ServSafe Post Test Questions and Answers with Verified Solutions

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ServSafe Post Test Questions and Answers with Verified Solutions One way for managers to show that they know how to keep food safe is to ✔✔become certified in food safety What is the purpose o ... f a food safety management system? ✔✔to prevent food bourn illness by controlling risks and hazards which are three components of active managerial control? ✔✔identifying risks, taking corrective action, and managerial oversight a manager periodically accesses her active managerial control program to see if it's working. This is an example of which step in active managerial control? ✔✔re-evalution an immiment health hazard, such as flooding in the operation, requires immediate correction or ✔✔closure of the operation a sewage backup has caused an imminent health hazard resulting in closure of an operation. what must the manager do prior to re-opening? ✔✔Notify the local regulatory authority. to prevent the 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 ✔✔who is in he facility. after which activity must food handlers wash their hands? ✔✔cleaning tables when washing hands, what is the minimum time you should scrub with soap? ✔✔10 seconds what should be used to dry hands after washing them? ✔✔single use paper towel what is the only jewelry that may be worn on the hands or arms while handling food ✔✔plain, band ring what should food handlers do before using the restroom? ✔✔take off their aprons what must a food handler do after touching an infected wound with their finger? ✔✔wash their hands what is a basic characteristics of a virus? ✔✔Requires a living host to grow. food handlers should be restricted from working with or around food if they have which symptoms? ✔✔sore throat with fever where should personal items, like a backpack, be stored in the operation? ✔✔In a designated area, away from food a food handler will be wearing single-use gloves to assemble boxed lunches. when must the food handler's hand be washed? ✔✔before putting on the gloves large ice crystals in a case of frozen food are evidence that the product may have been ✔✔thawed and refrozen what practice should be used to prevent seafood toxins from causing a foodborne illness? ✔✔purchasing food from approved, reputable supplier which item should be rejected? ✔✔bags of organic cookies in torn packaging What information must be included on the label of food packaged on-site for retail site? ✔✔List of ingredients and sub-ingredients labels on containers of ready-to-eat TCS food that was prepped on-site service must include ✔✔the common name of the food what should bee done to ready-to-eat TCS food that will be prepped on-site and held for longer than 24 hours? ✔✔date-mark it a manager has received a recall notice for a product that she has in stock. what should she do with the product? ✔✔store the recalled item separately from other food. what must be done with a food item that has passed as expiration date? ✔✔throw the food out how long can ready-to-eat TCS food be stored in a cooler? ✔✔7 days when delivering food off site, how must raw meat and ready-to-eat salads be stored? ✔✔store raw meat seperate from salads. hot TCS food should be received at (?) or higher ✔✔135 F which method is a safe way to thaw food? ✔✔as part of the cooking process when holding hot TCS food for off-site service, at what temperature must it be held? ✔✔135F or above food being cooled must pass quickly through which temperature range to reduce pathogen growth? ✔✔125F to 70F A food handler with a sore throat and a fever should be excluded from working in a day-care center, because the children ✔✔are a high-risk population. where should whole cuts of beef be store in a cooler? ✔✔below ready-to-eat food storing raw meat separately from ready-to-eat food during transport for off-site service helps prevent ✔✔cross-contamination which is an example of physical contamination? ✔✔bones in fish which type of pathogen is hepatitis A? ✔✔virus a customer having an allergic reaction may show which symptom? ✔✔wheezing to prevent cross-contact, ✔✔clean and sanitize utensils before each use. a food handler working in a hotel removes a tuna salad from the cooler at 9 am and delivers it to a conference room for an 11:00 am buffet luncheon, where it is held without temperature control. By what time must the tuna salad be served or thrown out? ✔✔3:00pm A food handler has been holding chicken salad for sandwiches in a cold well for seven hours. When she checks the temperature of the chicken salad, it is 54 degree. What must the food handler do? ✔✔discard the chicken salad Cold food being held without temperature control for up to six hours cannot exceed which temperature while it is being served? ✔✔70 An operation has a buffet with 12 different items on it. How many serving utensils are needed to serve the items on the buffet? ✔✔12 A cook wore single- use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made? ✔✔The cook did not clean and sanitize the gloves before handling the hamburger buns A consumer advisory should be provided for menu items that contain TCS food that ✔✔is raw or undercooked What is the correct way to store scrub brushes in between uses? ✔✔On a hook A buser poured some cleaner from its original container into a smaller, working container. What else does the buser need to do? ✔✔Label the working container with its contents ***Check answers*** Which surfaces must be both cleaned and sanitized? ✔✔cutting boards What is cleaning? ✔✔Removing dirt from a surface A food-contact surface must be cleaned and sanitized when? ✔✔1) After it is used 2) Before food handlers start working with a different type of food 3) Any time food handlers are interrupted during a task and the items being used may have been contaminated 4) After four hours if items are in constant use What is the correct way to clean and sanitize a prep table? ✔✔Remove bits form surface, clean, rinse, sanitize, air-dry A buser scrubbed a garbage can in the dry- food storage area with detergent and a brush. What mistake was made? ✔✔He cleaned the garbage can near food How should drain plugs be kept on outdoor garbage containers ✔✔ Which part of a sink prevents back flow of dirty water ✔✔The air gap What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials ✔✔Smooth and durable What information should a master cleaning schedule contain? ✔✔What should be cleaned, when, by whom, and how A handwashing station should have a garbage container, hot and cold water, a way to dry hands, and ✔✔signage A food handler drops the end of a hose into a mop bucket and turns the water on to fill it. What has the food handler done wrong? ✔✔created a cross connection What is one way to keep an operation pest free ✔✔Deny pests access to the operation Which individual should apply pesticides in a restaurant or foodservice operation ✔✔Pest control operator A manager who needs to buy a grill for the operation should look for a grill with what mark ✔✔NSF [Show More]

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