SERVSAFE MANAGER COMPREHENSIVE ANSWERS
AND QUESTIONS SET A+
✔✔How do you prevent physical contamination? - ✔✔practice good personal hygiene
and observe food, and purchase food from an approved supplier
✔✔Who may deliberately contaminate food? (3) - ✔✔terrorists or activists
disgruntled staff or vendors
competitors
✔✔What kind of program should you use to prevent deliberate contamination? - ✔✔The
Food Defense Program: ALERT
✔✔What does ALERT stand for? - ✔✔ALERT is a food defense program that stands
for:
Assure - supervise deliveries from approved suppliers and request that vehicles are
locked or sealed
Look - Limit access to food areas, secure chemicals, and train staff to spot food defense
threats
Employees - Limit access to food, identify all visitors, and conduct background checks
on staff
Reports - Keep track of receiving logs, office files and documents, and conduct random
food defense self-inspections
Threat - Identify who you will contact and what you will do if there is a suspected attack.
Hold any product suspected of contamination and contact the regulatory authority.
Maintain an emergency contact list
,✔✔How should you respond to a foodborne-illness outbreak? - ✔✔1) Ask the person
about general contact info, food eaten, symptoms, and timeline of illness
2) Contact the local regulatory authority if an outbreak is suspected
3) Set product aside and label DO NOT USE and DO NOT DISCARD
4) Log info about the product: Description, sell-by date, pack size
5) Identify who worked during contamination
6) Interview staff about health status
7) Cooperate with regulatory authorities and provide appropriate documentation
8) Review food-handling procedures to see what didn't work
✔✔Food Allergens - ✔✔protein in food that some people are sensitive to
✔✔What are common allergy symptoms? - ✔✔Nausea, hives, swelling, abdominal pain,
shortness of breath, vomit and/or diarrhea, and even death.
Symptoms may start out mild, but may become serious very quickly.
✔✔What do you do if someone is having an allergic reaction to food? - ✔✔Call the
emergency number in your area to alert them of the allergic reaction
✔✔The Big Eight (common food allergens) - ✔✔1) Milk
2) Eggs
3) Fish (bass, flounder, cod)
4) Crustacean shellfish (lobster, shrimp, crab)
5) Wheat
6) Soy
7) Peanuts
8) Tree nuts (walnuts, almonds, pecans)
✔✔How can servers prevent allergic reactions to food? - ✔✔1) Inform customers about
potential allergens and answer questions about menu items
2) Tell customers how the item is prepared
3) Identify any secret ingredients
4) Suggest menu items that do not contain food customer is allergic to
5) Clearly mark the order for the guest with the food allergy
,6) Confirm order with kitchen staff
7) Make sure no cross-contamination of plate occurs
8) Plate should be specially hand-delivered to avoid contamination by allergen
✔✔How can kitchen staff prevent allergic reactions to food? - ✔✔Kitchen staff is
responsible for avoiding cross-contamination of food when allergens are transferred
from food containing allergen to food served to customer with food allergy. Ex. cooking
different foods in the same fryer oil
✔✔How can kitchen staff avoid cross-contamination of food with allergens? - ✔✔1)
Wash and sanitize cookware
2) Wash hands and change gloves
3) Use separate fryers and cooking oils
4) Make sure allergen does not touch anything for allergic customer
5) Label food and name all major allergens
6) Check recipes and ingredient labels to confirm allergen is not present
✔✔7 Ways Food Handlers Can Contaminate Food - ✔✔1) When they have a foodborne
illness
2) When they have wounds that have pathogens
3) Sneezing or coughing
Touching food with contaminated hands
4) Contact with a sick person
Symptoms such as diarrhea, vomiting, or jaundice
5) A person could infect other people without showing symptoms yet or after symptoms
have passed
✔✔Carriers - ✔✔people who carry pathogens and infect others without ever getting sick
themselves
✔✔6 Actions Food Handlers Should Avoid - ✔✔1) Scratching scalp
2) Running fingers through hair
3) Touching nose, ears, pimples, or infected wounds
4) Coughing and sneezing in hands
5) Spitting
6) Wearing a dirty uniform
✔✔6 Components of a Good Personal Hygiene Program - ✔✔1) Personal hygiene
program and policies
2) Staff hand-washing and hand-care procedures
3) Actions that can contaminate food
4) Appropriate work attire
5) Policies on eating, drinking, smoking, chewing gum, or tobacco
, 6) Preventing food handlers from working around food in some situations
✔✔Staff hand-washing and hand-care procedures - ✔✔Always have a sink dedicated to
handwashing. NEVER wash hands in food prep or dishwashing sink.
