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ServSafe Manager 1-5
ServSafe Manager Exam Review - first half
| Question | Answer |
|---|---|
| What is the temperature range for the danger zone? | 41 Degrees to 135 Degrees |
| How long must shellstock identification tags be kept on file after the last item is sold? | 90 Days |
| What do you call a incident in which two or more people experience the same illness after eating the same food? | Foodborne Illness Outbreak |
| A piece of a bone found in a boneless chicken breast is an example of what kind of hazard? | Physical |
| Time and Temperature Abuse, Cross Contamination and Poor Personal Hygiene are all examples of what? | How Food Becomes Unsafe. |
| What do microorganisms need to grow? (Hint:FATTOM) | Food, Acidity, Temperature, Time, Oxygen and Moisture |
| True or False: Foodborne microorganisms grow best in food that has a neutral or slightly acidic pH (7.5 to 4.6) Most food falls into this range. | True |
| I am found in food that is easily contaminated by hands, such as salads containing potentially hazardous food. Symptoms are; bloody diarrhea, abdominal pain and cramps, fever(occasionally). What food infection am I? | Shigella |
| Who am I? Found in ready to eat foods such as deli meats, produce, salads, and raw and partially cooked shellfish. Symptoms are fever, general weakness, nausea, abdominal pain, and jaundice later. | Hepatitis A |
| TCS stands for? | Temperature Controlled for Safety |
| What are the Big Nine Common Food Allergens? | Milk and dairy products, Eggs and egg products, Fish, Shellfish, Wheat, Soy and soy products, Peanuts, Tree nuts and Sesame |
| Orange juice in a copper pitcher is ________contamination. | chemical |
| TCS Foods can be kept in the walk-in up to ___ days. | 7 |
| What is one way that food should NEVER be thawed? | On the counter at Room Temperature. |
| Is it ok to cook frozen veggie patties before they are thawed. | Yes because the thawing will take place during the cooking process. |
| I am useful for checking large or thick food. | bimetallic stemmed thermometer |
| If a food contact surface is in constant use, how often must it be cleaned and sanitized? | every 4 Hours |
| The federal government's recommendations for food service sanitation regulations | FDA food code |
| Raw or undercooked dishes made for high-risk populations must use eggs that have been__. | Pasteurized |
| True or False - After eating a burger with fries at her local burger shop Maggy who is allergic to soy began wheezing. She was having an allergic reaction. Cause: The shop's Deluxe Veggie Burger made with soy was cooked in the same oil as the fries. | True |
| A properly calibrated thermometer, tested using the ice water method should be ___ Degrees plus or minus 2 Degrees. | 32 |
| Schedule deliveries for ____ hours and receive only one delivery at a time. | off-peak |
| Food should be stored ___ inches off the floor. | 6 |
| Read-To-Eat food should be stored on the ____ shelf of the refrigerator. | Top |
| Potentially hazardous food cooked in a microwave (eggs, poultry, fish, and meat) should reach a Minimum Internal Cooking Temperature of _____. | 165 Degrees |
| What should you do when taking a food order from customers who have concerns about food allergies? | Describe each menu item to the customer who ask, including any "secret" ingredients |
| 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? Throw it out | |
| What should food handlers do after leaving and returning to the prep area? | Wash hands |
| When can a glass thermometers be used? | When enclosed in a shatter proof casing |
| What practice should be used to prevent seafood toxins from causing foodborne illness? | Purchasing food from approved, reputable suppliers |
| What must food handlers do when handling ready to eat food? | Wear single use gloves |
| What practice is useful for preventing Norovirus from causing foodborne illness? | Correct handwashing |
| What temperature range promotes the growth of bacteria? | 70 degrees F and 125 degrees F |
| When can a food handler diagnosed with jaundice return to work? | When approved by the regulatory authority |
| Parasites are commonly associated with what food? | Wild game |
