SERVSAFE MANAGER EXAM – STUDY GUIDE & PRACTICE TEST (7TH EDITION)

SERVSAFE MANAGER EXAM – STUDY GUIDE & PRACTICE TEST (7TH EDITION) "It is discovered that a steam table holding hot soup has broken down and the soup may have been unheated for as long as 3 hours. What should be done with the soup? - CORRECT ANSWER Discard the soup, heat a new batch to 135˚F and place it in a working steam tables (i.e: steam tables are to keep hot foods warm, you can not reheat food on the table.)" "Performing procedural checks every shift to identify problems and comparing and analyzing temperature logs each week are examples of which principle in the HAACP system? - CORRECT ANSWER Principle 6 - Verifying that the system works" "What are hand sinks used for? - CORRECT ANSWER Handwashing Only" "When heating sanitizing items, they must be submerged in water that is at least 171˚F for at least_____ - CORRECT ANSWER 30 seconds" "Name the four (4) types of pathogens that can contaminate food and cause foodborne-illness: - CORRECT ANSWER Bacteria, Virus, Parasites, and Fungi" "You see an employee preparing food directly after cleaning the grease trap. What corrective action should be taken? - CORRECT ANSWER Dispose any potentially contaminated food and instruct the employee on proper handwashing procedures immediately." "Why should food handlers not wear false eyelashes? - CORRECT ANSWER They can become a physical contaminant" "What is the sanitizer concentration range for chlorine sanitizers? - CORRECT ANSWER 50-99 ppm (Chlorine sanitizers, like bleach, require the same concentration in hot and cold water, and water with high or low pH, making them effective and versatile)" "The final sanitizing rinse of a high-temperature dishwasher must be at least - CORRECT ANSWER 180˚F" "A chef wants to add seared tuna on the menu. How can she best ensure a safe product for service? - CORRECT ANSWER Order the tuna from an approved and reputable supplier." "Which of the following is an example of a physical contaminate? - CORRECT ANSWER A piece of wood found in a customer's salad" "What is an accepted covering for an infected cut on the hand? - CORRECT ANSWER a plastic band-aid under a single-use glove (Infected injuries must be properly covered to prevent the spread of pathogens into food or onto food prep surfaces. Bandages must be impermeable, meaning liquid from the injury cannot leak or seep through. Single-use gloves for the hands, or other covering for the arms, are used as an additional barrier." "Where should employee coats and backpacks be stored? - CORRECT ANSWER In a closet or room away from food prep areas" "An employee is coughing and complaining of experiencing vomiting and diarrhea. How should the situation be handled? - CORRECT ANSWER Send the employee home immediately and require a note from their doctor before they return to work" "How long should documentation for both frozen and farm-raised fish be kept? - CORRECT ANSWER 90 days from the sale (Necessary documentation for fish includes documents showing fish intended to be eaten raw or partially cooked was properly frozen, and that farm-raised fish was raised to FDA standards. Keeping these documents on hand can help protect your organization in the event of a food-borne illness outbreak or customer complaint.)" "How many days can properly prepared and stored TCS food be kept? - CORRECT ANSWER 7 days" "How quickly must food be cooled from 135˚F to 70˚F? - CORRECT ANSWER 2 hours ( Pathogens grow fastest at temperatures between 125˚F and 70˚F, so it is very important to cool food below this range as quickly as possible. Overall, food must be cooled from 135˚F to 41˚F or below in 6 hours or less. If the food does not get cooled to below 70˚F in less than two hours, it must be re-heated to 135˚F and cooled again.)" "A food handler just finished storing a dry food delivery, which step was done correctly? - CORRECT ANSWER Stored food away from the wall" "What should be done with food that has been handled by a food handler who has been restricted or excluded from the operation due to illness? - CORRECT ANSWER Throw it out" "Single-use gloves are not required when - CORRECT ANSWER washing product" "What should a food handler do to make gloves easier to put on? - CORRECT ANSWER Select the right size" "What should foodservice operators do to prevent the spread of Hepatitis A? - CORRECT ANSWER Exclude staff with jaundice from the operation." "In top-to-bottom order, how should fresh ground beef, fresh halibut, lettuce, and a pan of fresh chicken be stored in a cooler? - CORRECT ANSWER Lettuce, fresh halibut, fresh ground beef, fresh ground chicken" "What does FAT TOM stand for? - CORRECT ANSWER Food, Acidity, Temperature, Time, Oxygen, Moisture" "What are six examples of TCS foods? - CORRECT ANSWER Milk and dairy products, poultry, fish, tofu or soy protein, shellfish, and meat." "According to the FDA, the "Temperature Danger Zone" is _________________ to _____________. - CORRECT ANSWER 41F to 135F" "What temperature range