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ServeSafe2019
| Question | Answer |
|---|---|
| Purpose of food safety management system ____________________________________ 1) keep all areas clean & pest free 2) prevent illness controlling risks & hazards | 2 |
| *Managers responsibility to actively control risk factors for food borne illnesses is called? _______________________________ 1) food safety management 2) active managerial control | 2 |
| Manager asks chef to continue cooking chicken breast after seeing them cooked to incorrect temp..which step in active managerial control is this an example? ___________________________________ 1. Corrective action 2. Re-evaluation | 1 |
| *Manager walks around kitchen every hours to answer questions and see if staff following procedures. Example of which step in active managerial control? _______________________________ 1. Management oversight 2. Re-evaluation | 1. |
| Power outage left hot TCS food outta temp control for 6 hrs. What’s done with food? _______________________________ 1. Cook to 165F. 2. Throw out | 2. Throw out |
| Imminent health hazard requires immediate correction or? _______________________________ 1. Closure 2. Evaluation | 1. Closure of operation |
| * best way to protect food from deliberate tampering? _______________________________ 1. Use USDA A.LA.R.M.S system 2. Make difficult | 2. Make it difficult for someone to tamper |
| Where handlers wash hands? _______________________________ 1. Designed sink 2. Prep sink | 1. Designed hand washing sink |
| What must handlers do after touching hair, face, body? _______________________________ 1. Wash hands 2. Use sanitizer | 1. Wash hands |
| Minimum time scrubbing hands? _______________________________ 1. 18 secs 2. 10 secs | 2. 10 secs |
| Main reason to avoid scratching scalp? _______________________________ 1. Spreading pathogens in food. 2. Getting food in hair | Spreading pathogens |
| * when can handlers wear plain, band rings? _______________________________ 1. Anytime 2. Only if wearing gloves | Any time |
| What to do with an infected cut on finger? _______________________________ 1. Cover wound bandage 2. Cover wound with bandage/cot and glove | 2. Cover wound with impermeable bandage or fingercot and a glove |
| Addition with other criteria, how many people has to have same symptoms for “outbreak”? _______________________________ 1. At least 10 2. At least 2 | 2. At least 2 |
| * when should handler excluded from work with sore throat and fever? _______________________________ 1. Serving high risk 2. Fever over 100F | 1. Serving high risk customers |
| After handling raw meat, before handling produce...what should be done with gloves? _______________________________ 1. Clean & Sanitize 2. Wash hands and change then | 2. Wash hands and change them |
| Where’s personal items stored ? _______________________________ 1. In kitchen away from equipment 2. Designed area | 2. Designed area, away from food |
| How to take temp from sour cream? _______________________________ 1. Infrared thermometer 2. Put stem in sour cream | 2. Remove lid and put stem into sour cream |
| Ice crystals on frozen food means? _______________________________ 1. Cross contamination 2. Time-temp abuse | 2. Time-temp abuse |
| Most important factor choosing approved food supplier? _______________________________ 1. HAACP program 2. Complies with laws | 2. Been inspected and complies with local, state, federal laws |
| Supplies stored at least _____ off the floor? _______________________________ 1. 4 inches 2. 6 inches | 2. 6 inches |
| Soup on buffet should be labeled with? _______________________________ 1. Ingredients 2. Name | 2. Name of food |
| Storing chemicals? _______________________________ 1. With kitchenware 2. Away from prep areas | 2. |
| What to do with recalled food? _______________________________ 1. Store separately 2. Combine with items | 1. |
| Expired “Use By Date” received? _______________________________ 1. Eject 2. Label differently | 1. |
| Cold food held intentionally with temp control for _____hours not exceeding 70F? _______________________________ 1. 2 hrs. 2. 6 hrs | 2. 6 hours |
| Delivering off-site, raw poultry stored? _______________________________ 1. Separately from ready to eat 2. Without temp control | 1. Separately from ready to eat |
| * minimum internal cooking temp for seafood? _______________________________ 1. 155F for 15 secs. 2. 145F for 15 secs | 2. 145F for 15 secs |
| Cooling from 135F to _____ must be within 2 hours? _______________________________ 1. 41F 2. 70F | 2. 70F |
| Hot TCS held for offsite must be at what temp? _______________________________ 1. 155F 2. 135F | 2. 135F |
| Which probe checks pork roast temp? _______________________________ 1. Penetration 2. Surface | 1. Penetration |
Created by:
famousAmos