The Big Eight Allergens

/11
0 votes, 0 avg
200
Created on By Brian Klein

Uncategorized

The Big Eight Allergens

…according to ServSafe

Topics: Allergens,Labels and Date Marks,Big Eight Allergens,Packaging,,

1 / 11

Category: Module 05

Food packaged on-site for retail sale must be labeled. If the food contains a Big Eight Allergen, it must be clearly identified on the label. What is the only exception to this rule?

Topics: Allergens,Labels and Date Marks,Big Eight Allergens,Packaging,,

2 / 11

Category: Module 02

What should be identified on the label of food packaged on-site for retail sale?

Topics: Allergens,Labels and Date Marks,Big Eight Allergens,,,

3 / 11

Category: Module 02

What should service staff be able to tell guests about the menu items?

Topics: Allergens,Labels and Date Marks,Big Eight Allergens,Agencies and Organizations,,

4 / 11

Category: Module 02

What requires manufactured products containing one or more of the big eight allergens to clearly identify them on the ingredient label?

Topics: Allergens,Big Eight Allergens,,,,

5 / 11

Category: Module 02

What is responsible for 90% of all allergic reactions in the United States?

Topics: Allergens,Big Eight Allergens,,,,

6 / 11

Category: Module 02

How many different allergens are responsible for 90% of all allergic reactions in the United States?

Topics: Allergens,Big Eight Allergens,,,,

7 / 11

Category: Module 02

There are more than 160 food allergens, but just eight of them are responsible for 90 percent of all allergic reactions in the United States.
• Soy
• Fish
• Eggs
• Wheat
• Peanuts
• Tree nuts
• Shellfish
• Cow’s milk
What are these eight allergens called?

Topics: Allergens,Big Eight Allergens,,,,

8 / 11

Category: Module 02

What do you need to make sure your staff knows about food allergens?

Topics: Allergens,Big Eight Allergens,,,,

9 / 11

Category: Module 02

How many food allergens are there?

Topics: Allergens,Labels and Date Marks,Big Eight Allergens,,,

10 / 11

Category: Module 02

Federal law requires identifying Big Eight Allergens on the labels of products that contain them. How should the allergen be clearly identified on the label?

Topics: Allergens,Labels and Date Marks,Big Eight Allergens,,,

11 / 11

Category: Module 02

How can food labels prevent allergic reactions?

Restricting and Excluding

/39
0 votes, 0 avg
82
Created on By Brian Klein

Uncategorized

Restricting and Excluding Staff

…according to ServSafe

Topics: Staff Illness,Restricting and Excluding staff,Corrective action,,

1 / 39

Category: Staff Illness

Food handlers with infected cuts or burns that are not covered properly should be restricted from working with food or food contact surfaces. How should cuts and burns be covered?

Topics: Corrective Actions,Bare-Hand Contact,Restricting and Excluding,Contamination,,

2 / 39

Category: Module 06

Food contaminated by bare hands or bodily fluids must be thrown out. What should be done with food handled by a staff member who was excluded for illness?

Topics: Viruses,Handwashing,Staff Illness,Jaundice,Restricting and Excluding,

3 / 39

Category: Module 03

What are the best ways to prevent the spread of viruses in your operation?

Topics: Staff Illness,Big Six Pathogens,Equipment and Utensils,Restricting and Excluding,,

4 / 39

Category: Module 03

When a food handler has been diagnosed with an illness caused by a Big Six Pathogen, who should you consult to determine if they should be excluded from the operation or restricted from working with exposed food, utensils, and equipment?

Topics: Staff Illness,Big Six Pathogens,Restricting and Excluding,Agencies and Organizations,,

5 / 39

Category: Module 03

When a food handler has been restricted or excluded due to illness caused by a Big Six Pathogen, who will determine when they can safely return to the operation or work with food?

Topics: Staff Illness,Big Six Pathogens,Restricting and Excluding,Agencies and Organizations,,

6 / 39

Category: Module 03

When a food handler has been restricted or excluded due to illness caused by a Big Six Pathogen, who will determine when they can safely return to the operation or work with food?

Topics: Staff Illness,Big Six Pathogens,Restricting and Excluding,,,

7 / 39

Category: Module 03

When a food handler has been restricted or excluded due to illness caused by a Big Six Pathogen, why should you consult with your regulatory authority and the medical practitioner to determine when they can return to the operation or work with food?

Topics: Staff Illness,Big Six Pathogens,Restricting and Excluding,Agencies and Organizations,,

8 / 39

Category: Module 03

What should you do if a food handler has been diagnosed with an illness caused by one of these pathogens?
• Hepatitis A
• Salmonella Typhi

Topics: Staff Illness,Restricting and Excluding,Big Six Pathogens,,,

9 / 39

Category: Module 03

What symptom in a food handler requires you to exclude them from the operation when diagnosed with an illness caused by one of these pathogens? • Norovirus
• Shigella spp.
• Nontyphoidal Salmonella
• Shiga toxin-producing E. coli (STEC)

Topics: Staff Illness,Big Six Pathogens,Restricting and Excluding,,,

10 / 39

Category: Module 03

A food handler with an illness caused by what pathogen requires that you exclude them from the operation?

Topics: Staff Illness,Equipment and Utensils,Restricting and Excluding,,,

11 / 39

Category: Module 03

Depending on the illness and symptoms, what should you do if a food handler is sick?

Topics: Staff Illness,Jaundice,Restricting and Excluding,,,

12 / 39

Category: Module 03

What should you do if a food handler appears jaundiced (their skin and eyes)?

Topics: Staff Illness,Restricting and Excluding,,,,

13 / 39

Category: Module 03

What requirement must be met before a food handler excluded for vomiting or diarrhea can return to work?

Topics: Staff Illness,Equipment and Utensils,Restricting and Excluding,,,

14 / 39

Category: Module 03

When should you restrict a food handler from working with exposed food, utensils, or equipment?

Topics: Staff Illness,Equipment and Utensils,Restricting and Excluding,High-Risk Populations,,

15 / 39

Category: Module 03

When should a food handler be restricted from working with exposed food, utensils, or equipment?

Topics: Staff Illness,Big Six Pathogens,Restricting and Excluding,,,

16 / 39

Category: Module 03

No Quest written yet

Topics: Staff Illness,Equipment and Utensils,Restricting and Excluding,High-Risk Populations,,

17 / 39

Category: Module 03

If the food handler has a sore throat with a fever?

Topics: Staff Illness,Restricting and Excluding,High-Risk Populations,,,

18 / 39

Category: Module 03

What should you do if a food handler has a sore throat with a fever?

Topics: Staff Illness,Restricting and Excluding,,,,

19 / 39

Category: Module 03

If the food handler has vomiting and diarrhea from an infectious condition?

Topics: Staff Illness,Big Six Pathogens,Restricting and Excluding,,,

20 / 39

Category: Module 03

If a food handler is vomiting or has diarrhea and has been diagnosed with an illness caused by a Big Six Pathogen?

Topics: Staff Illness,Big Six Pathogens,Restricting and Excluding,,,

21 / 39

Category: Module 03

What should you do if a food handler is vomiting, has diarrhea, or has been diagnosed with an illness caused by a Big Six Pathogen?

Topics: Staff Illness,Equipment and Utensils,Restricting and Excluding,,,

22 / 39

Category: Module 03

Which is true about restricting a food handler?

Topics: Staff Illness,Restricting and Excluding,High-Risk Populations,,,

23 / 39

Category: Module 03

What should you do if a food handler has a sore throat with a fever?

Topics: Staff Illness,Restricting and Excluding,Agencies and Organizations,,,

24 / 39

Category: Module 03

Why should you cooperate with medical staff and your regulatory authority when deciding to exclude or restrict a food handler?

Topics: Staff Illness,Restricting and Excluding,,,,

25 / 39

Category: Module 03

What should you do if a food handler has been diagnosed with Hepatitis A or Salmonella Typhi but has no symptoms?

Topics: Staff Illness,Jaundice,Restricting and Excluding,,,

26 / 39

Category: Module 03

When a food handler is excluded from the operation for having jaundice, when can they return to work?

Topics: Staff Illness,Restricting and Excluding,,,,

27 / 39

Category: Module 03

What should you do if a food handler has any of these issues?
• A sore throat with a fever
• Constant sneezing, coughing, or runny nose
• An infected cut or burn that is not covered

Topics: Staff Illness,Restricting and Excluding,High-Risk Populations,,,

28 / 39

Category: Module 03

What should you do if a food handler has any of these issues?
• Is sick and vomiting
• Is sick and has diarrhea
• Is diagnosed with Hepatitis A
• Becomes jaundiced within a week
• Is diagnosed with Salmonella Typhi
• Has sore throat with fever, and serve high-risk populations

Topics: Staff Illness,Restricting and Excluding,,,,

29 / 39

Category: Module 03

When can a food handler who has been excluded for vomiting or diarrhea return to work?

Topics: Staff Illness,Viruses,Hepatitis A,Restricting and Excluding,Jaundice,

30 / 39

Category: Module 03

Jaundice is a yellowing of the skin, eyes, or fingernails and is a symptom of the foodborne illness Hepatitis A. If a food handler suddenly (within a week) appears jaundiced, exclude them from the operation. What other symptoms require you to exclude a food handler?

Topics: Staff Illness,Restricting and Excluding,,,,

31 / 39

Category: Module 03

What should you do if a food handler constantly coughs, sneezes, or has a runny nose?

Topics: Staff Illness,High-Risk Populations,Restricting and Excluding,,,

32 / 39

Category: Module 03

If you serve a high-risk population and exclude a food handler for having a sore throat with a fever, when can they return to work?

Topics: Staff Illness,High-Risk Populations,Restricting and Excluding,,,

33 / 39

Category: Module 03

What should you do when a food handler has a sore throat with a fever and you primarily serve a high-risk population?

Topics: Staff Illness,Restricting and Excluding,,,,

34 / 39

Category: Module 03

What should you do when a food handler has a sore throat with a fever?

Topics: Staff Illness,Corrective Actions,Restricting and Excluding,,,

35 / 39

Category: Module 03

What should you do when a food handler has a cut or burn that has become infected?

Topics: Staff Illness,Big Six Pathogens,Restricting and Excluding,,,

36 / 39

Category: Module 03

What must you do if a food handler is diagnosed with an illness caused by one of these pathogens?
• Norovirus
• Hepatitis A
• Shigella spp.
• Salmonella Typhi
• Nontyphoidal Salmonella
• Shiga-toxin producing E. coli (STEC)

Topics: Staff Illness,Restricting and Excluding,,,,

37 / 39

Category: Module 03

What may you need to do if a food handler has any of these symptoms?
• Vomiting
• Diarrhea
• Jaundice
• Sore throat with fever
• Infected cut or burn

Topics: Staff Illness,Restricting and Excluding,,,,

38 / 39

Category: Module 03

What is it called when you prohibit an employee from entering the operation for medical reasons?

Topics: Staff Illness,Equipment and Utensils,Restricting and Excluding,,,

39 / 39

Category: Module 03

What is it called when you prohibit an employee from working with exposed food, utensils, and equipment for a medical reason?

The Big Six Pathogens

/21
0 votes, 0 avg
77
Created on By Brian Klein

Uncategorized

The Big Six Pathogens

…according to the FDA

Topics: Contamination,Big Six Pathogens,,,,

1 / 21

Category:

Norovirus and Hepatitis A are the only two viruses on the FDA’s list of Big Six Pathogens. How can Norovirus be transmitted differently than Hepatitis A?

Topics: Big Six Pathogens,,,,,

2 / 21

Category:

Which virus is included in the FDA’s list of Big Six Pathogens?

Topics: Big Six Pathogens,Bacteria,,,,

3 / 21

Category:

How is Shigella spp transferred?

Topics: Bacteria,Big Six Pathogens,,,,

4 / 21

Category:

Where does Salmonella Typhi come from?

Topics: Staff Illness,Big Six Pathogens,Equipment and Utensils,Restricting and Excluding,,

5 / 21

Category: Module 03

When a food handler has been diagnosed with an illness caused by a Big Six Pathogen, who should you consult to determine if they should be excluded from the operation or restricted from working with exposed food, utensils, and equipment?

Topics: Staff Illness,Big Six Pathogens,Restricting and Excluding,Agencies and Organizations,,

6 / 21

Category: Module 03

When a food handler has been restricted or excluded due to illness caused by a Big Six Pathogen, who will determine when they can safely return to the operation or work with food?

Topics: Staff Illness,Big Six Pathogens,Restricting and Excluding,Agencies and Organizations,,

7 / 21

Category: Module 03

When a food handler has been restricted or excluded due to illness caused by a Big Six Pathogen, who will determine when they can safely return to the operation or work with food?

Topics: Staff Illness,Big Six Pathogens,Restricting and Excluding,,,

8 / 21

Category: Module 03

When a food handler has been restricted or excluded due to illness caused by a Big Six Pathogen, why should you consult with your regulatory authority and the medical practitioner to determine when they can return to the operation or work with food?

Topics: Staff Illness,Big Six Pathogens,Restricting and Excluding,Agencies and Organizations,,

9 / 21

Category: Module 03

What should you do if a food handler has been diagnosed with an illness caused by one of these pathogens?
• Hepatitis A
• Salmonella Typhi

Topics: Staff Illness,Restricting and Excluding,Big Six Pathogens,,,

10 / 21

Category: Module 03

What symptom in a food handler requires you to exclude them from the operation when diagnosed with an illness caused by one of these pathogens? • Norovirus
• Shigella spp.
• Nontyphoidal Salmonella
• Shiga toxin-producing E. coli (STEC)

Topics: Staff Illness,Big Six Pathogens,Restricting and Excluding,,,

11 / 21

Category: Module 03

A food handler with an illness caused by what pathogen requires that you exclude them from the operation?

Topics: Staff Illness,Big Six Pathogens,Restricting and Excluding,,,

12 / 21

Category: Module 03

No Quest written yet

Topics: Staff Illness,Big Six Pathogens,Restricting and Excluding,,,

13 / 21

Category: Module 03

If a food handler is vomiting or has diarrhea and has been diagnosed with an illness caused by a Big Six Pathogen?

Topics: Staff Illness,Big Six Pathogens,Restricting and Excluding,,,

14 / 21

Category: Module 03

What should you do if a food handler is vomiting, has diarrhea, or has been diagnosed with an illness caused by a Big Six Pathogen?

Topics: Staff Illness,Big Six Pathogens,,,,

15 / 21

Category: Module 03

You must report to your regulatory authority when a food handler is diagnosed with what kind of illness?

Topics: Staff Illness,Big Six Pathogens,,,,

16 / 21

Category: Module 03

Staff must report to you if they’re sickened by one of the Big Six Pathogens. Then you must report it to your regulatory authority.
• Norovirus
• Hepatitis A
• Shigella spp.
• Salmonella Typhi
• Nontyphoidal Salmonella
• Shiga-toxin producing E. coli (STEC)
Which Big Six Pathogens also require that your staff report to you if someone they live with has been sickened?

Topics: Staff Illness,Big Six Pathogens,Restricting and Excluding,,,

17 / 21

Category: Module 03

What must you do if a food handler is diagnosed with an illness caused by one of these pathogens?
• Norovirus
• Hepatitis A
• Shigella spp.
• Salmonella Typhi
• Nontyphoidal Salmonella
• Shiga-toxin producing E. coli (STEC)

Topics: Staff Illness,Big Six Pathogens,,,,

18 / 21

Category: Module 03

What must a food handler do if diagnosed with an illness caused by one of these pathogens?
• Norovirus
• Hepatitis A
• Shigella spp.
• Salmonella Typhi
• Nontyphoidal Salmonella
• Shiga-toxin producing E. coli (STEC)

Topics: Personal Hygiene,Big Six Pathogens,,,,

19 / 21

Category: Module 03

What are the Big Six Pathogens?

Topics: Hepatitis A,Viruses,Big Six Pathogens,,,

20 / 21

Category: Module 03

Which is true about Hepatitis A?

Topics: Foodborne Illness,Viruses,Hepatitis A,Big Six Pathogens,Norovirus,

21 / 21

Category: Module 03

Which is an example of how a “carrier” can appear to be healthy but spread illness to others without knowing?

Time-Temperature Abuse

/41
0 votes, 0 avg
66
Created on By Brian Klein

Uncategorized

Time-Temperature Abuse

…according to ServSafe

Topics: prepping food,cross-contamination and time-temperature abuse when preparing food?,time-temperature abuse,,

1 / 41

Category: prepping food

How can food handlers prevent cross-contamination and time-temperature abuse when preparing food?

