ServSafe Practice 2-Managerial Questions and answers.docx

  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 Answers: C: prevent foodborne illness by controlling risks and hazards. (most answers will be to prevent foodborne illnesses--that's the main reason for ServSafe) 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 Answers: D active managerial control. AMC (As mentioned previously-- a manager's responsibility is typically to "monitor" and "manage" ) A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is an example of which step in active managerial control? A Identifying risks B Monitoring C Corrective action D Re-evaluation - Correct Answers: 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 Management oversight B Corrective action C Re-evaluation D Identify risks - Correct Answers: A Management oversight One way for managers to show that they know how to keep food safe is to A become certified in food safety. B take cooking temperatures. C monitor employee behaviors. D conduct self-inspections. - Correct Answers: A- become certified in food safety. (That's this course--ServSafe) A power outage has left hot TCS food out of temperature control for six hours. What must be done with the food? A Cool the food to 41°F (5°C) or lower. B Serve the food immediately. C Cook the food 165°F (74°C). D Throw the food away. - Correct Answers: D- Throw food away. (Hot TCS food needs to be throw away after 4 hours if not kept at its safe temp) In the event of an imminent health hazard, such as a water supply interruption, the operation must A execute a HACCP plan. B reduce the hours of operation. C notify the regulatory authority. D maintain normal operating procedures. - Correct Answers: C notify the regulatory authority. (When in doubt, notify the regulatory authority) What is the best way to protect food from deliberate tampering?A Make it as difficult as possible for someone to tamper with it. B Allow former employees into the operation. C Perform spot inspections on new vendors. D Use the USDA A.L.A.R.M. system. - Correct Answers: A Make it as difficult as possible for someone to tamper with it. 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 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 who is in the facility. - Correct Answers: D who is in the facility. (The only thing I can think of for this answer is basically that its important to know who comes and goes at all times so you can figure out who might contaminate something on purpose) Where should food handlers wash their hands? A Prep sink B Utility sink C Designated sink for handwashing D Three-compartment sink - Correct Answers: C Designated sink for handwashing What must food handlers do after touching their body or clothing? A Wash their hands B Rinse their gloves C Change their aprons D Use a hand antiseptic - Correct Answers: A- wash hands (antiseptics don't clean dirt off) When washing hands, what is the minimum time that food handlers should scrub hands and arms with soap? A 5 seconds B 8 seconds C 10 seconds D 18 seconds - Correct Answers: c- 10 seconds. (You can remember that there are 10 fingers on your hands, so it takes 10 seconds) After which activity must food handlers wash their hands? A Clearing tables B Putting on gloves C Serving customers D Applying hand antiseptic - Correct Answers: A Clearing tables (most likely bc there are germs on the dirty dishes and don't want to spread germs) What is the main reason for food handlers to avoid scratching their scalps? A Transferring a food allergen B Spreading pathogens to the food C Getting food in their hair D Causing toxic-metal poisoning - Correct Answers: B Spreading pathogens to the food (pathogens are viruses and/or bacteria) When may food handlers wear plain-band rings? A At any time B When not handling food C Only if wearing gloves D Only if washing dishes - Correct Answers: A- Anytime According to the FDA, food workers can only wear a plain ring like a wedding band while they work. The ring should not have any grooves where pathogens can hide. they CANNOT wear rings with groves. What should a food handler do when working with an infected cut on the finger? A Cover the wound with a bandage. B Stay away from food and prep areas. C Cover the hand with a glove or a finger cot D Cover the wound with an impermeable bandage or finger cot and a glove. - Correct Answers: D- Cover the wound with an impermeable bandage or finger cot and a glove. What is the only jewelry that may be worn on the hands or arms while handling food? A Plain-band ring B Medical ID bracelet C