7th Edition ServSafe Manager

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What is a foodborne-illness outbreak? Ans- When two or more people report the same illness from eating the same food Which is a ready to eat food? A. Uncooked rice B. Raw deboned chicken C. Sea ... salt D. Unwashed green beans Ans- C. Sea salt Why are preschooled-age children at a higher risk for foodborne-illness1? Ans- They have not built up strong immune systems Which is a TCS food? A. Bread B. Flour C. Sprouts D. Strawberries Ans- C. Sprouts The 5 most common risk factors that can lead to foodborne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and ________? Ans- Purchasing food from unsafe sources Raw chicken breasts are left out at room temperature on a prep table. What is the risk that could cause a foodborne illness? Ans- Time-temperature abuse What is TCS food? Ans- Food requiring time and temperature control for safety A food handler left a pan of roasted turkey breasts to cool at room temperature overnight. In addition to throwing away the turkey, what is an appropriate corrective action? Ans- Make sure the food handler understands safe cooling practices What is an important measure for preventing foodborne illness? Ans- Preventing crosscontamination What is one possible function of a government agency that is responsible for food safety? AnsApproving a construction project What are the most common symptoms of a foodborne illness? Ans- Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice How does most contamination of food happen? Ans- When people cause the contamination What is the most important way to prevent a foodborne illness from bacteria? Ans- Control time and temperature What is the most important way to prevent a foodborne illness from viruses? Ans- Practice good personal hygiene Parasites are commonly linked with what type of food? Ans- Seafood A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness? Ans- Biological toxins A prep cook stores a bottle of sanitizer on a shelf above a prep table. To prevent chemical contamination, what should be done differently? Ans- Store sanitizer bottle away from prep area To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file, and know ______? Ans- Whom to contact about suspicious activity What should food handlers do to prevent food allergens from being transferred to food? AnsUse clean and sanitized utensils when prepping the order What step should be taken if a manager suspects a foodborne illness outbreak? Ans- Set aside the suspected product and label it with "do not use" and "do not discard" After which activity must food handlers wash their hands? A. Clearing tables B. Putting on gloves C. Serving customers D. Applying hand antiseptic Ans- A. Clearing tables When washing hands, what is the minimum time you should scrub with soap? Ans- 10 seconds What should food handlers do after prepping food and before using the restroom? Ans- Take off their aprons A food handler will be wearing single-use gloves to assemble boxed lunches. When must the food handler's hands be washed? Ans- Before putting on the gloves A cook wore singe-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made? Ans- The cook did not wash hands and put on new gloves before slicing the hamburger buns Who is most at risk of contaminating food? A. A food handler whose spouse works primarily with high risk populations B. A food handler whose young daughter has diarrhea C. A food handler who gets a lot of aches and pains D. A food handler who eats a lot of rare meat Ans- B. A food handler whose young daughter has diarrhea A food handler has diarrhea and has been diagnosed with an illness from Shigella spp. What should the manager tell this food handler to do? Ans- Stay home until approved to return to work A food handler prepares meals for a child day care center. What symptoms require this food handler to stay home from work? A. Thirst with itching B. Soreness with fatigue C. Sore throat with fever D. Headache with soreness Ans- C. Sore throat with fever When is it acceptable to eat in an operation? Ans- When sitting in a break area What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea? Ans- Tell the cook to stay away from work and s [Show More]

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