Topics: Public Health Interventions,Time-Temperature Abuse,Pathogens,Controlling Time and Temperature,,

2 / 41

Category: Module 08

What example does ServSafe give for meeting the FDA recommendation for “time and temperature parameters for controlling pathogens”?

Topics: Holding Food,Checking Temperatures,Time-Temperature Abuse,,,

3 / 41

Category: Module 07

How can time-temperature abuse be avoided during service?

Topics: Off-Site Service,Time-Temperature Abuse,Contamination,,,

4 / 41

Category: Module 07

What food safety risk is increased during off-site service?

Topics: Off-Site Service,Time-Temperature Abuse,Time-Temperature Abuse,,Contamination,

5 / 41

Category: Module 07

What risks do vending operators need to protect their food from during transport, delivery, and service?

Topics: Off-Site Service,Time-Temperature Abuse,Contamination,,,

6 / 41

Category: Module 07

When performing off-site service (catering), what risk is higher when there is a delay between the time food is prepared and the time it’s served?

Topics: Holding Food,Cross-Contamination,Time-Temperature Abuse,,,

7 / 41

Category: Module 07

What is food at risk for when it’s being held for service?

Topics: Time-Temperature Abuse,Pathogens,Cooking Food,,,

8 / 41

Category: Module 06

Why do we still need to avoid time-temperature abuse if cooking reduces the pathogens in food to a safe level?

Topics: Prepping Food,Cross-Contamination,Time-Temperature Abuse,,,

9 / 41

Category: Module 06

What is food at risk for during preparation?

Topics: Receiving and Inspecting,Time-Temperature Abuse,Packaging,Thawing Food,,

10 / 41

Category: Module 05

Ice crystals or chunks of frozen liquids can be evidence of thawing and refreezing when found where?

Topics: Time-Temperature Abuse,Thermometers,Time-Temperature Indicators,,,

11 / 41

Category: Module 04

Which is true about time-temperature indicators (TTIs)?

Topics: Time-Temperature Abuse,Temperature Danger Zone,TCS Food,,,

12 / 41

Category: Module 04

How can time-temperature abuse be avoided?

Topics: Time-Temperature Abuse,Monitoring Time and Temperature,Controlling Time and Temperature,,,

13 / 41

Category: Module 04

How can time-temperature abuse be prevented?

Topics: Time-Temperature Abuse,Temperature Danger Zone,TCS Food,Controlling Time and Temperature,,

14 / 41

Category: Module 04

How can time and temperature be controlled?

Topics: Time-Temperature Abuse,Prepping Food,,,,

15 / 41

Category: Module 04

How can time-temperature abuse be prevented when prepping food?

Topics: The Flow of Food,Cross-Contamination,Time-Temperature Abuse,,,

16 / 41

Category: Module 04

As the manager, what should you be concerned about to keep food safe as it flows through your operation?

Topics: Suppliers and Manufacturers,Time-Temperature Indicators,Thermometers,Food Storage,Time-temperature abuse,

17 / 41

Category: Module 04

Suppliers can attach tags to packages that monitor time and temperature during shipment and storage. An irreversible color change appears on the tags to alert when the product has been time-temperature abused. What are these tags called?

Topics: Time-Temperature Abuse,Temperature Danger Zone,Checking Temperatures,Controlling Time and Temperature,,

18 / 41

Category: Module 04

How can the time food spends in the temperature danger zone be controlled?

Topics: Temperature Danger Zone,Prepping Food,Time-Temperature Abuse,Policies and Procedures,TCS Food,

19 / 41

Category: Module 04

Why should you make procedures for food preparation that limit the amount of food removed from a cooler at once?

Topics: Time-Temperature Abuse,Checking Temperatures,,,,

20 / 41

Category: Module 04

What needs to be recorded to avoid time-temperature abuse?

Topics: Time-Temperature Abuse,Thermometers,,,,

21 / 41

Category: Module 04

What can you give each food handler to help them avoid time-temperature abuse?

Topics: Time-Temperature Abuse,Policies and Procedures,,,,

22 / 41

Category: Module 04

What should food handlers follow to avoid time-temperature abuse?

Topics: Time-Temperature Abuse,Policies and Procedures,,,,

23 / 41

Category: Module 04

What can be prevented by making policies and procedures for the practices listed here?
• Monitoring temperatures
• Using the correct tools
• Recording temperatures
• Controlling time and temperature
• Corrective actions

Topics: Time-Temperature Abuse,Temperature Danger Zone,,,,

24 / 41

Category: Module 04

How long can food remain in the temperature danger zone before it must be thrown out?

Topics: Time-Temperature Abuse,Temperature Danger Zone,,,,

25 / 41

Category: Module 04

What must be reduced to keep food safe?

Topics: Time-Temperature Abuse,Temperature Danger Zone,Pathogens,,,

26 / 41

Category: Module 04

What happens if food spends too much time in the temperature danger zone?

Topics: Time-Temperature Abuse,,,,,

27 / 41

Category: Module 04

What happens when food is handled in these ways?
• Cooled incorrectly
• Reheated incorrectly
• Held at an incorrect temperature
• Cooked to an incorrect temperature

Topics: Time-Temperature Abuse,Temperature Danger Zone,TCS Food,,,

28 / 41

Category: Module 04

What is it called when TCS food remains between 41°F and 135°F?

Topics: Time-Temperature Abuse,TCS Food,Foodborne Illness,,,

29 / 41

Category: Module 04

Most foodborne illnesses happen when TCS food is handled in what way?

Topics: The Flow of Food,Time-Temperature Abuse,Cross-Contamination,,,

30 / 41

Category: Module 04

According to ServSafe, food follows a path through your operation called “The Flow of Food.” There are several points along this path: the first is purchasing, and the last is service. What risk factor must be controlled at every point?

Topics: Time-Temperature Abuse,Cross-Contamination,Controlling Time and Temperature,,,

31 / 41

Category: Module 04

Why is controlling time and temperature and avoiding cross-contamination critical when handling food?

Topics: Biological Toxins,Biological Contamination,Time-Temperature Abuse,,,

32 / 41

Category: Module 02

What is an important way to prevent foodborne illness from biological toxins?

Topics: Biological Toxins,Time-Temperature Abuse,Pathogens,,,

33 / 41

Category: Module 02

Which seafood toxin is produced by pathogens on the fish during time-temperature abuse?

Topics: Biological Contamination,Biological Toxins,Time-Temperature Abuse,Controlling Time and Temperature,Suppliers and Manufacturers,

34 / 41

Category: Module 02

How can illness from Biological Toxins be prevented?

Topics: Time-Temperature Abuse,Temperature Danger Zone,Pathogens,,,

35 / 41

Category: Module 01

When has time-temperature abuse occurred?

Topics: TCS Food,Time-Temperature Abuse,Controlling Time and Temperature,,,

36 / 41

Category: Module 01

What kind of food needs time and temperature control for safety?

Topics: TCS Food,Time-Temperature Abuse,Controlling Time and Temperature,,,

37 / 41

Category: Module 01

What does ServSafe call food that requires time and temperature control for safety?

Topics: TCS Food,Pathogens,Time-Temperature Abuse,Controlling Time and Temperature,,

38 / 41

Category: Module 01

What type of food needs time and temperature control to limit pathogen growth?

Topics: Time-Temperature Abuse,Pathogens,,,,

39 / 41

Category: Module 01

These food-handling mistakes can cause foodborne illness by allowing pathogens to grow in food to unsafe levels:
• Not cooling hot food properly before storage
• Holding or storing food at the wrong temperature
• Not cooking or reheating food to a high enough internal temperature
What risk factor is demonstrated by these examples?

Topics: Time-Temperature Abuse,Pathogens,Foodborne Illness Outbreak,,,

40 / 41

Category: Module 01

What can happen if food is time-temperature abused?

Topics: Time-Temperature Abuse,Pathogens,Temperature Danger Zone,,,

41 / 41

Category: Module 01

When has food suffered from time-temperature abuse?

Food Storage

/77
0 votes, 0 avg
39
Created on By Brian Klein

Uncategorized

Food Storage, according to ServSafe

Topics: Food Storage,,,,

1 / 77

Category: Food Storage

What are some guidelines for dry storage areas?

Topics: Pests,Food Storage,,,,

2 / 77

Category: Module 09

What should be done in storage areas to deny pests food?

Topics: Pests,Stock Rotation,Food Storage,,,

3 / 77

Category: Module 09

How can using the FIFO system to rotate products in storage help control pests?

Topics: Pests,Non-Food Storage,Food Storage,,,

4 / 77

Category: Module 09

Where should food and supplies be stored to deny pests food and shelter?

Topics: Pests,Non-Food Storage,Food Storage,,,

5 / 77

Category: Module 09

How should food and supplies be stored to deny pests food and shelter?

Topics: Emergencies,Food Storage,,,,

6 / 77

Category: Module 09

What is an example of a threat to the physical security of your operation that could be a risk to food safety?

Topics: Facilities,Garbage,Food Storage,,,

7 / 77

Category: Module 09

How should garbage containers be cleaned?

Topics: Emergencies,ALERT,Food Storage,,,

8 / 77

Category: Module 09

Unauthorized people inside your operation are a risk to food safety. When is this especially true?

Topics: Food Storage,Cross-Contamination,,,,

9 / 77

Category: Module 07

What type of food must be stored separately from raw meat, poultry, and seafood?

Topics: Food Storage,Service Staff,,,,

10 / 77

Category: Module 07

What is bulk food?

Topics: Holding Food wo/Temp Control,Temperature Danger Zone,TCS Food,Food Storage,Cross-Contamination,

11 / 77

Category: Module 07

We usually control temperatures to limit the growth of pathogens when holding or storing TCS food. But how can time be controlled to limit their growth?

Topics: TCS Food,Produce,Food Storage,,,

12 / 77

Category: Module 06

Why do sliced melons, cut tomatoes, and cut leafy greens need to be held or stored at 41°F or lower?

Topics: Cooling Food,Food Storage,,,,

13 / 77

Category: Module 06

How does the storage container affect how quickly food will cool?

Topics: Ice,Food Storage,Chemical Contamination,Cross-contamination,,

14 / 77

Category: Module 06

What containers should never be used to scoop, store, or carry ice?

Topics: Ice,Food Storage,,,,

15 / 77

Category: Module 06

What should be used to transfer ice from an ice machine to other containers?

Topics: TCS Food,Labels and Date Marks,Food Storage,,,

16 / 77

Category: Module 06

Before using previously cooked TCS food (leftovers) as an ingredient in salads, what should its use-by date be checked for?

Topics: Eggs and Egg Mixtures,Prepping Food,Food Storage,,,

17 / 77

Category: Module 06

When pooling eggs, what should be done soon after mixing them?

Topics: Produce,Food Storage,,,,

18 / 77

Category: Module 06

What must be done with produce (melons, tomatoes, leafy greens) once it has been cut or sliced?

Topics: Produce,Food Storage,Prepping Food,,,

19 / 77

Category: Module 06

When is it acceptable to mix different kinds of produce or different batches of the same produce?

Topics: Produce,Food Storage,Prepping Food,,,

20 / 77

Category: Module 06

What should be avoided when prepping or storing produce?

Topics: Thawing Food,Food Storage,Equipment and Utensils,,,

21 / 77

Category: Module 06

What temperature must a cooler be kept at when it is used to thaw frozen food?

Topics: Prepping Food,Temperature Danger Zone,Food Storage,,,

22 / 77

Category: Module 06

Why is it important to limit the food taken from the cooler at once?

Topics: Prepping Food,Food Storage,Temperature Danger Zone,,,

23 / 77

Category: Module 06

How much food should be taken from the cooler for preparation at one time?

Topics: Cooling Food,Food Storage,Temperature Danger Zone,,,

24 / 77

Category: Module 06

Why should large amounts of hot food never be cooled in a cooler?

Topics: Cooling Food,Food Storage,TCS Food,,,

25 / 77

Category: Module 06

Hot TCS food that will be put in cold storage must be cooled to 41°F or lower within six hours. How does the two-stage cooling method achieve this?

Topics: Cooling Food,Food Storage,Equipment and Utensils,,,

26 / 77

Category: Module 06

What type of container should be used to cool food quickly?

Topics: Cooling Food,Food Storage,Equipment and Utensils,,,

27 / 77

Category: Module 06

What type of container allows food to cool faster?

Topics: Cooling Food,Food Storage,Ice,,,

28 / 77

Category: Module 06

How can a large pot of soup or stew be cooled quickly before storage?

Topics: Cooling Food,Food Storage,,,,

29 / 77

Category: Module 06

What are some factors that affect the amount of time that it takes to cool food?

Topics: Cooling Food,Food Storage,,,,

30 / 77

Category: Module 06

What factors affect how quickly food cools?

Topics: Cooling Food,Food Storage,,,,

31 / 77

Category: Module 06

How can you reduce the size of a large amount of food so that it will cool faster?

Topics: Cooling Food,Food Storage,,,,

32 / 77

Category: Module 06

How can the density of food affect how long it takes to cool?

Topics: Stock Rotation,Labels and Date Marks,Food Storage,,,

33 / 77

Category: Module 05

The acronym FIFO means First In, First Out. What is the purpose of the FIFO method?

Topics: Stock Rotation,Labels and Date Marks,Food Storage,,,

34 / 77

Category: Module 05

Why do many operations use the First-In-First-Out (FIFO) method of stock rotation?

Topics: Receiving and Inspecting,Checking Temperatures,Food Storage,,,

35 / 77

Category: Module 05

Inspecting and receiving a delivery begins with checking the truck for visual signs of contamination. What else should be done?

Topics: Food Recalls,Food Storage,Labels and Date Marks,,,

36 / 77

Category: Module 05

When there is a food recall, and you must store unsafe food until it can be returned to the vendor, what should you do to prevent it from contaminating the other food in your operation?

Topics: Corrective Actions,Food Storage,,,,

37 / 77

Category: Module 05

What should be done with expired, damaged, spoiled, or incorrectly stored food that has become unsafe?

Topics: Food Storage,Contamination,,,,

38 / 77

Category: Module 05

To avoid contamination, what should NOT be stored in these areas?
• Bathrooms
• Locker rooms
• Garbage rooms
• Dressing rooms
• Under stairwells
• Mechanical rooms
• Under leaking water lines
• Under unprotected sewer lines

Topics: Food Storage,Contamination,,,,

39 / 77

Category: Module 05

What kind of location should food be stored in?

Topics: Food Storage,Non-Food Storage,Chemical Contamination,,,

40 / 77

Category: Module 05

Never store chemicals in empty food containers or food in empty chemical containers. What kind of container should be used to store food?

Topics: Food Storage,Stock Rotation,Labels and Date Marks,,,

41 / 77

Category: Module 05

What method of storage rotation is described in these steps?
• Identify the use-by or expiration date on the label
• Shelf food with earlier dates in front of food with later dates
• Use the food stored in front before the food behind it
• Throw out food past its use-by or expiration date

Topics: Food Storage,Stock Rotation,Pathogens,,,

42 / 77

Category: Module 05

Why does food need to be rotated when it’s in storage?

Topics: Food Storage,Equipment and Utensils,Corrective Action,Checking Temperatures,,

43 / 77

Category: Module 05

You can verify that the cooler is working by randomly checking the temperature of the food stored inside. What should you do with the food if it’s not at the correct temperature?

Topics: Food Storage,Equipment and Utensils,,,,

44 / 77

Category: Module 05

Why should you use open shelving and never line shelves with aluminum foil, sheet pans, or paper?

Topics: Food Storage,Equipment and Utensils,,,,

45 / 77

Category: Module 05

Why should you avoid frequently opening the door of a cooler?

Topics: Food Storage,Equipment and Utensils,,,,

46 / 77

Category: Module 05

Why should you avoid overloading coolers or freezers?

Topics: Food Storage,Checking Temperatures,Thermometers,Equipment and Utensils,,

47 / 77

Category: Module 05

Each storage unit must have at least one device that measures air temperature, such as a hanging thermometer in a cooler. Where should the device be located in the storage unit?

Topics: Food Storage,,,,,

48 / 77

Category: Module 05

What air temperature does frozen food need to be stored at?

Topics: Food Storage,TCS Food,Equipment and Utensils,,,

49 / 77

Category: Module 05

What air temperature does TCS food need to be stored at?

Topics: Food Storage,Pathogens,,,,

50 / 77

Category: Module 05

Why does food need to be stored at the correct temperature?