| When should a food handler with a sore throat and fever be excluded from the operation? | When the customers served are primarily a high-risk population |
| Which organization includes inspecting food as one of its primary responsibilities? | U.S. Department of Agriculture (USDA) |
| What must an operation do before packaging fresh juice on-site for later sale? | Obtain a variance |
| What are examples of a potential physical contaminant? | Jewelry, fingernail, bug, glass/wood/plastic shards, bandage, bone, fruit pit |
| What is one strategy can prevent cross-contamination? | Buy food that does not require prepping |
| A food handler has a wound on their finger. Can the wound cause a food- borne illness? | Yes, because a wound that contains pathogens can contaminate food. |
| What is a carrier? | Someone who carries pathogens without getting sick |
| What is jaundice? | A yellowing of the skin and eyes |
| When washing hands, what is the minimum time that food handlers should scrub hands and arms with soap? | 10 seconds |
| What is the most important factor in choosing an approved food supplier? | It has been inspected and complies with local, state, and federal laws. |
| An approved supplier should be able to show what? | their inspection report. |
| When receiving a delivery of food for an operation, it is important to: | inspect all food immediately before storing it. |
| What should be done if pests are spotted in a delivery vehicle? | Reject the entire delivery. |
| A recall has been issued for a specific brand of orange juice. The store manager has matched the information from the recall notice to the item, removed the item from inventory, and stored it in a secure location. What should the manager do next? | Label the item to prevent it from accidentally being placed back in inventory. |
| What must a manager do with a recalled food item in the operation? | Store the recalled item separately from other food. |
| Where should a manager check to find recall notices? | Food and Drug Administration (FDA) |
| What are the big 6 highly contagious pathogens? | shigella spp, salmonella Typhi, E.Coli, Nontyphoidal Salmonella, Hepatitis A, Norovirus |
| What pathogen can be transferred by flies? | Shigella Spp. |
| When food handlers do not wash their hands after using the restroom and contaminate food and surfaces with feces from their fingers. | fecal-oral route of contamination |
| Common symptoms of Foodborne Illness: | diarrhea, vomiting, fever, nausea, abdominal cramps, jaundice |
| Pathogen carried by fam animals and linked to poultry, eggs, mild and dairy products: | Nontyphoidal Salmonella |
| Pathogens found in the intestines of cattle and infected people: | E.Coli |
| Pathogen associated with ground beef and contaminated produce: | E.Coli |
| Pathogen associated with ready to eat foods and beverages: | Salmonella Typhi |
| Foodborne Illness associated with Shellfish: | Hepatitis A |
| Virus associated with RTE foods, shellfish and infected people: | Norovirus |
| Associated with wild mushrooms harvested by amateur hunters: | toxins |
| What does Alert Stand for? | Assure, Look, Employees, Report, Threat |
| Pathogens Linked to Shellfish, RTE foods and Milk/Dairy: | Hepatitis A and Norovirus |
| Pathogens Linked to Beverages and RTE Foods: | Salmonella Typhi |
| Pathogens Linked to RTE foods, Produce, Contaminated Water and flies: | Shigella Spp. |
| Pathogens Linked to meats and produce: | E.Coli |
| Pathogens Linked to eggs, poultry, produce and milk/dairy: | Nontyphoidal Salmonella |
| Sanitize thermometers using a solution that is appropriate for _______________ surfaces. | food contact |
| What information must be on a food storage label? | Use-by date and time, common name of the food |
| Which foods are NOT TCS foods: Baked potatoes, Orange Juice, Pizza, poached salmon, refried beans, scrambled shell eggs, shrimp fried rice, ice cream, whole wheat bread. | Orange Juice, Whole Wheat Bread |
| Leftover chili left on the counter to cool is: | time-temperature abuse |
| A food handler wearing the same gloves to place a chicken breast on the grill and then a tomato slice on the bun is: | cross-contamination |
Created by:
skirkendoll
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