SERVSAFE MANAGER MAIN STUDY GUIDE ANSWERS
AND QUESTIONS SET A+
✔✔What is a maximum registering thermometer? - ✔✔•indicates highest temperature
reached during use and where readings can't be observed further
•works for checking final rinse temperatures of dishwashing machines
✔✔What is a time-temperature indicator? - ✔✔•monitors both time and temp.
•tags are attached to packaging
•color change shows time-temperature abuse during shipment or storage
✔✔What are temperature-recording devices? - ✔✔•devices that constantly check and
record
temperatures
•can check during receiving to make sure food was at safe temp. while being
shipped
✔✔General Thermometer Guidelines - ✔✔•Cleaning and Sanitizing (must be washed,
risnsed, sanitized, and air dried; keep storage cases clean;
clean before and after use of thermometers to prevent cross
contamination; use sanitizer for food contact surfaces; have plenty of clean
thermometers)
•Calibration (calibrate regularly for accuracy; calibrate before each shift, before first
deliveries arrive; follow manufacturer's directions regarding calibration)
•Accuracy ( temp. must be accurate)
•Glass thermometers (only use when
enclosed in shatterproof case)
•Checking temp. (insert probe into thickest part (usually center) and different
spot; before recording, wait for temp to steady; wait atleast 15 seconds before inserting
into food)
✔✔How can you bring only safe food into operation? - ✔✔Purchase all food from
approved, reputable suppliers and follow good receiving procedures
,✔✔Accepting deliveries guidelines - ✔✔•approved, reputable supplier
•supplier has been inspected and can show inspection report (most recent)
•meet all applicable local, state, and federal laws
•applies to all suppliers
•develop relationship with supplier and get to know food safety practices
•Deliveries (schedule deliveries at a time when staff has enough time to do inspections)
✔✔What should the suppliers' inspection
reports review? - ✔✔•receiving and storage
•processing
•shipping
•cleaning and sanitizing
•personal
hygiene
•staff training
•recall program
•HACCP program or other food safety systems
✔✔How can inspection process be smooth and safe? - ✔✔•specific staff responsible
•train food handlers to follow food safety guidelines
•provide staff with needed tools (purchase orders, thermometers, and scales)
•trained staff are able to recieve and inspect food promptly (visually inspect delivery
trucks for
contamination, and food for correct temp)
•quickly store food after inspection
✔✔When suppliers come after hours and put delivery away them selves what
conditions do you have to look for when inspecting it in the morning? - ✔✔•approved
source
•placed in correct storage location to maintain required temp
•protected from contamination
•hasn't been contaminated
•honestly presented
✔✔What to do when rejecting items? - ✔✔•set aside from items you're accepting
•say what's wrong with item
•get signed adjustment or credit slip before giving item back
•log incident on invoice or recieving document
•may be able to recondition and use some items that would've been rejected
✔✔When can recalls happen? - ✔✔•food contamination is comfirmed or suspected
•items are mislabeled or misbranded
•food allergens haven't been identified
(monitor recal notofications by FDA and USDA
, ✔✔Guidelines for being notified of a
recall - ✔✔•identify recalled items by matching info from recall notice to item
(manufacturer's
ID, time of manufacter, use-by-date)
•remove item from inventory into secure and appropriate location away from food,
utensils, equipment, linens, and single-use items
•label so it won't be placed back in inventory and inform staff
•refer to notification or notice for what to do with item
✔✔How do you check the temperature of different foods during receiving? - ✔✔•Meat,
Poultry, and fish (insert stem or probe directly into thickest part (usually center)
•ROP food (MAP, vaccuum-packed, and sous vide food) (Insert stem or probe between
2 packages and if
package allows, fold around stem or probe while avoiding puncturing package
•Other foods (open package and insert stem or probe into food; sensing area must be
fully
immersed in food; stem or probe can't touch
package)
✔✔What is the temp. criteria for deliveries? - ✔✔•Cold food (receive cold TCS food at
41oF (5oC) or lower, unless otherwise specified
•Live shellfish (air temp. of 45oF (7oC) and internal temp no greater than 50oF (10oC)
and after received, cooled to 41oF (5oC) or lower in 4hrs
•Shucked shellfish (receive at 45oF (7oC) or
lower. Cool to 41oF (5oC) or lower in 4hrs
•Milk (receive at 45oF (7oC) or lower.
Cool to 41oF (5oC) or lower in 4 hrs
•Shell eggs (air temp of 45oF (7oC) or lower
•Hot Food (hot TCS food received at 135oF (57oC) or higher
•Frozen food (frozen solid when received)
✔✔Situations where you reject frozen foods - ✔✔•fluids or water stains appear in case
bottoms or on packaging
•ice crystals or frozen liquids on food or packaging (evidence of thawing and refreezing
meaning it was time-temp. abused)
✔✔How should food and nonfood items be packaged? - ✔✔•delivered in original
packaging with manufacturer's label
•packaging should be intact, clean, and protect food and food-contact surfaces from
contamination
✔✔What are situations where you have to reject food and
nonfood items because of packaging? - ✔✔•Damage (tears, holes, or punctures in
packaging; cans with labels not intact, have bulging or swollen ends, rust, or dents;
AND QUESTIONS SET A+
✔✔What is a maximum registering thermometer? - ✔✔•indicates highest temperature
reached during use and where readings can't be observed further
•works for checking final rinse temperatures of dishwashing machines
✔✔What is a time-temperature indicator? - ✔✔•monitors both time and temp.