Topics: Food Storage,Labels and Date Marks,TCS Food,,,

51 / 77

Category: Module 05

Ready-to-eat TCS food held at 41°F or lower must be thrown out after seven days. How do you determine which day this count begins?

Topics: Food Storage,TCS Food,Labels and Date Marks,,,

52 / 77

Category: Module 05

How many days can ready-to-eat TCS food be held at 41°F or lower before it must be thrown out?

Topics: Food Storage,Labels and Date Marks,TCS Food,,,

53 / 77

Category: Module 05

Why does ready-to-eat TCS food need to be date-marked when it will be held for more than 24 hours?

Topics: Labels and Date Marks,Food Storage,,,,

54 / 77

Category: Module 05

When is it NOT necessary to label stored food that will be used on-site?

Topics: Food Storage,,,,,

55 / 77

Category: Module 05

What kind of container should shellfish be stored in?

Topics: Receiving and Inspecting,Stock Rotation,Labels and Date Marks,,Food Storage,

56 / 77

Category: Module 05

How can staff make stock rotation easier during storage when receiving and inspecting a delivery?

Topics: Food Recalls,Labels and Date Marks,Food Storage,,,

57 / 77

Category: Module 05

How can you ensure that recalled food items are not used or returned to inventory by mistake?

Topics: Food Recalls,Contamination,Food Storage,Non-Food Storage,Equipment and Utensils,

58 / 77

Category: Module 05

Once the recalled food items have been identified, remove them from inventory and keep them in a secure and appropriate place like a cooler or dry storage area. What does the recalled food item need to be stored separately from?

Topics: Food Recalls,Labels and Date Marks,Food Storage,,,

59 / 77

Category: Module 05

If you receive a food recall notice, identify the food items in your inventory by matching them with the information provided. What kind of information will you be looking at?

Topics: Receiving and Inspecting,Key-Drop Deliveries,Food Storage,,,

60 / 77

Category: Module 05

During a key drop delivery, the items are brought inside the operation and placed in a cooler, freezer, or dry-storage area. What must be considered when choosing these storage locations?

Topics: Receiving and Inspecting,Key-Drop Deliveries,Food Storage,,,

61 / 77

Category: Module 05

What kind of delivery needs to be inspected by the first available staff arriving at the operation to ensure it meets these conditions?
• It is presented honestly
• It is from an approved source
• It was protected and has not been contaminated
• It was stored in the right place to maintain the correct temperature

Topics: Receiving and Inspecting,Food Storage,Non-Food Storage,,,

62 / 77

Category: Module 05

When receiving and inspecting a delivery, what should be done with food products immediately after being examined?

Topics: Receiving and Inspecting,Food Storage,Non-Food Storage,,,

63 / 77

Category: Module 05

When a food delivery arrives, it should be inspected immediately. Then everything must be put in the correct storage areas as soon as possible. How can you make sure this happens?

Topics: Receiving and Inspecting,Food Storage,Non-Food Storage,,,

64 / 77

Category: Module 05

To ensure that deliveries can be received correctly, when should you schedule them to arrive?

Topics: Labels and Date Marks,Food Storage,,,,

65 / 77

Category: Module 05

When food items with different use-by dates have been combined into a new dish, how is the discard date of the new dish determined?

Topics: Labels and Date Marks,Food Storage,TCS Food,RTE Food,,

66 / 77

Category: Module 05

Ready-to-eat TCS food, such as leftovers, can be stored for seven days at 41°F or lower. When do the seven days begin?

Topics: Food Storage,Equipment and Utensils,,,,

67 / 77

Category: Module 05

What will prevent good airflow in cold storage units and should be avoided?

Topics: Food Storage,Checking Temperatures,Equipment and Utensils,TCS Food,,

68 / 77

Category: Module 05

What is the correct air temperature for cold storage units?

Topics: Food Recalls,Contamination,Labels and Date Marks,Food Storage,,

69 / 77

Category: Module 05

Safe food is at risk of contamination if products recalled by the manufacturer are stored near it. How should recalled food items be kept until the instructions for their handling can be followed?

Topics: Food Recalls,Labels and Date Marks,Food Storage,,,

70 / 77

Category: Module 05

A product has been matched to the information provided in a food recall notice and removed from inventory by placing it in a secure location. How should the recalled product be labeled?

Topics: Suppliers and Manufacturers,Time-Temperature Indicators,Thermometers,Food Storage,Time-temperature abuse,

71 / 77

Category: Module 04

Suppliers can attach tags to packages that monitor time and temperature during shipment and storage. An irreversible color change appears on the tags to alert when the product has been time-temperature abused. What are these tags called?

Topics: Chemical Contamination,Contamination,Equipment and Utensils,Food Storage,,

72 / 77

Category: Module 02

How can kitchenware and equipment made from these materials can leach toxic metals into food and cause chemical contamination?
• Zinc
• Pewter
• Copper
• Painted pottery

Topics: Foodborne Illness Outbreak,Labels and Date Marks,Food Storage,,,

73 / 77

Category: Module 02

When responding to a foodborne illness outbreak, what is the proper procedure for segregating the product (if any remains)?

Topics: Corrective Actions,Foodborne Illness Outbreaks,Labels and Date Marks,Food Storage,Food Recalls,

74 / 77

Category: Module 02

In what situation does a food item need to be labeled with “Do not use/Do not discard” and then stored separately from other food?

Topics: Storage Order,,,,

75 / 77

Category: Storage Order

Why is stock rotation important?

Topics: Storage Order,,,,

76 / 77

Category: Storage Order

How can cross-contamination be avoided during cold storage?

Topics: Storage Order,,,,

77 / 77

Category: Storage Order

Which guideline can prevent cross-contamination during storage?

Personal Hygiene

/52
0 votes, 0 avg
34
Created on By Brian Klein

Uncategorized

Personal Hygiene, according to ServSafe

Personal hygiene is critical in preventing the spread of pathogens

Topics: Personal Hygiene ,,,,

1 / 52

Category: Personal Hygiene

What should be worn by a food handler when handling food?

Topics: Personal Hygiene ,Attire,,,

2 / 52

Category: Personal Hygiene

When should food handlers remove their aprons?

Topics: Personal Hygiene,,,,

3 / 52

Category: Personal Hygiene

When is it acceptable for staff to drink beverages near food or food contact surfaces?

Topics: Contamination,Personal Hygiene,,,,

4 / 52

Category: Module 10

What are some examples of accidental contamination?

Topics: Public Health Interventions,Personal Hygiene,Staff Illness,,,

5 / 52

Category: Module 08

What example does ServSafe give for meeting the FDA recommendation for “staff health controls”?

Topics: Public Health Interventions,Personal Hygiene,Staff Illness,Policies and Procedures,,

6 / 52

Category: Module 08

What procedures should a food service operation establish to meet the FDA’s recommendation for “staff health controls”?

Topics: Personal Hygiene,Handwashing,,,,

7 / 52

Category: Module 03

When equipment or an area is designated, it is used for a specific purpose. What equipment or area should have a defined purpose in your operation?

Topics: Personal Hygiene,Handwashing,,,,

8 / 52

Category: Module 03

What is the most essential part of personal hygiene?

Topics: Personal Hygiene,Attire,,,,

9 / 52

Category: Module 03

Which is true about aprons?

Topics: Personal Hygiene,Attire,Pathogens,,Physical Contamination,

10 / 52

Category: Module 03

Why are food handlers not allowed to wear jewelry when prepping food or in food prep areas?

Topics: Personal Hygiene,Attire,,,,

11 / 52

Category: Module 03

What items should food handlers not wear when prepping food or in food prep areas?

Topics: Personal Hygiene,Pathogens,Contamination,,,

12 / 52

Category: Module 03

Why is personal cleanliness essential to prevent the contamination of food?

Topics: Personal Hygiene,Attire,,,,

13 / 52

Category: Module 03

Besides single-use gloves, what else should be worn when handling food or working in prep areas?

Topics: Personal Hygiene,Attire,Pathogens,,,

14 / 52

Category: Module 03

Why is a smooth, plain band the only ring that can be worn when working with or near food?

Topics: Personal Hygiene,Attire,,,,

15 / 52

Category: Module 03

Food handlers should not wear hair accessories because they can get into food and become physical contaminants. What’s the only kind of hair accessory that should be worn?

Topics: Personal Hygiene,Attire,Garbage,,,

16 / 52

Category: Module 03

Food handlers should remove their aprons any time they leave the prep area. When do aprons need to be removed and stored?

Topics: Personal Hygiene,Attire,,,,

17 / 52

Category: Module 03

How can food handlers keep their hair from falling into food and onto food-contact surfaces?

Topics: Personal Hygiene,,,,,

18 / 52

Category: Module 03

Staff may drink from a correctly covered container. How is a container covered correctly?

Topics: Personal Hygiene,Attire,Pathogens,,,

19 / 52

Category: Module 03

How can food handlers be prevented from contaminating food by wearing dirty clothes that carry pathogens?

Topics: Personal Hygiene,Attire,Pathogens,,,

20 / 52

Category: Module 03

Dirty clothing may carry pathogens that can cause foodborne illnesses. How can a food handler wearing dirty clothes contaminate food?

Topics: Personal Hygiene,Bare-Hand Contact,Contamination,,,

21 / 52

Category: Module 03

How can food become contaminated by bare-hand contact?

Topics: Personal Hygiene,Handwashing,Contamination,,,

22 / 52

Category: Module 03

How can you avoid contaminating your hands after washing them?

Topics: Personal Hygiene,Contamination,Agencies and Organizations,,,

23 / 52

Category: Module 03

Some jurisdictions allow employees to drink from a covered container in food prep areas as long as they avoid contaminating surfaces. How should the container be covered?

Topics: Personal Hygiene,Big Six Pathogens,,,,

24 / 52

Category: Module 03

What are the Big Six Pathogens?

Topics: Personal Hygiene,Attire,Policies and Procedures,,,

25 / 52

Category: Module 03

When are servers allowed to wear jewelry?

Topics: Personal Hygiene,Attire,Pathogens,,Physical Contamination,

26 / 52

Category: Module 03

Why must staff remove jewelry from their hands and arms before prepping food or when working around prep areas?

Topics: Personal Hygiene,Attire,,,,

27 / 52

Category: Module 03

What are some examples of the type of jewelry that your company may not allow staff to wear?

Topics: Personal Hygiene,Attire,,,,

28 / 52

Category: Module 03

Remove jewelry from hands and arms before prepping food or when working around prep areas. Food handlers cannot wear any of the following: • Rings (except for a plain band)
• Bracelets (including medical bracelets)
• Watches
Your company may also require you to remove other types of jewelry. Include earrings, necklaces, and facial jewelry.

Topics: Personal Hygiene,Attire,,,,

29 / 52

Category: Module 03

When do food handlers need to remove these types of jewelry?
• Watches
• Earrings
• Necklaces
• Facial jewelry • Rings (except for a plain band)
• Bracelets (including medical bracelets)

Topics: Personal Hygiene,Attire,,,,

30 / 52

Category: Module 03

When is it acceptable to wipe your hands on your apron?

Topics: Personal Hygiene,Attire,,,,

31 / 52

Category: Module 03

What do food handlers need to do with their aprons at these times?
• Before using the restroom • Before taking out the trash
• Before leaving food prep areas

Topics: Personal Hygiene,Attire,,,,

32 / 52

Category: Module 03

Where is the best place for staff to change into their work clothes when possible?

Topics: Personal Hygiene,Attire,,,,

33 / 52

Category: Module 03

Why should staff wear clean clothing daily and change dirty uniforms and aprons?

Topics: Personal Hygiene,Attire,,,,

34 / 52

Category: Module 03

What do food handlers with facial hair need to wear?

Topics: Personal Hygiene,Attire,,,,

35 / 52

Category: Module 03

Why are staff not allowed to wear false eyelashes?

Topics: Personal Hygiene,Attire,,,,

36 / 52

Category: Module 03

What is the only kind of hair accessory that staff should wear?

Topics: Personal Hygiene,Attire,,,,

37 / 52

Category: Module 03

Staff should only wear hair accessories if it will help them avoid touching their hair or prevent it from falling into food. Why shouldn’t you allow other kinds of hair accessories?

Topics: Personal Hygiene,Attire,,,,

38 / 52

Category: Module 03

Why must staff wear a clean hat or a hair restraint in food-prep areas?

Topics: Personal Hygiene,Contamination,Equipment and Utensils,,,

39 / 52

Category: Module 03

Staff beverage containers must be covered with a lid to prevent contamination of these:
• Their hands
• The beverage container
• Food, utensils, and equipment
What does the lid need to include?

Topics: Personal Hygiene,Equipment and Utensils,,,,

40 / 52

Category: Module 03

Staff should not eat, drink, smoke, or chew gum or tobacco while prepping or serving food. What areas of the operation should these activities be banned?

Topics: Personal Hygiene,,,,,

41 / 52

Category: Module 03

Where should employees eat, drink, smoke, or chew gum and tobacco?

Topics: Personal Hygiene,Pathogens,,,,

42 / 52

Category: Module 03

What can be transferred to someone’s hands while eating, drinking, smoking, or chewing gum and tobacco?

Topics: Personal Hygiene,Pathogens,,,,

43 / 52

Category: Module 03

What can saliva contain that causes foodborne illnesses?

Topics: Personal Hygiene,Attire,Pathogens,,,

44 / 52

Category: Module 03

A dress code should be set up in your operation to prevent pathogens from being transferred from clothing to food. How can you ensure the dress code works?

Topics: Personal Hygiene,Attire,Pathogens,,,

45 / 52

Category: Module 03

Dirty clothing can carry pathogens that cause foodborne illnesses. How can these pathogens be transferred to food?

Topics: Personal Hygiene,Attire,Pathogens,,,

46 / 52

Category: Module 03

What does dirty clothing carry that can cause foodborne illness?

Topics: Handwashing,Personal Hygiene,Training and Monitoring,Agencies and Organizations,,

47 / 52

Category: Module 03

What training does your staff need if your jurisdiction allows bare-hand contact with ready-to-eat food?

Topics: Personal Hygiene,Hand Care,,,,

48 / 52

Category: Module 03

Why do food handlers with nail polish need to wear single-use gloves?

Topics: Personal Hygiene,Hand Care,,,,

49 / 52

Category: Module 03

Why do food handlers with false fingernails need to wear single-use gloves?

Topics: Personal Hygiene,Hand Care,,,,

50 / 52

Category: Module 03

What can a food handler wear if they also wear single-use gloves?

Topics: Personal Hygeine,,,,

51 / 52

Category: Personal Hygeine

Why is a smooth plain band the only kind of ring that can be worn?

Topics: Personal Hygeine,,,,

52 / 52

Category: Personal Hygeine

Hands should NOT be washed in which sink?

Lesson 1

623

Module One, ServSafe Manager Practice Test

1 / 20

People can get a foodborne illness when pathogens are transferred between surfaces and foods in ways like these:

• RTE food touches a contaminated surface
• Contaminated wiping cloths are used on food-contact surfaces
• Contaminated food touches or drips onto RTE food
• Staff touch contaminated food and then touch RTE food
• Contaminated food is combined with another food and not cooked

What risk factor is demonstrated by these examples?

2 / 20

People can get a foodborne illness when pathogens are transferred between surfaces and foods in ways like these:
• RTE food touches a contaminated surface
• Contaminated wiping cloths are used on food-contact surfaces
• Contaminated food touches or drips onto RTE food
• Staff touch contaminated food and then touch RTE food
• Contaminated food is combined with another food and not cooked
What risk factor is demonstrated by these examples?

3 / 20

These are the most common causes of foodborne illness outbreaks:

• Purchasing food from unsafe sources
• Failing to cook food correctly
• Holding food at incorrect temperatures
• Using contaminated equipment
• Practicing poor personal hygiene

What are these food-handling mistakes called?

4 / 20

What should you do if an employee is doing a task incorrectly?

5 / 20

Which government agencies help the local regulatory authorities investigate outbreaks?

6 / 20

What kind of hazard do these examples represent?
• Viruses
• Parasites
• Fungi
• Bacteria

7 / 20

Why can the codes regulating your operation differ from the FDA Model Food Code?

8 / 20

Which government agency regulates food transported across state lines?

9 / 20

Besides purchasing food from unsafe sources, what four main practices are the five most common food-handling mistakes related to?

• Time-temperature abuse
• Cross-contamination
• Poor personal hygiene
• Poor cleaning and sanitizing

10 / 20

What else is your job as the manager besides understanding food safety practices and creating the necessary procedures?

