serving bread should food handlers practice? ------CORRECT ANSWER---------------Do not re-serve uneaten bread What thermometer is best suited to checking a dishwashing machine's final rinse temperature? ------CORRECT ANSWER---------------Maximum registering thermometer What practice is useful for preventing Norovirus from causing foodborne illness? ------CORRECT ANSWER---------------Correct handwashing A food handler comes to work with diarrhea. What should the manager tell the food handler to do? ------CORRECT ANSWER---------------Go home What should a food handler do with food after it is thawed in the microwave? ------CORRECT ANSWER---------------Cook it using conventional cooking equipment
What is the purpose of hand antiseptic? ------CORRECT ANSWER----------- ----Lower the number of pathogens on the skin What should be done with preset, unwrapped utensils that appear to be unused after guests have left the table? ------CORRECT ANSWER------------ ---Clean and sanitize the utensils Which process requires a variance from the regulatory authority? ------ CORRECT ANSWER---------------Sprouting seeds or beans A tuna salad is removed from the cooler at 9:00 a.m. and put out for a buffet at 11:00 a.m. By what time must the tuna salad be served or thrown out? ------CORRECT ANSWER---------------3:00 p.m. What is the minimum internal cooking temperature for chicken breast? ------ CORRECT ANSWER---------------165 °F (74 °C) for 15 seconds What must food handlers do when handling ready-to-eat food? ------ CORRECT ANSWER---------------Wear single-use gloves Which responsibility is included in the Food and Drug Administration's role? ------CORRECT ANSWER---------------Regulating food transported across state lines
What practice should be used to prevent seafood toxins from causing a foodborne illness? ------CORRECT ANSWER---------------Purchasing food from approved, reputable suppliers What condition promotes the growth of bacteria? ------CORRECT ANSWER---------------Food held between 70 ̊F and 125 ̊F (21 ̊C and 52 ̊C) How can an operation assist customer with food allergies? ------CORRECT ANSWER---------------Designate a manager to answer all allergy- related questions from customers. Before placing finely chopped, highly seasoned raw beef on its menu, an operation must ------CORRECT ANSWER---------------post a consumer advisory Which food is safe to eat if cooked to a minimum internal temperature of 145 degrees for at least 15 seconds? ------CORRECT ANSWER--------------- Baked fish Which food item on self-service line must be kept at a minimum internal temperature of 135 degrees? ------CORRECT ANSWER---------------Baked chicken breast Which procedure would help protect food from contamination by food handlers and customers? ------CORRECT ANSWER---------------Installing sneeze guards above the salad bar
Which is an example of physical contamination? ------CORRECT ANSWER---------------Bones in Fish What temperature must stuffed lobster be cooked to? ------CORRECT ANSWER---------------165 °F (74 °C) for 15 seconds What should a server do after clearing a table? ------CORRECT ANSWER-- -------------Wash Hands What does the L stand for in the FDA's A.L.E.R.T. tool? ------CORRECT ANSWER---------------Look A local nursing home has a yearly barbecue for its residents. Which food item should not be served? ------CORRECT ANSWER---------------Rare Hamburgers The temperature of clam chowder is checked during holding. According to the operation's policy, the chowder must be thrown out. What HACCP principle is being practiced by throwing out the soup? ------CORRECT ANSWER---------------Corrective Action When should a food handler with a sore throat and fever be excluded from the operation? ------CORRECT ANSWER---------------When the customers served are primarily a high-risk population
What rule for serving condiments should be practiced? ------CORRECT ANSWER---------------Serve condiments in original containers What must an operation do before packaging fresh juice on-site for later sale? ------CORRECT ANSWER---------------Obtain a variance Which organization includes inspecting food as one of its primary responsibilities? ------CORRECT ANSWER---------------U.S. Department of Agriculture Why are people who take certain medications at risk for foodborne illness? ------CORRECT ANSWER---------------Their immune systems are compromised What is the first step of cleaning and sanitizing stationary equipment? ------ CORRECT ANSWER---------------Unplug the unit What must a food handler with an infected hand wound do to work safely with food? ------CORRECT ANSWER---------------Cover the wound with an impermeable cover and wear a single-use glove Parasites are commonly associated with what food? ------CORRECT ANSWER---------------Wild Game What temperature must a high-temperature dishwasher's final sanitizing rinse be? ------CORRECT ANSWER---------------At least 180 ̊F (82 ̊C)
