Serv Safe Manager Exam (copy)

How does food become unsafe?

purchasing food from unsafe sources
failing to cook food correctly
holding food at incorrect temperatures
using contaminated equipment
practicing poor personal hygiene

Foodborne illnesses occur when contaminants are present in food that is consumed that fall into the following categories:

biological, chemical, physical

TCS food (time and temperature controlled for safety) include foods that promote pathogen growth. Select all foods from the following list that are considered TCS foods.

milk and dairy products
poultry
shell eggs
heat-treated plant food such as cooked rice, beans, and vegetables
untreated garlic and oil mixtures
shellfish and crustaceans
baked potatoes
sprouts and sprout seeds
fish
meat: beef, pork, lamb
sliced melons, cut tomatoes, cut leafy greens
tofu or other soy protein

FAT TOM is an acronym to help you remember the conditions that promote pathogen growth. FAT TOM stands for:

food, acidity, temperature, time, oxygen, moisture

The four bacteria identified by the FDA as highly contagious and can cause severe illness include

salmonella typhi, nontyphoidal salmonella, shigella spp, Shiga toxin-producing e.coli

How many foods can cause allergic reactions?

160

Identify the "Big Eight" Allergens:

milk
eggs
fish: bass, flounder and cod
peanuts
soy
wheat
crustacean shellfish
tree nuts

When must you exclude someone from the foodservice operation?

- food handler has at least one of these symptoms from an infectious condition: vomiting, diarrhea, jaundice
- food handler has been diagnosed with an illness caused by: Hepatitis A or Salmonella Typhi
- food handler is vomiting or has diarrhea and has been diagnosed with an illness caused by: Norovirus, Shigella app, etc

When using a bimetallic stemmed thermometer, the stem must be immersed up to the dimple to get an accurate reading.

true

There are temperature-recording devices that can tell if a food has been temperature abused.

true

Check all the ways that a thermometer can be calibrated:

boiling point method, ice point method

When a shipment of food arrives in the food service operation, the food service personnel are obligated to receive the shipment "as is."

false

FIFO means:

first in, first out rotation method

LIFO means:

last in, first out rotation method

What is the correct order to store food in the refrigerator (top to bottom)

ready-to-eat food
seafood
whole cuts of beef and pork
ground meat and ground fish
whole an ground poultry

Identify the safe ways to thaw frozen TCS foods:

in a cooler at 41 degrees F or cooler
under running drinkable water at 70 degrees F or lower
in a microwave, if the food will is cook immediately after thawing
during the cooking process

Cooking requirements for poultry

165 degrees F for 15 seconds

Cooking requirements for ground meat

155 degrees for 15 seconds

Cooking requirements for seafood

145 degrees for 15 seconds

Cooking requirements for roasts of pork, beef, veal and lamb

145 degrees for 4 minutes

Cooking requirements for fruit, veg, grains

135 degrees F - no minimum time

Operations that mainly serve a high-risk population, such as nursing homes or day-care centers cannot serve the following items EVER:

raw seed sprouts
raw or undercooked unpasteurized eggs
raw or undercooked meat
raw or undercooked seafood
unpasteurized milk or juice

According to ServSafe, what temperature is correct for the holding of hot food?

135 degrees F

Check food temperatures at least every 4 hours. If you find a cold item that is not measuring 41 degrees F or colder OR 135 degrees F or hotter, you should:

throw it out

You could check food temperatures at least every 2 hours, if desired. If hot foods are not reading 135 degrees F or higher, you should:

Reheat it to 135 degrees F and then placed back in holding unit

Holding food without temperature control (i.e., when your family leaves the Thanksgiving meal leftovers out on the counter for "later") can be done as follows (check all that are correct):

Cold food can be held without temperature control for up to 6 hours
If the cold food exceeds 70 degrees F at any point while it is being served it must be thrown out
Sell, serve or throw out the food within 6 hours.