11 / 20

These are examples of common objects that can cause physical contamination if they get into food:

• Broken light bulb
• Jewelry
• Fake fingernails

What is an example of a natural object that can be a physical contaminant when left in food?

12 / 20

Which government agencies assist the FDA, USDA, and state and local health departments?

13 / 20

What can happen when food is time-temperature abused?

14 / 20

What is usually the cause of unsafe food?

15 / 20

Which members of your staff need food safety training?

16 / 20

What is corrective action?

17 / 20

Besides TCS food, what is another type of food that needs careful handling to prevent contamination?

18 / 20

What type of food do pathogens grow well in?

19 / 20

What should be done when a food handler completes training?

20 / 20

What kind of food needs time and temperature control for safety?

Lesson 2

327

Module Two, ServSafe Manager Practice Test

1 / 20

To avoid cross-contact, when should you wash your hands and change gloves?

2 / 20

What is Anaphylaxis?

3 / 20

What kind pathogens can be prevented by making sure that fish that will be served raw or undercooked has been correctly frozen by the manufacturer?

4 / 20

What kind of contaminant can cause a person to experience flushing of the face, difficulty breathing, burning in the mouth, heart palpitations, and hives?

5 / 20

Parasites can get into fruits and vegetables irrigated or washed with contaminated water. What other kind of food is a risk for parasites?

6 / 20

These are known as the Big Eight Food Allergens
• Soy
• Fish
• Eggs
• Wheat
• Peanuts
• Tree nuts
• Shellfish
• Cow’s milk

7 / 20

What form of biological contamination causes the most foodborne illnesses?

8 / 20

What can contaminate food if its used or stored incorrectly?

9 / 20

To avoid cross-contact, what should recipes and ingredient labels be checked for?

10 / 20

Deodorizers, first-aid products, and health and beauty products, such as hand lotions and hairsprays are examples of what kind of contaminant?

11 / 20

What must be followed when throwing out chemicals?

12 / 20

How quickly do symptoms appear if smeone has consumed a chemical contaminant?

13 / 20

What pathogen requires a host to live and reproduce?

14 / 20

When should separate fryers and cooking oils be used to fry food?

15 / 20

What are the eight different allergens that are responsible for 90 percent of all allergic reactions in the United States known as?

16 / 20

What is an important tool that can be used to identify allergens in the products that you purchase?

17 / 20

Only bring chemicals from approved, reputable suppliers into your operation. What else is required of the chemicals that you use and store in your operation?

18 / 20

What is it called when allergens are transferred from food or food-contact surfaces containing an allergen to food that is served to a guest with allergies?

19 / 20

Of the fifteen million Americans who have a food allergy, how many emergency room visits due to allergic reactions are there every year?

20 / 20

What menu items should service staff suggest to a guest with an identified food allergie?

Lesson 3

120

Module Three, ServSafe Manager Practice Test

1 / 116

Who should determine when the employees can safely return to the operation and/or carry out their regular food-handling duties?

2 / 116

Why should you cooperate with medical staff and your regulatory authority when making a decision to excluded or restrict a food handler?

3 / 116

What should you do when a food handler does NOT have symptoms, but has been dignosed with Hepatitis A or Salmonella Typhi?

4 / 116

No Question

5 / 116

When can a food handler who has been excluded for jaundice return to work?

6 / 116

What should you do if a food handler has any of these issues?
• A sore throat with a fever
• Constant sneezing, coughing, or runny nose
• An infected cut or burn that is not covered

7 / 116

What should you do if a food handler has any of these issues?
• Is sick and vomiting
• Is sick and has diarrhea
• Is diagnosed with Hepatitis A
• Becomes jaundiced within a week
• Is diagnosed with Salmonella Typhi
• Has a fever with a sore throat and you serve a high-risk population

8 / 116

When can a food handler who has been excluded for vomiting or diarrhea return to work?

9 / 116

Jaundice is a yellowing of the skin, eyes, or fingernails and is a symptom of the foodborne illness Hepatitis A. If a food handler suddenly (within a week) appears jaundiced, exclude them from the operation. What other symptoms require you to exclude a food handler?

10 / 116

What should you do if a food handler is coughing, sneezing or has a runny nose?

11 / 116

If you serve a high-risk population and exclude a food handler for having a sore throat with a fever, when can they return to work?

12 / 116

What should you do when a food handler has a sore throat with a fever, and you primarily serve a high-risk population?

13 / 116

What should you do when a food handler has both a sore throat and a fever?

14 / 116

What should you do when a food handler has a cut or burn that has become infected?

15 / 116

Why should you be aware of these conditions in your staff?
• Fever
• Vomiting
• Diarehha
• Sneezing
• Runny nose
• Chills/cold sweats
• Frequent bathroom use
• Yellowing of the skin or eyes

16 / 116

You must report to your regulatory authority when a food handler is diagnosed with what kind of illness?

17 / 116

Staff must report it to you if they are sickened by one of the Big Six Pathogens. And you must report it to your regulatory authority.
• Norovirus
• Hepatitis A
• Shigella spp.
• Salmonella Typhi
• Nontyphoidal Salmonella
• Shiga-toxin producing E. coli (STEC)
Which Big Six Pathogens also require that your staff report to you if someone they live with has been sickened?

18 / 116

What do you need to do if a food handler is diagnosed with an illness caused by one of these pathogens?
• Norovirus
• Hepatitis A
• Shigella spp.
• Salmonella Typhi
• Nontyphoidal Salmonella
• Shiga-toxin producing E. coli (STEC)

19 / 116

What must a food handler do if they are diagnosed with an illness caused by one of these pathogens?
• Norovirus
• Hepatitis A
• Shigella spp.
• Salmonella Typhi
• Nontyphoidal Salmonella
• Shiga-toxin producing E. coli (STEC)

20 / 116

What are the Big Six Pathogens?

21 / 116

What might you need to do if a food handler has any of these symptoms?
• Vomiting
• Diarrhea
• Jaundice
• Sore throat with fever
• Infected wound or boil

22 / 116

What is it called when you prohibit an employee from coming into the operation for a medical reason?

23 / 116

What is it called when you prohibit an employee from working with exposed food, utensils, and equipment for a medical reason?

24 / 116

What should staff do if they get sick while working?

25 / 116

When do staff need to report illnesses to you?

26 / 116

How can you prove to your regulatory authority that you have instructed your staff to report to you when they are sick?

27 / 116

Your staff needs know that they must report to you when they are sick. Does this include staff who have just been hired and have not started working yet?

28 / 116

When are servers allowed to wear jewelry?

29 / 116

Why do staff need to remove jewelry from their hands and arms before prepping food or when working around prep areas?

30 / 116

What are some examples of the type of jewelry that your company may not allow staff to wear?

31 / 116

No Question

32 / 116

When do food handlers need to remove these types of jewelry?
• Watches
• Earrings
• Necklaces
• Facial jewelry • Rings (except for a plain band)
• Bracelets (including medical bracelets)

33 / 116

When is it acceptable to wipe your hands on your apron?

34 / 116

What do food handlers need to do with their aprons at these times?
• Before using the restroom • Before taking out the trash
• Before leaving food prep areas

35 / 116

When dirty clothing is stored in the operation (aprons, chef coats, uniforms) how can it be kept away from food and prep areas?

36 / 116

When dirty clothing is stored in the operation, what does it need to be kept away from?

37 / 116

Where should street clothing and personal belongings such as backpacks, jackets, electronic devices, keys, and personal medications be stored?

38 / 116

When it’s possible, where is the best place for staff to change into their work clothes?

39 / 116

Why do staff need to wear clean clothing every day and change their uniforms and aprons when they become soiled?

40 / 116

What do food handlers with facial hair need to wear?

41 / 116

Why are staff not allowed to wear false eyelashes?

42 / 116

What are the only kind of hair accessories that staff should be allowed to wear?

43 / 116

Staff should only be allowed to wear hair accessories that are designed to keep hair out of food and to help staff avoid touching their hair. Why shouldn’t you allow other kinds of hair accessories?

44 / 116

Why do staff need to wear a clean hat or other hair restraints in food-prep areas?

45 / 116

No Question

46 / 116

Staff beverage containers must be covered with a lid to prevent contamination of these:
• Their hands
• The beverage container
• Food, utensils, and equipment
What does the lid need to include?

47 / 116

Don’t allow your staff to eat, drink, chew gum or use tobacco while prepping or serving food. What areas of the operation should these activities be banned?

48 / 116

Where should employees eat, drink, smoke, and chew gum or tobacco?

49 / 116

What can be transferred to the hands or to food when eating, drinking, smoking, or chewing gum or tobacco?

50 / 116

What can small droplets of saliva contain that could cause a foodborne illnesses?

51 / 116

A dress code should be set up in your operation to prevent pathogens from being transferred from clothing to food. How can you make sure the dress code works?

52 / 116

Dirty clothing may carry pathogens that can cause foodborne illnesses. How can these pathogens be transferred from the clothing to the food being prepared?

53 / 116

What can dirty clothing carry that could cause a foodborne illnesses?

54 / 116

If your jurisdiction allows bare-hand contact with ready-to-eat food, what kind of training does your staff need?

55 / 116

If your jurisdiction allows bare-hand contact with ready-to-eat food, what kind of policies does your operation need to have in place?

56 / 116

When is it acceptable to handle ready-to-eat food with bare hands?

57 / 116

If you primarily serve a high-risk population, when is it acceptable to handle ready-to-eat food with bare hands?

58 / 116

What do food handlers need to do at these times?
• Every four hours
• After a break from a task
• Before handling ready-to-eat food
• When they have a tear or get dirty
• Before you start doing something else
• After handling raw meat, seafood, or poultry

59 / 116

After putting on gloves, what should you check them for?

60 / 116

To avoid touching the glove as much as possible, how should you hold a glove when putting it on?

61 / 116

Why is it important to wear the correct glove size?

62 / 116

As long as your hands have not become contaminated, when is it acceptable to change gloves without rewashing your hands?

63 / 116

Why should you consider providing gloves that are not made from latex?

64 / 116

What should have these features?
• Food safe
• Single-use
• Various sizes
• Latex alternatives

65 / 116

What kind of ready-to-eat food can be handled with bare hands?

66 / 116

What must NOT be used as a replacement for handwashing?

67 / 116

When used properly, how can single-use gloves help to keep food safe?

68 / 116

What should be done with single-use gloves after a task?

69 / 116

When a wound or boil is located on the body (NOT hands or arms), what kind of bandage should it be covered with?

70 / 116

How should a wound or boil on the arm be covered?

71 / 116

How should a wound or boil on the hand or wrist be covered?

72 / 116

Why is it important where an infected cut or burn is located?

73 / 116

Why must Infected cuts and burns be covered if they are open or draining?

74 / 116

Why are food handlers only allowed to wear nail polish if they are wearing single-use gloves?

75 / 116

Why are food handlers only allowed to wear false fingernails if they are wearing single-use gloves?

76 / 116

What are food handlers allowed to wear only when they are also wearing single-use gloves?

77 / 116

Why should food handlers keep their fingernails clean?

78 / 116

Why should food handlers keep their fingernails trimmed and filed?

79 / 116

What will happen if a food handlers fingernail chips or breaks off into food?

80 / 116

Why should food handlers keep their fingernails short?

81 / 116

After using a hand antiseptic what must happen before you touch food or equipment?

82 / 116

When is it acceptble to use hand antiseptics in place of hand washing?

83 / 116

What should be done before using hand antiseptics?

84 / 116

What standards do hand sanitizers and antiseptics need to comply with if they are used in a food service operation?

85 / 116

What are hand antiseptics, also called hand sanitizers, used to lower the number of on the skin?

86 / 116

What are the liquids and gels called that some people use to kill pathogens on their hands or skin?

87 / 116

What may be necessary when food handlers are not following proper handwashing procedures?

88 / 116

What should you do if food or food-contact surfaces may have been contaminated after being touched by unwashed hands?

89 / 116

What should you do when you see a food handler who is not following proper handwashing procedures?

90 / 116

What do food handlers need to do after these activities?
• Handling money
• Handling animals
• Completing a task
• Using the bathroom
• Taking out the trash
• Handling hazardous chemicals
• Touching their clothes or body
• Using a handkerchief or tissue
• Handling anything that is dirty
• Using a phone or personal device
• Handling raw meat, seafood, or poultry
• Leaving and returning to their work area
• Coughing, sneezing, or blowing their nose
• Touching dirty equipment or surfaces
• Eating, drinking, smoking, or chewing gum or tobacco

91 / 116

What must food handlers do before before putting on single-use gloves?

92 / 116

What must food handlers do before preparing food or working with clean equipment and utensils?

93 / 116

How can a paper towel be used to avoid contaminating your hands after washing them in the restroom?

94 / 116

How many seconds should be spent vigorously scrubing hands and arms during handwashing?

95 / 116

How long should the whole handwashing process take?

96 / 116

Are the steps the same for washing hands as they are for washing a prosthetic device?

97 / 116

What are the steps to correct hand washing?

98 / 116

What should never be done in a sink designated for food prep or dishwashing or sinks used for discarding waste water?

99 / 116

How can you make sure that food handlers are washing their hands in the correct sink?

100 / 116

Where should food handlers wash their hands?

101 / 116

What should you do after training food handlers to wash their hands?

102 / 116

Can healthy people spread pathogens?

103 / 116

What do our hands touch every day that we cannot see?

104 / 116

Do most food handlers wash their hands correctly or as often as they should?

105 / 116

Wht is the most important part of personal hygiene?

106 / 116

What is proper handwashing and hand care critical in preventing?

107 / 116

No Question

108 / 116

These actions by a manager will ensure that a personal hygeine program is successful.
• Make personal hygiene policies
• Train staff to follow your policies and retrain them regularly
• Be a good role model by always demonstrating the correct behavior
• Always supervise any activities that can affect food safety
• Keep your personal hygiene policies current with science and the law
As the manager, what role do you play in your operations personal hygeine program?

109 / 116

No Question

110 / 116

What program does your operation need to keep food handlers from contaminating food?

111 / 116

Why should these actions be avoided?
• Scratching the scalp
• Running fingers through the hair
• Wiping or touching the nose
• Rubbing an ear
• Touching a pimple or an infected wound/boil
• Wearing and touching a dirty uniform
• Coughing or sneezing into the hand
• Spitting in the operation

112 / 116

What is a person called who carries pathogens and infects others but never gets sick themself?

113 / 116

What is the fecal-oral route of contamination?

114 / 116

What could happen when a food handler in your operation has any of these issues?
• They’re sneezing or coughing
• They have a foodborne illness
• They have an infected cut or burn
• They have been in contact with a sick person
• They don’t wash their hands after using the bathroom
• They have an infectous symptom like diarrhea, vomiting, or jaundice

115 / 116

Can a food handler who appears to be healthy spread foodborne pathogens?

116 / 116

Your staff need to know that they must report to you when they are sick. What food safety program is reporting illnesses a part of?

Lesson 4

150

Uncategorized

Module Four, ServSafe Manager Practice Test

1 / 20

Category: Section IV

When using the boiling-point method to calibrate a thermometer, what should the reading be adjusted to while measuring the temperature of boiling water?

2 / 20

Category: Section IV

What kind of thermometer works well for checking the final rinse temperature of dishwashing machines?

3 / 20

Category: Section IV

Why should raw and ready-to-eat food be prepped at different times?

4 / 20

Category: Section IV

What can move around easily in your operation and be spread from food or unwashed hands to prep areas, equipment, utensils, or other food?

5 / 20

Category: Section IV

At what points in the flow of food can cross-contamination happen?

6 / 20

Category: Section IV

What color does ServSafe suggest designating for cutting boards and utensil handles that will be using for produce?

7 / 20

Category: Section IV

What kind of thermometers is less likely to cause cross-contamination or damage to food because it does not need to touch the food or surface to check its temperature?

8 / 20

Category: Section IV

How accurate does a thermometer need to be if its used measure the air temperature in food-storage equipment?

9 / 20

Category: Section IV

Some suppliers attach a tag to packages that can monitor both time and temperature. An irreversible color change will appear on the tag to alert you if the product has been time-temperature abused during shipment or storage. What are these tags called?

10 / 20

Category: Section IV

What temperature range can a bimetallic-stemmed thermometer measure?

11 / 20

Category: Section IV

When using infrared (laser) thermometers what should you follow to get the most accurate readings?