Leather-band watch D Diamond ring - Correct Answers: A- plain band ring. (anything with grooves cannot be worn--barcteria can hide in grooves) In addition to other criteria, how many people must have the same symptoms in order for a foodborne illness to be considered an outbreak? A At least 1 B At least 2 C At least 10 D At least 20 - Correct Answers: B- at least 2 (2 or more people are considered an outbreak) When should a food handler with a sore throat and fever be excluded from the operation? A Customers served are primarily a high-risk population B Fever is over 100°F (38°C) C Sore throat has lasted for more than 5 days D Before the regulatory authority is notified - Correct Answers: A Customers served are primarily a high-risk population (high-risk populations are typically the answer, also, any numbers that are not related cooking or related to cleaning and sanitation are probably a trick answer) What is a basic characteristic of a virus? A Destroyed by cooking B Grows in food C Requires a living host to grow D Commonly found in cattle intestines - Correct Answers: C Requires a living host to grow After handling raw meat and before handling produce, what should food handlers do with their gloves? A Clean and sanitize them. B Continue working with them. C Set them aside if working with meat again later. D Wash hands and change them. - Correct Answers: D Wash hands and change them. (common sense--always wash hands and only use gloves once) Where should personal items, like a coat, be stored in the operation? A On a shelf, above food B On a shelf, below food C In a designated area, away from food D In a kitchen, away from moving equipment - Correct Answers: C In a designated area, away from food ("designated area" is always a safe answer and everything non-food should always be away from food.) 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 Answers: D- Take off their aprons ( no idea why--maybe so they don't bring germs on their apron form the bathroom to the kitchen?) How should the temperature of a shipment of sour cream be taken when it arrives at an operation? A Place a hand on a container to see if it is cool to the touch. B Hold an infrared thermometer as close as possible to a case. C Place the thermometer stem between shipping boxes for a reading. D Remove the lid of a container and put the thermometer stem into the sour cream. - Correct Answers: D Remove the lid of a container and put the thermometer stem into the sour cream. (always have to test the temp of the product directly--make sure thermometer is sanitized.) Ice crystals on a frozen food item indicate A time-temperature abuse. B cross-contamination. C poor cleaning and sanitizing. D poor personal hygiene. - Correct Answers: A time-temperature abuse. (ice = cold temp, so answer must have something to do with temp) What is the most important factor in choosing an approved food supplier? A It has a HACCP program or other food safety system. B It has documented manufacturing and packing practices. C Its warehouse is close to the operation, reducing shipping time. D It has been inspected and complies with local, state, and federal laws. - Correct Answers: D- It has been inspected and complies with local, state, and federal laws. (anything being inspected and complying with laws is a safe answer) Which item should be rejected? A Bags of organic cookies in torn packaging B Bottled milk at 41°F (5°C) C Single-use cups in original packing D Live oysters with an internal temperature of 50°F (10°C) - Correct Answers: A -Bags of organic cookies in torn packaging (any food whose packaging has been broken is bad--could mean pests or bacteria could have gotten in) Supplies should be stored away from the walls and at least off of the floor. A 2 inches (5 centimeters) B 4 inches (10 centimeters) C 5 inches (13 centimeters) D 6 inches (15 centimeters) - Correct Answers: D- 6 inches (just like we mentioned that permanent equipment needs to be 6 inches off the floor to allow for cleaning, same goes for supplies) Soup that is being hot-held on a buffet should be labeled with the A name of the food. B prep date. C soup's ingredients. D use-by date. - Correct Answers: A -name of the food. (but the company putting on the buffet needs to have the time it was put on hot hold somewhere so that its temp can be tested.) (Be sure to check the temperature at least every four hours. Checking the temperature every two hours would be ideal to leave time for corrective action.) How should chemicals be stored? A Above food B Away from prep areas C In food storage areas D