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?
become certified in food safety
What is the purpose of a food safety management system?
What is the purpose of a food safety management system?
to prevent foodborne illness by controlling risks and hazards
Which are three components of active managerial control?
Which are three components of active managerial control?
identifying risks, taking corrective action, and managerial oversight
A manager periodically assesses her active managerial control program to see if it's working. This is an example of which step in active managerial control?
A manager periodically assesses her active managerial control program to see if it's working. This is an example of which step in active managerial control?
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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?
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A sewage backup has caused an imminent health hazard resulting in closure of an operation. What must the manager do prior to reopening?
A sewage backup has caused an imminent health hazard resulting in closure of an operation. What must the manager do prior to reopening?
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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?
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?
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After which activity must food handlers wash their hands?
After which activity must food handlers wash their hands?
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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?
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What should be used to dry hands after washing them?
What should be used to dry hands after washing them?
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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?
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What should food handlers do before using the restroom?
What should food handlers do before using the restroom?
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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?
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What is a basic characteristic of a virus?
What is a basic characteristic of a virus?
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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?
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Where should personal items, like a backpack, be stored in the operation?
Where should personal items, like a backpack, be stored in the operation?
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A food handler will be wearing single-use gloves to assemble boxed lunches. When must the food handler's hands be washed?
A food handler will be wearing single-use gloves to assemble boxed lunches. When must the food handler's hands be washed?
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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?
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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?
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Which item should be rejected?
Which item should be rejected?
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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?
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Labels on containers of ready-to-eat TCS food that was prepped on-site must include?
Labels on containers of ready-to-eat TCS food that was prepped on-site must include?
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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?
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A manager has received a recall notice for a product that she has in stock. What should she do with the product?
A manager has received a recall notice for a product that she has in stock. What should she do with the product?
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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?
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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?
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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?
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Hot TCS food should be received at (?) or higher.
Hot TCS food should be received at (?) or higher.
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Which method is a safe way to thaw food?
Which method is a safe way to thaw food?
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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?
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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?
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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?
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Where should whole cuts of beef be stored in a cooler?
Where should whole cuts of beef be stored in a cooler?
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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?
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Which is an example of physical contamination?
Which is an example of physical contamination?
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Which type of pathogen is hepatitis A?
Which type of pathogen is hepatitis A?
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A customer having an allergic reaction may show which symptom?
A customer having an allergic reaction may show which symptom?
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To prevent cross-contact,?
To prevent cross-contact,?
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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?
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?
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Study Notes
Food Safety Certification
- Managers demonstrate knowledge of food safety by obtaining certification.
Food Safety Management System
- Aims to prevent foodborne illnesses by managing risks and hazards.
Active Managerial Control Components
- Involves identifying risks, taking corrective actions, and exercising managerial oversight.
Reevaluation in Management
- Periodic assessment of the active managerial control program is essential to ensure effectiveness.
Imminent Health Hazards
- Emergencies like flooding require immediate action or closure of the operation.
Regulatory Authority Notification
- Following a sewage backup, a manager must notify local authorities before reopening.
Preventing Deliberate Contamination
- Managers should monitor product security and keep food security contacts informed.
Hand Hygiene
- Food handlers must wash hands after cleaning surfaces, ensuring a scrub duration of at least 10 seconds.
Hand Drying Protocol
- Use single-use paper towels for drying hands after washing.
Jewelry Regulations
- Only plain, band rings are allowed on hands or arms when handling food.
Restroom Protocol for Food Handlers
- Food handlers should remove aprons prior to using the restroom.
Infection Control
- Handwashing is necessary after touching any infected wounds.
Virus Growth Characteristics
- Viruses need a living host for growth.
Symptom Restrictions for Food Handlers
- Those with a sore throat accompanied by fever should not engage in food-related tasks.
Personal Item Storage
- Personal belongings must be stored in designated areas away from food.
Glove Usage
- Hands must be washed before donning single-use gloves for food preparation.
Thawing Indicators
- Large ice crystals on frozen food may indicate thawing and refreezing.
Seafood Toxicity Prevention
- Purchase seafood from approved and reputable suppliers to avoid foodborne illnesses.
Rejected Food Items
- Foods in torn packaging, such as bags of organic cookies, should be rejected.
Food Labels for Retail
- On-site packaged food must clearly list all ingredients and sub-ingredients.
Ready-to-Eat TCS Food Labeling
- Must include the common name of the food when prepped on-site.
Date Marking Requirements
- Ready-to-eat TCS food held for more than 24 hours requires date marking.
Recall Management
- Upon receiving a product recall, store the item separately until further instructions.
Expiration Handling
- Discard food items that have exceeded their expiration date.
Storage Duration for TCS Foods
- Ready-to-eat TCS foods can be stored in a cooler for up to 7 days.
Transporting Raw and Ready-to-Eat Foods
- Ensure raw meat is stored separately from ready-to-eat salads during delivery.
Hot TCS Food Receiving Temperature
- Hot TCS foods must arrive at or above 135°F (57°C).
Safe Thawing Method
- Thaw food safely as part of the cooking process is advised.
Holding Temperature for Hot TCS Foods
- Maintain hot TCS foods at 135°F (57°C) or higher when serving off-site.
Cooling Process for Foods
- Ensure food cools rapidly from 125°F to 70°F (52°C to 21°C) to minimize pathogen growth.
High-Risk Populations
- Exclude food handlers with sore throats and fever, especially when serving children.
Proper Cooler Storage for Meat
- Whole cuts of beef should be stored below ready-to-eat foods in a cooler.
Cross-Contamination Prevention
- Transport raw meat separately during off-site service to avoid cross-contamination.
Physical Contamination Examples
- Bones found in fish represent a case of physical contamination.
Hepatitis A Pathogen Type
- Hepatitis A is classified as a virus.
Allergy Reaction Symptoms
- Wheezing can be a symptom of an allergic reaction in customers.
Cross-Contact Prevention
- Clean and sanitize utensils before each use to prevent cross-contact.
Time Limits for Stored Foods
- Tuna salad delivered for a buffet must be served or discarded by 3:00 PM.
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Description
Test your knowledge of food safety management with this quiz based on the Servsafe Manager 7th Edition. Ensure that you understand crucial concepts like certification, food safety management systems, and active managerial control. Perfect for aspiring food safety managers!