does bacteria grow more quickly? - CORRECT ANSWER 70F to 125F" "Which two factors of FAT TOM are the easiest to control? - CORRECT ANSWER Time and Temperature" "Viruses require a ________________ _________________ to grow (multiply). - CORRECT ANSWER living host" "Two types of food commonly associated with foodborne viruses are ______________ and _________________. - CORRECT ANSWER ready to eat food and shellfish" "The two most common viral foodborne viruses are ______________ and ____________________. - CORRECT ANSWER Hepatitis A and Norovirus" "The two most effective ways of protecting against viral foodborne illnesses are _________________ and ____________________. - CORRECT ANSWER Personal hygiene and quick removal of diarrhea and vomit" "The most common food associated with parasites is _____________________. - CORRECT ANSWER Seafood/fish" "What are the eight most common food allergies? - CORRECT ANSWER Fish, peanuts, wheat, soy, tree nuts, eggs, milk, shellfish" "What are the steps to properly wash your hands? - CORRECT ANSWER Wet hands and arms Apply soap Scrub hands and arms for 10-15 seconds Rinse hands and arms Dry hands and arms" "What are the "Big Six" pathogens? - CORRECT ANSWER Shigella spp., Salmonella Typhi, Nontyphoidal Salmonella, E. coli, Hepatitis A, Norovirus" "How often do you need to recalibrate a thermometer? - CORRECT ANSWER Before each shift, before deliveries, after they have been exposed to extreme temperature changes, or after they have been bumped or dropped." "How do you recalibrate a bimetallic stemmed thermometer? - CORRECT ANSWER Boiling point calibration of 212F Ice point calibration of 32F" "To what Temperature must the following products be kept during delivery? (Hint: 3 of them are the same) Cold TCS Food:_______ Live shellfish:_____ Shell eggs:_____ Milk:_____ Hot TCS food:____ Shucked shellfish:____ - CORRECT ANSWER 41F, 50F, 45F, 45F, 135F, 45F" "Store TCS food at an internal temperature of ____________________________________________. - CORRECT ANSWER 41F (5C) or lower, or 135F (57C) or higher" "Store items at least _________ inches off the floor. - CORRECT ANSWER 6 inches" "What are the four methods for thawing food? - CORRECT ANSWER 1.) In a refrigerator 2.) Under running, drinkable water at 70 degrees or lower 3.) In a microwave 4.) As part of the cooking process" "What does ROP stand for? - CORRECT ANSWER Reduced Oxygen Packaging" "What is variance? - CORRECT ANSWER A document issued by your regulatory authority that allows a regulatory requirement to be waived or changed (needed for prepping food in certain ways)." "How many days can prepared food be kept at 41 degrees or lower? - CORRECT ANSWER 7 days" "What are three methods for cooling food? - CORRECT ANSWER 1.) Ice-water bath 2.) Blast chiller 3.) Ice or cold water as an ingredient" "To cool foods properly, you must cool the food from ___________ degrees to ___________ degrees in two hours. Then from ___________ degrees to __________ degrees in four hours. - CORRECT ANSWER 135F to 70F 70F to 41F" "Hot foods must be held at ___________________. - CORRECT ANSWER 135 degrees or higher" "Cold foods must be kept at _______________________. - CORRECT ANSWER 41 degrees or lower" "What does HACCP stand for? - CORRECT ANSWER Hazard Analysis Critical Control Point" "Floor mounted equipment must be mounted at least ______________ inches off the floor. - CORRECT ANSWER 6 inches" "Heavy tabletop Equpment must be mounted at least _____________ inches off the floor. - CORRECT ANSWER 4 inches" "Handwashing sinks should only be used for _______________________. - CORRECT ANSWER Handwashing" "Handwashing stations must have what 5 components? - CORRECT ANSWER 1.) Hot and cold running water 2.) Soap 3.) A way to dry hands 4.) Garbage container 5.) Signage" "What are two backflow prevention methods? - CORRECT ANSWER 1.) Avoid creating cross contamination 2.) Install a mechanical device" "A cross connection is a physical link between ___________________ water and ________________ water. - CORRECT ANSWER Clean and dirty" "The brightest part of the restaurant should be the ___________________ area. - CORRECT ANSWER Prep area" "Good ventilation prevents buildup of ____________ and _______________ from the walls and ceiling. - CORRECT ANSWER Grease and condensation" "Garbage cans must be kept __________ and have tight fitting ___________ if kept outside. - CORRECT ANSWER Clean/Lids" "Dumpsters should be kept _______________ and stored on a ________________ surface. - CORRECT ANSWER Covered/Nonabsorbent" "Three rules for pest prevention are: - CORRECT ANSWER 1.) Deny pest access to the operation 2.) Deny pest food, water, and shelter 3.) Work with a licensed control officer" "Sanitizing is the process of reducing pathogens to a ___________ _________________. - CORRECT ANSWER Safe level" "Effective cleaning programs require: - CORRECT ANSWER 1.) Creating a master cleaning schedule 2.) Training employees to follow a schedule 3.) Monitoring the program" "The four parts of a