12 / 20

Category: Section IV

What are these?
• Thermistors
• Thermocouples
• Bimetallic stemmed

13 / 20

Category: Section IV

What should you make for these activities to help food handlers avoid time-temperature abuse?
• Monitoring
• Tools
• Recording
• Time and temperature control
• Corrective actions

14 / 20

Category: Section IV

How do you take temperatures with an infrared (laser) thermometer?

15 / 20

Category: Section IV

According to ServSafe, food follows a path through operations called the flow of food. There are several points along the path that begins with purchasing and ends with service. What risk factor must be controlled at every point?

16 / 20

Category: Section IV

Why is the range of temperatures between 41°F and 135°F called the temperature danger zone?

17 / 20

Category: Section IV

No Question

18 / 20

Category: Section IV

What trait makes a bimetallic stemmed thermometer useful for checking the temperature of large or thick food?

19 / 20

Category: Section IV

How can colored cutting boards and utensil handles help prevent cross-contamination?

20 / 20

Category: Section IV

What kind of thermometer can monitor both time and temperature?

Lesson 5

65

Module Five, ServSafe Manager Practice Test

1 / 86

When there is a food recall and you must store unsafe food until it can be returned to the vendor, what should you do to prevent it from contaminating the other food in your operation?

2 / 86

No Question

3 / 86

What should be done with expired, damaged, spoiled, or incorrectly stored food that has become unsafe?

4 / 86

To avoid contamination, what should NOT be stored in these areas?
• Bathrooms
• Locker rooms
• Garbage rooms
• Dressing rooms
• Under stairwells
• Mechanical rooms
• Under leaking water lines
• Under unprotected sewer lines

5 / 86

What kind of location should food be stored in?

6 / 86

Dirty linens should be stored in containers that are kept away from food. What kind of container do dirty linens need to be stored in?

7 / 86

Never use empty food containers to store chemicals and never store food in empty chemical containers. What kind of container does food need to be stored in?

8 / 86

What method of storage rotation is described in these steps?
• Identify the use-by or expiration date on the foods label
• Shelf food with earlier dates in front of food with later dates
• Use the food stored in front before the food behind it
• Throw out food past its use-by or expiration date

9 / 86

Why does food need to be rotated when it’s in storage?

10 / 86

You can verify that the cooler is working by randomly checking the temperature of the food stored inside. What should you do with the food if its not at the correct temperature?

11 / 86

Why should you use open shelving and never line shelves with aluminum foil, sheet pans, or paper?

12 / 86

Why should you avoid frequently opening the door of a cooler?

13 / 86

Why should you avoid overloading coolers or freezers?

14 / 86

Each storage unit must have at least one device that measures air temperature, such as a hanging thermometer in a cooler. Where should the device be located in the storage unit?

15 / 86

What temperature does frozen food need to be stored at?

16 / 86

What internal temperature does TCS food need to be stored at?

17 / 86

Why does food need to be stored at the correct temperature?

18 / 86

Ready-to-eat TCS food that is held at 41°F or lower must be thrown out after seven days. How do you determine which day this count begins?

19 / 86

How many days can ready-to-eat TCS food be held at 41°F or lower before it must be thrown out?

20 / 86

Why does ready-to-eat TCS food need to be date-marked when it will be held for more than 24 hours?

21 / 86

Food that is packaged on-site for retail sale must be labeled with specific information. What situation does not require this labeling?

22 / 86

If food containing a major food allergen is packaged on-site for retail sale, the allergen must be listed on the label. What is the only exception to this rule?

23 / 86

Food that is packaged on-site for retail sale must be labeled. When does this lable need to include a list of ingredients and sub-ingredients in descending order by weight?

24 / 86

When does food need to be labeled with this information?
• The amount of the food
• Chemical preservatives
• List of major food allergens
• The name or a description of the food
• The name and location of the business
• List of ingredients in order by weight
• List of artificial colors and flavors

25 / 86

When is it NOT necessary to label stored food that will be used on-site?

26 / 86

What does food need to be labeled with when it’s transferred into a different container?

27 / 86

What example demonstrates why labeling food is important?

28 / 86

What information is stated on the documents that must be included with farm-raised fish?

29 / 86

What information is stated on the documents that must be included with a delivery of fish that will be eaten raw or partially cooked?

30 / 86

Frozen fish only need to be received with documents when they will be served in what way?

31 / 86

Deliveries of shellfish and farm-raised fish must come with documents. And frozen fish that will be served raw or undercooked also need documents. How long should you save these documents?

32 / 86

What should be written on the shell stock identification tag once all of the shellfish in that container have been used?

33 / 86

The shell stock identification tag must remain on it’s container until when?

34 / 86

What kind of container should shellfish be stored in?

35 / 86

A delivery of shellfish must be received with shell stock identification tags. What information is on these documents?

36 / 86

What are the documents often called that must be included with a delivery of shellfish?

37 / 86

What code date indicates the last day the product should be eaten for the best flavor or quality?

38 / 86

What code date tells the store how long to display the product for sale?

39 / 86

What can staff do when receiving a delivery to make stock rotation easier during storage?

40 / 86

A food product in reduced oxygen packaging (ROP) must be rejected if the packaging has what problem?

41 / 86

When receiving and inspecting a delivery of canned food, what should be done if the cans have any of these issues?
• Rusty cans
• Unlabeled cans
• Cans with leaks or holes
• Swollen or bulging cans
• Dented cans

42 / 86

When food has been thawed and refrozen its likely to have been time-temperature abused and should be rejected at delivery. What could be evidence that a package of food has been thawed and refrozen?

43 / 86

What are the receiving requirements for a delivery of frozen food?

44 / 86

What are the temperature requirements for a delivery of hot TCS food?

45 / 86

What are the temperature requirements for a delivery of shell eggs?

46 / 86

What are the temperature requirements for a delivery of milk?

47 / 86

What are the temperature requirements for a delivery of shucked shellfish?

48 / 86

Both live and shucked shellfish may be received at an air temperature of 45°F at delivery. What additional temperature requirements does a delivery of live shellfish have?

49 / 86

What are the temperature requirements for a delivery of most cold TCS foods?

50 / 86

These four cold TCS foods may be received at an air temperature of 45°F or lower. For most others it must be 41°F or lower. Which of them must be cooled from 45°F to 41°F within four hours? • Live shellfish
• Shucked shellfish
• Shell eggs
• Milk All other cold TCS food is received at 41°F or lower, but t

51 / 86

No Question

52 / 86

How can you check the internal temperature of most packaged food?

53 / 86

What should be avoided when checking the temperature of packaged food items?

54 / 86

To avoid opening or puncturing food in reduced-oxygen packaging (ROP), how should the thermometer probe or stem be used to check the temperature of ROP food?

55 / 86

What food packaging method is used by these examples?
• Vacuum-packed
• Sous vide food
• Modified Atmosphere Packaging (MAP)

56 / 86

Where should the thermometer probe or stem be inserted to check the internal temperature of meat, poultry, or fish?

57 / 86

What should be used to check the temperatures of food during receiving?

58 / 86

Instructions for what to do with the recalled item will be in the vendor’s notification or the recall notice. What might you be instructed to do with it?

59 / 86

What can you do to make sure that recalled food items do not get used or returned to inventory by mistake?

60 / 86

Once the recalled food items have been identified, remove them from inventory and keep them in a secure and appropriate place like a cooler or dry storage area. What does the recalled food item need to be stored seperate from?

61 / 86

If you receive a food recall notice, identify the food items in your inventory by matching them with the information in the recall notice. What kind of information will you be looking at?

62 / 86

How do you know when a food product used in your operation has been recalled by the manufacturer?

63 / 86

A manufacturer may issue a recall notice when contamination is suspected or has been confirmed in a food product. What is another reason a manufacturer could issue a food recall?

64 / 86

What is it called when you are notified by a vendor and asked to return or discard a specific food item that you may have purchased?

65 / 86

What process is described in these steps?
• Set the rejected item aside • Tell the delivery person why its rejected
• Get a signed adjustment or credit slip before returning the item
• Note the incident on your receiving documents

66 / 86

During a keydrop delivery, the delivery person will bring the items inside the operation and place them in the appropriate location, like a cooler, freezer, or dry-storage area. What must be considered when choosing these storage locations?

67 / 86

What kind of delivery needs to be inspected by the first available staff arriving at the operation to make sure that it meets these conditions?
• It is presented honestly
• It is from an approved source
• It was protected and has not been contaminated
• It was stored in the right place to maintain the correct temperature

68 / 86

Some operations give a key to their supplier to make deliveries after-hours when the operation is closed. What kind of delivery is this known as?

69 / 86

When receiving inspecting a delivery, what should be done with food products as soon as they have been inspected?

70 / 86

When receiving and inspecting a delivery, the process can begin by visually inspecting the general condition of the delivery truck. What should the truck be checked for?

71 / 86

When a food delivery arrives it should be inspected immediately. Then everything must be put in the correct storage areas as soon as possible. How can you make sure this happens?

72 / 86

Assign the responsability of recieving and inspecting deliveries to capable staff and train them to follow the proper criteria and guidelines. What kind of tools should be provided for staff during deliveries?

73 / 86

Deliveries need to arrive at a time when they can be correctly received. What time should you schedule deliveries to arrive?

74 / 86

Your operation may have a list of suppliers based on company specifications, standards, and procedures. What is the only kind of supplier that should be included on this list?

75 / 86

What kind of report should review the following areas?
• Receiving and storage
• Processing
• Shipping
• Cleaning and sanitizing
• Personal hygiene
• Staff training
• Recall program
• HACCP program or other food safety system

76 / 86

A suppliers inspection reports can be from the U.S. Department of Agriculture (USDA), the Food and Drug Administration (FDA), or a third-party. What should the reports be based on?

77 / 86

Who’s most recent inspection reports could you request to review?

78 / 86

ServSafe suggests that you, or the owner of your operation, could consider meeting with a supplier to do what?

79 / 86

Who does ServSafe recommend that you develop a relationship with and get to know their food safety practices?

80 / 86

Which of your suppliers must meet all applicable local, state, and federal laws?

81 / 86

Who needs to meet all applicable local, state, and federal laws?

82 / 86

Approved, reputable suppliers have been inspected by the USDA, the FDA, or a third-party. What can a supplier show you to prove this?

83 / 86

What kind of suppliers does food need to be purchased from?

84 / 86

What must be done before you accept a delivery?

85 / 86

What can help to ensure the safety and quality of the food your operation uses?

86 / 86

According to ServSafe, why do you need to make sure that you only bring safe food into your operation?

Lesson 6

45

Module Six, ServSafe Manager Practice Test

1 / 116

What cooking process do these steps describe?
1. Cook the food for less than 60 minutes
2. Immediately cool the food
3. Store the food frozen or refrigerated
4. Cook the food to its required minimum internal temperature
5. Serve the food immediately, put it in hot holding, or cool and store the food

2 / 116

The smaller containers of food in the ice-water bath will cool faster and more evenly if stirred often. What kind of paddle can be used to cool the food super fast?

3 / 116

What equipment can quickly cool a large amount of food by blasting it with cold air?

4 / 116

Food can be cooled quickly in a clean, sanitized prep sink filled with ice water. In addition to separating it into smaller containers, how can you make the food cool faster and more evenly?

5 / 116

Why shouldn’t coolers and refrigerators be used to cool large amounts of hot food unless they were built for that purpose?

6 / 116

How does the storage container affect how quickly food will cool?

7 / 116

No Question

8 / 116

To cool a large amount of food with an ice-water bath, spread the food out using shallow pans.

9 / 116

How does the food’s size affect how quickly it will cool?

10 / 116

How does the thickness or density of the food affect how quickly it will cool?

11 / 116

After cooking, how much time do you have to cool TCS food from 135°F to 41°F or lower?

12 / 116

When cooling food in two stages, what should be done next if the temperature requirements for the first stage are met before the two-hour time limit is up?

13 / 116

When cooling food in two stages, what should be done if the temperature requirements for the first stage are not met within two hours?

14 / 116

Pathogens grow between 41°F and 135°F. But they grow the fastest between 70°F and 125°F. When cooling food in two stages, which stage has the most potential for pathogen growth?

15 / 116

Newly cooked TCS food must be cooled from 135°F to 41°F or lower within six hours. The safest way to do this is in two stages. How long should the stages last?

16 / 116

Why must TCS food be cooled to 41°F or lower within six hours of cooking?

17 / 116

If food is not immediately served or put in hot holding after being cooked, how should you get it out of the temperature danger zone?

18 / 116

What should be done as soon as possible once food has been cooked?

19 / 116

What is important about this list of TCS foods?
• Unpasteurized eggs
• Unpasteurized milk or juice
• Raw seed sprouts
• Raw or undercooked meat, seafood, or poultry

20 / 116

Why is it important that raw or undercooked ground beef is not offered on a children’s menu?

21 / 116

According to the Food and Drug Administration (FDA), what menu should not offer raw or undercooked meat, poultry, seafood, or eggs?

22 / 116

Guests must be reminded that eating raw or undercooked food increases their chance of getting a foodborne illness. This is called a reminder. They are often put on the places listed here.
• The menu
• Brochures
• Table-tents
• Signs
What is the reccomended way of putting it on the menu?

23 / 116

What should customers be advised about when they order a TCS food item that is served raw or undercooked?

24 / 116

What is the difference between a disclosure and a reminder?

25 / 116

The disclosure can be put at the bottom of the menu in a footnote, if each raw or undercooked menu item has an asterisk giving attention to it. What’s another way to note a disclosure on your menu?

26 / 116

No Question

27 / 116

What must a menu include if it offers raw or undercooked TCS food items?

28 / 116

When is it acceptable to serve TCS food not cooked to its required minimum internal temperature?

29 / 116

No Question

30 / 116

Operations that par-cook food need written procedures describing how the food will be prepped and stored. What should these procedures explain about storing the food?

31 / 116

No Question

32 / 116

Specific requirements must be met at each step to par cooking food. What should the written procedures explain about these requirements to get approved by the local regulatory authority?

33 / 116

Once the final cooking is complete, how should par-cooked food be handled if it is not immediately served or held for service?

34 / 116

What must be done with par-cooked food before it can be served or sold?

35 / 116

No Question

36 / 116

After its initial cooking, par-cooked food should be cooled and then frozen or refrigerated. How should the food be stored if it is refrigerated at this step?

37 / 116

When par cooking food, what should be done with the food immediately after the initial cooking?

38 / 116

When par cooking food, what is the maximum amount of time that the food can be cooked during initial cooking?

39 / 116

Operations must have written procedures approved by their local regulatory authority if they will be par cooking food. What do these procedures need to explain?

40 / 116

What does an operation need to have before it can par-cook food?

41 / 116

What is it called when an operation begins cooking food during prep and then finishes it just before service?

42 / 116

Why does the temperature of the food need to be checked in at least two places when cooking in a microwave?

43 / 116

Why should you leave the food covered and let it stand for at least two minutes after cooking in a microwave?

44 / 116

Why should the food be rotated or stirred halfway through the cooking process when using a microwave?

45 / 116

Why should food be covered when cooking in a microwave?

46 / 116

When cooked in a microwave, what is the required minimum internal temperature for TCS food (meat, seafood, poultry, eggs)?

47 / 116

What should be done after checking the temperature in the thickest part of the food and recording the measurement?

48 / 116

Where should the thermometer probe be inserted to check the temperature of food?

49 / 116

How should you determine which thermometer to use when checking food temperatures?

50 / 116

If cooking reduces the pathogens in food to a safe level, why do we still need to avoid time-temperature abuse before cooking it?

51 / 116

To reduce the pathogens in food to a safe level, each type of food must be cooked to a different minimum internal temperature for a specific amount of time. What should be done if a customer asks for their food to be cooked to a lower temperature?

52 / 116

Whats next, once the minimum internal temperature is reached during cooking?

53 / 116

What is the only way to reduce pathogens in food to safe levels?

54 / 116

What is required before an operation can handle or prep food with any of the methods listed below?
• Packaging fresh juice on-site for sale at a later time
• Smoking food as a way to preserve it
• Preserve or alter the food so that it no longer needs time and temperature control for safety
• Curing food
• Custom-processing animals for personal use
• Packaging food using a reduced-oxygen packaging (ROP) method
• Sprouting seeds or beans
• Offering live shellfish from a display tank

55 / 116

When does smoking food require a variance?

56 / 116

When can you package fresh juice on-site for retail sale without a variance?

57 / 116

When could your regulatory authority require you to submit a HACCP plan?

58 / 116

What document can your regulatory authority issue that will allow a regulatory requirement to be waived or changed?

59 / 116

What containers should never be used to scoop, store, or carry ice?

