ServSafe Manager

Studying for culinary

One of the FDA-recommended food safety responsibilities of a manager is:

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?

Washing their hands after using the restroom

How long should hands and arms be scrubbed during hand washing?

10 - 15 seconds

Ready-to-eat food should NEVER be handled with bare hands in what situation?

When food is being served to a high-risk population, like children or the elderly

When should a delivery be inspected?

Immediately upon receiving the delivery

Why is it advisable to only remove the amount of food you can prep in a short period of time from the cooler?

To prevent time-temp abuse

It is discovered that a steam table holding hot soup has broken down, and the soup may have been unheated for as long as 3 hours. What should be done with the soup?

Discard the soup, heat a new batch to 135˚F and place it in a working steam table

Performing procedural checks every shift to identify problems, and comparing and analyzing temperature logs each week are examples of which principle in the HAACP system?

Principle 6 – Verifying that the system works

What can hand sinks be used for?

Hand washing only

When heat sanitizing items, they must be submerged in water that is at least 171˚F for at least ______

30 seconds

Name the four (4) types of pathogens that can contaminate food and cause foodborne-illness:

Bacteria, Viruses, Parasites, and Fungi

You see an employee preparing food directly after cleaning the grease trap. What corrective action should be taken?

Dispose of any potentially contaminated food, and instruct the employee on proper handwashing procedure immediately

Why should food handlers not wear false eyelashes?

They can become a physical contaminant

Cold TCS food should be received at or under ________.

41˚F

A ready-to-eat pasta salad is taken out of the cooler at 2:00 pm and placed on an outdoor buffet. At what time should the salad be discarded?

8:00 pm

What would be classified as an imminent health hazard?

A broken water main in the facility

Cooler and freezer thermometers should be accurate to within:

 ± 3˚F (or 1.5˚C)

A running faucet below the rim of a sink is an example of:

Cross-connection

What is the sanitizer concentration range for chlorine sanitizers?

50-99 ppm

The final sanitizing rinse of a high-temperature dishwasher must be at least ______:

180˚F

A chef wants to put a seared tuna dish on the menu. How can she best ensure a safe product for service?

Order the tuna from an approved and reputable supplier

Which of the following is an example of a physical contaminate?

A piece of wood found in a customer’s salad

What is an accepted covering for an infected cut on the hand?

A plastic Band-Aid under a single-use glove

Where should employee coats and backpacks be stored?

In a closet or room away from food prep areas

A package of frozen shrimp arrives with large ice crystals present on the outside of the food, and water damage on the box. What is this indicative of?

The product has undergone thawing and re-freezing

What would be the minimum internal cooking temperature of a chopped salmon burger?

155˚F

Which food item does NOT need to be behind a sneeze guard or in a case in a self-service area?

 Whole, unpeeled bananas

A customer calls to report that they contacted a foodborne-illness after they ate at your establishment. What information should you get from the customer?

General contact information and a description of what food and drink the customer consumed

Where should recycling containers be located?

Outside, next to the trash cans

Identify the correct set-up of a three-compartment sink:

Detergent and water (at least 110˚F), clean water, sanitizer and water

what should you do when taking a food order from customers who have concerns about food allergies

Describe each menu item to the customer who ask, including any "secret" ingredients

What temperature should the water be for manual dishwashing?

Must be at least 110 F

A food handler just finished storing a dry food delivery, which step was done correctly?

Stored food away from the wall

What should be done with food that has been handled by a food handler who has been restricted or excluded from the operation due to illness?

Throw it out

Single use gloves are not required when

Washing product

What should a food handler do to make gloves easier to put on?

Select the right size gloves

What should food handlers do after leaving and returning to the prep area?

Wash hands

What rule for serving bread should food handlers practice?

Do not re-serve uneaten bread

What does the L stand for in the FDA'S ALERT tool?

Look

What is the minimum internal cooking temp for chicken breasts?

165°F (74 °C) for 15 seconds

What factors influence the effectiveness of a chemical sanitizer?

Concentration,temperature,contact time, pH and water hardness.

Ready to eat TCS foods prepped in house must be date marked if it is held for more than how many hours?

24 Hours

What is the minimum internal cooking temperature for a veal chop?

135°F(57 °C)

Why should food temperature be taken in 2 different locations?

Temperature may vary in the food

What causes Preschool age children to be at risk for foodborne illness?

Their immune systems are not strong

How should staff make sure the chemical sanitizer being used on a food prep surface is at the correct strength?

Use a test kit to check the sanitizers concentration when mixing it

When can a glass thermometers be used?

