ServSafe Manager Exam Flashcards

Questions and Answers

What should you do when taking a food order from customers who have concerns about food allergies?

Describe each menu item to the customer who asks, including any 'secret' ingredients.

What temperature should the water be for manual dishwashing?

At least 110 F.

A food handler just finished storing a dry food delivery, which step was done correctly?

Stored food away from the wall.

What should be done with food that has been handled by a food handler who has been restricted or excluded from the operation due to illness?

Throw it out. Signup and view all the answers

Single-use gloves are not required when?

Washing product. Signup and view all the answers

What should a food handler do to make gloves easier to put on?

Select the right size gloves. Signup and view all the answers

What should food handlers do after leaving and returning to the prep area?

Wash hands. Signup and view all the answers

What rule for serving bread should food handlers practice?

Do not re-serve uneaten bread. Signup and view all the answers

What does the L stand for in the FDA's ALERT tool?

Look. Signup and view all the answers

What is the minimum internal cooking temperature for chicken breasts?

165°F (74°C) for 15 seconds. Signup and view all the answers

What factors influence the effectiveness of a chemical sanitizer?

Concentration, temperature, contact time, pH, and water hardness. Signup and view all the answers

Ready-to-eat TCS foods prepped in house must be date marked if it is held for more than how many hours?

24 hours. Signup and view all the answers

What is the minimum internal cooking temperature for a veal chop?

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

Why should food temperature be taken in 2 different locations?

Temperature may vary in the food. Signup and view all the answers

What causes preschool age children to be at risk for foodborne illness?

Their immune systems are not strong. Signup and view all the answers

How should staff make sure the chemical sanitizer being used on a food prep surface is at the correct strength?

Use a test kit to check the sanitizer's concentration when mixing it. Signup and view all the answers

When can glass thermometers be used?

When enclosed in a shatterproof casing. Signup and view all the answers

A tuna salad removed from the cooler at 9 AM and put out for a buffet at 11 AM. By what time must the tuna salad be served or thrown out?

3 PM. Signup and view all the answers

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

Purchasing food from approved, reputable suppliers. Signup and view all the answers

What should a server do after clearing a table?

Wash hands. Signup and view all the answers

What must food handlers do when handling ready-to-eat food?

Wear single-use gloves. Signup and view all the answers

What is the first step in developing a HACCP plan?

Conduct a hazard analysis. Signup and view all the answers

A food handler has cooled a container of chili to 70°F in 1 hour. How much time is left to cool the chili to 41°F?

5 hours. Signup and view all the answers

Nursing home staff are creating a new menu for a breakfast item for residents and their family members. What item is not safe to serve?

Soft boiled eggs. Signup and view all the answers

What practice is useful for preventing Norovirus from causing foodborne illness?

Correct handwashing. Signup and view all the answers

What condition promotes the growth of bacteria?

Food held between 70 degrees F and 125 degrees F. Signup and view all the answers

What is the purpose of hand antiseptic?

Lower the number of pathogens on the skin. Signup and view all the answers

A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date for the seafood dish?

April 8. Signup and view all the answers

When can a food handler diagnosed with jaundice return to work?

When approved by the regulatory authority. Signup and view all the answers

Parasites are commonly associated with what food?

Wild game. Signup and view all the answers

When should a food handler with a sore throat and fever be excluded from the operation?

When the customers served are primarily a high-risk population. Signup and view all the answers

Which organization includes inspecting food as one of its primary responsibilities?

U.S. Department of Agriculture. Signup and view all the answers

What must an operation do before packaging fresh juice on-site for later sale?

Obtain a variance. Signup and view all the answers

Which item is a potential physical contaminant?

Jewelry. Signup and view all the answers

What strategy can prevent cross-contamination?

Buy food that does not require prepping. Signup and view all the answers

Study Notes

Food Allergy and Customer Service

Describe menu items in detail for customers concerned about food allergies, including any "secret" ingredients.

Dishwashing Temperature

Water must be at least 110°F for manual dishwashing.

Proper Food Storage

Food should be stored away from walls after delivery to ensure proper airflow and cleanliness.

Illness Protocol

Food handled by a sick food handler must be discarded to maintain safety.

Glove Usage

Single-use gloves are not required when washing products.
Select the correct size gloves to facilitate easier use.

Hygiene Practices

Food handlers must wash their hands upon leaving and returning to the prep area.
After clearing tables, servers should also wash their hands.

Bread Serving Rules

Unused bread must not be re-served to customers.

Food Safety Temperature

Minimum internal cooking temperature for chicken breasts is 165°F (74°C) for at least 15 seconds.
Veal chop should be cooked to a minimum internal temperature of 135°F (57°C).

Food Temperature Monitoring

Take food temperature in two different locations to ensure even cooking.

Vulnerable Populations

Preschool children are at higher risk for foodborne illnesses due to weaker immune systems.

Sanitizer Effectiveness

Chemical sanitizer effectiveness is influenced by concentration, temperature, contact time, pH, and water hardness.

Cooling Food

Chili must be cooled to 41°F within a total of 6 hours: from 70°F in 1 hour, leaving 5 hours to reach 41°F.

Nursing homes should avoid serving soft-boiled eggs as they pose a safety risk.

Preventing Foodborne Illness

Correct handwashing is crucial to preventing Norovirus outbreaks.
Purchasing seafood from approved suppliers mitigates risks from seafood toxins.

Hazard Analysis and HACCP

The first step in HACCP plan development is conducting a hazard analysis.

Food Handler Exclusion

Food handlers with jaundice can return to work only when approved by regulatory authorities.
Those with sore throats and fever must be excluded if serving a high-risk population.

Regulatory Organizations

The U.S. Department of Agriculture is responsible for food inspection.

Packaging Fresh Juice

To package fresh juice on-site for sale, a variance must be obtained.

Potential Contaminants

Jewelry is a potential physical contaminant in food handling.

Cross-Contamination Prevention

Prevent cross-contamination by opting for foods that do not require extensive preparation.

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Description

Prepare for the ServSafe Manager Exam with these flashcards. Covering essential topics such as food allergies and dishwashing temperatures, this quiz helps reinforce key concepts to ensure food safety. Perfect for those studying for the certification exam.