SERVSAFE MANAGER 7TH EDITION EXAM QUESTIONS WITH CORRECT ANSWERS

SERVSAFE MANAGER 7TH EDITION EXAM QUESTIONS WITH CORRECT ANSWERS "poor cleaning and sanitizing? - CORRECT ANSWER -Equipment and utensils are not washed, rinsed, and sanitized between uses. -Food contact surfaces are wiped clean instead of being washed, rinsed, and sanitized. -Wiping cloths are not stored in a sanitizer solution between uses -Sanitizer solution was not prepared correctly" "T C S - CORRECT ANSWER time and temperature control safety" "TCS food - CORRECT ANSWER milk dairy poultry shell eggs plant base food items when cook" "Which agency is responsible for inspecting meat, poultry and eggs? - CORRECT ANSWER USDA" "which organization issues the food code? - CORRECT ANSWER US food and Drug administration FDA" "can contimation be passed directly from person to person? - CORRECT ANSWER yes" "the big six - CORRECT ANSWER shigella spp salmonella thyphi Nontyphoidal Salmonella, or NTS Hepatitis A Norovirus" "click all symptoms of foodborne illness? - CORRECT ANSWER diarrhea vomiting fever nausea abdominal cramps jaundice" "FAT TOM - CORRECT ANSWER Food, Acidity, Temperature, Time, Oxygen, Moisture" "control FAT TOM? - CORRECT ANSWER keep out of time danger zone" "which food is linked to salmonella typhi? - CORRECT ANSWER ready to eat food" "which food is commonly linked with nontyphoidal salmonella? - CORRECT ANSWER poultry farm animals" "which is an important way to prevent shigella spp? - CORRECT ANSWER control flies in the operation." "which is an imoortant way to prevent ecoli? - CORRECT ANSWER cook ground beef to required minimum temp" "ALERT - CORRECT ANSWER Assure Look Employees Reports Threat" "a customer complaints about a foodborne illness. what your first auction? - CORRECT ANSWER ask the person for more information." "what is a food allergen? - CORRECT ANSWER a protein in a food or ingredient that some people are sensitive to" "Big 8 Allergens - CORRECT ANSWER milk, soy, eggs, wheat, fish, shellfish, peanuts, tree nuts" "to keep food safe how should you treat an infected wound on your hand? - CORRECT ANSWER put on a single use glove to maintain fluid from leaking out." "a cook is prepping raw chicken and needs to prep salad. should she change gloves? - CORRECT ANSWER yes, food handlers should always change gloves in between new task" "which activity is most likely to contaminate hands? - CORRECT ANSWER running fingers through hair" "When washing your hands, how long should you scrub with soap? - CORRECT ANSWER 10-15 sec" "Which probe should be used to check surface temp of griddle? - CORRECT ANSWER surface probe" "which probe is best for checking temp in cooler? air inside - CORRECT ANSWER air probe" "when do thermometers need to be cleaned and sanitized? - CORRECT ANSWER before and after each use" "Calibrate thermometer - CORRECT ANSWER 32 degrees in ice 30 seconds 212 degrees in boiling water 30 seconds" "when are food items typically recalled by the manufacture? - CORRECT ANSWER when food has been contaminated, mislabel" "hot - CORRECT ANSWER 135F 57C or higher" "cold - CORRECT ANSWER 41F 5C or lower" "frozen - CORRECT ANSWER frozen solid" "milk - CORRECT ANSWER 45F 7C or lower but has to be 41F in 4 hrs" "This date tells the store how long to display the product for sale. - CORRECT ANSWER sell by date" "its the date by which the product should be eaten for best flavor or quality? - CORRECT ANSWER best by date" "its the last date recommended for use of the product while at peak quality - CORRECT ANSWER use by or expiration date" "FIFO - CORRECT ANSWER first in first out" "How can you tell if a supplier is an approved supplier? - CORRECT ANSWER its been inspected" "whats the best way to check temp of a vacuum packed meat - CORRECT ANSWER place the thermometer stem or probe between two packages of product." "whats the correct temp for receiving TCS foods? - CORRECT ANSWER 41F or 5C lower" "when must tuna salad prepped on july 19th thrown out? - CORRECT ANSWER july 25th, 7 days count begins on the date its prepped" "what is required on the label for food prepped in house - CORRECT ANSWER common name of the food" "where should food with earliest use by dates be stored when using FIFO - CORRECT ANSWER in front of food with later dates" "how many in from floor must food be stored? - CORRECT ANSWER 6in 15cm" "poultry and stuffing - CORRECT ANSWER 165F" "ground meet, pork, roast, ham, meat vaccum - CORRECT ANSWER 155F 17 sec" "game animal - CORRECT ANSWER 155F 17 sec" "sea food, pork, beef - CORRECT ANSWER 145F 15 sec" "what must be done with food contaminated by drips from a food handlers nose - CORRECT ANSWER throw the food out" "which items must be held at 41F or lower - CORRECT ANSWER slices tomate anything sliced" "to check the temp of food where should thermometer be placed? - CORRECT ANSWER in thickest part" "what is the required minimum internal cooking temp for ground beef? - CORRECT ANSWER 155F 68C" "when cooling tsc food, the temp must go from 135F to 70F in? - CORRECT ANSWER 2 hrs or less" "Food that will be hot-held must be reheated to an internal temp of ___. - CORRECT ANSWER 165F if needs to be re-heated" "Hot Foods maintain - CORRECT ANSWER 135F (57) or higher" "Cold foods - CORRECT ANSWER 41 or below" "Food has been hot-held for 4 hrs and its internal temp is 127F (53C) what to do? - CORRECT ANSWER throw it out, after 4hrs its been in the temp zone to long." "Holding food w/o temp control - CORRECT ANSWER written approval maintain procedures" "how long can you hold ready-to-eat TCS foods w/o temp control? - CORRECT ANSWER 6 hrs 41C before moving it from fride. label when removed from the fridge. never goes 70C" "Ready to eat food or vegetables ready to eat - CORRECT ANSWER can be intial temp 70F (21C) or lower. discard within 4 hrs cannot exceed 70F within 4hr period. label must be with in 4 hrs" "how long can you hold hot ready to eat TCS foods w/t temp control? - CORRECT ANSWER 4 hrs hold food at 140F (57C) before removing it from temp control. label with in 4 hrs." "how can kitchen staff protect ready to eat food when handling it> - CORRECT ANSWER wear gloves deli sheets utensils" "what system is specifically focused on controlling the five risk common risk factor? - CORRECT ANSWER