Podcast
Questions and Answers
One way for managers to show that they know how to keep food safe is to:
One way for managers to show that they know how to keep food safe is to:
- Take cooking temperatures
- Conduct self-inspections
- Monitor employee behaviors
- Become certified in food safety (correct)
What is the purpose of a food safety management system?
What is the purpose of a food safety management system?
- To identify vetted and approved food suppliers
- To prevent foodborne illness by controlling risks and hazards (correct)
- To reduce or eliminate workplace accidents
- To determine the most efficient methods to produce food
Which are three components of active managerial control?
Which are three components of active managerial control?
- Identifying risks, taking corrective action, and management oversight (correct)
- Identifying risks, record keeping, and safe hiring
- Identifying risks, ensuring workplace safety, and facility design
- Identifying risks, creating purchase orders, and holding food at safe temperatures
What is an example of a step in active managerial control when assessing the program's effectiveness?
What is an example of a step in active managerial control when assessing the program's effectiveness?
An imminent health hazard, such as flooding in the operation, requires immediate correction or:
An imminent health hazard, such as flooding in the operation, requires immediate correction or:
What must a manager do prior to reopening after a sewage backup?
What must a manager do prior to reopening after a sewage backup?
To prevent the deliberate contamination of food, what should a manager know?
To prevent the deliberate contamination of food, what should a manager know?
After which activity must food handlers wash their hands?
After which activity must food handlers wash their hands?
When washing hands, what is the minimum time you should scrub with soap?
When washing hands, what is the minimum time you should scrub with soap?
What should be used to dry hands after washing them?
What should be used to dry hands after washing them?
What is the only jewelry that may be worn on the hands or arms while handling food?
What is the only jewelry that may be worn on the hands or arms while handling food?
What should food handlers do before using the restroom?
What should food handlers do before using the restroom?
What must a food handler do after touching an infected wound with their finger?
What must a food handler do after touching an infected wound with their finger?
What is a basic characteristic of a virus?
What is a basic characteristic of a virus?
Food handlers should be restricted from working with or around food if they have which symptoms?
Food handlers should be restricted from working with or around food if they have which symptoms?
Where should personal items, like a backpack, be stored in the operation?
Where should personal items, like a backpack, be stored in the operation?
When must a food handler's hands be washed when wearing single-use gloves?
When must a food handler's hands be washed when wearing single-use gloves?
Large ice crystals in a case of frozen food are evidence that the product may have been:
Large ice crystals in a case of frozen food are evidence that the product may have been:
What practice should be used to prevent seafood toxins from causing a foodborne illness?
What practice should be used to prevent seafood toxins from causing a foodborne illness?
Which item should be rejected?
Which item should be rejected?
What information must be included on the label of food packaged on-site for retail sale?
What information must be included on the label of food packaged on-site for retail sale?
Labels on containers of ready-to-eat TCS food that was prepped on-site for on-site service must include the:
Labels on containers of ready-to-eat TCS food that was prepped on-site for on-site service must include the:
What should be done to ready-to-eat TCS food that will be prepped on-site and held for longer than 24 hours?
What should be done to ready-to-eat TCS food that will be prepped on-site and held for longer than 24 hours?
What should a manager do with a recalled product that she has in stock?
What should a manager do with a recalled product that she has in stock?
What must be done with a food item that has passed its expiration date?
What must be done with a food item that has passed its expiration date?
How long can ready-to-eat TCS food be stored in a cooler?
How long can ready-to-eat TCS food be stored in a cooler?
When delivering food off-site, how must raw meat and ready-to-eat salads be stored?
When delivering food off-site, how must raw meat and ready-to-eat salads be stored?
Hot TCS food should be received at what temperature or higher?
Hot TCS food should be received at what temperature or higher?
Which method is a safe way to thaw food?
Which method is a safe way to thaw food?
When holding hot TCS food for off-site service, at what temperature must it be held?
When holding hot TCS food for off-site service, at what temperature must it be held?
Food being cooled must pass quickly through which temperature range to reduce pathogen growth?
Food being cooled must pass quickly through which temperature range to reduce pathogen growth?
A food handler with a sore throat and a fever should be excluded from working in a day-care center, because the children:
A food handler with a sore throat and a fever should be excluded from working in a day-care center, because the children:
Where should whole cuts of beef be stored in a cooler?
Where should whole cuts of beef be stored in a cooler?
Storing raw meat separately from ready-to-eat food during transport for off-site service helps prevent:
Storing raw meat separately from ready-to-eat food during transport for off-site service helps prevent:
Which is an example of physical contamination?
Which is an example of physical contamination?
Which type of pathogen is Hepatitis A?
Which type of pathogen is Hepatitis A?
A customer having an allergic reaction may show which symptom?
A customer having an allergic reaction may show which symptom?
To prevent cross-contact, what should be done?
To prevent cross-contact, what should be done?
By what time must tuna salad be served or thrown out?
By what time must tuna salad be served or thrown out?
If a food handler is holding chicken salad for sandwiches in a cold well and it reaches 54°F (12°C), what must they do?
If a food handler is holding chicken salad for sandwiches in a cold well and it reaches 54°F (12°C), what must they do?
Cold food being held without temperature control for up to six hours cannot exceed which temperature while it is being served?
