ServSafe: Post Test

ServSafe: Post Test Which agency enforces food safety in a restaurant or foodservice operation? Ans- state and local regulatory authorities Three components of active managerial control include Ans- identifying risks, corrective action, and training A pest-control program is an example of a(n) Ans- 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? Ans- using contaminated equipment A broken water main has caused the water in an operation to appear brown. What should the manager do? Ans- 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? Ans- throw the food away A food handler who has just bused tables must do what before handling food? Ans- wash hands As part of handwashing, food handlers must scrub their hands and arms for at least Ans- 10 seconds 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 Ans- whom to contact about suspicious activity. What is the intended use of a hand antiseptic? Ans- reduce pathogens on skin To work with food, a food handler with an infected hand wound must Ans- cover the wound with an impermeable cover and wear a single-use glove. How should food handlers keep their fingernails? Ans- short and unpolished Which piece of jewelry is a food handler allowed to wear? Ans- 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? Ans- 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.? Ans- Exclude the food handler from the operation. A food handler who is forming hamburger patties should change gloves Ans- when gloves are dirty or torn Where should staff members eat, drink, smoke, or chew gum? Ans- designated areas How long must shellstock tags be kept on file? Ans- 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 Ans- inspect all food immediately before storing it What are the packaging criteria for accepting nonfood items? Ans- Intact, clean, and protected from contamination Which item is stored correctly in the cooler? Ans- Macaroni salad stored above raw salmon Ready-to-eat TCS food must be date-marked if it will be stored for longer than Ans- 24 hours How should flatware that has been cleaned and sanitized be stored? Ans- handle 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? Ans- 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? Ans- 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? Ans- April 8 What type of container should be used to transport TCS food from the place of preparation to the place of service? Ans- insulated Pathogens are likely to grow well in a meat stew that is Ans- between 41°F and 135°F (5°C and 57°C). Which is a TCS food? Ans- sprouts Cut melons should be stored at what internal temperature? Ans- 41°F (5°C) or lower What is one way that food should NEVER be thawed? Ans- room temperature Why are preschool-age children at a higher risk for getting a foodborne illness? Ans- They have not yet built up their immune systems. What is one factor that affects the growth of bacteria in food? Ans- 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 Ans- cross-contamination Raw shrimp and potato salad must be stored ________ when being transported for off-site service. Ansseparately If a food-contact surface is in constant use, it should be cleaned and sanitized at least every Ans- 4 hours Peanuts and soy products are two possible food items that can be dangerous for people with Ans- food allergies Wheezing and hives are symptoms of Ans- food allergies Hot food can be held intentionally without temperature control for ________ hours. Ans- 4 A catering employee removed a tray of lasagna from hot-holding for service in a hotel conference room at 11:00 a.m. By what time must the lasagna be thrown out? Ans- 3:00 pm Cold food being held without temperature control for up to six hours cannot exceed which temperature while it is being served? Ans- 70°F (21°C) Which action could contaminate food at a self-service area? Ans- Allowing customers to reuse plates Which food item may be handled with bare hands? Ans- Chopped potatoes for soup A consumer advisory should be provided for menu items that contain TCS items that are Ans- raw or undercooked. When preparing to wash dishes in a three-compartment sink, what is the first task? Ans- Clean and sanitize the sinks and drainboards. When pouring sanitizer from its original container into a spray bottle, the spray bottle must be labeled with the Ans- common name of the chemical. Which does not require sanitizing? Ans- walls What is the definition of sanitizing? Ans- Reducing the pathogens on a surface to safe levels The effectiveness of chemical sanitizers is NOT affected by Ans- color To make sure that the chemical sanitizer being used on a food-prep surface is at the correct strength, Ans- use a test kit to check the sanitizer's concentration when mixing it. Outdoor garbage containers should be Ans- kept covered with tight-fitting lids. Where is the appropriate place to store waste and recyclables? Ans- Away from food and food-contact surfaces What is the only certain way to prevent backflow? Ans- Air ga