active managerial control" "A pest management program is an example of what type of program? - CORRECT ANSWER food safety" "What is the only completely reliable method for preventing backflow? - CORRECT ANSWER air gap" "whats wrong with a dumpster placed on a gravel driveway with lids closed and the drain plug in place? - CORRECT ANSWER ddriveway should be paved (smooth and non absorbent)" "A broken water main has caused the water in an operation to appear brown. What should the manager do? - CORRECT ANSWER contact the regulatory authority" "what is the best way to eliminate pest that have entered the operation? - CORRECT ANSWER work with pest control operaton (PCO)" "sanitize - CORRECT ANSWER 171F chlorine iodine quats" "what makes a sanitizer solution effective? - CORRECT ANSWER Concentration temperature contact time water hardness pH" "can water hardness affect sanitizer effectiveness? - CORRECT ANSWER yes, amount of mineral can affect sanitizer effect" "how long should items be in contact with sanitizer solution in order to work correcty? - CORRECT ANSWER it must make contact time chrlorine with >100F pH <10 >7 sec (water temp >75 ph<8 contact time >7 sec)" "iodine sanitizer - CORRECT ANSWER 68F contact >30sec" "How to clean and sanitize - CORRECT ANSWER scrape wash rinse sanitize air dry" "what is required final rinse temp for dishwashing machine? - CORRECT ANSWER 180F (82C)" "3 compartment sink - CORRECT ANSWER cleaning tools to clean and santize before use. fill with detergent 110F water to rinse sanitizer" "what is sanitizing? - CORRECT ANSWER Reducing pathogens to safe levels" "costs to victims - CORRECT ANSWER lost work, medical costs, long-term disability, death" "contamination - CORRECT ANSWER presence of harmful substance in food" "categories of contaminants - CORRECT ANSWER biological, chemical, physical" "biological contaminants - CORRECT ANSWER pathogens which include viruses, parasites, fungi, and bacteria; responsible for foodborne illness" "chemical contaminants - CORRECT ANSWER can include cleaners, sanitizers and polishes" "physical contaminants - CORRECT ANSWER can include metal shavings, staples, bandages, glass, dirt, bag ties, fish bones." "USDA (U.S. Department of Agriculture) - CORRECT ANSWER regulates and inspects meat, poultry and eggs; regulates food that crosses state boundaries or involves more than one state" "CDC (Centers for Disease Control and Prevention) & PHS (Public Health Service) - CORRECT ANSWER assist FDA, USDA and state & local health departments; conduct research into the causes of foodborne-illness outbreaks; assist in investigating outbreaks" "1.3 Why are preschool-age children at a higher risk for foodborne illness? A. They have not built up strong immune systems B. They are more likely to spend time in a hospital C. They are more likely to suffer allergic reactions D. Their appetites have increased since birth - CORRECT ANSWER A. They have not built up strong immune systems" "1.4 Which is a TCS food? A. Bread B. Flour C. Sprouts D. Strawberries - CORRECT ANSWER C. Sprouts" "The 5 common risk factors that can lead to foodborne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and A. reheating leftover food B. serving ready-to-eat food C. using single-use, disposable gloves D. purchasing food from unsafe sources - CORRECT ANSWER D. purchasing food from unsafe sources" "1.6 Raw chicken breasts are left out at room temp on a prep table. What is the main risk that could cause a foodborne illness? A. Cross-contamination B. Poor personal hygiene C. Time-termperature abuse D. Poor cleaning and sanitizing - CORRECT ANSWER C. Time-temperature abuse" "1.7 What is TCS food? A. Food requiring thermometer checks for security B. Food requiring trustworthy conditions for service C. Food requiring training commitments for standards D. Food requiring time and temperature control for safety - CORRECT ANSWER D. Food requiring time and temperature control for safety" "1.8 A food handler left a pan of roasted turkey breasts to cool at room temperature overnight. In addition to throwing away the turkey, what is an appropriate corrective action? A. Complete an incident report B. Order additional turkey breasts C. Deduct the cost from the food handler's pay D. Make sure the food handler understands safe cooling practices - CORRECT ANSWER D. Make sure the food handler understands safe cooling practices" "What is an important measure for preventing foodborne illness? A. Using new equipment B. Measuring pathogens C. Preventing cross-contamination D. Serving locally grown, organic food - CORRECT ANSWER C. Preventing cross-contamination" "What is one possible function of a government agency that is responsible for food safety? A. Ensuring a product's appeal B. Approving a construction project C. Monitoring an operation's revenue D. Protecting a product's brand name - CORRECT ANSWER B. Approving a construction project" "What are the most common symptoms of a foodborne illness? A. Diarrhea, vomiting, fever, nausea, abdominal cramps, and dizziness B. Diarrhea, vomiting, fever, nausea, abdominal cramps, and headache C. Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice D. Diarrhea, vomiting, fever, nausea, abdominal cramps, and tiredness - CORRECT ANSWER C. Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice" "2.2 How does most contamination of food happen? A. Through contaminated water B. When contaminants are airborne C. When people cause the contamination D. Through the use of contaminated animal products - CORRECT ANSWER C. When people cause the contamination" "2.3 What is the most important way to prevent a foodborne illness from bacteria? A. Control time and temperature B. Prevent cross-contamination C. Practice good personal hygiene D. Practice good cleaning and sanitizing - CORRECT ANSWER A. Control time and temperature" "2.4 What is the most important way to prevent a foodborne illness from viruses? A. Control time and temperature B. Prevent cross-contamination C. Practice good personal hygiene D. Practice good cleaning and sanitizing - CORRECT ANSWER C. Practice good personal hygiene" "What step should be taken if a manager suspects a foodborne-illness outbreak? A. Reheat the suspected product to a safe temperature B. Provide as little