•tags are attached to packaging
•color change shows time-temperature abuse during shipment or storage
✔✔What are temperature-recording devices? - ✔✔•devices that constantly check and
record
temperatures
•can check during receiving to make sure food was at safe temp. while being
shipped
✔✔General Thermometer Guidelines - ✔✔•Cleaning and Sanitizing (must be washed,
risnsed, sanitized, and air dried; keep storage cases clean;
clean before and after use of thermometers to prevent cross
contamination; use sanitizer for food contact surfaces; have plenty of clean
thermometers)
•Calibration (calibrate regularly for accuracy; calibrate before each shift, before first
deliveries arrive; follow manufacturer's directions regarding calibration)
•Accuracy ( temp. must be accurate)
•Glass thermometers (only use when
enclosed in shatterproof case)
•Checking temp. (insert probe into thickest part (usually center) and different
spot; before recording, wait for temp to steady; wait atleast 15 seconds before inserting
into food)
✔✔How can you bring only safe food into operation? - ✔✔Purchase all food from
approved, reputable suppliers and follow good receiving procedures
,✔✔Accepting deliveries guidelines - ✔✔•approved, reputable supplier
•supplier has been inspected and can show inspection report (most recent)
•meet all applicable local, state, and federal laws
•applies to all suppliers
•develop relationship with supplier and get to know food safety practices
•Deliveries (schedule deliveries at a time when staff has enough time to do inspections)
✔✔What should the suppliers' inspection
reports review? - ✔✔•receiving and storage
•processing
•shipping
•cleaning and sanitizing
•personal
hygiene
•staff training
•recall program
•HACCP program or other food safety systems
✔✔How can inspection process be smooth and safe? - ✔✔•specific staff responsible
•train food handlers to follow food safety guidelines
•provide staff with needed tools (purchase orders, thermometers, and scales)
•trained staff are able to recieve and inspect food promptly (visually inspect delivery
trucks for
contamination, and food for correct temp)
•quickly store food after inspection
✔✔When suppliers come after hours and put delivery away them selves what
conditions do you have to look for when inspecting it in the morning? - ✔✔•approved
source
•placed in correct storage location to maintain required temp
•protected from contamination
•hasn't been contaminated
•honestly presented
✔✔What to do when rejecting items? - ✔✔•set aside from items you're accepting
•say what's wrong with item
•get signed adjustment or credit slip before giving item back
•log incident on invoice or recieving document
•may be able to recondition and use some items that would've been rejected
✔✔When can recalls happen? - ✔✔•food contamination is comfirmed or suspected
•items are mislabeled or misbranded
•food allergens haven't been identified
(monitor recal notofications by FDA and USDA
, ✔✔Guidelines for being notified of a
recall - ✔✔•identify recalled items by matching info from recall notice to item
(manufacturer's
ID, time of manufacter, use-by-date)
•remove item from inventory into secure and appropriate location away from food,
utensils, equipment, linens, and single-use items
•label so it won't be placed back in inventory and inform staff
•refer to notification or notice for what to do with item
✔✔How do you check the temperature of different foods during receiving? - ✔✔•Meat,
Poultry, and fish (insert stem or probe directly into thickest part (usually center)
•ROP food (MAP, vaccuum-packed, and sous vide food) (Insert stem or probe between
2 packages and if
package allows, fold around stem or probe while avoiding puncturing package
•Other foods (open package and insert stem or probe into food; sensing area must be
fully
immersed in food; stem or probe can't touch
package)
✔✔What is the temp. criteria for deliveries? - ✔✔•Cold food (receive cold TCS food at
41oF (5oC) or lower, unless otherwise specified
•Live shellfish (air temp. of 45oF (7oC) and internal temp no greater than 50oF (10oC)
and after received, cooled to 41oF (5oC) or lower in 4hrs
•Shucked shellfish (receive at 45oF (7oC) or
lower. Cool to 41oF (5oC) or lower in 4hrs
•Milk (receive at 45oF (7oC) or lower.
Cool to 41oF (5oC) or lower in 4 hrs
•Shell eggs (air temp of 45oF (7oC) or lower
•Hot Food (hot TCS food received at 135oF (57oC) or higher
•Frozen food (frozen solid when received)
✔✔Situations where you reject frozen foods - ✔✔•fluids or water stains appear in case
bottoms or on packaging
•ice crystals or frozen liquids on food or packaging (evidence of thawing and refreezing
meaning it was time-temp. abused)
✔✔How should food and nonfood items be packaged? - ✔✔•delivered in original
packaging with manufacturer's label
•packaging should be intact, clean, and protect food and food-contact surfaces from
contamination
✔✔What are situations where you have to reject food and
nonfood items because of packaging? - ✔✔•Damage (tears, holes, or punctures in
packaging; cans with labels not intact, have bulging or swollen ends, rust, or dents;