Steps:
1) Wet hands and arms and use water that is hot as possible or at least 100 degrees
2) Apply soap and scrub hands
3) Rinse hands
4) Dry hands and be careful to not contaminate afterwards
5) Take about 20 seconds to wash hands
✔✔When should food handlers wash their hands? - ✔✔They should wash hands before
work, and after:
Using restroom, touching body, sneezing or coughing, eating and drinking, smoking,
handling money and chemicals, taking out trash or cleaning, and touching clothing,
leaving and returning to the kitchen, before and after raw meat or any other animal
✔✔Hand antiseptics - ✔✔lower pathogens on skin
✔✔How do you use hand antiseptics? - ✔✔Only use after hand washing -- never
substitute
Wait for it to dry before touching anything
Make sure it complies with federal regulations and FDA standards
✔✔Hand care policies - ✔✔1) Keep fingernails short and clean
2) No false fingernails or nail polish (unless regulatory authorities allow gloves)
3) Bandage wounds with impermeable cover (liquid can't pass) and cover with glove
✔✔When should you use single-use gloves? - ✔✔When handling ready-to-eat food
Exception: when produce or ingredients will be cooked afterword
NEVER wash and reuse
✔✔How do you use gloves correctly? - ✔✔Wash hands when starting new task
You don't have to rewash when changing gloves unless you're doing a different task or
your hands have been contaminated
Wear gloves that are correct glove size
Hold gloves by edge and check for rips or tears
AND QUESTIONS SET A+
✔✔How do you prevent physical contamination? - ✔✔practice good personal hygiene
and observe food, and purchase food from an approved supplier
✔✔Who may deliberately contaminate food? (3) - ✔✔terrorists or activists
disgruntled staff or vendors
competitors
✔✔What kind of program should you use to prevent deliberate contamination? - ✔✔The
Food Defense Program: ALERT
✔✔What does ALERT stand for? - ✔✔ALERT is a food defense program that stands
for:
Assure - supervise deliveries from approved suppliers and request that vehicles are
locked or sealed
Look - Limit access to food areas, secure chemicals, and train staff to spot food defense
threats
Employees - Limit access to food, identify all visitors, and conduct background checks
on staff
Reports - Keep track of receiving logs, office files and documents, and conduct random
food defense self-inspections
Threat - Identify who you will contact and what you will do if there is a suspected attack.
Hold any product suspected of contamination and contact the regulatory authority.
Maintain an emergency contact list
,✔✔How should you respond to a foodborne-illness outbreak? - ✔✔1) Ask the person
about general contact info, food eaten, symptoms, and timeline of illness
2) Contact the local regulatory authority if an outbreak is suspected
3) Set product aside and label DO NOT USE and DO NOT DISCARD
4) Log info about the product: Description, sell-by date, pack size
5) Identify who worked during contamination
6) Interview staff about health status
7) Cooperate with regulatory authorities and provide appropriate documentation
8) Review food-handling procedures to see what didn't work
✔✔Food Allergens - ✔✔protein in food that some people are sensitive to
✔✔What are common allergy symptoms? - ✔✔Nausea, hives, swelling, abdominal pain,
shortness of breath, vomit and/or diarrhea, and even death.
Symptoms may start out mild, but may become serious very quickly.