With kitchenware - Correct Answers: B Away from prep areas (anything not food related always be stored away from food and food areas) What should be done to ready-to-eat TCS food that will be prepped on-site and held for longer than 24 hours? A Date mark it. B Sell it. C Throw it away. D Serve it within the next hour. - Correct Answers: A Date mark it. (TCS food held for more than 24 hours shall be date-marked to ensure that the food is either consumed on the premises or sold or discarded within seven (7) days. of course stored and held properly) What must a manager do with a recalled food item in the operation? A Combine the item with non-recalled items during preparation. B Record the names of customers who purchase the item. C Store the recalled item separately from other food. D Sell all recalled items within 24 hours. - Correct Answers: C Store the recalled item separately from other food. (another example of storing things away from good food and good areas) 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? A Refer to the vendor notification for next steps. B Contact the supplier and arrange for the product to be picked up. C Label the item to prevent it from accidently being placed back in inventory. D Inform the local media, customers, and employees of the reason for the recall - Correct Answers: C Label the item to prevent it from accidently being placed back in inventory. (another example of labeling things and not storing with good food) A food item that is received with an expired use-by date should be A rejected. B used immediately. C accepted but labeled differently. D accepted but kept separate from other items. - Correct Answers: A rejected. (Don't accept any bad food, keep bad food away) With approved procedures in place, cold food can be held intentionally without temperature control for _______hours as long as it does not exceed 70°F (21°C). A 2 B 4 C 6 D 8 - Correct Answers: c- 6 hours (hot food can be held for 4 hours, but cold can be held a little longer, for 6 hours) When delivering food for off-site service, raw poultry must be stored A at a lower temperature than ready-to-eat food B separately from ready-to-eat food. C without temperature control. D above raw beef. - Correct Answers: B separately from ready-to-eat food. (raw food and ready to eat food should always be separate. the only time the can be stored near each other is when they are in their original commercial packed (vacuum packed) packaging. What is the minimum internal cooking temperature for seafood? A 135°F (57°C) or higher for 15 seconds B 145°F (63°C) or higher for 15 seconds C 155°F (68°C) or higher for 15 seconds D 165°F (74°C) or higher for 15 seconds - Correct Answers: B 145°F (63°C) or higher for 15 seconds (Remember it this way--seafood's min temp is the lowest min temp meat out of all of the meats--your parents are in their 40's and they love seafood, so 145. 135 degrees is for grains, pasta, beans, refried beans, fruit and vegetables-- no meat can be that low--we aren't in our 30s and we aren't fruits--we arent that low. Chicken requires 165--the highest temp--think of your chickens and that they the best and highest chickens in the world. Beef is at 155--temp. the middle meat--not as good as your chickens. Food must be cooled from 135°F (57°C) to _________within 2 hours. A 80°F (27°C) B 45°F (7°C) C 70°F (21°C) D 41°F (5°C) - Correct Answers: C 70°F (21°C) (So, if its at 135 degrees, it is grains, pasta, beans, fruit or vegetables. -Pathogens grow in the danger zone of 125 to 70. Food must pass through this danger zone fast to avoid growing pathogens. -Cool TCS food from 135 to 41 or lower within 6 hours, but first cool within the first 2 hours to 70 degrees--basically half the temp. Then cool from 70 degrees to 41 degrees. Hot TCS food being hot-held for service must be at what temperature? A 70°F (21°C) or above B 125°F (52°C) or above C 135°F (57°C) or above D 155°F (68°C) or above - Correct Answers: C- 135 or above All the meats/sefood need to be cooked at their min temp, but can be hot held at 135 once cooked to their min internal temp. Think of 135 in this way--this is also the min internal temp for the lowest of the foods--pasta, beans, grains, fruits vegetables. Therefore, no hot TCS food should ever be below this 135 number. Which method is a safe way to thaw food? A As part of the cooking process B Under running water at 125°F (52°C) or higher C Submerged in a sink of standing water at 70°F (21°C) D On the counter at room temperature - Correct Answers: A -As part of the cooking process ( when you