60 / 116

What should NOT be used to transfer ice from the ice machine?

61 / 116

Where should ice scoops be stored?

62 / 116

What should be used to transfer ice from an ice machine to other containers?

63 / 116

Sometimes ice can be added as an ingredient to cool hot food quickly. What kind of ice should NOT be used for this purpose?

64 / 116

What kind of water should be used for making ice?

65 / 116

Before using previously cooked TCS food (leftovers) as an ingredient in salads, what should its use-by date be checked for?

66 / 116

When can leftover TCS food (pasta, chicken, potatoes) be used as an ingredient for salads?

67 / 116

Why do salads containing these TCS ingredients need to be handled with special care?
• Eggs
• Tuna • Pasta • Chicken
• Potatoes

68 / 116

Why do salads containing TCS ingredients have a righer risk for foodborne-illness?

69 / 116

When is it acceptable to use un-pasteurized shell eggs in a dish served to a high-risk population, such as those in a hospital or a nursing home?

70 / 116

What situation requires using pasteurized shell eggs for pooling?

71 / 116

If your operation primarily serves high-risk populations, when must eggs or egg products be pasteurized?

72 / 116

What kind of eggs or egg products should you consider using when prepping a dish that requires little or no cooking?

73 / 116

When pooling eggs, what must be done between batches?

74 / 116

When pooling eggs, what should be done soon after mixing them?

75 / 116

What are eggs called when cracked open and combined in a container?

76 / 116

When can an operation handle pooled eggs?

77 / 116

What kind of produce should not be offered if your operation primarily serves high-risk populations?

78 / 116

What must be done with produce (melons, tomatoes, leafy greens) once it has been cut or sliced?

79 / 116

When is it acceptable to mix different kinds of produce or different batches of the same produce?

80 / 116

What should be avoided when prepping or storing produce?

81 / 116

To control pathogens, what is sometimes used to wash or treat produce?

82 / 116

What chemicals are sometimes used to treat produce?

83 / 116

How should leafy greens such as lettuce and spinach be washed

84 / 116

What kind of produce needs special attention when it’s being washed?

85 / 116

What must be done with produce before it can be cut, cooked, or combined with other ingredients?

86 / 116

What will happen if produce touches a surface after raw meat, seafood, or poultry touched the same surface?

87 / 116

How must salads containing TCS ingredients, eggs, produce, and ice be handled and prepared?

88 / 116

When can frozen fish in reduced-oxygen packaging (ROP) be removed from its packaging?

89 / 116

When handling or preparing frozen fish in reduced-oxygen packaging (ROP), what should be noted on its label?

90 / 116

Frozen fish in reduced-oxygen packaging (ROP) should usually be frozen until when?

91 / 116

Remove frozen ROP fish from its package before thawing it in a cooler. When thawing ROP fish under running water, when can it be removed from its package?

92 / 116

What should be done with food as soon after it has thawed in microwave?

93 / 116

When thawing frozen food, never let any part of the food go above 41°F for more than four hours. In addition to the time it thaws, what other time is counted towards this four-hour limit?

94 / 116

Why do the foods on this list require special care during handling and preparation?
• Ice
• Eggs
• Produce
• Salads containing TCS ingredients

95 / 116

Frozen food can be thawed under running water in a clean and sanitized food-prep sink. What is required for the water when thawing food this way?

96 / 116

What temperature must a cooler be kept at when it is used to thaw frozen food?

97 / 116

Why is it unsafe to thaw food at room temperature?

98 / 116

While frozen food is being thawed, what will happen if any part of the food is exposed to the temperature danger zone?

99 / 116

When the temperature of hot food falls into the temperature danger zone, sometimes it can be restored to a safe condition by reheating it. This is called “reconditioning.” But when the food has been at an unsafe temperature for too long, reconditioning will not work. How much time can food spend in the temperature danger zone and still be reconditioned?

100 / 116

What is it called when food is restored to a safe condition, usually by reheating it?

101 / 116

What should be done if food has exceeded the time and temperature requirements that keep it safe?

102 / 116

Food contaminated by bare hands or bodily fluids must be thrown out. What should be done with food handled by a staff member who was excluded for illness?

103 / 116

What happens if produce touches a surface that raw meat, seafood, or poultry touched first?

104 / 116

What should you do with food that is not presented in an honest way?

105 / 116

How does food need to be presented to guests?

106 / 116

No Question

107 / 116

Besides food additives and color additives, what else should NOT be used to misrepresent the appearance of food?

108 / 116

Why should food be presented in a way that does not mislead or misinform customers?

109 / 116

What kind of produce should NOT be treated with sulfites?

110 / 116

No Question

111 / 116

What rule must be followed when using color additives or other food additives?

112 / 116

Once food has been prepped, what should be done with it soon after?

113 / 116

Why is it important to limit the amount of food taken from the cooler at once?

114 / 116

How much food should be taken from the cooler for preparation at one time?

115 / 116

How can you prevent pathogens from growing and spreading in your operation?

116 / 116

What is food at risk for during preparation?

Lesson 7

37

Module Seven, ServSafe Manager Practice Test

1 / 87

How should fresh fruit with edible peels be prepared before being placed in a vending machine?

2 / 87

What kind of container should a vending machine dispense TCS food in?

3 / 87

What temperature does TCS food need to be held at when offered from a vending machine?

4 / 87

Vending operators need to monitor the shelf life of their food products and throw them out when their code date has expired. What is an example of a code date?

5 / 87

What risks do vending operators need to protect their food from during it’s transport, delivery, and service?

6 / 87

What type of food must be stored separately from raw meat, poultry, and seafood?

7 / 87

What utilities must be available for staff when performing off-site service?

8 / 87

What can you do if your food containers or delivery vehicles are not holding food at the correct temperature for off-site service?

9 / 87

When performing off-site service, what should the on-site staff put on the food’s label for the off-site staff?

10 / 87

When are food containers required to have these features?
• insulated
• leak-proof
• spill-proof
• mix-proof
• Approved for food service

11 / 87

When performing off-site service (catering), what risk is higher when there is a delay between the time food is prepared and the that time it’s served?

12 / 87

What is off-site service?

13 / 87

What kind of containers or equipment should food be held in once it has been transported to the off-site service location?

14 / 87

What kind of unpackaged food be offered without a label if these conditions are met?
• The regulatory authority allows it
• There are no health or nutrition claims
• The food was prepared on-site (or at another site with the same owner)
• The food was prepared in a regulated operation.

15 / 87

When bulk food is offered for self-service, it must be labeled so guests can easily see it. How can this be done?

16 / 87

No Question

17 / 87

What is bulk food?

18 / 87

What should be done with leftover ice that was used to keep food or beverages cold?

19 / 87

How can you make sure that guests get clean plates and utensils each time they refill in a self-service area?

20 / 87

No Question

21 / 87

Why do guests need a clean plate and utensils each time they refill in a self-service area?

22 / 87

When can raw and unpackaged meat, poultry, or seafood be offered to guests for self-service?

23 / 87

What temperature does the cold food in a self-service area need to be held?

24 / 87

What temperature does the hot food in a self-service area need to be held?

25 / 87

Food in self-service areas needs to be labeled with it’s name. Where can the name of the food written so that its visible to guests?

26 / 87

What kind of food does not need to be protected from contamination in a self-service like other foods do?

27 / 87

Sneeze guards protect food from contamination while it’s displayed in a self-service area. What else can protect food from contamination while displaying it?

28 / 87

No Question

29 / 87

When is it acceptable to re-serve bottles of ketchup, mustard, or other condiments to another table?

30 / 87

What is an example of an unopened, prepackaged food item that may be re-served to another guest as long as it’s still in good condition?

31 / 87

How should unused plate garnishes (like parsley or pickles) be handled after they have been served to guests?

32 / 87

Any uneaten bread left in bread baskets by guests should be thrown out. What should be done with the basket linens after every guest?

33 / 87

What do condiments need to be protected from?

34 / 87

What should be done with the opened and unused portions of condiments after they have been served to guests?

35 / 87

How can you make sure that condiments are kept safe?

36 / 87

Condiments that will be re-served to another table need to be protected from contamination. How can this be done?

37 / 87

What should be done with the food that a customer returns?

38 / 87

Which staff should have training that includes the rules about re-serving food?

39 / 87

If your operation does not wrap or cover table settings, what should be done with the unused and extra settings?

40 / 87

How can contamination be prevented if the dining tables in your operation are preset before the guests are seated?

41 / 87

Why is it unsafe to scoop ice with a glass?

42 / 87

Ice is considered a ready-to-eat food, so bare-hand contact must be avoided. What should be used to transfer or carry ice?

43 / 87

How should flatware be stored so people grab them by their handles and not their food-contact areas?

44 / 87

How should flatware be held to avoid touching the food contact areas?

45 / 87

What part of a glass should be held to avoid touching it’s food contact areas?

46 / 87

What part of a dish should be held to avoid touching it’s food contact areas?

47 / 87

How can multiple glasses be carried without touching their food contact areas?

48 / 87

Why is it just as important to train your service staff to avoid cross-contamination as it is for your kitchen staff?

49 / 87

How should a take-home beverage container be refilled to prevent contamination?

50 / 87

Only refill take-home beverage containers that can be cleaned properly in a home and operation. What else is required when refilling these containers?

51 / 87

What is the only kind of take-home container that can be refilled for a guest?

52 / 87

What is a take-home container?

53 / 87

When is it acceptable to store serving utensils in a container of water during service?

54 / 87

When is it acceptable to store serving utensils on a food-contact surface during service?

55 / 87

How should serving utensils be stored during service?

56 / 87

What situation requires utensils to be cleaned and sanitized every four hours?

57 / 87

What should be done with utensils after each serving task?

58 / 87

When serving multiple food items, what should each food item have of its own?

59 / 87

If single-use gloves are not worn during service, what can be used to avoid having bare-hand contact with ready-to-eat food?

60 / 87

Which of your staff should know how to serve food in ways that keep it safe?

61 / 87

What is the biggest threat to food that is ready to be served?

62 / 87

What should be done with hot and cold food being held without temperature control before its time limit?

63 / 87

Take-home containers can be refilled if they meet these conditions:

64 / 87

When TCS food is held without temperature control, it must be labeled. What should be on the label of hot food being held this way?

65 / 87

Hot TCS food can be held for up to four hours without temperature control. What temperature does this food need to be held at until it’s removed from temperature control and the four hours begins?

66 / 87

If it’s done correctly, how long can hot TCS food be held without temperature control?

67 / 87

When holding cold food without temperature control, what should be done if the food temperature becomes higher than 70°F during service?

68 / 87

Throughout the six-hour time frame of holding cold food without temperature control, the temperature of the food should never become higher than what?

69 / 87

If cold TCS food is removed from refrigeration at 12:00 PM to be held and served without temperature control, what discard time should be written on its label?

70 / 87

When TCS food is held without temperature control, it must be labeled. What should be on the label of cold food being held this way?

71 / 87

Cold TCS food can be held for up to six hours without temperature control. What temperature does this food need to be held at until it’s removed from refrigeration and the six hours begins?

72 / 87

If it’s done correctly, how long can cold TCS food be held without temperature control?

73 / 87

Usually, the temperature is used as a control method when holding or storing TCS food. How can time be used as a control method when holding TCS food?

74 / 87

Besides the temperature requirements, what’s different about the conditions for holding hot food and the conditions for holding cold food?

75 / 87

What situation would involve holding or displaying food without temperature control?

76 / 87

Some regulatory authorities allow holding TCS food without temperature control while others don’t allow it. When is it never allowed to hold or display TCS food without temperature control?

77 / 87

Food must be reheated correctly before being moved to a hot-holding unit. Why is it NOT acceptable to use hot-holding equipment to reheat food unless it was designed for this purpose?

78 / 87

Food being held for service must have its internal temperature checked at least every four hours. But why is it better to check the temperature every two hours instead?

79 / 87

When holding food for service and checking its temperature every four hours, the food should be thrown out if it’s found to be at what temperature?

80 / 87

Why should a thermometer be used to check the temperature of food in hot holding instead of relying on the temperature gauge of the holding unit?

81 / 87

Cold food can be held without temperature control for up to six hours. What must be done with the food when the six hours is up?

82 / 87

No Question

83 / 87

No Question

84 / 87

What is the correct internal temperature for holding TCS food?

85 / 87

You should install sneeze guards and use food covers to protect food from contaminants. What is another benefit of using food covers?

86 / 87

What kind of policies does an operation need to have for holding food?

87 / 87

What is food at risk for when its being held for service?

Lesson 8

52

Module Eight, ServSafe Manager Practice Test

1 / 36

If a HACCP plan works for one operation, why can’t the same plan work for all operations?

2 / 36

What does a HACCP system need to be based on to be effective?

3 / 36

In a HACCP system, once the hazards have been identified at each point along its flow through the operation, how can they be prevented from causing harm?

4 / 36

What food safety management system is based on identifying the risks for a food product at each point along its flow through an operation?

5 / 36

Why is every HACCP plan different?

6 / 36

According to ServSafe, the following steps are essential to implement what?
1. Identify Risks
2. Monitor
3. Corrective Action
4. Management Oversight
5. Training
6. Re-evaluation

7 / 36

What kind of statement should be expressed in the notice of consumer advisory when serving raw or undercooked food?

8 / 36

If your menu includes items that are served raw or undercooked, what kind of notice must be given to customers?

9 / 36

What example does ServSafe give for meeting the FDA recommendation for “time and temperature parameters for controlling pathogens”?

10 / 36

How can your operation meet the FDA’s reccomendation to have time and temperature parameters for controlling pathogens?

11 / 36

What example does ServSafe give for “controlling hands as a vehicle of contamination”?

12 / 36

How can your operation meet the FDA’s reccomendation to “control hands as a vehicle of contamination?”

13 / 36

What example does ServSafe give for meeting the FDA recommendation for “staff health controls”?

14 / 36

What procedures should a food service operation establish to meet the FDA’s recommendation for “staff health controls”?

15 / 36

According to FDA recommendations, a food service manager should know how to keep food safe. How can you demonstrate your food safety knowledge to a health inspector?

16 / 36

The FDA has given these five specific recommendations for controlling the common risk factors for foodborne illness. What are these recommendations known as?
• Demonstration of knowledge
• Staff health controls
• Controlling hands as a vehicle of contamination
• Time and temperature parameters for controlling pathogens
• Consumer advisories

17 / 36

Re-evaluating the system is the last step to implementing active managerial control. What should you check for when you re-evaluate the system?

18 / 36

Training staff is an important part of Active Managerial Control (AMC). What should you train your staff?

19 / 36

Management oversight is essential to implementing active managerial control. What is the purpose of management oversight?

20 / 36

Corrective action is essential to implementing active managerial control. When should you take corrective action with an employee?

21 / 36

Monitoring is essential to implementing active managerial control. What activities should be monitored?

22 / 36

Identifying risks is the first step to implementing active managerial control. How can you identify the risks to food safety throughout the flow of food?

23 / 36

What kind of tools should you provide for your staff to help them ensure food safety?

24 / 36

What should the manager monitor to keep their customers and operation free from risk?

25 / 36

How does the manager control the risk factors for foodborne illness?

26 / 36

When should a manager practice active managerial control?

27 / 36

You can achieve Active Managerial Control (AMC) in your operation with simple programs like manager supervision, standard operating procedures, and training programs. What is another food safety management system that also achieves AMC?

28 / 36

According to the FDA, what food safety management system can be achieved by using these simple programs in your operation?
• Manager supervision
• Standard operating procedures (SOPs)
• Training program

29 / 36

How should you be proactive instead of reactive in a system of active managerial control?

30 / 36

What food safety management system places the responsibility on the manager to actively control the risk factors for foodborne illness?

31 / 36

In a system of Active Managerial Control, who has the responsibility to actively control the five common risk factors for foodborne illness?

32 / 36

What are these five risk factors for foodborne illness known as?
1. Purchasing food from unsafe sources
2. Failing to cook food correctly
3. Holding food at incorrect temperatures
4. Using contaminated equipment
5. Practicing poor personal hygiene.

33 / 36

What kind of programs are included on this list?
• Food Safety Training Program
• Personal hygiene program
• Quality control and assurance program
• Supplier selection and specification program
• Standard operating procedures (SOPs)
• Cleaning and sanitation program
• Facility design and equipment maintenance program
• Pest-control program
• Food Safety Management System

34 / 36

What kind of programs can make the foundation of a food safety management system when an operation already has them in place?