Cold food being held without temperature control for up to six hours cannot exceed which temperature while it is being served?
An operation has a buffet with 12 different items on it. How many serving utensils are needed to serve the items on the buffet?
An operation has a buffet with 12 different items on it. How many serving utensils are needed to serve the items on the buffet?
What mistake was made when a cook wore single-use gloves while forming raw ground beef into patties and continued to wear them while slicing hamburger buns?
What mistake was made when a cook wore single-use gloves while forming raw ground beef into patties and continued to wear them while slicing hamburger buns?
A consumer advisory should be provided for menu items that contain TCS food that:
A consumer advisory should be provided for menu items that contain TCS food that:
What is the correct way to store scrub brushes in between uses?
What is the correct way to store scrub brushes in between uses?
What must a buser do after pouring cleaner into a smaller, working container?
What must a buser do after pouring cleaner into a smaller, working container?
Which surfaces must be both cleaned and sanitized?
Which surfaces must be both cleaned and sanitized?
What is cleaning?
What is cleaning?
A food-contact surface must be cleaned and sanitized:
A food-contact surface must be cleaned and sanitized:
What is the correct way to clean and sanitize a prep table?
What is the correct way to clean and sanitize a prep table?
What mistake was made when a buser scrubbed a garbage can in the dry-food storage area with detergent and a brush?
What mistake was made when a buser scrubbed a garbage can in the dry-food storage area with detergent and a brush?
How should drain plugs be kept on outdoor garbage containers?
How should drain plugs be kept on outdoor garbage containers?
Which part of a sink prevents backflow of dirty water?
Which part of a sink prevents backflow of dirty water?
What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?
What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?
What information should a master cleaning schedule contain?
What information should a master cleaning schedule contain?
A handwashing station should have a garbage container, hot and cold water, soap, a way to dry hands, and:
A handwashing station should have a garbage container, hot and cold water, soap, a way to dry hands, and:
What has a food handler done wrong by dropping the end of a hose into a mop bucket and turning the water on?
What has a food handler done wrong by dropping the end of a hose into a mop bucket and turning the water on?
What is one way to keep an operation pest-free?
What is one way to keep an operation pest-free?
Which individual should apply pesticides in a restaurant or foodservice operation?
Which individual should apply pesticides in a restaurant or foodservice operation?
A manager who needs to buy a grill for the operation should look for a grill with what mark?
A manager who needs to buy a grill for the operation should look for a grill with what mark?
Study Notes
Food Safety Management
- Managers can show commitment to food safety by becoming certified.
- Food safety management systems aim to prevent foodborne illnesses by controlling risks and hazards.
Active Managerial Control
- Components include identifying risks, taking corrective actions, and management oversight.
- Periodic assessment of control programs signifies the need for re-evaluation.
Health Hazards and Regulations
- Immediate health hazards, like flooding, necessitate the closure of operations.
- Prior to reopening after a sewage backup, managers must notify local regulatory authorities.
Personal Hygiene Protocols
- Handwashing is crucial in food handling; it must occur after clearing tables and before putting on gloves.
- The minimum handwashing time is 10 seconds, with single-use paper towels preferred for drying.
Food Handling and Symptoms
- Only plain, band rings may be worn while handling food to prevent contamination.
- Food handlers with sore throats and fevers should be restricted from working around food, especially in high-risk environments.
Storage and Temperature Control
- Personal items should be stored away from food in designated areas.
- Raw meat and ready-to-eat items must be kept separate during transport to prevent cross-contamination.
Safe Food Practices
- The presence of large ice crystals can indicate that frozen food has thawed and been refrozen.
- Seafood toxins can be prevented through sourcing from approved suppliers.
Regulatory Compliance
- Labels on food packaged on-site must include a list of ingredients and other essential information.
- Food past its expiration date must be discarded.
Transport and Thawing
- Hot TCS food must be received at temperatures of 135°F (57°C) or higher, while cold food should not exceed 70°F (21°C) when held without temperature control.
- Thawing should only be done under running water at temperatures of 125°F (52°C) or higher.
Operational Practices
- Cutting boards are surfaces that must be cleaned and sanitized regularly.
- Cleaning involves removing dirt, while sanitizing reduces pathogens to safe levels.
Pest Control and Cleanliness
- Denying pests access is essential for preventing infestations.
- Proper signage is important at handwashing stations along with necessary washing facilities.
Equipment and Maintenance
- Regular cleaning schedules should detail what needs to be cleaned, when, and by whom.
- Equipment must be NSF certified to ensure food safety compliance.
Allergens and Consumer Advisories
- Menu items containing raw or undercooked TCS food require clear consumer advisories to inform customers about potential risks.
Cross-Contamination Prevention
- Utensils must be sanitized before each use to prevent cross-contact with allergens or contamination.
Final Notes
- Managing temperature control efficiently within food service operations is critical for food safety compliance.
- Awareness of foodborne illnesses and rapid reaction to health hazards is essential for effective management in food operations.
Studying That Suits You
Use AI to generate personalized quizzes and flashcards to suit your learning preferences.
Description
Prepare for the ServSafe certification with this practice test. The flashcards cover essential food safety concepts, from management practices to preventing foodborne illnesses. Boost your knowledge and confidence for the examination.
