ServSafe Post Test Questions and Answers with Verified Solutions

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 of a food safety manageme ...

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 of 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