35 / 36

How does a food safety management system prevent foodborne illness?

36 / 36

What is a group of practices and procedures designed to prevent foodborne illness called?

Module Nine

33

Module Nine, ServSafe Manager Practice Test

1 / 118

What can you have installed in your buildings exterior doorways that will deny pests access to your operation?

2 / 118

If you need to use poisonous or toxic pest-control materials in your operation, who should apply them?

3 / 118

What should you do if you see signs of pests or any pest-related problems?

4 / 118

Besides seeing insects, rodents, or other pests, what else can be a sign that you may have a pest infestation?

5 / 118

What could be possible even if you only see a few pests?

6 / 118

How can you deny pests access to your operation by keeping the buildings points of entry secure?

7 / 118

How can you deny pests access to your operation during deliveries?

8 / 118

How can pests get into your operation?

9 / 118

What should be done in storage areas to deny pests food?

10 / 118

How can using the FIFO system to rotate products in storage help control pests?

11 / 118

Where should food and supplies be stored to deny pests food and shelter?

12 / 118

How should food and supplies be stored to deny pests food and shelter?

13 / 118

To deny pests food and shelter, where should outdoor garbage containers kept?

14 / 118

What kind of containers should recyclables be stored in to deny pests food and shelter?

15 / 118

No Question

16 / 118

How should outdoor garbage containers be kept to deny pests food and shelter?

17 / 118

How should garbage containers be kept to help deny pests food and shelter?

18 / 118

To deny pests food and shelter, how should garbage be thrown out?

19 / 118

Keeping the facility clean can help control pests by removing their food supply. How else can cleaning control pests?

20 / 118

What is critical to controling pests?

21 / 118

What can following these simple rules help you maintain?
• Deny pests access to the operation
• Deny pests food, water, and shelter
• Work with a licensed Pest Control Operator (PCO)

22 / 118

Pests like rodents and insects can damage food, supplies, and the building. But what is the biggest risk caused by pests?

23 / 118

When may the following measures be necessary?
• Regain temperature control of TCS food
• Restore physical security of the operation
• Clean and sanitize surfaces
• Confirm the safety of your water supply

24 / 118

After a crisis in your operation, throw out any food that could be contaminated. What is another reason to throw out food?

25 / 118

After correcting any food safety problems caused by a crisis in your operation, who do you need to get approval from to continue service?

26 / 118

When a crisis occurs in your operation you must conclude if there is a significant risk to the safety or security of the food. What’s your immediate course of action when such a risk exists?

27 / 118

What is the first thing you must decide if a crisis occurs in your operation?

28 / 118

Contamination of the water supply by terrorists or activists is possible. What is a more common way the water supply could be contaminated?

29 / 118

What is an example of a threat to the physical security of your operation that could be a risk to food safety?

30 / 118

What areas of the operation could unauthorized people be a risk?

31 / 118

What can happen during a power failure or a refrigeration problem?

32 / 118

What term do local regulatory authorities use to describe “a significant threat or danger to health that requires immediate correction or closure of the operation to prevent injury”?

33 / 118

What area outside of the facility needs regular maintenance?

34 / 118

What kind of emergencies are listed here?
• Power failure
• Fire
• Flood
• Sewer backup

35 / 118

Why do cracks or holes in the exterior walls of your facility need to be filled?

36 / 118

What can weaken the foundation and floors of your facility as well as it’s ceilings and windows?

37 / 118

What can happen if your facility is poorly maintained?

38 / 118

Always keep outdoor garbage containers covered with tight-fitting lids. How should the drain plugs for these containers be kept?

39 / 118

Outdoor garbage containers should be placed on a smooth, durable, and nonabsorbent surface. What is an example of this kind of surface?

40 / 118

What needs to be avoided when designating a storage area for garbage and recyclables?

41 / 118

Why do the garbage containers in a women’s restroom need to have a cover?

42 / 118

When do garbage containers need to be covered?

43 / 118

What should have these features?
• Leakproof
• Waterproof
• Pestproof
• Easy to clean

44 / 118

Why should the inside and outside of garbage containers be cleaned often?

45 / 118

How should garbage be handled in food prep areas to prevent odors, pests, and contamination?

46 / 118

What can happen if garbage is not handled correctly in your operation?

47 / 118

How can you prevent grease and condensation from building up on your walls and ceilings?

48 / 118

What can happen if your ventilation system is not working correctly?

49 / 118

How does ventilation improve the air inside your operation?

50 / 118

What should all lights have to prevent broken glass from contaminating food or food-contact surfaces?

51 / 118

What should you look for when monitoring the lighting in your operation?

52 / 118

Light intensity can be different in each area of your operation, but your local regulatory authority may require food prep areas to be the brightest. Why?

53 / 118

What kind of units are used to measure the light intensity or the brightness of light?

54 / 118

Why is it important to have good lighting in your operation?

55 / 118

Why should a grease trap be installed in a way that makes it easy to access?

56 / 118

If grease traps are not kept clean, dirty water can back up into the operation. What can this lead to?

57 / 118

What can be installed by a licensed plumber to prevent grease buildup from blocking a drain?

58 / 118

What is a buildup of grease in pipes called?

59 / 118

Where is the air gap in a correctly designed and installed sink?

60 / 118

When a water connection (like a pipe to a hose) includes an open space that prevents dirty water from flowing backward into clean water, what is the open space called?

61 / 118

Why is an air gap important?

62 / 118

Many backflow prevention devices have a way that they can be checked to see if they are working correctly. They should be checked periodically, and this should be documented. Who should check the device?

63 / 118

What is an example of a backflow prevention device with multiple check valves that will seal and protect your building’s clean water supply in case of a backflow?

64 / 118

A vacuum breaker is one example of a mechanical device that will prevent backflow. What is another example of a backflow prevention device?

65 / 118

What kind of backflow prevention device works by closing a check valve and sealing the water supply line shut when water flow is stopped?

66 / 118

What device must be used when a hose is attached to a faucet?

67 / 118

What is the best way to prevent backflow?

68 / 118

What example does ServSafe give of a cross-connection that can lead to backsiphonage?

69 / 118

What is it called when high water use in one area of an operation creates a vacuum in the plumbing system that sucks contaminants back into the water supply?

70 / 118

What can cause a backflow?

71 / 118

What is it called when contaminated water flows backward (in reverse) through a cross-connection and into a drinkable water supply?

72 / 118

Why is a cross-connection dangerous?

73 / 118

What is a physical link (like a pipe or a hose) between safe water and dirty water called?

74 / 118

What is the most important issue regarding water safety in your operation?

75 / 118

Who should work on the plumbing in your operation?

76 / 118

What can happen if drinkable water becomes mixed with unsafe water?

77 / 118

What can happen if plumbing is not installed and maintained correctly?

78 / 118

What must be done if your operation has an on-site septic system?

79 / 118

According to ServSafe, what kind of water sources are included in this list?
• Approved public water mains
• Private water sources that are regularly tested and maintained
• Closed, portable water containers
• Water transport vehicles

80 / 118

Only drinkable water can touch food and food-contact surfaces. What is this water called?

81 / 118

What government agency enforces the national standards for water in the U.S.?

82 / 118

What will happen if your operation’s utilities and building systems are not working correctly?

83 / 118

Other than being enough to meet the needs of your operation, what else do your building’s systems and utilities need to be?

84 / 118

Plumbing, lighting, and ventilation are all examples of what?

85 / 118

Water, electricity, gas, sewage, and garbage disposal are all examples of what?

86 / 118

A sign or poster reminding staff to wash their hands before returning to work must be posted at handwashing stations. What does ServSafe call this?

87 / 118

When does a garbage container need to be available at a handwashing station?

88 / 118

Handwashing stations need to provide a way to dry hands. Besides disposable paper towels, what else can be provided?

89 / 118

Handwashing stations must have hot and cold running water. What is another requirement for the water?

90 / 118

Cross-contamination can occur when water from a handwashing sink splashes onto food or food-contact surfaces. How can this be prevented?

91 / 118

Besides washing hands, what else can handwashing stations be used for?

92 / 118

What should be avoided so handwashing stations remain available for staff?

93 / 118

How can handwashing stations be maintained?

94 / 118

Make frequent handwashing easy for staff by putting handwashing stations in convenient locations. Where are handwashing stations required?

95 / 118

What alternative can be used to clean and sanitize large equipment and utensils when a three-compartment sink is unavailable?

96 / 118

What should you consider when purchasing a three-compartment sink to clean and sanitize items manually?

97 / 118

Make sure the dishwasher gets cleaned when it’s needed. In what way does the dishwasher need to be cleaned?

98 / 118

Where should the correct settings for the dishwasher be posted?

99 / 118

Dishwasher detergents and sanitizers should be approved by what agency?

100 / 118

Why should handwashing stations be in convienent locations?

101 / 118

What should be able to measure the following?
• Water pressure
• Water temperature
• Detergent concentration
• Sanitizer concentration

102 / 118

Dishwashers should be installed in a way that prevents them from contaminating food-contact surfaces. What else should be considered when installing a dishwasher?

103 / 118

How do dishwashers sanitize items?

104 / 118

Make sure your equipment is working correctly by checking it yourself regularly. But only allow qualified people to perform the regular maintenance of your equipment. How can you arrange this?

105 / 118

It’s best when countertop equipment stands on legs that keep it least four inches above the counter. How should the equipment be installed if it doesn’t have legs?

106 / 118

It’s best when floor-mounted stationary equipment stands on legs that keep it least sx inches above the floor. How should the equipment be installed if it doesn’t have legs?

107 / 118

Install stationary equipment in a way that makes it easy to clean and easy to clean around. What else should be considered when installing stationary equipment?

108 / 118

According to ServSafe, food equipment should be easy to clean, durable, and damage-resistant. What are the standards for food equipment according to NSF/ANSI?

109 / 118

According to national standards, food service equipment that has contact with food must be nonabsorbent, smooth, and corrosion-resistant. What organization created these standards?

110 / 118

What must have the following features if it will have contact with food?
• Durable
• Easy to clean
• Damage-resistant

111 / 118

What must have the following features if it will have contact with food?
• Smooth
• Nonabsorbent
• Corrosion-resistant

112 / 118

If your operation sprays or flushes the floors during cleaning, what should be done if there are puddles of standing water?

113 / 118

What organization is NSF accredited by?

114 / 118

Why does coving need to be secured tightly to the walls?

115 / 118

Why should your operation have coving to remove the corners and gaps between the floor and the wall?

116 / 118

What is curved edging that is sealed between the floor and the wall?

117 / 118

The floors, walls, and ceilings in your operation need regular maintenance. What is an example of how you can do this?

118 / 118

Why should you choose smooth and durable materials for your operation’s ceilings, walls, and floors?

Lesson 10

20

Module Ten, ServSafe Manager Practice Test

1 / 134

What needs to be done to a surface before it can be sanitized?

2 / 134

What kind of wiping cloths can be used to wipe down equipment surfaces and to wipe up food spills?

3 / 134

What may need to be updated when there are changes in your operations menu, procedures, or equipment?

4 / 134

Monitor the cleaning program to make sure its working by supervising the daily cleaning routines. What should each cleaning task be checked against every day?

5 / 134

Schedule enough time to train staff to follow the cleaning program. What training method does ServSafe suggest using?

6 / 134

Create clearly written procedures for each cleaning task, including how it should be performed and which tools and chemicals to use. These instructions should be described in the master cleaning schedule and posted where?

7 / 134

Where should the instructions to clean equipment be posted?

8 / 134

Schedule work shifts in a way that will give staff enough time for cleaning. When does ServSafe recommend scheduling major cleaning?

9 / 134

In what order does ServSafe suggest listing the cleaning tasks on the master cleaning schedule?

10 / 134

According to ServSafe, what kind of program should focus on these principles?
• Make a master schedule
• Train your staff to follow the schedule
• Monitor the schedule and your staff to ensure that its working

11 / 134

Keep chemicals in their original container with the manufacturer’s label. The chemical’s name and instructions for its use should be clear enough to read. How should the new container be labeled if transferred to a different container for a task?

12 / 134

Why should chemicals always be stored below food, linens, utensils and equipment and never above them?

13 / 134

Keep chemicals separate from food, equipment, utensils, and linens during storage. This can be done by designating a specific area for only storing chemicals. How else can they be kept seperate?

14 / 134

If chemicals cannot be stored in a designated area away from food, linens, utensils and equipment how can they kept seperate from these items to prevent contamination?

15 / 134

Why should chemicals be stored in their original containers?

16 / 134

What must always be followed when using chemicals?

17 / 134

What kind of chemicals should NOT be used in a foodservice operation?

18 / 134

How can you prevent contamination of food and food-contact surfaces when using chemicals?

19 / 134

When food service chemicals are not used or stored correctly they can be hazardous. What is one of the biggest risks with these chemicals?

20 / 134

What should you do when chemicals or cleaning tools have not been used or stored correctly?

21 / 134

Where should the buckets used for cleaning be stored after they have been cleaned, rinsed, and air dried?

22 / 134

After cleaning tools have been used they should be cleaned and allowed to air dry. What is important about the way that mops are air dried?

23 / 134

According to ServSafe, what area in your operation should have these features?
• Good lighting
• Hooks
• A utility sink
• A floor drain

24 / 134

Liquid waste, such as dirty mop water, should NOT be dumped into toilets or urinals. Where should liquid waste be dumped?

25 / 134

Mops, brushes, or other cleaning tools should not be cleaned in sinks used for handwashing, food prep, or dishwashing. To prevent contamination, where should these be items be cleaned?

26 / 134

Why should a storage area for cleaning tools and supplies have hooks?

27 / 134

Why should a storage area for cleaning tools and supplies have good lighting?

28 / 134

Cleaning tools and supplies can contaminate food and surfaces when they are not used or stored correctly. Where should these items be stored?

29 / 134

What is the most important thing to consider when storing cleaning tools?

30 / 134

Why is it critical to train staff on the procedures to clean up vomit and diarrhea if someone gets sick in the operation?

31 / 134

Why do operations need to have procedures for cleaning up vomit and diarrhea?

32 / 134

Nonfood-contact surfaces, such as floors, walls, ceilings, and equipment exteriors need to be cleaned regularly to prevent dust, dirt, and food residue from building up. What else will be prevented?

33 / 134

When dry-wiping cloths are used to wipe food spills from tableware, they need to be visibly clean and not contain food debris. What other condition should they be kept in during use?

34 / 134

When should the sanitizing solution used for storing wet wiping cloths be changed?

35 / 134

Where should wiping cloths be kept after they have had contact with raw meat, fish, or poultry?

36 / 134

No Question

37 / 134

No Question

38 / 134

Where should wet wiping cloths, that are used for wiping counters and equipment surfaces be stored between uses?

39 / 134

When cloths are used for wiping up food spills counters and euipment surfaces, what else can they be used for?

40 / 134

How should the food-contact surfaces of stationary equipment be kept when they are not being used?

41 / 134

The trays and carts that are used to carry clean tableware and utensils should be checked everyday for cleanliness. How often should they be cleaned and sanitiaed?

42 / 134

Why is it important to avoid bare-hand contact with the food-contact surfaces of flatware and utensils?

43 / 134

Why should flatware and utensils be stored with their handles up?

44 / 134

How should glasses and cups be stored?

45 / 134

How should storage surfaces like drawers and shelves be treated before storing clean and saniti items?

46 / 134

What is an example of something that clean and sanitized equipment, tableware, and utensils need to be protected from during storage?

47 / 134

In what way should utensils, tableware, and equipment be stored after they have been cleaned and sanitized?

48 / 134

Why do sanitized surfaces need to air-dry and should NEVER be dried with a towel?

49 / 134

The fifth and last step to cleaning and sanitizing items in a three-compartment sink is to air-dry the items on a clean and sanitized surface. Why should the items be placed upside down while drying?

50 / 134

Surfaces are rinsed after washing to remove leftover food debris and detergent before being sanitized. Why are surfaces never rinsed after sanitizing?

51 / 134

When should the sanitizing solution in a three-compartment sink be changed?

52 / 134

The fourth step to cleaning and sanitizing items in a three-compartment sink is to sanitize items in the third sink.

53 / 134

When cleaning and Sanitizing in a Three-Compartment Sink, the second sink is used to rinse the items by dipping or spraying with water. If the items are being dipped, when should the water be changed?

54 / 134

After items have been washed in the first sink of a three-compartment sink the third step is to prepare the items to be sanitiaed by rinsing the leftover food and detergent from its surfaces. How is this done?