master cleaning schedule include: - CORRECT ANSWER 1.) What should be cleaned 2.) Who should clean it 3.) When it should be cleaned 4.) How it should be cleaned" "Heat sanitizing by machine requires a final rinse of ______________ degrees. - CORRECT ANSWER 180F" "Heat sanitizing by immersion requires a minimum temperature of ____________ degrees for at least __________ seconds. - CORRECT ANSWER 171 F for 30 seconds" "Every chemical in a restaurant is required to have SDS. What does SDS stand for? - CORRECT ANSWER Safety Data Sheets" "The three common types of sanitizers used in restaurants are: - CORRECT ANSWER 1.) Chlorine 2.) Iodine 3.) Quats" "The PPM of chlorine is ___________________ and the contact time is ______________________. - CORRECT ANSWER 50-99 PPM / 7 seconds" "The PPM of iodine is ___________________ and the contact time is _____________________. - CORRECT ANSWER 12.5-25 PPM / 30 seconds" "The contact time for quats is ___________________. - CORRECT ANSWER 30 seconds" "What is each compartment used for in a three-compartment sink? - CORRECT ANSWER 1.) Washing/cleaning 2.) Rinsing 3.) Sanitizing" "The wash water in the first sink should be a minimum of _____________ degrees. - CORRECT ANSWER 110 F" "The five step process of manually cleaning and sanitizing equipment and utensils is: - CORRECT ANSWER 1.) Scrape or remove food from surface 2.) Wash 3.) Rinse 4.) Sanitize 5.) Air dry" "After an operation has been closed due to an extended power outage, when can it begin service again? - CORRECT ANSWER After approval is obtained from the regulatory." "If a bag of flour is received with tears in the packaging, it should be _____________________. - CORRECT ANSWER Returned to the supplier" "How should food handlers keep their fingernails? - CORRECT ANSWER Short, clean, and unpolished" "What would cause an operation to be forced to close immediately? - CORRECT ANSWER Rodent infestation" "How far off floor should stationary kitchen equipment with legs be mounted? - CORRECT ANSWER 6 inches" "The purpose of an air gap is to _________________. - CORRECT ANSWER Prevent backflow" "Food prep equipment, like cutting boards, must be designed to be ________________. - CORRECT ANSWER Durable" "What is a risk associated with having cross-connection? - CORRECT ANSWER The drinkable water supply may become contaminated." "In order to prevent pests from getting into an operation, all doors, windows, and skylights should be __________________________. - CORRECT ANSWER Tight fitted and free of cracks" "What is the physical link that allows backflow between drinkable and non-drinkable water? - CORRECT ANSWER Cross-connection" "Who should be spraying pesticides? - CORRECT ANSWER A certified pest-control operator" "Where should you store a cloth used for wiping counters and equipment between uses? - CORRECT ANSWER Sanitizing solution" "An operation must have specific procedures for employees to follow that list actions to perform when cleaning up what? - CORRECT ANSWER Vomit and diarrhea" "What should the food handler do after preparing raw poultry? - CORRECT ANSWER Clean and sanitize all work surfaces and utensils." "How is sanitizer concentration meassured? - CORRECT ANSWER PPM (parts per million)" "A pot is being washed in a three-compartment sink, and some food bits are stuck on it. Which is the correct way to clean the pan? - CORRECT ANSWER Scrape, wash, rinse, sanitize, and air dry" "If a sanitizing solution has weakened after two hours, which action should a food handler take? - CORRECT ANSWER Replace the entire solution" "Cleaning chemicals and other toxic materials can be stored __________________. - CORRECT ANSWER Away from the food prep area" "The use of hard water when prepping a sanitizing solution will cause the sanitizer to be ___________________. - CORRECT ANSWER Less effective" "Chemicals that are transferred to a secondary container must be labeled with the chemical's ________________________. - CORRECT ANSWER Common name" "Which is an example of a corrective action? - CORRECT ANSWER Reheating food on a buffet that is below 135 degrees F" "Utensils should be provided for each item in a self-service area to prevent customers from ________________________. - CORRECT ANSWER Using their bare hands to dispense food" "Food has been honestly presented if it ____________________________. - CORRECT ANSWER Does not contain color additives" "One person at a table orders grilled sirloin; the other person orders grilled halibut. The customer who ordered sirloin informs the server and chef that he is allergic to fish. After both the steak and halibut had been cooking for a few minutes, the chef uses the same pair of tongs to turn first the halibut and then the steak. What has the chef committed? - CORRECT ANSWER Cross contact" "Reusable containers provided by an operation for take home food must be ____________________. - CORRECT ANSWER Cleaned and sanitized by the operation before being refilled" "A cook is assigned to monitor and record temperatures on the