information as possible to the regulatory authority C. Deny that the operation has anything to do with the foodborne-illness outbreak D. Set aside the suspected product and label it with "do not use" and "do not discard" - CORRECT ANSWER D. Set aside the suspected product and label it with "do not use" and "do not discard"" "After which activity must food handlers wash their hands? A. Cleaning tables B. Putting on gloves C. Serving customers D. Applying hand antiseptic - CORRECT ANSWER A. Cleaning tables" "When washing hands, what is the minimum time you should scrub with soap? A. 5 seconds B. 10 seconds C. 20 seconds D. 40 seconds - CORRECT ANSWER B. 10 seconds" "3.3 What should food handlers do after prepping food and before using the restroom? A. Wash their hands B. Take off their hats C. Change their gloves D. Take off their aprons - CORRECT ANSWER D. Take off their aprons" "3.4 A food handler will be wearing single-use gloves to assemble boxed lunches. When must the food handler's hands be washed? A. After 4 hours B. After the first hour C. After putting on the gloves D. Before putting on the gloves - CORRECT ANSWER D. Before putting on the gloves" "3.6 Who is at risk of contaminating food? A. A food handler whose spouse works primarily with high-risk populations B. A food handler whose young daughter has diarrhea C. A food handler who gets a lot of aches and pains D. A food handler who eats a lot of rare meat - CORRECT ANSWER B. A food handler whose young daughter has diarrhea" "3.7 A food handler has diarrhea and has been diagnosed with an illness from Shigella spp. What should the manager tell this food handler to do? A. Wear gloves while handling food B. Work in a non-food handling position C. Stay home until approved to return to work D. Wash hands frequently while handling food - CORRECT ANSWER C. Stay home until approved to return to work" "3.8 A food handler prepares meals for a child day-care center. What symptoms require this food handler to stay home from work? A. Thirst with itching B. Soreness with fatigue C. Sore throat with fever D. Headache with soreness - CORRECT ANSWER C. Sore throat with fever" "3.9 When is it acceptable to eat in an operation? A. When prepping food B. When washing dishes C. When sitting in a break area D. When handling utensils - CORRECT ANSWER C. When sitting in a break area" "3.10 What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea? A. Tell the cook to stay away from work and see a doctor B. Tell the cook to come in fore a couple of hours then go home C. Tell the cook to rest for a couple of hours and then come to work D. Tell the cook to go to the doctor and then immediately come to work - CORRECT ANSWER A. Tell the cook to stay away from work and see a doctor" "4.1 A food handler has finished trimming raw chicken on a cutting board and needs the board to prep vegetables. What must be done to the cutting board? A. It must be dried with a paper towel B. It must be turned over to the other side C. It must be washed, rinsed, and sanitized D. It must be rinsed in hot water and air-dried - CORRECT ANSWER C. It must be washed, rinsed, and sanitized" "4.2 How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading? A. Just past the tip of the thermometer stem B. Halfway between the tip of the thermometer stem and the dimple C. To the dimple in the thermometer stem D. Past the dimple of the thermometer stem - CORRECT ANSWER C. To the dimple in the thermometer stem" "4.3 Which probe should be used to check the temperature of a chicken breast? A. Air probe B. Immersion probe C. Penetration prbe D. Surface probe - CORRECT ANSWER C. Penetration probe" "At what temperatures do most foodborne pathogens grow at most quickly? A. Between 0°F and 41°F (-17°C and 5°C) B. Between 45°F and 65°F (7°C and 18°C) C. Between 70°F and 125°F (21°C and 52°C) D. Between 130°F and 165°F (54°C and 74°C) - CORRECT ANSWER C. Between 70°F and 125°F (21°C and 52°C)" "4.5 Which practice can help prevent time-temperature abuse? A. Keeping records of employee schedules B. Cleaning and sanitizing equipment and work surfaces C. Making sure food handlers spend at least 30 seconds washing their hands D. Limiting the amount of food that can be removed from a cooler for prepping - CORRECT ANSWER D. limiting the amount of food that can be removed from a cooler for prepping" "4.6 Which thermometer is used to measure surface temperatures? A. Thermistor B. Thermocouple C. Infared thermometer D. Bimetallic stemmed thermometer - CORRECT ANSWER C. Infared thermometer" "4.7 A thermometer used to measure the temperature of food must be accurate to what temperature? A. ±2°F or ±1°C B. ±4°F or ±3°C C. ±6°F or ±5°C D. ±8°F or ±7°C - CORRECT ANSWER A. ±2°F or ±1°C" "4.8 Which practice can help prevent cross-contamination? A. using color-coded cutting boards B. Rinsing cutting boards between use C. Purchasing food requiring preparation D. Prepping raw and ready-to-eat food at the same time - CORRECT ANSWER A. using color-coded cutting boards" "4.9 What device can be used to monitor both time and temperature abuse during the shipment or storage of food? A. Infared thermometer B. Time-temperature indicator C. Thermistor with an air probe D. Bimetallic stemmed thermometer - CORRECT ANSWER B. Time-temperature indicator" "4.10 How long can food stay in the temperature danger zone before it must be thrown out? A. 1 hour B. 2 hours C. 3 hours D. 4 hours - CORRECT ANSWER D. 4 hours" "5.6 Whole potatoes were coated with olive oil and salt, baked in-house, and stored in a cooler for several days. What must be included on the label for the baked potatoes? A. List of all ingredients B. List of common allergens C. Date that the food was received D. Date that the food should be discarded - CORRECT ANSWER D. Date that the food should be discarded" "5.7 When must you discard tuna salad that was prepped on July 19? A. July 21 B. July 23 C. July 25 D. July 27 - CORRECT ANSWER C. July 25" "Due to an operation's space limits, ready-to-eat and uncooked foods must be stored in the same cooler. How should foods be stored, in top-to-bottom order? A. According to the FIFO method, with oldest items on the top shelf and newest items on the bottom B. According to preparation dates, with the earliest dates on the