cook something, it can be thawed as well. This is the safest out of the choices--also, as mentioned before, if numbers are in answers that are not about internal food temperatures or dishwashing water degrees, it's probably a fake answer) Food being cooled must pass quickly through which temperature range to reduce pathogen growth? A 65°F to 20°F (18°C to -6°C) B 125°F to 70°F (52°C to 21°C) C 180°F to 130°F (82°C to 54°C) D 220°F to 195°F (104°C to 90°C) - Correct Answers: B- 125°F to 70°F (52°C to 21°C) (Remember in a previous question, I mentioned that the lowest temp for TCS food is 135, therefore the danger zone would be right below this, so 125 to 70.) What food item does the FDA advise against offering on a children's menu? A Rare cheeseburgers B Cheese pizza C Peanut butter and jelly sandwiches D Fried shrimp - Correct Answers: A-Rare Cheeseburgers Children are a high-risk population due to immature immune system A food handler with a sore throat and a fever should be excluded from working in a day-care center, because the children A will not receive the same level of service. B could make the food handler more sick C are a high-risk population. D will refuse to eat. - Correct Answers: C are a high-risk population. Which is a chemical contaminant? A Bones in a chicken fillet B Norovirus in shellfish C Metal shavings in a can of peaches D Tomato juice served in a pewter pitcher - Correct Answers: D Tomato juice served in a pewter pitcher (-none of the other options are "chemicals" -Certain materials (zinc, pewter, copper, painted pottery) can cause chemical contamination and shouldn't be used with food and should never be used with acidic foods (e.g., tomato sauce). Which is a biological contaminant? A Bones in a chicken fillet B Norovirus in shellfish C Metal shavings in a can of peaches D Tomato juice served in a pewter pitcher - Correct Answers: B Norovirus in shellfish (key word here is "biological"--a virus is a biological thing) The 6 conditions bacteria need to grow are food, acidity, temperature, time, oxygen, and A meat. B moisture. C melatonin. D management. - Correct Answers: B moisture. (none of the others make sense, and moisture causes growth--mold, etc) Using the same knife to chop carrots for a salad immediately after cutting up raw chicken is an example of A time-temperature abuse. B cross-contamination. C poor personal hygiene. D purchasing from an unapproved supplier. - Correct Answers: B cross-contamination Which is an example of physical contamination? A Sneezing on food B Touching dirty food-contact surfaces C Bones in fish D Cooking tomato sauce in a copper pan - Correct Answers: c- Bones in fish (bones are the only "physical" thing here) Which symptom could mean a customer is having an allergic reaction to food? A Coughing B Dehydration C Swollen lips D Sneezing - Correct Answers: C Swollen lips (allergic reactions usually deal with inflammations--hives, itching, swollen stuff) To prevent food allergens from being transferred to food, A clean and sanitize utensils before preparing an allergen special order. B buy food from trusted suppliers. C store cold food at 41°F (5°C) or lower. D avoid pewter tableware and utensils and copper cookware. - Correct Answers: A clean and sanitize utensils before preparing an allergen special order. ( so these answers look all correct, so the key to this is reading the question carefully "preventing transfer of allergens." the only logical way to prevent a "transfer" would be to sanitize. Which is a Big Eight food allergen? A Broccoli B Wheat C Grapes D Pork - Correct Answers: B-Wheat (Gluten is wheat---many need to be gluten free!) What is the minimum temperature that must be maintained when holding hot soup for service? A 100°F (38°C) B 120°F (49°C) C 135°F (57°C) D 155°F (68°C) - Correct Answers: C 135°F (57°C) (once again, back to the min 135 degree min) With approved procedures in place, cold food being held without temperature control for up to six hours cannot exceed which temperature while it is being served? A 41°F (5°C) B 50°F (10°C) C 60°F (16°C) D 70°F (21°C) - Correct Answers: D 70°F (21°C) (Remember the danger zone is 125 to 70, so you don't want anything in that danger zone. Somthign colder than 70 if its a cold food is ok) A food handler has been holding chicken salad for sandwiches in a cold well for seven hours. When she checks the temperature of the chicken salad, it is 54°F (12°C). What must the food handler do? A Sell the remaining chicken salad immediately B Sell the remaining chicken salad within 2 hours C Cool the chicken