Servsafe NEHA Manager Test Flashcards Indiana
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Questions and Answers

An avoidance of a certain color of food is known as a ______.

color intolerance

All of the following are common allergens except:

  • Peanuts
  • Milk
  • Rice (correct)
  • Eggs

    • Which of these is the federal government's best advice to minimize the incidence of foodborne illness?

  • EPA food policies
  • FDA Food Code (correct)
  • CDC criteria on food
  • USDA food and safety regulations

    • Which agency is responsible for inspecting and grading domestic and imported food and food products derived from domesticated animals like cattle and chicken?

    <p>USDA</p> Signup and view all the answers

    Which is NOT your responsibility with respect to government food safety regulation?

    <p>Finding out which inspectors are more lenient and dealing only with them</p> Signup and view all the answers

    What does a flow diagram provide for hazard analysis?

    <p>A map of the sequence of steps or operations involved with a particular food item or process</p> Signup and view all the answers

    What term describes specified values for control measures that eliminate or reduce hazards at CCPs?

    <p>Target levels</p> Signup and view all the answers

    Which monitoring method addresses staff understanding the importance of CCPs, target values, and critical limits?

    <p>Competency testing</p> Signup and view all the answers

    Which is the correct way to handle a product that falls outside critical limits (example, chicken held at 130 F)?

    <p>Destroy the product</p> Signup and view all the answers

    What does an HACCP-based inspection focus on?

    <p>The control of hazards throughout the food flow</p> Signup and view all the answers

    Which of these is not a best practice you should follow during an inspection?

    <p>Make sure the inspector knows when you disagree</p> Signup and view all the answers

    What is the goal of establishing verification procedures?

    <p>To create a system that confirms that HACCP is working</p> Signup and view all the answers

    A good pest control program will help prevent each of the following, except:

    <p>Lots of customers and profits caused by selling poor quality food</p> Signup and view all the answers

    What is Integrated Pest Management (IPM)?

    <p>An approach to pest control in which a wide range of practices are used to prevent or solve pest problems</p> Signup and view all the answers

    Which two practices does a successful Integrated Pest Management program balance?

    <p>Prevention and control</p> Signup and view all the answers

    What are some ways that food pests can enter a building?

    <p>All of the above</p> Signup and view all the answers

    What are two things you should do when it comes to pest control?

    <p>Deny pests an adequate food supply</p> Signup and view all the answers

    What is one way customers can help minimize pests at an outdoor dining area?

    <p>Do not feed wildlife</p> Signup and view all the answers

    Which pest has the least ability to spread disease?

    <p>Ants</p> Signup and view all the answers

    Which two of the following are required for licensed PCOs?

    <p>They must take and pass an exam administered by the state</p> Signup and view all the answers

    Each of the following is an advantage of using a PCO, except:

    <p>Better positioning within the food industry</p> Signup and view all the answers

    What is the best resource for additional information about a pesticide?

    <p>Pesticide safety data sheet (MSDS)</p> Signup and view all the answers

    What is the purpose of cleaning?

    <p>Remove food residue, dirt, and grease from surfaces</p> Signup and view all the answers

    What is the name for the process of reducing microorganisms to a safe level?

    <p>Sanitizing</p> Signup and view all the answers

    Which of the following statements is true about cleaning and sanitizing?

    <p>All equipment and surfaces need to be cleaned and sanitized</p> Signup and view all the answers

    When surfaces are in contact with time/temp control for safety (PHF), what is the max amount of time allowed between sanitations?

    <p>30 minutes</p> Signup and view all the answers

    Each of the following statements is true regarding dishwashing machines except:

    <p>Items placed in the dishwasher should be rinsed first</p> Signup and view all the answers

    For hot-water sanitation, items should be immersed in water for 30 seconds at what temperature?

    <p>171 F</p> Signup and view all the answers

    Which two of the following statements are true of CIP equipment?

    <p>It should be self-draining</p> Signup and view all the answers

    What is the order of a typical CIP sequence?

    <p>Pre-rinse, wash with detergent, immediate rinse, sanitization, air dry</p> Signup and view all the answers

    What resource would you check for information about the hazards of a specific chemical and directions for safe use?

