SERVSAFE Manager Exam QUESTION BANK / Test Bank - Latest 2023 / 2024

SERVSAFE Manager Exam QUESTION BANK / Test Bank - Latest 2023 / 2024 What is the minimal temp. for ground meat (beef, pork, etc...); injected meat (brined ham, flavor-injected roasts, etc...); mechanically tenderized meat; ratites (ostrich, emu, etc...); ground seafood (chopped, minced, etc...); shell eggs that will be hot held for service Answer: 155oF (68oC) for 15 seconds Norovirus source Answer: •transfers to food when infected food handlers touch food or equipment with feces on fingers •eating small amount of virus can make people sick •become contagious few hours after eating virus •often in feces days after symptoms end Shigella spp. prevention measures Answer: •exclude sick people out of operation •wash hands •control flies inside and outside How do food handlers pass on contaminants when they are in contact with a person who is ill? Answer: •From person to person •Through sneezing or vomiting onto food or food-contact surfaces •From touching dirty food-contact surfaces and equipment, and then touching food Training and Monitoring Answer: Staff should be trained when they are first hired and on an ongoing basis. Your entire staff needs general food safety knowledge and knowledge on specific tasks performed on the job. Staff need to be retrained in food safety regularly, and document when a food handler completes this training. Once staff are trained, monitor them. What are the 3 types of commonly used thermometers? Answer: •Bimetallic stemmed thermometers •Thermocouples •Thermistors Foodborne illness Answer: a disease transmitted to people by food