SERVSAFE FOOD MANAGER EXAM NEWEST EXAM |
QUESTIONS AND CORRECT ANSWERS | GRADED A+
| VERIFIED ANSWERS | LATEST VERSION (JUST
RELEASED)
What are the three rules of an integrated pest management program (IPM)
program? ---------CORRECT ANSWER-----------------1. deny pests access to
the operation
2. deny pests food, water, and a nesting or hiding
place
3. work with a licensed PCO to eliminate pests
that do enter the operation
All screens for windows and vents must meet this requirement. ---------
CORRECT ANSWER-----------------16 mesh per square inch screening
When deciding were to place dry goods for storage in a dry-storage area it
is important that the dry goods NOT be ____. ---------CORRECT ANSWER-
----------------touching the walls
How long must shellstock tags be kept on file? ---------CORRECT
ANSWER-----------------90 days after the container has been emptied or the
last shellfish that was served from the container
You should label all ready to eat TCS food that is prepped in house and
held longer than ___. ---------CORRECT ANSWER-----------------24 hours
What is the only certain way to prevent backflow? ---------CORRECT
ANSWER-----------------vacuum-breaker
,When should employees receive food safety training? ---------CORRECT
ANSWER-----------------when hired, daily (i.e. on-the-job), weekly, monthly,
quarterly, and whenever necessary
TCS food must be reheated to what temperature for 15 seconds within 2
hours ---------CORRECT ANSWER-----------------165
What do time-temperature indicators do? ---------CORRECT ANSWER-------
----------show if food has been time-temperature abused during shipment
What is one way that food should NEVER be thawed? ---------CORRECT
ANSWER-----------------at room temperature
What is the minimum internal cooking temperature for poultry? ---------
CORRECT ANSWER-----------------165
What does HACCP stand for? ---------CORRECT ANSWER-----------------
Hazard Analysis and Critical Control Points
What system is used to control risks and hazards throughout the flow of
food ---------CORRECT ANSWER-----------------HACCP system
,What are the 7 steps in developing an HACCP plan? ---------CORRECT
ANSWER-----------------1. Conduct a hazard analysis
2. determine critical control points (CCPs)
3. establish critical limits
4. establish monitoring procedures
5. identify corrective actions
6. verify that the system works
7. establish procedures for record keeping and documentation
What are the "two" steps in cooling TCS food? ---------CORRECT
ANSWER-----------------1. cool food from 135 to 70 within 2 hours
2. cool food from 135 to 41 within 6 hours
Which thermometer or probe is good for checking the temperature large or
thick food? ---------CORRECT ANSWER-----------------bimetallic stemmed
thermometer
Which thermometer or probe is good for checking the temperature of thick
and thin food ---------CORRECT ANSWER-----------------thermocouples and
thermistors
What should a manager do when a food handler reports being diagnosed
with shigellosis? ---------CORRECT ANSWER-----------------keep the
foodhandler away from duties that involve food
What is the best way to make sure that the chemical sanitizer is at the
correct strength? ---------CORRECT ANSWER-----------------use a test kit to
check the sanitizer's concentration when mixing it
, what is the right way to measure the temperature of fresh meat, poultry, or
seafood when it is delivered ---------CORRECT ANSWER-----------------insert
the thermometer of the stem into the thickest part of the product
cold TCS food must be received at what internal temperature ---------
CORRECT ANSWER-----------------41 or lower
what is the minimum internal cooking temperature for TCS food cooked in a
microwave? ---------CORRECT ANSWER-----------------165
Labels on containers of ready to eat TCS food that was prepped on site
must include ___. ---------CORRECT ANSWER-----------------the date the
food should be sold
If a food contact surface has been soiled, what three actions must be
performed before it can be used again? ---------CORRECT ANSWER---------
--------cleaned, rinsed, and sanitized
If a food contact surface is in constant use, how often must it be cleaned
and sanitized ---------CORRECT ANSWER-----------------every 4 hours
What temperature does the water have to be for washing hands ---------
CORRECT ANSWER-----------------100
A foodhandler who spends an entire shift deboning chicken should change
gloves after ---------CORRECT ANSWER-----------------1 hour