What information must be included on the label of a container of ready-to- eat TCS food prepped on-site for retail sale? ------CORRECT ANSWER----- ----------Potential allergens How should chemicals be stored? ------CORRECT ANSWER--------------- Away from prep areas Bulk unpackaged food in self-service areas must be labeled when... ------ CORRECT ANSWER---------------the manufacturer claims the food is healthy. Which item should be rejected? ------CORRECT ANSWER---------------Bags of organic cookies in torn packaging What temperature should the water be for manual dishwashing? ------ CORRECT ANSWER---------------Must be at least 110 ̊F (43 ̊C) What temperatures do infrared thermometers measure? ------CORRECT ANSWER---------------Surface Nursing home cafeteria staff are creating new menu items for a breakfast for residents and their family members. What item is not safe to serve? -----
- CORRECT ANSWER---------------Soft boiled eggs
Lasagna was removed from hot holding for service at 11:00 am. By what time must it be served or thrown out? ------CORRECT ANSWER--------------- 3:00 p.m What information must be posted on a dishwasher? ------CORRECT ANSWER---------------Correct settings How many hours can cold food be held without refrigeration before it must be sold, served, or thrown out? ------CORRECT ANSWER--------------- 6 hours When transporting food off-site, how should information such as a use-by date and time be communicated to the off-site staff? ------CORRECT ANSWER---------------Labels on food What must staff members do when transferring chemicals to a new container? ------CORRECT ANSWER---------------Label the container Why should food temperatures be taken in 2 different locations? ------ CORRECT ANSWER---------------Temperature may vary in the food What temperature must cooked vegetables reach to be safely hot-held for service? ------CORRECT ANSWER---------------135 °F (57 °C) What strategy can prevent cross-contamination? ------CORRECT ANSWER---------------Buy food that does not require prepping
what should you do when taking a food order from customers who have concerns about food allergies ------CORRECT ANSWER--------------- Describe each menu item to the customer who ask, including any "secret" ingredients What temperature should the water be for manual dishwashing? ------ CORRECT ANSWER---------------Must be at least 110 F A food handler just finished storing a dry food delivery, which step was done correctly? ------CORRECT ANSWER---------------Stored food away from the wall What should be done with food that has been handled by a food handler who has been restricted or excluded from the operation due to illness? ------ CORRECT ANSWER---------------Throw it out Single use gloves are not required when ------CORRECT ANSWER----------- ----Washing product What should a food handler do to make gloves easier to put on? ------ CORRECT ANSWER---------------Select the right size gloves What should food handlers do after leaving and returning to the prep area? ------CORRECT ANSWER---------------Wash hands
What does the L stand for in the FDA'S ALERT tool? ------CORRECT ANSWER---------------look What is the minimum internal cooking temp for chicken breasts? ------ CORRECT ANSWER---------------165°F (74 °C) for 15 seconds Ready to eat TCS foods prepped in house must be date marked if it is held for more than how many hours? ------CORRECT ANSWER--------------- 24 Hours Why should food temperature be taken in 2 different locations? ------ CORRECT ANSWER---------------Temperature may vary in the food What causes Preschool age children to be at risk for foodborne illness? ---- --CORRECT ANSWER---------------Their immune systems are not strong How should staff make sure the chemical sanitizer being used on a food prep surface is at the correct strength? ------CORRECT ANSWER------------- --Use a test kit to check the sanitizers concentration when mixing it When can a glass thermometers be used? ------CORRECT ANSWER-------- -------When enclosed in a shatter proof casing