steam table in order to ________________________. - CORRECT ANSWER Avoid time-temperature abuse" "What is an effective method of preventing cross-contamination? - CORRECT ANSWER Cleaning and sanitizing cutting boards between prepping cooked and raw meat." "Chopped or minced fish should be cooked to a minimum internal temperature of ____________________. - CORRECT ANSWER 155 degrees F" "What is the first step in cooling a deep pan of rice? - CORRECT ANSWER Divide the rice into shallow pans" "After vomiting, a food handler should NOT return to work until symptom free for how many hours? - CORRECT ANSWER 24 hours" "Cooked vegetables need to be ________________________. - CORRECT ANSWER Held at 135 degrees F or higher" "What food needs to be cooked to a minimum internal temperature of 155 degrees F for 17 seconds? - CORRECT ANSWER Grond beef patties" "What thermometer checks the surface temperature of food? - CORRECT ANSWER Infrared" "A shell fragment found in food is a type of what contaminant? - CORRECT ANSWER Physical contaminant" "When granola with nuts is packaged for retail sale, the label should include __________________________. - CORRECT ANSWER Major allergen information" "A thermometer used for measuring food temperatures should not contain mercury, and should be accurate to ____________. - CORRECT ANSWER +/- 2 degrees F" "Shell stock identification tags that accompany shellfish deliveries must be kept for how many days after use? - CORRECT ANSWER 90 days" "The label on each separate pan of weighed and portioned sliced roast beef must show what information? - CORRECT ANSWER Discard date for the roast beef" "A refrigerated delivery truck brings chopped lettuce, shell eggs, poultry, and cottage cheese. Which item is safe to be received at 45 degrees F? - CORRECT ANSWER Shell eggs" "Egg salad left at room temperature should be thrown out after how many hours? - CORRECT ANSWER 4 hours" "As a part of a restaurant's food defense program, management should ___________________. - CORRECT ANSWER Restrict access by unauthorized personnel" "loss of refrigeration is considered an _________________________. - CORRECT ANSWER Imminent health hazard" "A food defense plan is a written document that records procedures to ______________________. - CORRECT ANSWER Control or minimize the risk of intentional contamination" "In order to minimize cross-contamination risks, disposable gloves must be used __________________________. - CORRECT ANSWER For one task and then discarded" A manufacturer who processes multiple allergen-containing foods in the same plant may choose to include a _______ on labels. - CORRECT ANSWER "May Contain" statement" "Which could lead to Big 8 allergen cross-contact during shipping ? - CORRECT ANSWER crushed cartons of eggs on top of pasta boxes" "The phrase "May Contain" on a food label indicates there could be ? - CORRECT ANSWER trace amounts of an allergen" "Which of the following is a Big 8 allergen ? - CORRECT ANSWER salmon" "What is the first thing an employee should do when a customer has a severe allergic reaction ? - CORRECT ANSWER Call 911 and inform management immediately" "While preparing a salad, a chef forgets that a customer has requested "no almonds" due to a tree nut allergy and throws a handful of almonds into the greens. The server returns the salad due to the error and the chef appropriately - CORRECT ANSWER prepare a new salad, without almonds, for the customer" "A customer with a shellfish allergy wants to know what is in the stuffed flounder. The server should - CORRECT ANSWER read the customer the list of ingredients" "When ________ is on a food label, the product contain gluten. - CORRECT ANSWER barley" "If a food ingredient label contains crab, people allergic to which Big 8 allergen should avoid this food ? - CORRECT ANSWER crustacean shellfish" "A person always gets upset stomach after eating ice cream may have a food - CORRECT ANSWER intolerance" "A restaurant manager takes inventory of a designated allergen storage shelf notices a hole in a large plastic bag of salted peanuts. What corrective action should be taken to prevent a potential reaction by a guest with peanut allergy ? - CORRECT ANSWER clean the shelf and segregate all product that was below of near the damaged bag and make sure that it is not used for allergy alert orders" "Why is it important to tell a 911 operator that a customer experiencing anaphylactic shock received epinephrine ? - CORRECT ANSWER the medics may administer more epinephrine to the customer, causing an overdose" "When a guest is in anaphylactic shock, is it important for at least one employee to - CORRECT ANSWER look for an EpiPen" "When a server takes an order from a guest with food allergy, the ticket orders should include the - CORRECT ANSWER guest's specific allergy" "A self-service pizza station has vegetarian and seafood pizzas. Which is the best method for preventing cross-contact ? - CORRECT ANSWER provide a separate serving utensil for each pizza" One way for managers