✔✔What do you do if someone is having an allergic reaction to food? - ✔✔Call the
emergency number in your area to alert them of the allergic reaction
✔✔The Big Eight (common food allergens) - ✔✔1) Milk
2) Eggs
3) Fish (bass, flounder, cod)
4) Crustacean shellfish (lobster, shrimp, crab)
5) Wheat
6) Soy
7) Peanuts
8) Tree nuts (walnuts, almonds, pecans)
✔✔How can servers prevent allergic reactions to food? - ✔✔1) Inform customers about
potential allergens and answer questions about menu items
2) Tell customers how the item is prepared
3) Identify any secret ingredients
4) Suggest menu items that do not contain food customer is allergic to
5) Clearly mark the order for the guest with the food allergy
,6) Confirm order with kitchen staff
7) Make sure no cross-contamination of plate occurs
8) Plate should be specially hand-delivered to avoid contamination by allergen
✔✔How can kitchen staff prevent allergic reactions to food? - ✔✔Kitchen staff is
responsible for avoiding cross-contamination of food when allergens are transferred
from food containing allergen to food served to customer with food allergy. Ex. cooking
different foods in the same fryer oil
✔✔How can kitchen staff avoid cross-contamination of food with allergens? - ✔✔1)
Wash and sanitize cookware
2) Wash hands and change gloves
3) Use separate fryers and cooking oils
4) Make sure allergen does not touch anything for allergic customer
5) Label food and name all major allergens
6) Check recipes and ingredient labels to confirm allergen is not present
✔✔7 Ways Food Handlers Can Contaminate Food - ✔✔1) When they have a foodborne
illness
2) When they have wounds that have pathogens
3) Sneezing or coughing
Touching food with contaminated hands
4) Contact with a sick person
Symptoms such as diarrhea, vomiting, or jaundice
5) A person could infect other people without showing symptoms yet or after symptoms
have passed
✔✔Carriers - ✔✔people who carry pathogens and infect others without ever getting sick
themselves
✔✔6 Actions Food Handlers Should Avoid - ✔✔1) Scratching scalp
2) Running fingers through hair
3) Touching nose, ears, pimples, or infected wounds
4) Coughing and sneezing in hands
5) Spitting
6) Wearing a dirty uniform
✔✔6 Components of a Good Personal Hygiene Program - ✔✔1) Personal hygiene
program and policies
2) Staff hand-washing and hand-care procedures
3) Actions that can contaminate food
4) Appropriate work attire
5) Policies on eating, drinking, smoking, chewing gum, or tobacco
, 6) Preventing food handlers from working around food in some situations
✔✔Staff hand-washing and hand-care procedures - ✔✔Always have a sink dedicated to
handwashing. NEVER wash hands in food prep or dishwashing sink.
Steps:
1) Wet hands and arms and use water that is hot as possible or at least 100 degrees
2) Apply soap and scrub hands
3) Rinse hands
4) Dry hands and be careful to not contaminate afterwards
5) Take about 20 seconds to wash hands
✔✔When should food handlers wash their hands? - ✔✔They should wash hands before
work, and after:
Using restroom, touching body, sneezing or coughing, eating and drinking, smoking,
handling money and chemicals, taking out trash or cleaning, and touching clothing,
leaving and returning to the kitchen, before and after raw meat or any other animal
✔✔Hand antiseptics - ✔✔lower pathogens on skin
✔✔How do you use hand antiseptics? - ✔✔Only use after hand washing -- never
substitute
Wait for it to dry before touching anything
Make sure it complies with federal regulations and FDA standards
✔✔Hand care policies - ✔✔1) Keep fingernails short and clean
2) No false fingernails or nail polish (unless regulatory authorities allow gloves)
3) Bandage wounds with impermeable cover (liquid can't pass) and cover with glove
✔✔When should you use single-use gloves? - ✔✔When handling ready-to-eat food
Exception: when produce or ingredients will be cooked afterword
NEVER wash and reuse
✔✔How do you use gloves correctly? - ✔✔Wash hands when starting new task
You don't have to rewash when changing gloves unless you're doing a different task or
your hands have been contaminated
Wear gloves that are correct glove size
Hold gloves by edge and check for rips or tears