QUESTIONS AND CORRECT ANSWERS | GRADED A+
| VERIFIED ANSWERS | LATEST VERSION (JUST
RELEASED)
What are the three rules of an integrated pest management program (IPM)
program? ---------CORRECT ANSWER-----------------1. deny pests access to
the operation
2. deny pests food, water, and a nesting or hiding
place
3. work with a licensed PCO to eliminate pests
that do enter the operation
All screens for windows and vents must meet this requirement. ---------
CORRECT ANSWER-----------------16 mesh per square inch screening
When deciding were to place dry goods for storage in a dry-storage area it
is important that the dry goods NOT be ____. ---------CORRECT ANSWER-
----------------touching the walls
How long must shellstock tags be kept on file? ---------CORRECT
ANSWER-----------------90 days after the container has been emptied or the
last shellfish that was served from the container
You should label all ready to eat TCS food that is prepped in house and
held longer than ___. ---------CORRECT ANSWER-----------------24 hours
What is the only certain way to prevent backflow? ---------CORRECT
ANSWER-----------------vacuum-breaker
,When should employees receive food safety training? ---------CORRECT
ANSWER-----------------when hired, daily (i.e. on-the-job), weekly, monthly,
quarterly, and whenever necessary
TCS food must be reheated to what temperature for 15 seconds within 2
hours ---------CORRECT ANSWER-----------------165
What do time-temperature indicators do? ---------CORRECT ANSWER-------
----------show if food has been time-temperature abused during shipment
What is one way that food should NEVER be thawed? ---------CORRECT
ANSWER-----------------at room temperature
What is the minimum internal cooking temperature for poultry? ---------
CORRECT ANSWER-----------------165
What does HACCP stand for? ---------CORRECT ANSWER-----------------
Hazard Analysis and Critical Control Points
What system is used to control risks and hazards throughout the flow of
food ---------CORRECT ANSWER-----------------HACCP system
,What are the 7 steps in developing an HACCP plan? ---------CORRECT
ANSWER-----------------1. Conduct a hazard analysis
2. determine critical control points (CCPs)
3. establish critical limits
4. establish monitoring procedures
5. identify corrective actions
6. verify that the system works
7. establish procedures for record keeping and documentation
What are the "two" steps in cooling TCS food? ---------CORRECT
ANSWER-----------------1. cool food from 135 to 70 within 2 hours
2. cool food from 135 to 41 within 6 hours
Which thermometer or probe is good for checking the temperature large or
thick food? ---------CORRECT ANSWER-----------------bimetallic stemmed
thermometer
Which thermometer or probe is good for checking the temperature of thick
and thin food ---------CORRECT ANSWER-----------------thermocouples and
thermistors
What should a manager do when a food handler reports being diagnosed
with shigellosis? ---------CORRECT ANSWER-----------------keep the
foodhandler away from duties that involve food
What is the best way to make sure that the chemical sanitizer is at the
correct strength? ---------CORRECT ANSWER-----------------use a test kit to
check the sanitizer's concentration when mixing it
, what is the right way to measure the temperature of fresh meat, poultry, or
seafood when it is delivered ---------CORRECT ANSWER-----------------insert
the thermometer of the stem into the thickest part of the product
cold TCS food must be received at what internal temperature ---------
CORRECT ANSWER-----------------41 or lower
what is the minimum internal cooking temperature for TCS food cooked in a
microwave? ---------CORRECT ANSWER-----------------165
Labels on containers of ready to eat TCS food that was prepped on site
must include ___. ---------CORRECT ANSWER-----------------the date the
food should be sold
If a food contact surface has been soiled, what three actions must be
performed before it can be used again? ---------CORRECT ANSWER---------
--------cleaned, rinsed, and sanitized
If a food contact surface is in constant use, how often must it be cleaned
and sanitized ---------CORRECT ANSWER-----------------every 4 hours
What temperature does the water have to be for washing hands ---------
CORRECT ANSWER-----------------100
A foodhandler who spends an entire shift deboning chicken should change
gloves after ---------CORRECT ANSWER-----------------1 hour
