ServSafe Manager Study guides, Class notes & Summaries

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

Which agency enforces food safety in a restaurant or foodservice operation? - ANSWER-State or local regulatory authority Three components of active managerial control include - ANSWER-identifying risks, corrective action, and training. A broken water main has caused the water in an operation to appear brown. What should the manager do? - ANSWER-Contact the local regulatory authority before use. To prevent the deliberate contamination of food, a manager should know who is in the facility...

Foodborne illness - ANSWER-Illness carried or transmitted to people by food. Foodborne-illness outbreak - ANSWER-An incident in which two or more people experience the same illness symptoms after eating the same food. An investigation is conducted by the state and local regulatory authorities, and the outbreak is confirmed by a laboratory analysis. Contamination - ANSWER-Presence of harmful substances in food. Some food safety hazards occur naturally, while others are introduced by humans ...

The purpose of food safety management system is to - ANSWER-prevent foodborne illness by controlling risks and hazards A manager's responsibility to actively control risk factors for foodborne illnesses is called - 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? - ANSWER-Corrective action A manager walks around the kitchen every...

Which unused items may be re-served to another customer? - ANSWER-Prepackaged items such as soup crackers. What is NOT considered a safe way to thaw frozen meat? - ANSWER-Under hot running water. How should a cloth used for wet-wiping be stored? - ANSWER-In a bucket of sanitizing solution. Where should the scoop for the ice machine be stored between uses? - ANSWER-In a protected and designated location. Which symptom must be reported to your regulatory authority when it afflicts a fo...

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

One of the FDA-recommended food safety responsibilities of a manager is: - 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? - ANSWER Washing their hands after using the restroom. How long should hands and arms be scrubbed during handwashing? - ANSWER 10-15 seconds Ready-to-eat foods should NEVER be handled with bare hands in what situation? - ANSWER When f...

One way for managers to show that they know how to keep food safe is to - ANSWER become certified in food safety What is the purpose of food management safety? - ANSWER To prevent food borne illness by controlling risks and hazards What are the three components of active managerial control? - ANSWER Identifying risks, taking corrective action, and management oversight A manager periodically assesses her active managerial control program to see if it is working. This is an example of whi...

One way for managers to show that they know how to keep food safe is to - ANSWER become certified in food safety what is the purpose of a food safety management system? - ANSWER to prevent foodborne illness by controlling risks and hazards what are three components of active managerial control? - ANSWER identifying risks, taking corrective action, and management oversight a manager periodically assesses her active managerial control to see if it's working. this is an example of which s...