(Answered) Servsafe 2022 60 Questions.

(Answered) Servsafe 2022 60 Questions. Which agency enforces food safety in a restaurant or foodservice operation? State or local regulatory authority Three components of active managerial control identifying risks, corrective action, and training A pest-control program is an example of a(n) food safety program A cook preps a beef tenderloin on a cutting board and then immediately cuts pies for dessert on the same cutting board. This is an example of which risk factor? Using contaminated equipment A broken water main has caused the water in an operation to appear brown. What should the manager do? Contact the local regulatory authority before use. A power outage has left cold TCS food out of temperature control for seven hours. What must be done with the food? Throw the food away To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file, and know Whom to contact about suspicious activity A food handler who has just bused tables must do what before handling food? Wash hands As part of handwashing, food handlers must scrub their hands and arms for at least 10 seconds What is the intended use of a hand antiseptic? Reduce pathogens on skin To work with food, a food handler with an infected hand wound must cover the wound with an impermeable cover and wear a single-use glove. How should food handlers keep their fingernails? short and unpolished Which piece of jewelry is a food handler allowed to wear? Plain, band ring What should a manager of a quick-service operation do if a food handler reports having a sore throat and a fever? Restrict the food handler from working with food. What action should a manager take when a food handler reports having diarrhea and being diagnosed with a foodborne illness caused by Shigella spp.? Exclude the food handler from the operation. A food handler who is forming hamburger patties should change gloves when the gloves are dirty or torn. Where should staff members eat, drink, smoke, or chew gum? Designated areas How long must shellstock tags be kept on file? 90 days after the last shellfish was sold or served from the container When receiving a delivery of food for an operation, it is important to inspect all food immediately before storing it. What are the packaging criteria for accepting nonfood items? Intact, clean, and protected from contamination Which item is stored correctly in the cooler? Maccoroni salad stored above raw salmon Ready-to-eat TCS food must be date-marked if it will be stored for longer than 24 hours How should flatware that has been cleaned and sanitized be stored? With the handles facing up 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 is the maximum amount of time that ready-to-eat TCS food can be stored in a cooler at 41°F (5°C) before it must be sold, served, or thrown out? 7 days A food handler is prepping a seafood coconut curry dish on April 4 using shrimp and scallops. The shrimp has a use-by date of April 8 and the scallops' use-by date is April 10. What is the use-by date for the seafood coconut curry? April 8th What type of container should be used to transport TCS food from the place of preparation to the place of service? Insulated Pathogens are likely to grow well in a meat stew that is between 41°F and 135°F (5°C and 57°C). Which is a TCS food? Sprouts Cut melons should be stored at what internal temperature? 41°F (5°C) or lower What is one way that food should NEVER be thawed? room temperature Why are preschool-age children at a higher risk for getting a foodborne illness? They have not yet built up their immune systems. What is one factor that affects the growth of bacteria in food? Acidity Using one set of cutting boards for raw poultry and another set of cutting boards for ready-to-eat food reduces the risk of cross-contamination. Raw shrimp and potato salad must be stored ________ when being transported for off-site service. Separately If a food-contact surface is in constant use, it should be cleaned and sanitized at least every 4 hours