to show that they know how to keep food safe is to - CORRECT ANSWER become certified in food safety." "What is the purpose of a food safety management system? - CORRECT ANSWER To prevent foodborne illness by controlling risks and hazards" "Which are three components of active managerial control? - CORRECT ANSWER Identifying risks, taking corrective action, and management oversight" "A manager periodically assesses her active managerial control program to see if it's working. This is an example of which step in active managerial control? - CORRECT ANSWER Re-evaluation" "An imminent health hazard, such as flooding in the operation, requires immediate correction or - CORRECT ANSWER closure of the operation." "A sewage backup has caused an imminent health hazard resulting in closure of an operation. What must the manager do prior to re-opening? - CORRECT ANSWER Notify the local regulatory authority" "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 - CORRECT ANSWER who is in the facility." "After which activity must food handlers wash their hands? - CORRECT ANSWER Clearing tables" "When washing hands, what is the minimum time you should scrub with soap? - CORRECT ANSWER 10 seconds" "What should be used to dry hands after washing them? - CORRECT ANSWER Single-use paper towel" "What is the only jewelry that may be worn on the hands or arms while handling food? - CORRECT ANSWER Plain, band ring" "What should food handlers do before using the restroom? - CORRECT ANSWER Take off their aprons." "What must a food handler do after touching an infected wound with their finger? - CORRECT ANSWER Wash their hands" "What is a basic characteristic of a virus? - CORRECT ANSWER Requires a living host to grow" "Food handlers should be restricted from working with or around food if they have which symptoms? - CORRECT ANSWER Sore throat with fever" "Where should personal items, like a backpack, be stored in the operation? - CORRECT ANSWER In a designated area, away from food" "A food handler will be wearing single-use gloves to assemble boxed lunches. When must the food handler's hands be washed? - CORRECT ANSWER Before putting on the gloves" "Large ice crystals in a case of frozen food are evidence that the product may have been - CORRECT ANSWER thawed and refrozen." "What practice should be used to prevent seafood toxins from causing a foodborne illness? - CORRECT ANSWER Purchasing food from approved, reputable suppliers" "Which item should be rejected? - CORRECT ANSWER Bags of organic cookies in torn packaging" "What information must be included on the label of food packaged on-site for retail sale? - CORRECT ANSWER List of ingredients and sub-ingredients" "Labels on containers of ready-to-eat TCS food that was prepped on-site for on-site service must include the - CORRECT ANSWER common name of the food." "What should be done to ready-to-eat TCS food that will be prepped on-site and held for longer than 24 hours? - CORRECT ANSWER Date-mark it." "A manager has received a recall notice for a product that she has in stock. What should she do with the product? - CORRECT ANSWER Store the recalled item separately from other food." "What must be done with a food item that has passed its expiration date? - CORRECT ANSWER Throw the food out." "How long can ready-to-eat TCS food be stored in a cooler? - CORRECT ANSWER 7 days" "When delivering food off site, how must raw meat and ready-to-eat salads be stored? - CORRECT ANSWER Store raw meat separate from salads." "Hot TCS food should be received at ________ or higher. - CORRECT ANSWER 135°F (57°C)" "Which method is a safe way to thaw food? - CORRECT ANSWER As part of the cooking process" "When holding hot TCS food for off-site service, at what temperature must it be held? - CORRECT ANSWER 135°F (57°C) or above" "Food being cooled must pass quickly through which temperature range to reduce pathogen growth? - CORRECT ANSWER 125°F to 70°F (52°C to 21°C)" "A food handler with a sore throat and a fever should be excluded from working in a day-care center, because the children - CORRECT ANSWER are a high-risk population." "Where should whole cuts of beef be stored in a cooler? - CORRECT ANSWER Below ready-to-eat food" "Storing raw meat separately from ready-to-eat food during transport for off-site service helps prevent - CORRECT ANSWER cross-contamination." "Which is an example of physical contamination? - CORRECT ANSWER Bones in fish" "Which type of pathogen is Hepatitis A? - CORRECT ANSWER Virus" "A customer having an allergic reaction may show which symptom? - CORRECT ANSWER Wheezing" "To prevent cross-contact, - CORRECT ANSWER clean and sanitize utensils before each use." "A food handler working in a hotel removes a tuna salad from the cooler at 9:00 a.m. and delivers it to a conference room for an 11:00 a.m. buffet luncheon, where it is held without temperature control. Assuming the tuna salad does not reach 70°F (21°C), by what time must it be served or thrown out? - CORRECT ANSWER 3:00 