    <p>The MSDS</p> Signup and view all the answers

    Cleaning schedules must clearly specify details regarding all the following except:

    <p>Who should be notified if a cleaning supply needs to be replenished</p> Signup and view all the answers

    What is the most important reason for promoting good personal hygiene?

    <p>To reduce contamination hazards associated with people</p> Signup and view all the answers

    What is the most common bacteria associated with people?

    <p>Staphylococcus aureus</p> Signup and view all the answers

    Why should you use a colored bandage to cover wounds?

    <p>It can be easily seen if it falls into food</p> Signup and view all the answers

    In which two cases should employees inform you of illness?

    <p>When they have eaten a meal that caused food poisoning</p> Signup and view all the answers

    An employee would NOT have to notify the manager of the following symptoms:

    <p>A migraine headache</p> Signup and view all the answers

    What is the maximum time you should wear a pair of gloves when doing the same task?

    <p>4 hours</p> Signup and view all the answers

    When should food handlers wear their aprons?

    <p>In the food preparation area</p> Signup and view all the answers

    Employees with which illness must be restricted from working with food in an establishment?

    <p>Nontyphoidal salmonella</p> Signup and view all the answers

    Whom should you contact with questions about food safety policy?

    <p>Local regulatory agency</p> Signup and view all the answers

    What is the most effective way to communicate your policies?

    <p>Write them down and share them with your employees</p> Signup and view all the answers

    All of the following are examples of TCS Foods except:

    <p>Sliced bread</p> Signup and view all the answers

    What are the two most important things to do when protecting food?

    <p>Prevent time/temperature abuse</p> Signup and view all the answers

    What are the three methods of cross-contamination?

    <p>Direct, indirect, drip</p> Signup and view all the answers

    Which of the following is true regarding food safety and stock rotation?

    <p>All TCS and perishable foods should be checked daily</p> Signup and view all the answers

    Each of the following statements is true regarding the proper storage of meat, except:

    <p>Meats can be used or sold up to 3 days past the use-by date</p> Signup and view all the answers

    Employees can help ensure food safety during preparation by:

    <p>All of the above</p> Signup and view all the answers

    Why is it so crucial to follow safe practices when thawing food?

    <p>Because dormant bacteria remain in frozen food and will start to multiply when the food's temperature is raised</p> Signup and view all the answers

    All but which of the following statements are true regarding previously cooked and cooled TCS Foods?

    <p>Food that does not reach 165 F within 4 hours must be discarded</p> Signup and view all the answers

    What are two Food Service controls that can be used to minimize the risk of contamination?

    <p>Serve food quickly after cooking, cooling, or reheating</p> Signup and view all the answers

    What are two steps employees can take to protect against Food Service contamination?

    <p>Minimize handling of food</p> Signup and view all the answers

    Which of these is the most important concern with respect to the design of food premises?

    <p>A continuous workflow from delivery to service</p> Signup and view all the answers

    Each of these is an example of suitable facilities for hand washing except:

    <p>Several choices of soap at each sink</p> Signup and view all the answers

    Where are hand washing stations NOT required?

    <p>Break room</p> Signup and view all the answers

    According to the FDA Food Code, carpeting may be used in which of the following?

    <p>Dining room</p> Signup and view all the answers

    Which of these is an acceptable way to use non-drinking water?

    <p>Cleaning equipment and utensils</p> Signup and view all the answers

    What is the best way to prevent backflow from a cross-connection?

    <p>Air gaps</p> Signup and view all the answers

    All kitchen equipment must be:

    <p>Sanitized daily</p> Signup and view all the answers

    Equipment not designed for food contact but used in food preparation areas should be:

    <p>All of the above</p> Signup and view all the answers

    Which material may be used for serving food only if the utensil is part of the trip to the process of cooking through service?

    <p>Cast iron</p> Signup and view all the answers

    Which best describes the result of choosing the right thermometer to use?

    <p>Ensures that food is safe</p> Signup and view all the answers

    What are three main types of contamination?

    <p>Physical, biological, chemical</p> Signup and view all the answers

    When might food be contaminated?

    <p>All of the above</p> Signup and view all the answers

    Which of the following two statements are accurate about bacteria?

    <p>The majority of bacteria are harmless</p> Signup and view all the answers

    Which of these is true about spores produced by bacteria?

