Food Safety Manager Exam:Package Deal:Texas food manager Exam:ServSafe Manager
Exam:Servsafe Food Protection Manager Exam Review:KTH Food Handler Manager
Review:Food Safety Manager Test:Premier Food Safety Food Manager Certification
The purpose of a food safety management system is to: - ANSWER:prevent foodborne illnesses by
controlling the risks and hazards
A manager's responsibility to actively control risk factors for foodborne illnesses is called? -
ANSWER:HACCP (Hazard Analysis Critical Control Point)
A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect
temperature. This is an example of: - ANSWER:Corrective Action
A manager walks around the kitchen every hour to answer questions and to see if the staff members are
following the procedures. This is an example of: - ANSWER:Management oversight
One way for managers to show that they know how to keep food safe is to: - ANSWER:become certified
in food safety
A power outage has left hot TCS food out of temperature control for six hours. What must be done with
the food? - ANSWER:The food must be thrown away.
An imminent health hazard, such as a water supply interruption, requires immediate correction or -
ANSWER:closure of the operation
What is the best way to protect food from deliberate tampering? - ANSWER:Make it as difficult as
possible for someone to tamper with it.
To prevent deliberate contamination of food, a manager should know whom to contact about suspicious
activity, monitor the security of products, keep information related to food security on file, and know: -
ANSWER:where to find the Safety Data Sheets in the operation.
Where should food handlers wash their hands? - ANSWER:In a designated sink used for handwashing
What must food handlers do after touching their body or clothing? - ANSWER:They must was their
hands.
When washing hands, what is the minimum time that food handlers should scrub their hands and arms
with soap? - ANSWER:10 seconds (at the very least)
After which activity must food handlers was their hands? - ANSWER:After clearing tables
What is the main reason for food handlers to avoid scratching their scalps? - ANSWER:to stop the
spreading of pathogens to the food
When may food handlers wear plain-band rings? - ANSWER:Only if wearing gloves
What should a food handler do when working with an infected cut on the finger? - ANSWER:Cover the
wound with an impermeable bandage or finger cot and glove
, What is the only jewelry that may be worn on the hands or arm while handling food? - ANSWER:a plain-
band ring
In addition to other criteria, how many people must have the same symptoms in order for a foodborne
illness to be considered an outbreak? - ANSWER:at least 10
When should a food handler with a sore throat and fever be excluded from the operation? - ANSWER:if
the sore throat lasted for more than 5 days
What is the basic characteristic of a virus? - ANSWER:virus' require a living host to grow
After handling raw meat and before handling produce, what should food handlers do with their gloves? -
ANSWER:They should wash their hands and change their gloves.
Where should personal items, like a coat, be stored in the operation? - ANSWER:in a designated area,
away from the food
What should food handlers do after prepping food and before using the restroom? - ANSWER:They need
to take off their aprons.
How should the temperature of a shipment of sour cream be taken when it arrives at an operation. -
ANSWER:Place the thermometer stem between shipping boxes for a reading.
Ice crystals on a frozen food item indicates: - ANSWER:time-temperature abuse
What is the most important factor in choosing an approved food supplier? - ANSWER:It has been
inspected and complies with local, state, and federal laws.
What item should be rejected? - ANSWER:bags of organic cookies in torn packages
Supplies should be stored away from the walls and at least _____ off the floor. - ANSWER:6 inches (15
centimeters)
Soup on a buffet should be labeled with the - ANSWER:soup's ingredients
How should chemicals be stored? - ANSWER:away from prep areas
What should be done to ready-to-eat TCS food that will be prepped on-site and held for longer than 24
hours? - ANSWER:It should be thrown away.
