Servsafe

The purpose of food safety management system is to Correct Answer: prevent foodborne illness by controlling risks and hazards A manager's responsibility to actively control risk factors for foodborne illnesses is called Correct Answer: Active managerial control A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is an example of which step in active managerial control? Correct Answer: Corrective action A manager walks ...

What temperature should the water be for manual dishwashing? Correct Answer: Must be at least 110 F What does the L stand for in the FDA'S ALERT tool? Correct Answer: Look What is the minimum internal cooking temp for chicken breasts? Correct Answer: 165°F for 15 seconds What factors influence the effectiveness of a chemical sanitizer? Correct Answer: Concentration,temperature,contact time, pH and water hardness. Ready to eat TCS foods prepped in house must be date marked if it...

Serving utensils are used when serving food in order to 1. Prevent splashing of more liquid food 2. Prevent chemical contamination of food 3. Dispense food more easily to the customer 4. Keep food handler's bare hands off the food. Correct Answer: Keep food handler's bare hands off the food Pasteurized products such as milk and fruit juices are 1. Treated with chemicals that destroy bacteria 2.Need to temperatures that reduce bacteria to safe levels 3. Frozen to temperatures that de...

One of the FDA-recommended food safety responsibilities of a manager is: Correct Answer: Supervising food handlers to ensure hot and cold food holding temperatures are regularly monitored. How can a food handler reduce or eliminate the risk of food contamination? Correct Answer: Washing their hands after using the restroom. How long should hands and arms be scrubbed during hand washing? Correct Answer: 20-25 seconds. Ready-to-eat food should NEVER be handled with bare hands in what s...

Which food item has been associated with Salmonella Typhi? Correct Answer: Beverages What symptom requires a food handler to be excluded from the operation? Correct Answer: Jaundice Which is an example of physical contamination? A. Sneezing on food. B. Touching dirty food-contact surfaces C. Bones in fish. D. Cooking tomato sauce in a copper pan. Correct Answer: C. Bones in fish What practice is useful for preventing Norovirus from causing foodborne illness? Correct Answer: C...

What symptom requires a food handler to be excluded from the operation? A. stomach cramps B. sore throat C. jaundice D. coughing Correct Answer: C. jaundice What should staff do when receiving a delivery of food and supplies? A. stack the delivery neatly and inspect it within 12 hours B. visually inspect all food items C. inspect non-food items first D. store it immediately and inspect it later Correct Answer: B. visually inspect all food items Single use gloves are not requi...

What item is a major food allergen? Correct Answer: soybeans A shipment of unbroken shell eggs should be rejected when the Correct Answer: egg shells are soiled A food-borne illness outbreak occurs when at least how many people eat the same food and contract the same illness? Correct Answer: 2 After observing a food handler removing plastic bags of garbage and temporarily placing them on the prep table, the Person in charge (PIC) should Correct Answer: Stop the food handler immediat...

what should you do when taking a food order from customers who have concerns about food allergies Correct Answer: Describe each menu item to the customer who ask, including any "secret" ingredients What temperature should the water be for manual dishwashing? Correct Answer: Must be at least 110 F A food handler just finished storing a dry food delivery, which step was done correctly? Correct Answer: Stored food away from the wall What should be done with food that has been handled ...

Hand washing stations are required in which area? Correct Answer: In food prep, service, and dishwashing areas. Where should the scoop for the ice machine be stored? Correct Answer: In a protected and designated location. What should you do if food shipments are not delivered at the correct temperatures? Correct Answer: Reject the delivery What is the proper sequence to effectively sanitize dishwater, utensils, and equipment? Correct Answer: Scrape, wash, rinse, sanitize, air dry ...

The three types of hazards that make food unsafe Correct Answer: biological, chemical, and physical Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are known as Correct Answer: Pathogens A food handler spills sanitizer into the fryer and then lets its soak into the grease. What type of hazard is this Correct Answer: Chemical A food handler cleans dirty dishes using hot water and then puts them away with the rest of the clean dishes. This is an example o...