top shelf and the latest dates on the bottom C. According to minimum internal cooking temperatures, with ready-to-eat foods on the top shelf, and poultry on the bottom D. According to minimum acceptable storage temperatures, with foods that can tolerate the warmest temperature on the top shelf and foods needing the coldest temperature on the bottom - CORRECT ANSWER C. According to minimum internal cooking temperatures, with ready-to-eat foods on the top shelf and poultry on the bottom" "5.10 How many inches (centimeters) from the floor should food be stored? A. At least 1 inch (3 cm) B. At least 2 inches (5 cm) C. At least 4 inches (10 cm) D. At least 6 inches (15 cm) - CORRECT ANSWER D. At least 6 inches" "6.2 What sould happen to food right after it is thawed in a microwave oven? A. Freeze it solid B. Cool it to 41°F (5°C) C. Cook it in conventional cooking equipment D. Hold it in equipment that maintains the correct temperature - CORRECT ANSWER C. Cook it in conventional cooking equipment" "6.3When cooling TCS food, the temperature must go from 135°F to 70°F (57°C to 21°C) in A. 2 hours B. 4 hours C. 6 hours D. 8 hours - CORRECT ANSWER A. 2 hours" "6.4 A food handler left a hotel pan of pasta salad on the prep table while prepping several lunch orders. What is the problem with this situation? A. Cross-contamination B. Poor personal hygiene C. Time-temperature abuse D. Poor cleaning and sanitizing - CORRECT ANSWER C. Time-temperature abuse" "6.5 What is the maximum water temperature allowed when thawing food under running water? A. 41°F (5°C) B. 60°F (16°C) C. 70°F (21°C) D. 135°F (57°C) - CORRECT ANSWER C. 70°F (21°C)" "6.6 What is the required minimum internal cooking temperature for ground turkey? A. 135°F (57°C) for 15 seconds B. 145°F (63°C) for 15 seconds C. 155°F (68°C) for 15 seconds D. 165°F (74°C) for 15 seconds - CORRECT ANSWER D. 165°F (74°C) for 15 seconds" "6.7 A safe way to cool a stockpot of meat sauce is to put it into a A. cooler B. freezer C. sink of ice water D. cold-holding unit - CORRECT ANSWER C. sink of ice water" "Which food item should not be served to high-risk populations? A. Vegetable stir-fry B. Grilled salmon C. Roasted chicken D. Raw oysters - CORRECT ANSWER D. Raw oysters" "6.9 To what temperature must soup that contains cooked beef be reheated for hot holding? A. 135°F (57°C) for 15 seconds B. 145°F (63°C) for 15 seconds C. 155°F (68°C) for 15 seconds D. 165°F (74°C) for 15 seconds - CORRECT ANSWER D. 165°F (74°C) for 15 seconds" "When partially cooking food for later service, what is the maximum amount of time that the food can be heated during the initial cooking step? A. 60 minutes B. 70 minutes C. 80 minutes D. 90 minutes - CORRECT ANSWER A. 60 minutes" "Which part of the plate should a food handler avoid touching when serving customers? A. Bottom B. Edge C. Side D. Top - CORRECT ANSWER D. Top" "7.3 At what maximum internal temperature should cold TCS food be held? A. 0°F (-17°C) B. 32°F (0°C) C. 41°F (5°C) D. 60°F (16°C) - CORRECT ANSWER C. 41°F (5°C)" "7.5 At what minimum internal temperature should hot TCS food be held? A. 115°F (46°C) B. 125°F (52°C) C. 135°F (57°C) D. 145°F (63°C) - CORRECT ANSWER C. 135°F (57°C)" "7.6 An operation is located in a jurisdiction that allows it to hold TCS food without temperature control. How many hours can it display hot TCS food without temperature control before the food must be sold, served, or thrown out? A. 2 B. 4 C. 6 D. 8 - CORRECT ANSWER B. 4" "7.7 How often must you check the temperature of food that is being held with temperature control? A. At least every 2 hours B. At least every 4 hours C. At least every 6 hours D. At least every 8 hours - CORRECT ANSWER B. At least every 4 hours" "7.8 A pan of lasagna 165°F (74°C) was packed in a heated cabinet for off-site delivery. What is the minimum information that should be on the pan label? A. Use-by date and time and reheating and service instructions B. Use-by date and reheating and service instructions C. Use-by time and reheating and service instructions D. Use-by date and time and reheating instructions - CORRECT ANSWER A. Use-by date and time and reheating and service instructions" "7.9 Which may be handled with bare hands? A. Cooked pasta for salad B. Chopped potatoes for soup C. Canned tuna for sandwiches D. Pickled watermelon for garnish - CORRECT ANSWER B. Chopped potatoes for soup" "7.10 When a utensil is stored in water between uses, what are the requirements? A. Running water at any temperature, or a container of water at 70°F (21°C) or lower B. Running water at any temperature, or a container of water at 135°F (57°C) or higher C. Running water at 70°F (21°C) or lower, or a container of water at 70°F (21°C) or lower D. Running water at 135°F (57°C) or higher, or a container of water at 135°F (57°C) or higher - CORRECT ANSWER B. Running water at any temperature, or a container of water at 135°F (57°C) or higher" "8.1 A manager's responsibility to actively control risk factors for foodborne illnesses is called A. hazard analysis critical control point (HACCP) B. quality control and assurance C. food safety management D. active managerial control - CORRECT ANSWER D. active managerial control" "8.2 A pest-control program is an example of a(n) A. HACCP program B. workplace safety program C. food safety program D. active managerial control program - CORRECT ANSWER C. food safety program" "8.4 The purpose of a food safety management system is to A. keep all areas of the facility clean and pest-free B. identify, tag, and repair faulty equipment within the facility C. prevent foodborne illness by controlling risks and hazards D. use the correct methods for purchasing and receiving food - CORRECT ANSWER C. prevent foodborne illness by controlling risks and hazards" "8.5 Three components of active managerial control include A. identifying risks, creating specifications, and training B. identifying risks, correction action, and training C. identifying risks, creating purchase orders, and training D. identifying risks, record keeping, and training - CORRECT ANSWER B. identifying risk, correction action, and training" "8.6 A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperatures. This is an example of which step in active managerial