When enclosed in a shatter proof casing

A tuna salad removed from the cooler at 9 am and put out for a buffet at 11 am. By what time must the tuna salad be served or thrown out?

3 pm

What practice should be used to prevent seafood toxins from causing foodborne illness?

Purchasing food from approved , reputable suppliers

What should a server do after clearing a table?

Wash hands

What must food handlers do when handling ready to eat food?

Wear single use gloves

What is the first step in developing a HACCP plan?

Conduct a hazard analysis

A Food handler has cooled a container of chili to 70 degree F in 1 hour. How much time is left to cool the chili to 41?

5 Hours

Nursing home staff are creating a new menu for a breakfast item for residents and their family members. What item is not safe to serve?

Soft boiled eggs

What practice is useful for preventing Norovirus from causing foodborne illness?

Correct handwashing

What condition promotes the growth of bacteria?

Food held between 70 degrees F and 125 degrees F

What is the purpose of hand antiseptic?

Lower the number of pathogens on the skin

A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date for the seafood dish?

April 8

When can a food handler diagnosed with jaundice return to work?

When approved by the regulatory authority

Parasites are commonly associated with what food?

Wild game

When should a food handler with a sore throat and fever be excluded from the operation?

When the customers served are primarily a high-risk population

Which organization includes inspecting food as one of its primary responsibilities?

U.S. Department of Agriculture

What must an operation do before packaging fresh juice on-site for later sale?

Obtain a variance

Which item is a potential physical contaminant?

Jewelry

What strategy can prevent cross-contamination?

Buy food that does not require prepping

Where should chemicals be stored in a food service operation?

In a closet or shelving area away from food preparation areas

What is an acceptable container for an employee beverage?

A disposable coffee cup with a sip-top lid

An employee is coughing and complaining of experiencing vomiting and diarrhea. How should the situation be handled?

Send the employee home immediately, and require a note from their doctor before they return to work

A case of #10 cans of tomato sauce on a delivery has 4 of 6 cans severely dented, but not punctured or leaking. What should be done with the items?

Return the damaged cans to the delivery driver and request a credit slip for the unusable items

Which food item can be re-served?

Sealed packets of oyster crackers 

Which action should be taken to prepare for a flood?

Keep an emergency supply of bottled water on hand

To keep pests away from food and supplies, how many inches off the floor must items be stored?

6 inches

You have discovered signs of a cockroach infestation in your dry storage area. What should your first step be to address the problem?

Call a licensed Pest Control Operator to inspect the building and develop an approach

What is the sanitizer concentration range for iodine sanitizers?

12\.5-25 ppm

What is the best way to ensure that all cleaning tasks are being identified and preformed regularly?

Create a master cleaning schedule, and follow it

After taking a bite of their meal, a customer is developing hives, swollen lips, and shortness of breath. These are signs of what type of illness?

An allergic reaction

What is the best way to ensure proper personal hygiene in employees?

Set up a staff dress code, put it in writing, and enforce it

What temperature range is referred to as “the danger zone”?

41˚F - 135˚F

How long should documentation for both frozen and farm-raised fish be kept?

90 days from the sale of the fish

How many days can properly prepared and stored TCS food be kept?

7 

How quickly must food be cooled from 135˚F to 70˚F?

2 hours

When catering, the service site should have:

 A safe water source for cooking and hand washing

Which mobile kitchen unit is exempt from the full set of rules applied to permanent food-service operations?

An ice cream truck serving frozen packaged novelties and candy

A PCO has completed a pesticides treatment on the facility. What documentation do you need from them regarding the chemicals used?

An SDS

A manager notices that several nightly cleaning tasks are not being completed by the night crew. How should the issue be addressed?

Assess the number of cleaning duties assigned to the shift to be sure they can be completed in the required time frame

What information must be included on the label of food packaged on-site for retail sale?

List of ingredients

How should an item that has been recalled by its manufacturer be stored in an operation?

Separately from food that will be served

Which item should be rejected?

Bags of organic cookies in torn packaging

A local nursing home has a yearly barbecue for its residents. Which food item should not be served?

Rare hamburgers

When transporting food off-site, how should information such as a use-by-date and time be communicated to the off-site staff?

Labels on food

How many hours can cold food be held without refrigeration before it must be sold, served, or thrown out?

6 hours

Lasagna was removed from hot holding for service at 11:00 am. By what time must it be served or thrown out?

3:00 pm

What should be done with preset, unwrapped utensils that appear to be unused after guest have left the table?

Clean and sanitize the utensils