ServSafe Post Test

ServSafe Post Test One way for managers to show that they know how to keep food safe is to Ans- become certified in food safety What is the purpose of a food safety management system? Ans- to prevent food bourn illness by controlling risks and hazards which are three components of active managerial control? Ans- identifying risks, taking corrective action, and managerial oversight a manager periodically accesses her active managerial control program to see if it's working. This is an example of which step in active managerial control? Ans- re-evalution an immiment health hazard, such as flooding in the operation, requires immediate correction or Ansclosure of the operation a sewage backup has caused an imminent health hazard resulting in closure of an operation. what must the manager do prior to re-opening? Ans- Notify the local regulatory authority. to prevent the deliberate contamination of food, a manager should know whom to contact about suspicious activity, monitor the security of products, keep information related to food security on file, and know Ans- who is in he facility. after which activity must food handlers wash their hands? Ans- cleaning tables when washing hands, what is the minimum time you should scrub with soap? Ans- 10 seconds what should be used to dry hands after washing them? Ans- single use paper towel what is the only jewelry that may be worn on the hands or arms while handling food Ans- plain, band ring what should food handlers do before using the restroom? Ans- take off their aprons what must a food handler do after touching an infected wound with their finger? Ans- wash their hands what is a basic characteristics of a virus? Ans- Requires a living host to grow. food handlers should be restricted from working with or around food if they have which symptoms? Ans- sore throat with fever where should personal items, like a backpack, be stored in the operation? Ans- In a designated area, away from food a food handler will be wearing single-use gloves to assemble boxed lunches. when must the food handler's hand be washed? Ans- before putting on the gloves large ice crystals in a case of frozen food are evidence that the product may have been Ans- thawed and refrozen what practice should be used to prevent seafood toxins from causing a foodborne illness? Anspurchasing food from approved, reputable supplier which item should be rejected? Ans- bags of organic cookies in torn packaging What information must be included on the label of food packaged on-site for retail site? Ans- List of ingredients and sub-ingredients labels on containers of ready-to-eat TCS food that was prepped on-site service must include Ans- the common name of the food what should bee done to ready-to-eat TCS food that will be prepped on-site and held for longer than 24 hours? Ans- date-mark it a manager has received a recall notice for a product that she has in stock. what should she do with the product? Ans- store the recalled item separately from other food. what must be done with a food item that has passed as expiration date? Ans- throw the food out how long can ready-to-eat TCS food be stored in a cooler? Ans- 7 days when delivering food off site, how must raw meat and ready-to-eat salads be stored? Ans- store raw meat seperate from salads. hot TCS food should be received at (?) or higher Ans- 135 F which method is a safe way to thaw food? Ans- as part of the cooking process when holding hot TCS food for off-site service, at what temperature must it be held? Ans- 135F or above food being cooled must pass quickly through which temperature range to reduce pathogen growth? Ans- 125F to 70F A food handler with a sore throat and a fever should be excluded from working in a day-care center, because the children Ans- are a high-risk population. where should whole cuts of beef be store in a cooler? Ans- below ready-to-eat food storing raw meat separately from ready-to-eat food during transport for off-site service helps prevent Ans- cross-contamination which is an example of physical contamination? Ans- bones in fish which type of pathogen is hepatitis A? Ans- virus a customer having an allergic reaction may show which symptom? Ans- wheezing to prevent cross-contact, Ans- clean and sanitize utensils before each use. a food handler working in a hotel removes a tuna salad from the cooler at 9 am and delivers it to a conference room for an 11:00 am buffet luncheon, where it is held withou