control? A. identifying risks B. monitoring C. corrective action D. re-evaluation - CORRECT ANSWER C. corrective action" "A manager walks around the kitchen every hour to answer questions and to see if staff members are following procedures. This is an example of which step in active managerial control? A. Identify risks B. corrective action C. management oversight D. re-evaluation - CORRECT ANSWER C. management oversight" "9.1 What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials? A. Absorbant and durable B. Hard and durable C. Porous and durable D. Smooth and durable - CORRECT ANSWER D. Smooth and durable" "9.2 What organization creates national standards for foodservice equipment? A. CDC B. EPA C. FDA D. NSF - CORRECT ANSWER D. NSF" "9.3 When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least A. 2 inches (5 centimeters) B. 4 inches (10 centimeters) C. 6 inches (15 centimeters) D. 8 inches (20 centimeters) - CORRECT ANSWER B. 4 inches (10 centimeters)" "9.4 An operation has a buildup of grease and condensation on the walls and ceiling. What is most likely the problem? A. The ventilation system is not working correctly. B. The cleaning chemicals are not being used correctly. C. The staff are not cleaning the walls correctly. D. The grill is not being operated at a high-enough temperature. - CORRECT ANSWER A. The ventilation system is not working correctly" "9.5 A handwashing station should have a garbage container, hot and cold water, signage, a way to dry hands, and A. soap B. a timer C. a clock D. gloves - CORRECT ANSWER A. soap" "9.6 What is the only completely reliable method for preventing backflow? A. Air gap B. Ball valve C. Cross-connection D. Vacuum breaker - CORRECT ANSWER A. Air gap" "A food handler drops the end of a hose into a mop bucket and turns the water on to fill it. What has the food handler done wrong? A. Created a cross-connection B. Created an air-gap separation C. Prevented backflow D. Prevented atmospheric vacuuming - CORRECT ANSWER A. Created a cross connection" "9.8 An operation received a violation in the outside area of the facility. The manager reviewed the area and saw that the dumpster was placed on a freshly graveled drive. The lids were closed, and the drain plug was in place to prevent the dumpster from draining. What was the problem? A. The dumpster lids should have been open to allow it to air out B. The drain plug should have been removed to allow the dumpster to drain correctly C. The surface underneath the dumpster should have been paved with concrete or asphalt D. The dumpster should have been freshly painted so that food debris would not stick to surfaces - CORRECT ANSWER C. The surface underneath the dumpster should have been paved with concrete or asphalt" "9.9 A broken water main has caused the water in an operation to appear brown. What should the manager do? A. Boil the water for 1 minute before use B. Contact the local regulatory authority before use C. Use the water for everything except dishwashing D. Use the water for everything except handwashing - CORRECT ANSWER B. Contact the local regulatory authority before use" "9.10 What is the best way to eliminate pests that have entered the operation A. Raise the heat in the operation after-hours B. Lower the heat in the operation after-hours C. Work with a licensed pest control operator (PCO) D. Apply the over-the-counter pesticides around the operation - CORRECT ANSWER C. Work with a licensed pest control operator (PCO)" "What is required for measuring the sanitizing rinse temperature in a high-temperature dishwashing machine? A. Infared thermometer B. Time-temperature indicator C. Maximum registering thermometer D. Thermocouple with immersion probe - CORRECT ANSWER C. Maximum registering thermometer" "10.2 What is the acceptable contact time when sanitizing food-contact surfaces? A. Soak the item in very hot water for 7 seconds B. Soak the item in iodine solution for 7 seconds C. Soak the item in a chlorine solution for 7 seconds D. Soak the item in an ammonia solution for 7 seconds - CORRECT ANSWER C. Soak the item in a chlorine solution for 7 seconds" "10.3 If food-contact surfaces are in constant use, how often must they be cleaned and sanitized? A. Every 4 hours B. Every 5 hours C. Every 6 hours D. Every 7 hours - CORRECT ANSWER A. Every 4 hours" "10.4 What must food handlers do to make sure sanitizing solution for use on food-contact surfaces has been made correctly? A. Test the solution with a sanitizer kit B. Use very hot water when making the solution C. Try out the solution on a food-contact surface D. Mix the solution with equal parts water - CORRECT ANSWER A. Test the solution with a sanitizer kit" "10.5 George is getting ready to wash dishes in a three-compartment sink. What should be his first task? A. Remove leftover food from the dishes B. Fill the first sink with detergent and water C. Clean and sanitize the sinks and drain boards D. Make sure there is a working clock with a second hand - CORRECT ANSWER C. Clean and sanitize the sinks and drain boards" "10.6 Which feature is most important for a chemical storage area? A. Good lighting B. Single-use towels C. Nonskid floor mats D. Emergency shower system - CORRECT ANSWER A. Good lighting" "10.7 How should flatware and utensils that have been cleaned and sanitized be stored? A. With handles facing up B. Below cleaning supplies C. Four inches (10 centimeters) from the floor D. In drawers that have been washed and rinsed - CORRECT ANSWER A. With handles facing up" "10.8 What is the correct way to clean and sanitize a prep table? A. Remove food from the surface, sanitize, rinse, wash, air-dry B. Remove food from the surface, wash, rinse, sanitize, air-dry C. Remove food from the surface, wash, sanitize, air-dry, rinse D. Remove food from the surface, air-dry, wash, rinse, sanitize - CORRECT ANSWER B. Remove food from the surface, wash, rinse, sanitize, air-dry" "10.9 Pete the buser poured some cleaner from its original container into a smaller, working container. What else does he need to do? A. Label the working container with its contents B. Read the safety data sheet (SDS) for the cleaner C. Use a new wiping cloth when first using the working container D. Note on the original container that some cleaner was