What must a manager do with a recalled food item in the operation? - ANSWER:store the recalled item
separately from the other food
A recall has been issued for a specific brand of orange juice. The store manager has matched the
information from the recall notice to the item, removed the item from the inventory, and stored it in a
secure location. What should the manager do next? - ANSWER:Label the item to prevent it from
accidently being placed back into inventory
A food item that is received with an expired use-by date should be: - ANSWER:rejected
Cold food can be help intentionally without temperature control for ___ hours as long as it does not
exceed 70*F (21* C) - ANSWER:4 hours
Exam:Servsafe Food Protection Manager Exam Review:KTH Food Handler Manager
Review:Food Safety Manager Test:Premier Food Safety Food Manager Certification
The purpose of a food safety management system is to: - ANSWER:prevent foodborne illnesses by
controlling the risks and hazards
A manager's responsibility to actively control risk factors for foodborne illnesses is called? -
ANSWER:HACCP (Hazard Analysis Critical Control Point)
A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect
temperature. This is an example of: - ANSWER:Corrective Action
A manager walks around the kitchen every hour to answer questions and to see if the staff members are
following the procedures. This is an example of: - ANSWER:Management oversight
One way for managers to show that they know how to keep food safe is to: - ANSWER:become certified
in food safety
A power outage has left hot TCS food out of temperature control for six hours. What must be done with
the food? - ANSWER:The food must be thrown away.
An imminent health hazard, such as a water supply interruption, requires immediate correction or -
ANSWER:closure of the operation
What is the best way to protect food from deliberate tampering? - ANSWER:Make it as difficult as
possible for someone to tamper with it.
To prevent deliberate contamination of food, a manager should know whom to contact about suspicious
activity, monitor the security of products, keep information related to food security on file, and know: -
ANSWER:where to find the Safety Data Sheets in the operation.
Where should food handlers wash their hands? - ANSWER:In a designated sink used for handwashing
What must food handlers do after touching their body or clothing? - ANSWER:They must was their
hands.
When washing hands, what is the minimum time that food handlers should scrub their hands and arms
with soap? - ANSWER:10 seconds (at the very least)
After which activity must food handlers was their hands? - ANSWER:After clearing tables
What is the main reason for food handlers to avoid scratching their scalps? - ANSWER:to stop the
spreading of pathogens to the food
When may food handlers wear plain-band rings? - ANSWER:Only if wearing gloves
What should a food handler do when working with an infected cut on the finger? - ANSWER:Cover the
wound with an impermeable bandage or finger cot and glove
, What is the only jewelry that may be worn on the hands or arm while handling food? - ANSWER:a plain-
band ring
In addition to other criteria, how many people must have the same symptoms in order for a foodborne
illness to be considered an outbreak? - ANSWER:at least 10
When should a food handler with a sore throat and fever be excluded from the operation? - ANSWER:if
the sore throat lasted for more than 5 days
What is the basic characteristic of a virus? - ANSWER:virus' require a living host to grow
After handling raw meat and before handling produce, what should food handlers do with their gloves? -
ANSWER:They should wash their hands and change their gloves.
Where should personal items, like a coat, be stored in the operation? - ANSWER:in a designated area,
away from the food
What should food handlers do after prepping food and before using the restroom? - ANSWER:They need
to take off their aprons.
How should the temperature of a shipment of sour cream be taken when it arrives at an operation. -
ANSWER:Place the thermometer stem between shipping boxes for a reading.
Ice crystals on a frozen food item indicates: - ANSWER:time-temperature abuse
What is the most important factor in choosing an approved food supplier? - ANSWER:It has been
inspected and complies with local, state, and federal laws.
What item should be rejected? - ANSWER:bags of organic cookies in torn packages
Supplies should be stored away from the walls and at least _____ off the floor. - ANSWER:6 inches (15
centimeters)
Soup on a buffet should be labeled with the - ANSWER:soup's ingredients
How should chemicals be stored? - ANSWER:away from prep areas
What should be done to ready-to-eat TCS food that will be prepped on-site and held for longer than 24
hours? - ANSWER:It should be thrown away.
What must a manager do with a recalled food item in the operation? - ANSWER:store the recalled item
separately from the other food
A recall has been issued for a specific brand of orange juice. The store manager has matched the
information from the recall notice to the item, removed the item from the inventory, and stored it in a
secure location. What should the manager do next? - ANSWER:Label the item to prevent it from
accidently being placed back into inventory
A food item that is received with an expired use-by date should be: - ANSWER:rejected
Cold food can be help intentionally without temperature control for ___ hours as long as it does not
exceed 70*F (21* C) - ANSWER:4 hours