salad to 41°F (5°C) D Discard the chicken salad - Correct Answers: D- discard (the only info in this question that is important is that the food was "held for 7 hours"--any cold food held more than 6 hours needs to be thrown away. Period. all the other info is just garbage. any hot food held more than 4 hours needs to be thrown out. With approved procedures in place, including making sure that it does not exceed 70°F (21°C), what is the maximum length of time that a pan of cold tuna salad may be held without temperature control? A 2 hours B 4 hours C 6 hours D 8 hours - Correct Answers: C 6 hours Cold food can be held for 6 hours without checking Hot food can be held for 4 hours without checking. An operation has a buffet with 8 different items on it. How many serving utensils are needed to serve the items on the buffet? A 1 B 2 C 4 D 8 - Correct Answers: d- 8 every food item needs its own utensil Which food item may be handled with bare hands? A Sliced cheese for sandwiches B Boiled egg slices for salad C Chopped carrots for stew D Parsley for garnish - Correct Answers: c- chopped carrots for stew The carrots are being cooked, so germs can be cooked off A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made? A The cook did not wear reusable gloves while handling the raw ground beef and hamburger buns. B The cook did not clean and sanitize the gloves before handling the hamburger buns. C The cook did not wash hands before putting on the same gloves to slice the hamburger buns. D The cook did not wash hands and put on new gloves before slicing the hamburger buns. - Correct Answers: D The cook did not wash hands and put on new gloves before slicing the hamburger buns. (Need new gloves and need to wash hands so don't cross contaminate) When must a consumer advisory be provided for menu items containing TCS food? A When the item is raw or undercooked B When the item contains a potential allergen. C When the operation provides only counter service. D When the operation primarily serves a high-risk population. - Correct Answers: A When the item is raw or undercooked ( this is where you see the asterisk * on a menu, advising that items are raw, or contain potential allergens) 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 Answers: A- good lighting (I think lighting would be important to see when choosing and handling chemicals. Also, I don't think mats are ever a good choice bc bacteria can grow on them and all the readings advocate smooth surfaces in restaurants so bacteria cant grow in crevices) . What is the correct way to store mops in between uses? A Propped in a corner B In a clean bucket C In a utility sink D Hanging on a hook - Correct Answers: D Hanging on a hook (needs to dry--moisture is always the enemy--air always needs to be able to circulate through things in a restaurant.) A buser poured some cleaner from its original container into a smaller working container. What else does the buser 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 Answers: A -Label the working container with its contents. (when in doubt, LABEL, also, cleaners and chemicals should remain in their original containers when possible) Which does not require sanitizing? A Plates B Knives C Walls D Tongs - Correct Answers: C- Walls Walls don't touch food, so only need to be cleaned, but not sanitized. Which surfaces must be both cleaned and sanitized? A Walls B Cutting boards C Storage shelves D Garbage containers - Correct Answers: B- Cutting boards Cutting boards touch food, so they need to be sanitized, and of course cleaned too. The first step in cleaning and sanitizing items in a three-compartment sink is A air-drying items. B washing items in detergent. C immersing items in sanitizer. D rinsing, scraping, or soaking items. - Correct Answers: d- rinsing, scraping, or soaking items Just like you do in the home sink--rinse, scrape and saok After scraping and washing, what is the third step in cleaning and sanitizing a prep table? A Sanitizing B Air-drying C Rinsing D Rewashing - Correct Answers: C Rinsing Rinsing is the last step so you can rinse off all the soap. In a heat-sanitizing dishwasher, what is the minimum temperature for the final rinse? A 152°F (67°C) B 180°F (82°C) C 192°F (89°C) D 200°F (93°C) - Correct Answers: B 180°F (82°C) (The most common method of hot water sanitizing takes place in the final rinse cycle of dishwashing machines. Water temperature must be at least 180°F, but not greater than 200°F. At temperatures greater than 200°F, water vaporizes into steam before sanitization can occur.) you can