put into a working container - CORRECT ANSWER A. Label the working container with its contents" "10.10 What information should a master cleaning schedule contain? A. What should be cleaned, and when B. What should be cleaned, when, and by whom C. What should be cleaned, when, by whom, and how D. What should be cleaned, when, by whom, how, and why - CORRECT ANSWER C. What should be cleaned, when, by whom, and how" "What are the three categories of contaminants? - CORRECT ANSWER biological, chemical, physical" "What are biological contaminants? - CORRECT ANSWER Pathogens like viruses, parasites, fungi, bacteria, and toxins (greatest threat to food safety and responsible for most foodborne illness)" "What are physical contaminants? - CORRECT ANSWER broken glass, metal, dirt, bandages and fish bones" "Chemical Contaminants - CORRECT ANSWER cleaners and polishes used incorrectly" "USDA (US Department of Agriculture) - CORRECT ANSWER agency responsible for inspecting meat, poultry and eggs" "FDA (Food and Drug Administration) - CORRECT ANSWER an agency in charge of ensuring the safety of all foods sold except meat, poultry, and seafood" "The big six (according to the FDA) - CORRECT ANSWER Shigella SPP, Salmonella typhi, NTS, E. Coli, Hepatitis A and norovirus" "Six conditions that affect the growth of bacteria - CORRECT ANSWER food, moisture, temperature, oxygen, time, and acidity" "What is the temperature danger zone? - CORRECT ANSWER 41-135 degrees" "What does ALERT stand for? - CORRECT ANSWER Assure Look Employees Reports Threat" "FDA Food Code - CORRECT ANSWER Science-based reference for retail food operations on how to prevent food borne illness. These recommendations are issued by the FDA to assist state health departments in developing regulations for a foodservice inspection program" "Pathogens - CORRECT ANSWER bacteria, virus, fungi, parasite" "how to respond to a foodborne illness outbreak - CORRECT ANSWER Gather info Notify authorities Segregate product Document info Identify staff Cooperate with authorities Review procedures" "Cross-contact - CORRECT ANSWER The transfer of allergens from food containing an allergen to the food served to a customer." "bimetallic stemmed thermometer - CORRECT ANSWER useful for checking large or thick food" "Air probes - CORRECT ANSWER Use these to check the temperature inside coolers and ovens" “foodborne illness - CORRECT ANSWER -a disease transmitted to people by food -2 people or more -investigation is conducted by state and local regulatory authorities -lab analyses" "A foodborne illness is a disease transmitted to people through food? - CORRECT ANSWER True" "What is the usual cause of unsafe food? - CORRECT ANSWER contamination (presence of harmful substances in food)" "common risk factor? - CORRECT ANSWER -purchasing food from unsafe sources -failing to cook food correctly -holding food at incorrect temp -using contaminated equipment -poor personal hygiene" "Macaroni salad has been left on a table for 5 hrs, which hazard is this? - CORRECT ANSWER time-temperature abuse" "The same cutting board is being used for a raw chicken and lettuce. Which hazard is this? - CORRECT ANSWER cross contamination" "poor personal hygiene? - CORRECT ANSWER Failure to wash hands, cough or sneeze on food, come to work while sick." "Which agency conducts research into the causes of foodborne-illness outbreak? - CORRECT ANSWER CDC (centers for disease control and prevention)" "which group writes or adopts codes that regulate retail and foodservice operations? - CORRECT ANSWER state and local regulatory authorities" "To be an outbreak, foodborne illness must be confirmed by lab analysis after? - CORRECT ANSWER two or more people have the same symptoms after eating the same food." "a piece of glass found in a beverage is an example of which type of hazard? - CORRECT ANSWER physical" "a pan of chicken wings left out on a prep table for 7 hrs is which type of hazard? - CORRECT ANSWER time-temp abuse" "Why are preschool-age children at a higher risk for foodborne illnesses? - CORRECT ANSWER they have not built up strong immune system" "when must staff be trained in food safety? - CORRECT ANSWER upon hiring and periodically base" "Onset time of Fooddorne Illness - CORRECT ANSWER 30 minutes to six weeks after ingestion" "do bacteria prefer certain food than other? - CORRECT ANSWER yes" "do bateria grow well in food that is highly acidic? - CORRECT ANSWER no, in fact they grow best in food with little or no acid." "which temp range is best for the growth of bacteria? - CORRECT ANSWER 41F-135F (5C-57C) grows rapidly temperature danger zone. 70-125F extra danger" "can time affect how much bacteria grow? - CORRECT ANSWER yes- bacteria need time to grow. the more time they spend on the time danger zone the more they grow." "do bacteria require oxygen to grow? - CORRECT ANSWER it depends on which kind of bacteria." "does the amount of moisture available impact the growth of bacteria? - CORRECT ANSWER yes, grow well with high level of moisture. Aw 0.0-1.0 the higher the numer the higher the moisture." "four highly contagious bacteria: - CORRECT ANSWER Salmonella Typhi Nontyphoidal Salmonella Shigella spp Shiga toxin producing E-coli" "Salmonela typhi - CORRECT ANSWER only humans, prevention workers should stay at home, wash hands." "Nontyphoidal Salmonella - CORRECT ANSWER farm animals carry this bacteria can be found in milk/dairy products, produce, poultry Food: poultry and eggs, meat, milk/dairy, produce prevent -cook poultry and egg correctly, prevent cross contamination between poultry and ready to eat food" "Shigella - CORRECT ANSWER fecal-oral contaminated by hands, contaminated water. prevention anyone sick with this illness, hands wash and control flies." "E. coli - CORRECT ANSWER Escherichia coli intestine of caddle toxins in intestine raw or uncooked ground beef. prevention cook food minimum and internal temp, cross-contimation." "Norovirus - CORRECT ANSWER airborne in vomit particles; Use good hygiene, exclude workers who are sick: vomiting, diarrhea, workers who have been diagnosed" "what must be done for a food handler diagnosed with Hepatitis A? - CORRECT ANSWER keep the food handler out of the operation" "which virus is associated with both ready to eat