p.m." "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? - CORRECT ANSWER Discard the chicken salad." "Cold food being held without temperature control for up to six hours cannot exceed which temperature while it is being served? - CORRECT ANSWER 70°F (21°C)" "An operation has a buffet with 12 different items on it. How many serving utensils are needed to serve the items on the buffet? - CORRECT ANSWER 12" "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? - CORRECT ANSWER The cook did not wash hands and put on new gloves before slicing the hamburger buns." "A consumer advisory should be provided for menu items that contain TCS food that - CORRECT ANSWER is raw or undercooked." "What is the correct way to store scrub brushes in between uses? - CORRECT ANSWER On a hook" "A buser poured some cleaner from its original container into a smaller, working container. What else does the buser need to do? - CORRECT ANSWER Label the working container with its contents." "Which surfaces must be both cleaned and sanitized? - CORRECT ANSWER Cutting boards" "What is cleaning? - CORRECT ANSWER Removing dirt from a surface" "A food-contact surface must be cleaned and sanitized - CORRECT ANSWER before working with a different type of food." "What is the correct way to clean and sanitize a prep table? - CORRECT ANSWER Remove bits from surface, clean, rinse, sanitize, air-dry" "A buser scrubbed a garbage can in the dry-food storage area with detergent and a brush. What mistake was made? - CORRECT ANSWER He cleaned the garbage can near food." "How should drain plugs be kept on outdoor garbage containers? - CORRECT ANSWER Closed at all times" "Which part of a sink prevents backflow of dirty water? - CORRECT ANSWER The air gap" "What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials - CORRECT ANSWER Smooth and durable" "What information should a master cleaning schedule contain? - CORRECT ANSWER What should be cleaned, when, by whom, and how" "A handwashing station should have a garbage container, hot and cold water, soap, a way to dry hands, and - CORRECT ANSWER signage." "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? - CORRECT ANSWER Created a cross-connection" "What is one way to keep an operation pest free? - CORRECT ANSWER Deny pests access to the operation." "Which individual should apply pesticides in a restaurant or foodservice operation? - CORRECT ANSWER Pest control operator" "A manager who needs to buy a grill for the operation should look for a grill with what mark? - CORRECT ANSWER NSF" “One of the FDA-recommended food safety responsibilities of a manager is: - CORRECT ANSWER Supervising food handlers to ensure hot and cold food holding temperatures are regularly monitored." "How can a food handler reduce or eliminate the risk of food contamination? - CORRECT ANSWER Washing their hands after using the restroom." "How long should hands and arms be scrubbed during handwashing? - CORRECT ANSWER 10-15 seconds" "Ready-to-eat food should NEVER be handled with bare hands in what situation? - CORRECT ANSWER When food is being served to a high-risk population like children or the elderly" "When should delivery be inspected? - CORRECT ANSWER Immediately upon receiving the delivery" "Why is it advisable to only remove the amount of food you can prep in a short period of time from the cooler? - CORRECT ANSWER To prevent time-temp abuse" "Cold TCS food should be received at or under_____ - CORRECT ANSWER 41˚F (Cold TCS foods are to be temped and inspected upon delivery, check for any time-temp abuse)" "A ready to eat pasta salad is taken out of the cooler at 2:00 pm and placed on an outdoor buffet. At what time should the salad be discarded? - CORRECT ANSWER 8:00 pm (Food without temperature control can be served for up to 6 hours if properly prepared and stored beforehand. If the 6hr window exceeds 70˚F, it must be thrown out)" "What should be classified as an imminent health hazard? - CORRECT ANSWER Broken water main in the facility (Poses a significant threat or danger that results immediate correction or closure of establishment)" "Cooler and freezer thermometers should be accurate within: - CORRECT ANSWER ± 3˚F (or 1.5˚C)" "A running facet below the rim of a sink is an example of: - CORRECT ANSWER Cross-Connection (Any physical connection between safe water and dirty water. If below the rim of a sink, it will rise above the faucet and cause a back-flow of dirty water into the clean water)" "A package of frozen shrimp arrives with large ice crystals present on the outside of the food and water damage on the box. What is this indicative of? - CORRECT ANSWER The product has undergone thawing and re-freezing" "What would be the minimum internal cooking temperature of a chopped salmon burger? - CORRECT ANSWER 155˚F ( While most intact seafood only needs to be cooked to a minimum internal temperature of 145˚F, any chopped seafood must be cooked to 155˚F.)" "Which food item does NOT need to be behind a sneeze guard or in a self-service area? - CORRECT ANSWER Whole, unpeeled