ServSafe Manager Exam(80 Questions and answers part 3 ).docx

  what should you do when taking a food order from customers who have concerns about food allergies - Correct Answers: Describe each menu item to the customer who ask, including any "secret" ingredients What temperature should the water be for manual dishwashing? - Correct Answers: Must be at least 110 F A food handler just finished storing a dry food delivery, which step was done correctly? - Correct Answers: 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 Answers: Throw it out Single use gloves are not required when - Correct Answers: Washing product What should a food handler do to make gloves easier to put on? - Correct Answers: Select the right size gloves What should food handlers do after leaving and returning to the prep area? - Correct Answers: Wash hands What rule for serving bread should food handlers practice? - Correct Answers: Do not re-serve uneaten bread What does the L stand for in the FDA'S ALERT tool? - Correct Answers: Look What is the minimum internal cooking temp for chicken breasts? - Correct Answers: 165°F (74 °C) for 15 seconds What factors influence the effectiveness of a chemical sanitizer? - Correct Answers: 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 Answers: 24 Hours What is the minimum internal cooking temperature for a veal chop? - Correct Answers: 135°F(57 °C) Why should food temperature be taken in 2 different locations? - Correct Answers: Temperature may vary in the food What causes Preschool age children to be at risk for foodborne illness? - Correct Answers: Their immune systems are not strong How should staff make sure the chemical sanitizer being used on a food prep surface is at the correct strength? - Correct Answers: Use a test kit to check the sanitizers concentration when mixing it When can a glass thermometers be used? - Correct Answers: When enclosed in a shatter proof casing A tuna salad removed from the cooler at 9 am and put out for a buffet at 11 am. By what time must the tuna salad be served or thrown out? - Correct Answers: 3 p, What practice should be used to prevent seafood toxins from causing foodborne illness? - Correct Answers: Purchasing food from approved , reputable suppliers What should a server do after clearing a table? - Correct Answers: Wash hands What must food handlers do when handling ready to eat food? - Correct Answers: Wear single use gloves What is the first step in developing a HACCP plan? - Correct Answers: Conduct a hazard analysis A Food handler has cooled a container of chili to 70 degree F in 1 hour. How much time is left to cool the chili to 41? - Correct Answers: 5 Hours Nursing home staff are creating a new menu for a breakfast item for residents and their family members. What item is not safe to serve? - Correct Answers: Soft boiled eggs What practice is useful for preventing Norovirus from causing foodborne illness? - Correct Answers: Correct handwashing What condition promotes the growth of bacteria? - Correct Answers: FoOd helb between 70 degrees F and 125 degrees F What is the purpose of hand antiseptic? - Correct Answers: Lower the number of pathogens on the skin A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date for the seafood dish? - Correct Answers: When can a food handler diagnosed with jaundice return to work? - Correct Answers: When approved by the regulatory authority Parasites are commonly associated with what food? - Correct Answers: Wild game When should a food handler with a sore throat and fever be excluded from the operation? - Correct Answers: When the customers served are primarily a high-risk population Which organization includes inspecting food as one of its primary responsibilities? - Correct Answers: U.S. Department of Agriculture What must an operation do before packaging fresh juice on-site for later sale? - Correct Answers: Obtain a variance Which item is a potential physical contaminant? - Correct Answers: Jewelry What strategy can prevent cross-contamination? - Correct Answers: Buy food that does not require prepping