food and shellfish from contaminated water? - CORRECT ANSWER Hepatitis A and Norovirus" "Norovirus is found in the feces of people who are infected with the virus? - CORRECT ANSWER true" "norovirus can be spread through vomit in the air? - CORRECT ANSWER true" "can food become contaminated with biological toxins from an external source? - CORRECT ANSWER yes it can" "seafood toxins - CORRECT ANSWER produced by pathogens found on certain fish in certain fish that eat smaller fish that have consumed the toxin" "all the potential threats for deliberate contamination of food. - CORRECT ANSWER terrorist or activist disgruntled current or former staff vendors competitors" "How does most contamination of food happen? - CORRECT ANSWER When people cause the contamination" "what food is most commonly linked to shiga toxin ECOli - CORRECT ANSWER raw ground beef" "what is the most important way to prevent a foodborne illness from virus? - CORRECT ANSWER practice good personal hygiene" "what is the most important way to prevent a foodborne illness from biological toxins? - CORRECT ANSWER purchasing from approved reputable suppliers" "a bottle of sanitizer is stored on a shelf above a prep table to prevent chemical contamination, what should be done differently? - CORRECT ANSWER store the sanitizer away from prep area" "to prevent deliberate food contamination, know who is in the facility, monitor product security file food security information and know? - CORRECT ANSWER whom to contact about suspicious activity" "what step should be taken if a manager suspects a foodborne illness outbreak - CORRECT ANSWER segregate the suspected product and label it with "do not use" and "do not discard"" "What should food handlers do to prevent food allergens from being transferred to food? - CORRECT ANSWER use cleaned and sanitized utensils" "a food handler must wear single use gloves when? - CORRECT ANSWER handling ready to eat food?" "where should street clothes and personal electronic devices be stored? - CORRECT ANSWER away from food and food prep services" "which illness in a food handler must be reported to the local regulatory authority? - CORRECT ANSWER norovirus" "what is the biggest hazard to food as it flows through the operation? - CORRECT ANSWER cross contamination and time temperature abuse" "how long can food stay in the temperature danger zone before being thrown out? - CORRECT ANSWER 4 hrs" "How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading? - CORRECT ANSWER dimple of the stem" "how far must you stick a thermocouple or thermistor probe into food to get accurate reading? - CORRECT ANSWER tip of probe" "Which probe should be used to check the temperature of a ground beef patty? - CORRECT ANSWER penetration probe" "Which probe should be used to check the temperature of soup? made for liquid, sauce and oil - CORRECT ANSWER immersion probe to get to the center of pot" "When should thermometers be calibrated? - CORRECT ANSWER before each shift" "insert the thermometer of the stem into the thickest part of the product - CORRECT ANSWER accurate reading 15 sec" "which practice can help cross contamination? - CORRECT ANSWER using color coded cutting boards" "What probe should be used to check the temperature of chicken? - CORRECT ANSWER penetration probe" "Which thermometer is limited to measuring surface temperatures? - CORRECT ANSWER infrared thermometer" "which thermometer is best for measuring the final rinse temp in dishwashing machine? - CORRECT ANSWER maximum registerating themp" "what is an approved supplier? - CORRECT ANSWER one that meets all applicable local, state and federal laws and been inspected" "can menu items served to one guest be re-reserved to a diff guest? - CORRECT ANSWER No." "does food in a self service area need to be label? - CORRECT ANSWER yes" "Which part of the plate should a food handler avoid touching when serving customers? - CORRECT ANSWER top" "Which food items can be displayed in a self-service area without the use of packaging, sneeze guards, or a display case to protect them from contamination? - CORRECT ANSWER nuts in the shell" "what is the maximum amount of time that ref food that was prepped on site an be kept in vending machine? - CORRECT ANSWER 7 days" "What is a food safety management system? - CORRECT ANSWER practice and procedures intended to prevent foodborne illness practices that actively control risks and hazards throughout the flow of food" "select programs that should be in place to support a food safety management system? - CORRECT ANSWER -personal hygiene -supplier selection and specifications -cleaning and sanitation -facility design and equipment maintence -pest control -quality control assuarnce -food safety training -standard operating procedures" "what is the risk factor for goodborne illness for a pie prepped on the same cutting board as raw meat? - CORRECT ANSWER contaminated equipment" "what is the purpose of food safety management system? - CORRECT ANSWER prevents foodborne illness by controlling risk and factors with food flow," "what are three steps that must be taken when implementing active managerial control? - CORRECT ANSWER identify risk corrective action training" "a supervisor checking to see if staff is following food safety procedures demonstrates which step in active managerial control? - CORRECT ANSWER management oversight is verifying all staff is following all policies" "why should materials used for floors, walls and ceilings be smooth and durable? - CORRECT ANSWER makes cleaning easier" "When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least - CORRECT ANSWER 4in (10cm)" "when selecting floor, walls or roof? - CORRECT ANSWER smooth" "what is the most likely cause of a buildup of grease and condensation on walls and ceilings? - CORRECT ANSWER ventilation is not working correctly." "a handwashing station should have a garbage container,hot and cold water, signage and way to dry hands and what else? - CORRECT ANSWER soap" "what must staff do to make sure that a sanitizing solution as been made correctly? - CORRECT ANSWER test the solution with a sanitizer kit" "ast a minimum how often should dishwashing machines be checked for cleanliness? - CORRECT ANSWER often as need at least daily" "what is the correct