remember 180 by the phrase--when someone does a 180, they are doing a complete turnaround in the opposite direction. so if a dish is dirty, its complete turnaround is to be clean--doing a 180! A food-contact surface must be cleaned and sanitized: A before working with a different type of food. B every 6 hours. C only if the food handler changes gloves. D at the end of the food handler's shift. - Correct Answers: A- before working with a different type of food. (prevent cross-contamination) Where should garbage cans be cleaned? A Away from food and utensils B Next to food-prep areas C In dishwashing areas D In food storage areas - Correct Answers: A- Away from food and utensils (When in doubt--anything bad or non-food should be away from food stuff. ) When the kitchen garbage can was full, an employee placed the full garbage bag on a prep table and tied it securely. Then he carried it to the Dumpster and disposed of it. What was done incorrectly? A The employee waited until the garbage was full. B The bag was disposed of in a dumpster. C The bag was placed on a prep table. D The employee tied the bag shut. - Correct Answers: C The bag was placed on a prep table. (another example of something bad/dirty/chemical/non-food needing to be away from food and food areas) Grease and condensation buildup on surfaces can be avoided with correct A garbage disposal. B lighting. C sanitizing. D ventilation. - Correct Answers: D- ventilation (moisture is always bad and air flow and ventilation are always good. As with the mops needing to hang in order to have air flow and be dry.) To prevent backflow, a sink must be equipped with a(n) A Air gap B Vacuum assist C Overflow drain D Touchless controls - Correct Answers: A- Air gap (Air space used to separate a water-supply outlet from any potentially contaminated source. The air space between the floor drain and the drainpipe of a sink is an example. An air gap is the only completely reliable method for preventing backflow.) Think of it this way---if there is a space of air between things---the water has no hose to flow though. What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials? A Absorbent and durable B Hard and durable C Porous and durable D Smooth and durable - Correct Answers: d- smooth and durable Things in a restaurant need to be smooth bc gaps and crevices can get food and bacteria stuck in them. 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 Answers: C- What should be cleaned, when, by whom, and how ( D includes "why" --uhm, we don't need to know why things need to be cleaned, they just need to be cleaned.) A handwashing station should have hot and cold water, soap, a way to dry hands, and a A garbage container. B second timer. C clock. D gloves. - Correct Answers: A garbage container. (to put the paper towels in after drying hands) 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 Answers: a -Created a cross-connection ( the water can back up and cause bad water to mix with good water) The water provided to a handwashing sink must be A hot water only. B cold water only. C potable water only D fluoridated water only. - Correct Answers: C- potable water (Potable water, also known as drinking water, comes from surface and ground sources and is treated to levels that that meet state and federal standards) Maybe think of it as "portable"--its safe to take with you. Which individual should apply pesticides in a foodservice operation? A A pest control operator B A shift manager C A busboy D A cook - Correct Answers: A A pest control operator (MUST have a PCO--pest control operator, cant have anyone just apply pesticides) A food handler who is receiving a food delivery observes signs of pests in the food. What should be done? A The head chef should be warned of the pests B The food handler should remove all evidence of the pests. C The shipment should be refused and prevented from entering the operation. D The shipment should be stored outside the kitchen until a manager inspects it. - Correct Answers: C The shipment should be refused and prevented from entering the operation. (Keeping bad things AWAY from food) How high must legs be on table-mounted equipment? A At least 1 inch (3 centimeters) B At least 2 inches (5 centimeters) C At least 4 inches (10 centimeters) D At least 6 inches (15 centimeters) - Correct Answers: C At least 4 inches (10 centimeters) (You can remember this that movable tables can be moved to clean under so only need 4 inches off ground, where as the fixed structures need to be 6 inches off ground in order to be able to clean underneath.)