Holding food without temperature control (i.e., when your family leaves the Thanksgiving meal leftovers out on the counter for "later") can be done as follows (check all that are correct):

Hold hot food at at least 135 degrees F before taking out of temperature control.
The hot food must be thrown out 4 hours after removing from temperature control.
Sell, serve, or throw out the food within 4 hours.

A food safety management system is a group of practices and procedures intended to prevent foodborne illness. The following are examples of programs for your operation:

person hygiene
supplier selection and specification
cleaning and sanitation
facility design and equipment
food safety training
quality control and assurance
standard operating procedures SOP
pest-control program

HACCP stands for

Hazard Analysis Critical Control Point

The FDA recommends that managers: (check all that apply)

Demonstrate knowledge that you know how to keep food safe.
Put staff health controls in place.
Control hands as a vehicle of contamination.
Put in time and temperature parameters for controlling pathogens.
Post consumer advisories if you serve raw or undercooked menu items including risks of eating these foods.

What is a foodborne illness?

a disease carried or transmitted to people by food

what is a food borne illness outbreak?

two or more people experience the same illness after eating the same food

name the high risk population

infants, preschool-age children, pregnant women, the elderly, people on medications and people who are ill

what does TCS stand for

temperature control for safety

what is the danger zone

41 degrees - 135 degrees

TCS foods must be kept out of the danger zone to

prevent the growth of microorganisms and the production of toxins

name the TCS foods

milk, eggs, shellfish, fish, meats, meat alternatives, untreated garlic, baked potatoes, raw sprouts, cooked rice, cut tomatoes, and cut melons

name the three types of contamination

biological, chemical, physical

CDC top five documented reasons for outbreaks

purchasing food from unsafe sources
failing to cook food adequately
folding food at incorrect temperatures
contaminated equipment
poor personal hygiene

what are the three ways food becomes contaminated

time-temperature control, cross-contamination, poor personal hygiene

time-temperature control is

TCS foods left in the danger zone for >4 hours

cross-contamination is

contaminants cross to a food that is not going to be cooked any further

poor personal hygiene is

food handlers cause food borne illnesses

what is a food-borne infection? when do symptoms occur?

when a person eats food containing pathogens, symptoms do not appear for 1-3 days

what is a food-borne intoxication? when do symptoms occur?

when a person eats food containing toxins produced by pathogens found in food or chemical contamination, symptoms appear in a few hours

what is the greatest concern of the mircoworld?

bacteria

FATTOM

food, acidity, temperature, time, oxygen and moisture

what can we control of FATTOM?

time and temperature

what are the smallest microbial contaminants?

viruses

what helps defend against viral foodborne illnesses?

practicing good personal hygiene and minimizing bare-hand contact with ready to eat food

what food does fungi grow best in?

acidic foods

fish toxin

tuna

fish toxin scombroid

histamine

ciguatera

ciguatoxin - predatory reef fish

where should produce be purchased?

an approved supplier

what does purchasing produce from an approved supplier reduce?

illnesses associated with wild mushrooms, and produce that has been contaminated with sewage or chemicals

how do you prevent contamination?

using only approved food-grade utensils and equipment to prepare and store food

what is physical contamination?

foreign objects accidentally introduced into food

what does food security address?

the prevention or elimination of the deliberate contamination of food

what is the key to protecting food?

to make it as difficult as possible for tampering to occur by addressing all potential human interior an exterior elements in your operation

what should managers and employees be aware of?

common food allergies: milk, dairy, eggs, shellfish, fish, wheat, soy, peanuts, tree nuts

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 was correct.

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 handwashing?

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 was correct.

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?

Handwashing 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 was correct.

Why should food handlers not wear false eyelashes?

They can become a physical contaminant was correct.

Cold TCS food should be received at or under ________.

41˚F was correct.

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 was correct.

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

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

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

Whole, unpeeled bananas

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

Where should chemicals be stored in a food service operation?

In a closet or shelving area away from food preparation areas was correct.

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?

5-25 ppm