way to store a mop between uses? - CORRECT ANSWER hanging from a hook to air dry" "3 steps in creating a cleaning program master cleaning schedule, training staff and? - CORRECT ANSWER monitor cleaning for effectiveness" foodborne illness - CORRECT ANSWER disease transmitted to people by food" "foodborne illness outbreak - CORRECT ANSWER 2 or more people have the same symptoms after eating the same food, investigation is conducted, confirmed by lab analysis" "challenges to food safety - CORRECT ANSWER time, language & culture, literacy & education, pathogens, unapproved suppliers, high-risk customers, staff turnover" "costs of foodborne illnesses to operations - CORRECT ANSWER loss of customers, negative media exposure, lawsuits & legal fees, increased insurance premiums, loss of reputation, lowered staff morale, staff missing work, staff retraining" "most common risk factors - CORRECT ANSWER purchasing from unsafe sources, failing to cook food correctly, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene" "unsafe source - CORRECT ANSWER food prepared in a private home" "time-temperature abuse - CORRECT ANSWER food has stayed too long at temperatures that are good for the growth of pathogens" "cross-contamination - CORRECT ANSWER pathogens are transferred from one surface or food to another" "TCS food - CORRECT ANSWER food requiring time and temperature control for safety" "ready-to-eat food - CORRECT ANSWER food that can be eaten without further preparation, washing or cooking; includes cooked food, washed fruit & vegetables (whole and cut), deli meat, bakery items, sugar, spices and seasonings" "high-risk populations - CORRECT ANSWER groups of people who have a higher risk of getting foodborne illnesses; elderly, pre-school age children, people with compromised immune systems" "corrective action - CORRECT ANSWER monitoring staff, noticing when a task is done incorrectly and correcting the situation immediately" "FDA (Federal Drug Administration) - CORRECT ANSWER inspects all food except meat, poultry and eggs; regulates food transported across state lines; issues the Food Code" "Food Code - CORRECT ANSWER science-based code that provides recommendations for food safety regulations; created for city, county, state and tribal agencies" "State & local health regulatory authorities - CORRECT ANSWER responsibilities include inspecting operations, enforcing regulations, investigating complaints & illnesses, issuing licenses and permits, approving construction, reviewing & approving HACCP plans" "immune system - CORRECT ANSWER the body's defense system against illness" 1.1 What is a foodborne-illness outbreak? A. When two or more food handlers contaminate multiple food items B. When an operation serves contaminated food to two or more people C. When two or more people report the same illness from eating the same food D. When the CDC receives information on two or more people with the same illness - CORRECT ANSWER C. When two or more people report the same illness from eating the same food" "1.2 Which is a ready to eat food? A. Uncooked rice B. Raw deboned chicken C. Sea salt D. Unwashed green beans - CORRECT ANSWER C. Sea salt" "2.5 Parasites are commonly linked with what type of food? A. Rice B. Poultry C. Seafood D. Canned food - CORRECT ANSWER C. Seafood" "A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness? A. Parasites B. Allergic reaction C. Biological toxins D. Chemical contamination - CORRECT ANSWER C. Biological toxins" "A prep cook stores a bottle of sanitizer on a shelf above a prep table. To prevent chemical contamination, what should be done differently? A. Store the sanitizer bottle away from the prep area B. Store the sanitizer bottle on the floor between uses C. Store the sanitizer bottle on the work surface of the prep table D. Store the sanitizer bottle with food supplies below the prep table - CORRECT ANSWER A. Store the sanitizer bottle away from the prep table" "To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of the products, keep information related to food security on file, ad know A. when to register with the EPA B. how to fill out an incident report C. where to find Safety Data Sheets in the operation D. whom to contact about suspicious activity - CORRECT ANSWER D. whom to contact about suspicious activity" "What should food handlers do to prevent food allergens from being transferred to food? A. Use clean and sanitized utensils when prepping the order B. Cook food to the appropriate minimum internal temperature C. Store cold food at 41°F (5°C) or lower D. Label chemical containers correctly - CORRECT ANSWER A. Use clean and sanitized utensils when prepping the order" "5.1What is the most important factor in choosing a food supplier? A. It is recommended by others in the industry B. It has a HACCP program or other food safety system C. It has documented manufacturing and packing practices D. It has been inspected and complies with local, state, and federal laws - CORRECT ANSWER D. It has been inspected and complies with local, state, and federal laws" "5.2 What is the best method of checking the temperature of vacuum-packed meat? A. Lay the thermometer stem or probe on the surface of the top package B. Place the thermometer stem or probe between two packages of product C. Open a package and insert the thermometer stem or probe into the product D. Insert the thermometer stem or probe through the package into the producs - CORRECT ANSWER B. Place the thermometer stem or probe between the two packages of the product" "What is the correct temperature for receiving cold TCS food? A. 32°F (0°C) or lower B. 41°F (5°C) or lower C. 45°F (7°C) or lower D. 50°F (10°C) or lower - CORRECT ANSWER B. 41°F (5°C) or lower" "5.4 Milk can be received at 45°F (7°C) under what condition? A. It is thrown out after 2 days B. It is cooled to 41°F (5°C) or lower in 4 hours C. It is immediately cooled to 41°F (5°C) or lower D. It is served or used in the operation within 2 hours - CORRECT ANSWER B. It is cooled to 41°F (5°C) or lower in 4 hours" "What causes large ice crystals to form on frozen food and its packaging? A. Cross-contact B. Cross-contamination C. Time-temperature abuse D. Incorrect cleaning and sanitizing - CORRECT ANSWER C. Time-temperature abuse"