    <p>Spores are very difficult to kill</p> Signup and view all the answers

    The acronym FAT TOM helps us remember the variables that affect bacterial growth. What do the two T's stand for?

    <p>Temperature</p> Signup and view all the answers

    At what temperature do food poisoning bacteria most rapidly multiply, i.e., the temperature danger zone?

    <p>Between 41 F and 135 F</p> Signup and view all the answers

    Which bacteria cause a highly deadly foodborne illness?

    <p>Clostridium botulinum</p> Signup and view all the answers

    Which of these is a main vehicle for virus transfer?

    <p>a, b and c</p> Signup and view all the answers

    Which of these is not true with respect to mold?

    <p>Cooking always destroys molds</p> Signup and view all the answers

    Which of these two statements are true concerning shellfish food poisoning?

    <p>Illness sometimes results in death</p> Signup and view all the answers

    Which of the following is a term for the occurrence of two or more cases of the same symptoms after consumption of the same food?

    <p>Foodborne disease outbreak</p> Signup and view all the answers

    Choose 2. Which of the following are benefits of good food safety standards?

    <p>Reduce cost from fines</p> Signup and view all the answers

    Which of the following has recently become another reason to practice good food safety principles?

    <p>The increase in media attention and coverage</p> Signup and view all the answers

    What should you do for your staff to reinforce the importance of high food safety standards?

    <p>All of the above</p> Signup and view all the answers

    Which of the following best describes a food safety policy?

    <p>It should outline management's responsibilities and should also be used to communicate standards to the staff</p> Signup and view all the answers

    Which three of the following should be included in a food safety policy?

    <p>Effective temperature control and monitoring practices</p> Signup and view all the answers

    Which of the following best describes the concept of management?

    <p>Getting activities completed efficiently and effectively with and through other people</p> Signup and view all the answers

    True or false: People, products, and premises are all things that can be governed by food safety standards.

    <p>True</p> Signup and view all the answers

    What is the main objective of food safety training on food premises?

    <p>To improve working practices by changing staff behavior and attitude</p> Signup and view all the answers

    What are the four stages of training?

    <p>Motivate, teach, supervise, test</p> Signup and view all the answers

    All of the following are common causes of chemical contamination except for:

    <p>Improperly cleaned produce</p> Signup and view all the answers

    What type of container should not be used to store acidic foods?

    <p>Metallic</p> Signup and view all the answers

    In which two ways can a food handler chemically contaminate food?

    <p>Not washing hands properly</p> Signup and view all the answers

    What two warning signs should you look for to identify contamination at delivery?

    <p>Food not properly protected</p> Signup and view all the answers

    Each of the following factors make food preparation potentially hazardous, except:

    <p>Cleaning the food preparation area too often</p> Signup and view all the answers

    What is the main reason for having a good food safety program?

    <p>To prevent contamination of food</p> Signup and view all the answers

    What areas of your building should you maintain as part of your food safety program?

    <p>All of the above</p> Signup and view all the answers

    What areas of vulnerability does a good food safety program address?

    <p>People and buildings</p> Signup and view all the answers

    What is a food allergy?

    <p>The body's immune response to a food it mistakes as harmful</p> Signup and view all the answers

    Study Notes

    Cleaning and Sanitizing

    • Cleaning removes food residue, dirt, and grease from surfaces to reduce microorganism levels.
    • Sanitizing is the process of reducing microorganisms to safe levels, essential for food safety.
    • All equipment and surfaces must be cleaned and sanitized to prevent contamination.
    • Maximum time allowed between sanitations for time/temperature control for safety (TCS) foods is 6 hours.

    Equipment Maintenance

    • Dishwashing machines should be cleaned weekly, monitored for correct water temperature, and items must be rinsed before washing.
    • Hot-water sanitation requires items to be immersed in water at 171°F for 30 seconds.
    • Clean-in-Place (CIP) equipment should have inspection access points and must be self-draining.

    Food Safety Standards

    • MSDS (Material Safety Data Sheets) provide information on chemical hazards and safe usage.
    • Cleaning schedules should specify equipment to be cleaned, responsible staff, and timing but not store-supply notifications.
    • Good personal hygiene is crucial to minimize contamination risks associated with food handlers.