bananas (Sneeze guards and cases protect ready-to-eat food from contamination. Whole, unpeeled fruits and shelled nuts are the only foods that do not need this type of protection.)" "Customer calls to report that they contacted a foodborne-illness after they ate at your establishment. What information should you get from the customer? - CORRECT ANSWER General contact information and a description of what food and drink the customer consumed (Ask the customer for all relevant information regarding what they consumed during their visit and contact information for any follow-up calls. Never admit responsibility, but express concern both for the customer and the situation. A foodborne-illness incident report should be completed and kept on file.)" "Where should recycling containers be located? - CORRECT ANSWER Outside, next to the trash cans" "Identify the correct set-up of a three-compartment sink: - CORRECT ANSWER Detergent and water (at least 110˚F), clean water, and sanitizer and water" "Where should chemicals be stored in a food service operation? - CORRECT ANSWER In a closet or shelving area away from food preparation areas" "What is an acceptable container for an employee beverage? - CORRECT ANSWER A disposable coffee cup with a sip-top lid" "A case of #10 cans of tomato sauce on a delivery has 4 of 6 cans severely dented, but not punctured or leaking. What should be done with the items? - CORRECT ANSWER Return the damaged cans to the delivery driver and request a credit slip for the unusable items" "Which food item can be re-served? - CORRECT ANSWER Sealed packets of oyster crackers" " - CORRECT ANSWER Keep an emergency supply of bottled water on hand" "To keep pests away from food and supplies, how many inches off the floor must items be stored? - CORRECT ANSWER 6 inches" "You have discovered signs of a cockroach infestation in your dry storage area. What should your first step be to address the problem? - CORRECT ANSWER Call a licensed Pest Control Operator to inspect the building and develop an approach" "What is the sanitizer range for iodine sanitizers - CORRECT ANSWER 12.5 - 25 ppm (Iodine sanitizers work best in cool water and require a slightly longer contact time (30 seconds) to properly sanitize an item)" "What is the best way to ensure that all cleaning tasks are being identified and performed regularly? - CORRECT ANSWER Create a master cleaning schedule and follow it" "After taking a bite of their meal, a customer is developing hives, swollen lips, and shortness of breath. These are signs of what type of illness? - CORRECT ANSWER An allergic reaction" "What is the best way to ensure proper personal hygiene in employees? - CORRECT ANSWER Set up a staff dress code, put it in writing, and enforce it" "What temperature is referred to as "the danger zone"? - CORRECT ANSWER 41˚F - 135˚F (Food held in this range is considered as being time-temperature abused. This is the range that pathogens can grow and multiply. The longer food remains in this range, the longer pathogens have time to grow. Food held in this range for more than 4 hours must be discarded.)" "When catering, the service site should have: - CORRECT ANSWER A safe water source for cooking and handwashing" "Which mobile kitchen unit is exempt from the full set of rules applied to permanent food-service operations? - CORRECT ANSWER An ice cream truck serving frozen packaged novelties and candy ( mobile kitchens serving only prepackaged items and drinks need only to follow basic sanitation guidelines, all other mobile kitchen units must follow all regulations and laws that apply to permanent kitchen operations.)" "A PCO has completed a pesticides treatment on the facility. What documentation do you need from them regarding the chemicals used? - CORRECT ANSWER An SDS" "A manager notices that several nightly cleaning tasks are not being completed by the night crew. How should the issue be addressed? - CORRECT ANSWER Assess the number of cleaning duties assigned to the shift to be sure they can be completed in the required time frame" "What should you do when taking a food order from customers who have concers about food allergies? - CORRECT ANSWER Describe each menu item to the customer who asked, including any "secret" ingredients" "What temperature should the water be for manual dishwashing? - CORRECT ANSWER At least 110F" "What should food handlers do after leaving and returning to the prep area? - CORRECT ANSWER Wash hands" "What rule for serving bread should food handlers practice? - CORRECT ANSWER Do not re-serve uneaten bread" "What does the L stand for in the FDA's ALERT tool? - CORRECT ANSWER Look" "What is the minimum internal cooking temp for chicken breasts? - CORRECT ANSWER 165F for 15 seconds" "What factors influence the effectiveness of a chemical sanitizer? - CORRECT ANSWER Concentration, temperature, contact time, pH and water hardness" "Ready to eat TCS foods prepped in house must be date marked if it is held for more than how many hours? - CORRECT ANSWER 24 