Servsafe Manager practice tests

Servsafe Manager practice tests When is a foodborne illness considered an outbreak? when at least two people experience the same symptoms after eating the same food Which of the following is NOT considered a safe way to thaw frozen meat? under hot running water What or who is the most responsible for training new staff about safe food handling practices? the certified food manager Which of the following symptoms is most commonly associated with foodborne illness? diarrhea Which is an example of a physical contaminant? bones in chili A food handler has a wound or boil on their hand or wrist. What is an appropriate course of action? wear an impermeable bandage and cover with a single-use glove Which symptom must be reported to your regulatory authority when it afflicts a food handler? jaundice What is a "thermocouple"? a metal probed thermometer What should you do if food shipments are not delivered at the correct temperatures? reject the delivery What is the FIFO method (first in, first out)? storing food items so that the oldest is used first Why must ground meats be cooked to a higher temperature than whole cuts of meat? more pathogens reside on the outside of meat and grinding redistributes the pathogens throughout the meat Where should the scoop for the ice machine be stored between uses? in a protected and designated location Raw ground beef and pork should be cooked to an internal temperature of 155°F (68°C) for how many seconds before serving? 17 seconds Which of the following is an acceptable method for cooling hot TCS food before storage? in an ice-water bath If a TCS food will be hot-held for service, what is the minimum internal temperature that this food must maintain while being held? 135°F (57°C) Which unused items may be re-served to another customer? prepackaged items such as soup crackers Handwashing stations are required in which area? in food prep, service, and dishwashing areas What is the best approach to dealing with pests? working with a licensed pest control operator (PCO), deny pests access to the operation, food, water, and shelter What is the proper sequence to effectively sanitize dishware, utensils, and equipment? scrape, wash, rinse, sanitize, air dry How should a cloth be used for wet-wiping be stored? in a bucket of sanitizing solution Which person is the most susceptible to foodborne illness? children, the elderly, and pregnant women Which of the following is NOT considered to be "cross-contamination"? leaving foods in the temperature danger zone for too long Which of the following is NOT considered an example of a "corrective action"? asking a customer who is ordering an alcoholic beverage for ID Jaundice (a yellowing of the skin and eyes) is usually caused by which foodborne illness? hepatitis A The acronym ALERT stands for Assure, Look, Employee, Report, and Threat. What type of food safety risk does this refer to? (A)ssure that your products come from safe sources (L)ook and monitor the security of products in the facility (E)mployees should be vetted, know who they are (R)eport suspicious behavior to your supervisors (T)hreats should be identified and you should know who to contact if something suspicious happens the deliberate contamination of food Which activity requires a food handler to wear single-use gloves? handling ready to eat foods The "temperature danger zone" refers to which range of temperatures? 41°F - 135°F An "immersion probe thermometer" is used for checking the temperature of what? the temperature of liquids such as soups, sauces, and frying oil How long can you safely store ready to eat TCS food in a cooler at a temperature of 41°F or lower? 7 days All items should be stored away from the walls and how many inches from the floor? 6 inches The temperature of food stored in hot holding has dropped into the temperature danger zone for a period of two hours. What should be done? quickly bring the food to the correct temperature Which of the following would require obtaining a "variance" from your regulatory authority? variance - a document issued by your regulatory authority that allows a regulatory requirement to be waived or changed offering live shellfish from a display tank What is the minimum internal temperature that raw fish, seafood, shellfish, and crustaceans should be cooked to for at least 15 seconds before serving? 145°F (63°C) Hot TCS food needs to be cooled before storage. What is the maximum amount of time you should allow when bringing food down from 135°F to the storage temperature of 41°F or lower? 6 hours If a TCS food will be cold-held for service, what is the maximum temperature that this food could be held? 41°F If you are packaging fish using a reduced-oxygen packaging method (ROP), the fish must include a label stating what? that it must remain frozen until used A faucet that supplies clean drinking water is fitted with a flexible hose to fill a mop bucket. A careless employee leaves the end of the hose in a bucket of dirty mop water overnight. Due to the changing air pressure within the building's plumbing system, the dirty mop water moves up the hose and into the faucet - contaminating the clean drinking water. What is this type of contamination called? cross-connection To effectively "heat sanitize" equipment, it must be soaked for at least 30 seconds in hot water that is what minimum temperature? 171°F What is the first step when cleaning and sanitizing stationary equipment? unplug the equipment Where is the best place to store cleaning tools and chemicals? in an area that is used only for this purpose A pathogen is considered what type of contaminant? biological What is a "TCS food"? food that requires time and temperature control for safety Which government authority is responsible for writing the codes that regulate food service operations? state and local health departments E. coli is usually contracted from which food? ground beef These conditions are necessary for the growth of bacteria: food, acidity, temperature, time, oxygen, and moisture. What term is often used for these conditions? FAT TOM Which of the following is not considered to be one of "The Big Eight" allergens?