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ServSafe Manager 6-8
ServSafe Manager Exam Review
| Question | Answer |
|---|---|
| a tuna salad was removed from refrigeration n served at picnic at 1pm. the temp of the salad never exceeded 70F. when must any remaining tuna salad be thrown out | 7 pm |
| At what temperature must caterers hold food hot for service? | 135 F |
| How can caterers ensure hot held foods remain at 135 F? | Check temp regularly |
| Hot food is being delivered to a banquet. what is the lowest temp it should be received? | 135 F |
| Determining where hazards occur in the flow of food, identifying potential hazards, and grouping food by how it is processed in a food servc operation are all important elements of ___________. | conducting a hazard analysis |
| What is the minimum internal temp for cooking pork? | 145 F for 15 seconds |
| The temp of a turkey is measured during cooking. this is an example of____________. | monitoring to determine if a critical limit is met |
| Juice is prepared on site for service or for sale to high risk population. It must be prepared according to what? | HAACP Plan |
| Fruits and veggies that are cooked for hot holding must reach a temp of _______________. | 135 F |
| Chili is reheated in the microwave to 155F. Halfway thru cooking, the chili is stirred. It is then allowed to stand for several minutes after cooking. | Reheating to 155, it should be 165 |
| Cross contamination could occur if what raw foods were stored together during transportation | raw meats and raw vegetables or RTE foods |
| Cottage cheese should be held on a salad bar at or below which temp? | 41 F |
| Which food should be delivered to an offsite serving location at either 41F or below or 135F or above | cooked beans or veggies |
| the manager assigns a cook to monitor and record temps on the steam table in order to avoid ________. | time temp abuse |
| At which minimum temp should hot food be held on a self service buffet? | 135 F |
| Never _____________ ice used to keep beverages and bottles cold. | serve |
| The temp of poultry is measured during cooking. This is an example of_______________. | monitoring to determine if a critical limit is met. |
| A critical control points is a step in the flow of food where_____________. | harmful pathogens are unable to multiply |
| An operation that wants to serve clams that are displayed in a line tank until preparation must __________________________. | obtain a variance |
| Which procedure should be followed when making a sauce that contains raw eggs for high risk customers? | Use pasteurized eggs |
| If a turkey is cooled from 135 F to 70F in 2 hours and then 70F to 41F in the remaining 4 hours, was it correctly cooled? | yes |
| The first step in cooling a large roast before refrigerating is_____________. | cut it into smaller pieces |
| The minimum internal cooking temp for ground meats is _______________. | 155 F for 17 seconds |
| The minimum internal cooking temp for seafood, fish, steaks and chops, shell eggs is _______________. | 145 F for 4 minutes |
| The minimum internal cooking temp for stuffings made with fish, meat or poultry is _______________. | 165 F instantly |
| The minimum internal cooking temp for foods from plants is _______________. | 135 F |
| When prepping foods, only take out _____________. | as much food as you can prep in a short period of time. |
| Sometimes foods can be restored to a safe condition (such as reheating or cooling). This is called _________________. | reconditioning |
| What must be done with foods handled by someone who has been restricted from an operation? | Throw it out |
| What does HACCP stand for? | Hazard Analysis Critical Control Plan |
| What is the purpose of HACCP? | anticipating potential foodborne illness risk factors and controlling or eliminating them. |
| What is the term for correcting or eliminating a potential FBI risk within an operation? | corrective action |
| What method for cooling food involves placing a hot food container in another container filled with ice water? | Ice Bath |
| What method for cooling food involves stirring a large pot of hot food with a device filled with ice water? | using an ice paddle |
| Never place hot foods in a _______________________. | Cooler or refrigerator |
| When partially cooking food for later service, what is the maximum time the food can be heated during the initial cooking step? | 60 minutes |
| Self service areas must be covered with a ______________ | sneeze guard |
| A 4 hour temperature check of helf food shows it to be in the danger zone. What must be done to the food? | It must be thrown out |
| A 2 hour temperature check of helf food shows it to be in the danger zone. What can be done to the food? | A corrective action can be taken - reheat or recool |
| Never use ________________ to reheat foods. | hot holding equipment such as steam tables |
| How long can cold foods be held without temperature control? | up to 6 hours |
| How long can hot foods be held without temperature control? | up to 4 hours |
| How should dishes be held when serving a guest? | by the bottom or the edge |
| How should glasses be held when serving a guest? | by the stem or middle |
| How should flatware be held when serving a guest? | by the handle |
| Never scoop ice with ___________ or ______________. | bare hands, glasses |
| A restaurant has a self service salad bar with 8 items on it. How many serving utensils should be on the salad bar? | 8 |
| What must customers take each time they return to a self service area for more food? | A clean plate |
| A pan of lasagna t 165 F was packed in a heated cabinet for off-site delivery. What is the minimum information that should be on the pan label? | use-by date and time, reheating and serving instructions |
| The manager's responsibility to actively control risk factors for food borne illness is called _________________________. | active managerial control |
| What are 5 risk factors managers should monitor? | 1. purchasing food from unsafe sources 2. failing to cook food correctly 3. holding food at incorrect temperatures 4. using contaminated equipment 5. practicing poor personal hygiene |
| What steps can managers take to correct risk factors present in their operation? | 1. identify risks 2. monitor employees 3. take corrective actions to eliminate the risk 4. conduct managerial oversight by verifying policies, procedures and corrective actions are followed. 5, training employees 6. re-evaluate |
| An effective HACCP is based on a __________________. | written plan |
| HACCP plans are unique to ______________________. | individual operations |
| A pest control program is an example of a ______________________. | food safety program |
| What is a PCO? | Pest Control Operator, A professional who uses safe, current ways of preventing and controlling pests |
| What is an IPM? | Integrated Pest Management, prevention measures to prevent pests from entering an operation and what to do if they do get inside. |
| A chemical agent used to destroy pests is a ____________________. | pesticide |
| ______________________ reproduce quickly and adapt to pesticides and become immune. | cockroaches |
| ___________________ have simple digestive systems and urinate and defecate as they move about. | rodents |
Created by:
skirkendoll