hours" "What is the minimum internal cooking temperature for a veal chop? - CORRECT ANSWER 135 F" "Why should food temperature be taken in 2 different locations? - CORRECT ANSWER Temperature may vary in the food" “Parasites are commonly associated with what food? - CORRECT ANSWER Fish" "Ciguatera toxin is commonly found in ____________________________. - CORRECT ANSWER Amberjack" "Which two of the following are a TCS food? 1.) Cut tomatoes 2.) Bananas 3.) Raw sprouts 4.) Spinach - CORRECT ANSWER Cut tomatoes and raw sprouts" "A meat sauce that was made at the restaurant is being reheated for hot holding. What is the minimum temperature the meat sauce must be reheated to? - CORRECT ANSWER 165F (74C)" "What food may be reserved to customers? - CORRECT ANSWER Unopened pre-packaged food" "What is the minimum water temperature required when using hot water to manually sanitize utensils? - CORRECT ANSWER 171F (77C)" "What is the minimum contact time for iodine to properly sanitize? - CORRECT ANSWER 30 seconds" "If a food-contact surface is in constant use with a TCS food, how often should it be cleaned and sanitized? - CORRECT ANSWER Every 4 hours" "What agency oversees the safe processing of eggs? - CORRECT ANSWER USDA" "What are the 5 most common causes of foodborne illnesses? - CORRECT ANSWER Buying product from untrustworthy sources, failing to cook food properly, failing to hold food at the correct temperature, using contaminated equipment, and practicing poor hygiene." "What are the three groups of people that are at a higher risk of getting a foodborne illness? - CORRECT ANSWER Elderly people, pre-school aged children, and people with compromised immune systems." "What are the three types of contamination? - CORRECT ANSWER Biological, chemical, and physical" "When thinking about employee training, managers must do what? - CORRECT ANSWER Model correct food-safety behavior for food handlers at all times." "Due to a natural disaster, a restaurant is forced to close. The authorization to reopen must be issued by the __________. - CORRECT ANSWER State or local regulatory authority" "When using a thermometer to measure food temperature, to what degrees Fahrenheit must the thermometer be accurate? - CORRECT ANSWER +/- 2 degrees" "Which of the following is one of the big eight allergens? 1.) Grilled poultry 2.) Fresh fruit salad 3.) Brown rice bowl 4.) Peanut butter and jelly sandwich - CORRECT ANSWER Peanut butter and jelly sandwich" "When practicing HACCP, a control measure for naturally occurring contamination in raw molluscan shellfish would be to ______________________________. - CORRECT ANSWER Purchase the food from an approved supplier" "When receiving fish for sale or service, it must be ______________________________. - CORRECT ANSWER Undamaged and odor free" "What is the FIRST thing you should do when receiving a food delivery ? - CORRECT ANSWER check the truck for any cross-contact" "When should food contact surfaces that come in contact with allergens be cleaned and sanitized ? - CORRECT ANSWER before preparing an allergen-free order" "When is the best time to tell the chef about an order for a customer with a food allergy ? - CORRECT ANSWER when the order is placed" "If a gluten-free pizza is prepared in a kitchen that uses wheat flour, how should the server respond to a customer who orders a gluten-free pizza ? - CORRECT ANSWER it is prepared in our kitchen, which is not completely gluten-free. There may be cross-contact issues." "If a guest has a shellfish allergy, which menu item should be avoided ? - CORRECT ANSWER Lobster bisque" "A customer informs a server that she has celiac disease. This information is helpful because the server now knows that the customer - CORRECT ANSWER cannot eat wheat, barley, and rice" "At a self-service coffee station, the best way to prevent cross-contact is to - CORRECT ANSWER properly label each liquid creamer container" "An operation that has only one grill can avoid cross-contact by - CORRECT ANSWER dividing the grill in half for allergen special orders" "How should the server respond when a customer with a food allergy asks what is in the secret sauce ? - CORRECT ANSWER assume the customer is it safe to eat" "When cleaning a designated allergen storage shelf is it important to remember to - CORRECT ANSWER make sure that the shelf is completely empty" "A federal law passed in 2004 requires that food labels - CORRECT ANSWER clearly identify Big 8 allergens on the ingredients list" "Cross-contact can occur when - CORRECT ANSWER the same cutting board is used to dice carrots and then raw chicken" "To prevent cross-contact of an allergen specific order, the server should - CORRECT ANSWER carry the plate to the guest with one hand" "Which of the following actions will help prevent cross-contact ? - CORRECT ANSWER putting on a clean apron when handling allergen-free food" "A potential cause of cross-contact when receiving a food delivery is - CORRECT ANSWER using the same dolly to bring a bag of peanuts and lettuce"