Servsafe Manager 7th Edition Quiz

Questions and Answers

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 foodborne 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 assesses her active managerial control program to see if it's working. This is an example of which step in active managerial control?

re-evaluation Signup and view all the answers

An imminent health hazard, such as flooding in the operation, requires immediate correction or?

closure of the operation Signup and view all the answers

A sewage backup has caused an imminent health hazard resulting in closure of an operation. What must the manager do prior to reopening?

Notify the local regulatory authority. Signup and view all the answers

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 the facility. Signup and view all the answers

After which activity must food handlers wash their hands?

cleaning tables Signup and view all the answers

When washing hands, what is the minimum time you should scrub with soap?

10 seconds Signup and view all the answers

What should be used to dry hands after washing them?

single-use paper towel Signup and view all the answers

What is the only jewelry that may be worn on the hands or arms while handling food?

plain, band ring Signup and view all the answers

What should food handlers do before using the restroom?

take off their aprons Signup and view all the answers

What must a food handler do after touching an infected wound with their finger?

wash their hands Signup and view all the answers

What is a basic characteristic of a virus?

Requires a living host to grow. Signup and view all the answers

Food handlers should be restricted from working with or around food if they have which symptoms?

sore throat with fever Signup and view all the answers

Where should personal items, like a backpack, be stored in the operation?

In a designated area, away from food Signup and view all the answers

A food handler will be wearing single-use gloves to assemble boxed lunches. When must the food handler's hands be washed?

before putting on the gloves Signup and view all the answers

Large ice crystals in a case of frozen food are evidence that the product may have been?

thawed and refrozen Signup and view all the answers

What practice should be used to prevent seafood toxins from causing a foodborne illness?

purchasing food from approved, reputable supplier Signup and view all the answers

Which item should be rejected?

bags of organic cookies in torn packaging Signup and view all the answers

What information must be included on the label of food packaged on-site for retail sale?

List of ingredients and sub-ingredients Signup and view all the answers

Labels on containers of ready-to-eat TCS food that was prepped on-site must include?

the common name of the food Signup and view all the answers

What should be done to ready-to-eat TCS food that will be prepped on-site and held for longer than 24 hours?

date-mark it Signup and view all the answers

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. Signup and view all the answers

What must be done with a food item that has passed its expiration date?

throw the food out Signup and view all the answers

How long can ready-to-eat TCS food be stored in a cooler?

7 days Signup and view all the answers

When delivering food off-site, how must raw meat and ready-to-eat salads be stored?

store raw meat separate from salads. Signup and view all the answers

Hot TCS food should be received at (?) or higher.

135 F (57 C) Signup and view all the answers

Which method is a safe way to thaw food?

as part of the cooking process Signup and view all the answers

When holding hot TCS food for off-site service, at what temperature must it be held?

135 F (57 C) or above Signup and view all the answers

Food being cooled must pass quickly through which temperature range to reduce pathogen growth?

125 F to 70 F (52 C to 21 C) Signup and view all the answers

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. Signup and view all the answers

Where should whole cuts of beef be stored in a cooler?

below ready-to-eat food Signup and view all the answers

Storing raw meat separately from ready-to-eat food during transport for off-site service helps prevent?

cross-contamination Signup and view all the answers

Which is an example of physical contamination?

bones in fish Signup and view all the answers

Which type of pathogen is hepatitis A?

virus Signup and view all the answers

A customer having an allergic reaction may show which symptom?

wheezing Signup and view all the answers

To prevent cross-contact,?

clean and sanitize utensils before each use. Signup and view all the answers

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?

3:00 PM Signup and view all the answers

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!