The presence of metal shavings in a can of tomatoes is considered which type of contamination? ------CORRECT ANSWER---------------Physical Which is the correct way to measure the temperature of milk that is delivered in a soft bulk package? ------CORRECT ANSWER---------------Fold the package around the thermometer probe Raw ground pork is being stored in a cooler with raw fish, raw steak, raw crab cakes and raw poultry. The raw ground pork should be placed above the ------CORRECT ANSWER---------------poultry What item is a major food allergen ------CORRECT ANSWER--------------- Soybeans When briefing the food handlers responsible for serving at an off-site catered event, they should be made aware of the ingredients in each item served so that they will be able to? ------CORRECT ANSWER--------------- Answer questions posed by patrons with food allergies Equipment approved for use in the prep area should have a seal of approval from which of the following? ------CORRECT ANSWER--------------- NSF Which method will prevent back flow into the drinkable water supply ------ CORRECT ANSWER---------------Air gap
To ensure that the sanitizing solution for a food prep surface will work correctly, a good handler should ------CORRECT ANSWER---------------Use a test kit to check it's concentration Shell eggs cooked for immediate service must reach which internal temperature for 15 seconds? ------CORRECT ANSWER---------------145F (63C) A food handler serving a glass of water to a customer should avoid holding the glass by the? ------CORRECT ANSWER---------------Rim The pathogen responsible for the majority of food borne illnesses is ------ CORRECT ANSWER---------------Bacillus Cereus Floor-mounted equipment that is NOT easily moveable must be mounted at least how far off of the floor? ------CORRECT ANSWER---------------6 inches (15.25 cm) Which activity helps to prevent food contamination? ------CORRECT ANSWER---------------Washing hands correctly after handling the garbage Determining where hazards can occur in the flow of food, identifying potential food hazard, and grouping food by how it is processed in an operation are all important elements of ------CORRECT ANSWER------------- --Conducting a hazard analysis
During which phase in an operation does food safety control begin? ------ CORRECT ANSWER---------------Purchasing How can a food handler reduce bacteria found on poultry? ------CORRECT ANSWER---------------Cooking poultry to the proper internal temperature Which federal agency issues the Model Food Code? ------CORRECT ANSWER---------------Food and Drug Administration Food prep utensils must be cleaned and sanitized at least every how many hours? ------CORRECT ANSWER--------------- 4 Which is an example of "sanitizing"? ------CORRECT ANSWER--------------- Spraying a solution of quat on slicer parts after washing Which information must a HACCP plan for spud vide soup contain? ------ CORRECT ANSWER---------------The materials, ingredients, and equipment used Chili is reheated in the microwave to 155 F. Halfway through cooking, the chili is stirred. It is then allowed to stand for several minutes after cooking. What was incorrect about this process? ------CORRECT ANSWER------------ ---reheating it to 155 F Which plumbing device helps prevent a backflow? ------CORRECT ANSWER---------------Vacuum breaker
The regulatory authority must be notified when a food handler has been diagnosed with an illness caused by ------CORRECT ANSWER--------------- Norovirus Which best ensures that pathogens are reduced to save levels? ------ CORRECT ANSWER---------------Cooking food to it's minimum interval temperature One way a manager can verify that the HACCP system is working is to -----
- CORRECT ANSWER---------------monitor critical limits Storage containers for recyclables must be designed to ------CORRECT ANSWER---------------Prevent the entry of rodents Which hazard is associated with wild mushrooms? ------CORRECT ANSWER---------------Toxins Which action is effective in preventing the transmission of food borne viruses and bacteria? ------CORRECT ANSWER---------------Correct hand washing procedures Which storage practice reduces the risk of cross-contamination? ------ CORRECT ANSWER---------------Carrots stored above ground beef