    Illness Reporting and Employee Hygiene

    • Employees should report illnesses like diarrhea or food poisoning symptoms, and notify managers about open wounds or fever.
    • Employees with nontyphoidal salmonella and similar illnesses must be restricted from food handling.

    Temperature Control and Food Storage

    • Gloves should not be worn for more than 4 hours during food tasks.
    • TCS foods include milk, eggs, and certain meats, requiring careful management to avoid time/temperature abuse.

    Cross-Contamination Prevention

    • Cross-contamination occurs through direct, indirect, or drip methods; separating raw and ready-to-eat foods is crucial.
    • Food should be checked daily for freshness and safety; TCS foods should not exceed specified time limits after preparation.

    Foodborne Illness and Allergens

    • Bacteria like Staphylococcus aureus and Clostridium botulinum are significant causes of foodborne illness; spores can survive harsh conditions.
    • The acronym FAT TOM (Food, Acidity, Time, Temperature, Oxygen, Moisture) helps remember factors affecting bacterial growth.
    • Common allergens include milk, eggs, and peanuts, requiring labeling and management to prevent allergic reactions.

    Regulatory Compliance

    • The FDA Food Code outlines food safety standards; contact local regulatory agencies for clarification on food safety policies.
    • Handwashing stations must be available in food preparation areas but are not mandatory in break rooms or dishwashing areas.
    • Food safety programs should encompass all facility areas, with proper training to ensure staff compliance with food safety procedures.

    Hazard Analysis and Control

    • Hazard Analysis Critical Control Point (HACCP) principles provide a framework for identifying and managing food safety hazards.
    • Flow diagrams are essential for identifying sequences in food preparation, aiding in hazard analysis.
    • Competency testing ensures staff understand CCPs and target measures for food safety.

    Conclusion

    • Maintaining high food safety standards results in reduced costs from waste, increases customer satisfaction, and ensures compliance with regulations.### Product Handling and Inspections
    • A product exceeding critical limits, like chicken at 130°F, should be destroyed, quarantined, or tested rather than served immediately.
    • HACCP-based inspections prioritize controlling hazards throughout the food flow, rather than merely checking retail practices or hygiene.

    Best Practices During Inspections

    • It's essential to accompany inspectors during their evaluation and maintain a professional demeanor; however, disagreements should be handled tactfully without disrupting the process.

    Verification Procedures

    • Establishing verification procedures aims to confirm that the HACCP system is effectively implemented, rather than simply scheduling tests or identifying controls.

    Pest Control Programs

    • Effective pest control minimizes foodborne illnesses and prevents contaminated or poor-quality food from being served, supporting overall food safety.
    • Integrated Pest Management (IPM) utilizes various methods to address pest issues, moving beyond reliance on pesticides.

    Balancing Pest Management Practices

    • A successful pest management program balances prevention and control, critically maintaining the cleanliness and safety of food areas.

    Pest Entry Points and Prevention

    • Pests can enter buildings through gaps, food deliveries, or transit with people; thus, thorough inspections and preventive measures are crucial.
    • To control pests, it's vital to deny them adequate water and food supplies while keeping storage areas cool and dark.

    Customer Participation in Pest Control

    • Customers should avoid actions that attract pests, such as dining near a dumpster or feeding wildlife in outdoor dining areas.

    Pest Disease Transmission

    • Ants are the least likely pests to transmit diseases compared to cockroaches, rodents, and flies, which are more significant threats.

    Pest Control Operator (PCO) Requirements

    • Licensed Pest Control Operators must complete at least two years of apprenticeship, pass a state-administered exam, and continually attend training to stay updated on practices.

    Advantages of Professional Pest Control

    • Employing a PCO enhances the speed of pest issue identification and ensures safer treatment applications, while positioning within the food industry remains less critical.

    Pesticide Information Resources

    • For comprehensive details on pesticides, the best source is the Material Safety Data Sheet (MSDS), which provides essential safety and usage information.

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    Prepare for the Servsafe NEHA manager test in Indiana with these helpful flashcards. Each card presents essential concepts related to food safety and sanitation, designed to enhance your understanding and retention. Test your knowledge and get ready for success in your certification exam.

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