55 / 134

The second step to cleaning and sanitizing items in a three-compartment sink is to wash items in the first sink with a brush, cloth towel, or nylon scrub pad to loosen the dirt. When should the water and detergeant be changed?

56 / 134

The first step to cleaning and sanitizing items in a three-compartment sink is to prepare the items surfaces for washing by scraping off food and debris. What method can be used to prepare the surfaces if they have dried on food?

57 / 134

According to ServSafe, what task should be performed in this order?
• Scrape
• Wash
• Rinse
• Sanitize
• Air-dry

58 / 134

Why do staff need to be provided with a way to measure time in seconds when using a three-compartment sink?

59 / 134

A three-compartment sink should have a sanitizing solution with the correct concentration in it’s third sink. What can also be used as an alternative to sanitizing solution?

60 / 134

A properly setup three-compartment sink has clean water in the middle sink and is used for dipping items to rinse them. When is it unnecesarry to fill this sink?

61 / 134

A three-compartment sink with the proper set up has detergent and water in the first sink for washing the items. What temperature should the water be?

62 / 134

A Three-Compartment Sink needs to be set up properly before it can be used to sanatize items. What is the first step in preparing a Three-Compartment Sink?

63 / 134

No Question

64 / 134

What tool can be used to measure the surface temperature of items while they’re being sanitized in a high-temperature dishwashing machine?

65 / 134

Mesure (check this prt for errors)

66 / 134

How can you be sure if a high-temperature dishwashing machine is reaching the correct temperature to sanitize items during its operation?

67 / 134

What should be monitored when using chemical-sanitizing dishwasher?

68 / 134

A towel can contaminate sanitized surfaces and should not be used for drying them. How should all sanitized surfaces be dried?

69 / 134

When loading dish racks, how can you make sure that the water spray will reach every surface?

70 / 134

Scrape the food off of items before putting them in the dishwasher. How can this job be made easier if the food is dried-on?

71 / 134

When maintaining a chemical-sanitizing machine, clear it’s spray nozzles if a build-up of food or debris prevents them from working properly. What other kind of build-up should be removed if needed?

72 / 134

Check chemical-sanitizing machines at least once a day. Make sure its clean and its dispensers are full of detergent and sanitizer. How often should the dishwasher be cleaned?

73 / 134

Besides following ServSafe’s guidelines, how can you ensure that your dishwasher is being operated correctly and properly maintained?

74 / 134

A chemical-sanitizing machine is a dishwasher that uses chemicals to sanitize items. What advantage does this type of dishwasher have compared to a high-temperature machine?

75 / 134

A high-temperature machine is a dishwasher that uses hot water to clean and sanitize items. These dishwashers must have a built-in thermometer that checks the water temperature at the manifold. Where is the manifold located in the machine?

76 / 134

The final sanitizing rinse in a high-temperature dishwashing machine must be at least 180°F to properly sanitize items. What should it be in a stationary-rack, single-temperature machine?

77 / 134

If the water is not hot enough in a high-temperature dishwashing machine, it will not be able to sanitize the items that are run through it. What can happen if the water is too hot?

78 / 134

How can dishwashing machines sanitize items?

79 / 134

What is the most important thing to consider when storing items after they have been cleaned and sanitized?

80 / 134

What kind of items are usually cleaned and sanitized by hand in a three-compartment sink?

81 / 134

What kind of items are can be sanitized by soaking them in a chemical sanitizing solution or by running them through a high-temperature dishwashing machine?

82 / 134

Unless the manufacturer has other recommendations, how often does equipment that holds and dispenses TCS food (like a soft-serve yogurt machine) need be cleaned and sanitized?

83 / 134

What kind of equipment is designed to have cleaning and sanitizing solutions pumped through it?

84 / 134

What kind of kitchen euipment is a risk for cross-contamination and the pathogen listeriosis if its not cleaned and sanitized after every four hours of use?

85 / 134

When sanitizing stationary equipment, the concentration of the sanitizer must be at the required level. What is important about the way the sanitizer is applied?

86 / 134

No Question

87 / 134

Use the correct tool to wash stationary equipment, such a cloth towel, or a nylon brush or pad. What kind of cleaner should be used to prepare the cleaning solution?

88 / 134

When cleaning and sanitizing stationary equipment, how should the removable parts be washed, rinsed, and sanitized after they have been taken off the unit?

89 / 134

According to ServSafe, What kind of unit should be cleaned and sanitized in the way that these steps describe?
• Unplug the unit
• Take off the unit’s removable parts
• Wash, rinse, and sanitize the parts separately from the unit
• Scrape the unit’s surfaces to remove food and debris
• Wash the surfaces of the unit
• Rinse the surfaces of the unit
• Sanitize the surfaces of the unit
• Allow the surfaces of the unit to air-dry
• Reassemble the unit

90 / 134

According to ServSafe, what kind of surfaces must be cleaned and sanitized at these times?
• After they are used
• Before working with a different type of food
• Between handling different types of raw TCS fruits and vegetables
• When surfaces may have become contaminated due to the interruption of a task • Every four hours during continuous use

91 / 134

When cleaning and sanitizing food contact surfaces, the fifth and final step is to allow the surface to air-dry. Why should a towel NEVER be used to dry a surface after it has been sanitized?

92 / 134

When sanitizing food contact surfaces, make sure the entire surface has enough contact time with the sanitizing solution. What is the correct tool to use for applying the sanitizing solution?

93 / 134

When cleaning and sanitizing food contact surfaces, the fourth step is to sanitize the surface with the correct sanitizing solution. How should the concentration of the sanitizing solution be prepared?

94 / 134

When cleaning and sanitizing food contact surfaces, the third step is to rinse the surface with clean water. What is the correct cleaning tool to use for this?

95 / 134

When cleaning and sanitizing food contact surfaces, the second step is to wash the surface with an approved cleaner. What is the correct cleaning tool to use for this?

96 / 134

The first step is to remove the leftover food and scraps from the dishware. What is the correct cleaning tool to use for this?

97 / 134

What should be done if food contact surfaces have not been cleaned and sanitized correctly?

98 / 134

Surfaces that do NOT have contact with exposed food only need to be cleaned and rinsed to prevent the build-up of dirt. Why do surfaces that have contact with exposed food need to be cleaned, rinsed, and sanitized?

99 / 134

The concentration of a chlorine sanitizing solution should be between 50 and 99 ppm. And for iodine it should be between 12.5 and 25 ppm. What should the concentration of a quats sanitizing solution be?

100 / 134

Hard water is when a water supply has a high level of natural minerals dissolved in it. Hard water reduces the effectiveness of chemical sanitizers. Follow manufacturer guidelines for chlorine and iodine solutions. What level of water hardness should quats be prepared to?

101 / 134

When preparing an Iodine sanitizer solution the water pH must be 5 or less, or according to the manufacturer’s recommendation. What should the water pH be when preparing a quats sanitizer solution?

102 / 134

ServSafe reccomends a water temperature of 68°F for an iodine sanitizer solution. What water temperature is reccomended by ServSafe for a quats sanitizer solution?

103 / 134

How long does both a quats and an iodine sanitizer solution need to make contact with a surface to kill pathogens?

104 / 134

When preparing an quats sanitizer solution ServSafe reccomends a water temperature of 75°F. What water temperature does ServSafe reccomend for an iodine sanitizer solution?

105 / 134

No Question

106 / 134

The contact time for a sanitizer solution is the amount of time that it must have contact with a surface to kill the pathogens on it. What is the contact time for a chlorine sanitizer?

107 / 134

When preparing a solution of chlorine Sanitizer the water temperature depends on the pH of your water. For a pH of 8 or less the water temperature should be between 75°F and 100°F. What should the temperature be if the pH is higher than 8?

108 / 134

Your supplier needs to know the pH of your water to determine the correct amount of sanitizer to use. How can you find out what the pH of your water is?

109 / 134

Besides concentration, temperature, contact time, and water hardness, what other factor is critical for the effectiveness of chemical sanitizers?

110 / 134

After finding out what your water hardness is from your municipality, who should you work with to identify the correct amount of sanitizer to use?

111 / 134

What is determined by the amount of minerals in your water and can affect how well a sanitizer works?

112 / 134

Both iodine and quats sanitizers need at least 30 seconds and chlorine sanitizers need at least 7 seconds of contcat with a surface to kill pathogens. What are these time-specifictions called?

113 / 134

Why does a chemical sanitizer solution need to make contact with the object being sanitized for a specific amount of time?

114 / 134

To be effective, a sanitizing solution must be at the correct temperature. How can you know the temperture requirements for the type of sanitizers that your operation uses?

115 / 134

Why should test kits to check the concentration of sanitizer solutions always be available and easy for staff to get?

116 / 134

Sanitizer solutions become less effective and should be changed when they get dirty or contain too much leftover detergent, hard water, or peices of food. When else should sanitizer solutions be changed?

117 / 134

Make sure to check the concentration of a sanitizer solution with the correct test kit for the type of sanitizer that is being used. Where can you be sure to get the correct test kits?

118 / 134

What kind of units are used to measure concentration?

119 / 134

If too much sanitizer is added to the water, the concentration of the solution will be too high. Besides making food taste bad, what else can happen?

120 / 134

What happens if not enough sanitizer is used and the concentration of a sanitizer solution too low?

121 / 134

What is measured in parts per million (ppm) and compares the amount of a chemical sanitizer to the amount of water in a sanitizer solution?

122 / 134

No Question

123 / 134

Each of these can change how well a chemical sanitizing solution works:
• Concentration
• Temperature
• Contact time
• Water hardness
• pH
What is a chemical sanitizing solution?

124 / 134

What kind of blend can an operation with a two-compartment sink use once to clean and a second time to sanitize?

125 / 134

Which state and federal government agencies regulate chemical sanitizers?

126 / 134

How can these chemicals be used in a foodservice operation?
• Chlorine
• Iodine
• Quats (quaternary ammonium compounds)

127 / 134

Chemicals can be used to sanitize surfaces. The sanitizing solution must be prepared correctly and have contact with the surface for enough time to kill pathogens. How can the surfaces of tableware, utensils, and equipment make contact with the sanitizing solution?

128 / 134

How can items be sanitized with heat?

129 / 134

Clean the food-contact surface first, then sanitize it to kill any pathogens still there. What sanitizing method is commonly used in food service?

130 / 134

These are some common types of cleaners used by food service operations:
• Abrasives
• Degreasers
• Delimers
• Detergents
When is it acceptable to substitute one type cleaner with another type?

131 / 134

When using a cleaner, what can happen if the manufacturers’ instructions are NOT followed?

132 / 134

No Question

133 / 134

According to ServSafe, what needs to meet these requirements?
• Stable
• Non-corrosive
• Safe

134 / 134

Nonfood-contact surfaces should be cleaned regularly, but food-contact surfaces must be cleaned and sanitized after every use. What’s the difference between cleaning and sanitizing that makes this important?

Section Ten

16

Section Ten

1 / 131

How does ServSafe classify the items on this list?
• Abrasives
• Degreasers
• Delimers
• Detergents

2 / 131

In what way does ServSafe suggest listing the cleaning tasks on the master cleaning schedule?

3 / 131

The first step to cleaning and sanitizing items in a three-compartment sink is to prepare the item’s surfaces for washing by scraping off food and debris. What method can prepare the item’s surfaces if they have dried on food?

4 / 131

What happens if not enough sanitizer is used and the concentration of a sanitizer solution is too low?

5 / 131

Why should a storage area for cleaning tools and supplies have good lighting?

6 / 131

A chemical-sanitizing machine is a dishwasher that uses chemicals to sanitize items. What advantage does this type of dishwasher have compared to a high-temperature machine?

7 / 131

Why should test kits for checking the concentration of sanitizer solution always be available and easy for staff to get?

8 / 131

When sanitizing food contact surfaces, make sure the entire surface has enough contact time with the sanitizing solution. What is the correct tool to use for applying the sanitizing solution?

9 / 131

When monitoring a chemical-sanitizing dishwasher, besides water temperature, and sanitizer levels, what else should be checked?

10 / 131

The second step to cleaning and sanitizing items in a three-compartment sink is to wash items in the first sink with a brush, cloth towel, or nylon scrub pad to loosen the dirt. When should the water and detergent be changed?

11 / 131

When preparing a quats sanitizer solution, ServSafe recommends a water temperature of 75°F. What water temperature does ServSafe recommend for an iodine sanitizer solution?

12 / 131

What should you do when chemicals or cleaning tools have not been used or stored correctly?

13 / 131

The trays and carts that are used to carry clean tableware and utensils should be checked every day for cleanliness. How often should they be cleaned and sanitized?

14 / 131

Besides concentration, temperature, and contact time, what other factor is critical for the effectiveness of chemical sanitizers?

15 / 131

According to ServSafe, what kind of program should focus on these principles?
• Make a master schedule
• Train your staff to follow the schedule
• Monitor the schedule and your staff to ensure that it’s working

16 / 131

Make sure to check the concentration of a sanitizer solution with the correct test kit for the type of sanitizer that is being used. Where can you be sure to get the correct test kits?

17 / 131

Everything that has contact with food must be sanitized. This is done to kill the pathogens that still remain on surfaces after cleaning and rinsing. What method can be used for this?

18 / 131

What must always be followed when using chemicals?

19 / 131

When dry-wiping cloths are used to wipe food spills from tableware, they must be visibly clean without food debris. What other condition should they be kept in during use?

20 / 131

What needs to be avoided when storing cleaning tools?

21 / 131

Sanitizer solutions become less effective and should be changed when they get dirty or contain too much leftover detergent, hard water, or pieces of food. When else should sanitizer solutions be changed?

22 / 131

After washing items in the first sink of a three-compartment sink,  the leftover food and detergent must be rinsed from their surfaces before they can be sanitized. How is this done?

23 / 131

When cleaning and sanitizing stationary equipment, how should the removable parts be washed, rinsed, and sanitized after they have been taken off the unit?

24 / 131

Why should chemicals always be stored below food, linens, utensils, and equipment and never above them?

25 / 131

Why should flatware and utensils be stored with their handles up?

26 / 131

How should glasses and cups be stored?

27 / 131

Monitor the cleaning program to ensure it works by supervising the daily cleaning routines. What should each cleaning task be checked against every day?

28 / 131

According to ServSafe, what should meet these requirements?
• Stable
• Non-corrosive
• Safe for use in a food service operation

29 / 131

Liquid waste, such as dirty mop water, should NOT be dumped into toilets or urinals. Where should liquid waste be dumped?

30 / 131

How should glasses and cups be stored?

31 / 131

When wiping cloths are used for wiping up food spills on counters and equipment surfaces, what else can they be used for?

32 / 131

The master cleaning schedule should have information about “who should clean it.” How can you do this?

33 / 131

The contact time for a sanitizer solution is the amount of time that it must have contact with a surface to kill the pathogens on it. What is the contact time for chlorine sanitizer?

34 / 131

What kind of blend can an operation with a two-compartment sink use once to clean and a second time to sanitize?

35 / 131

What needs to be done to a surface before it can be sanitized?

36 / 131

The first step to cleaning and sanitizing items in a three-compartment sink is to prepare the item’s surfaces for washing by scraping off food and debris. What method can prepare the item’s surfaces if they have dried on food?

37 / 131

A high-temperature machine is a dishwasher that uses hot water to clean and sanitize items. These dishwashers must have a built-in thermometer that checks the water temperature at the manifold. Where is the manifold located in the machine?

38 / 131

What is an example of something that clean and sanitized equipment, tableware, and utensils need to be protected from during storage?

39 / 131

Chemicals can be used to sanitize surfaces. The sanitizing solution must be prepared correctly and have contact with the surface for enough time to kill pathogens. How can the surfaces of tableware, utensils, and equipment make contact with the sanitizing solution?

40 / 131

What kind of items are usually cleaned and sanitized in a three-compartment sink?

41 / 131

A towel can contaminate sanitized surfaces and should not be used for drying them. How should all sanitized surfaces be dried?

42 / 131

A properly set up three-compartment sink will have a chemical sanitizing solution in its last sink. What can be used as an alternative to sanitizing solution?

43 / 131

When cleaning and sanitizing items in a three-compartment sink, the last step is to air-dry the items on a clean and sanitized surface. Why should the items be placed upside down while drying?

44 / 131

Surfaces are rinsed after washing to remove leftover food debris and detergent before being sanitized. Why are surfaces never rinsed after sanitizing?

45 / 131

Nonfood-contact surfaces, such as floors, walls, ceilings, and equipment exteriors need to be cleaned regularly to prevent dust, dirt, and food residue from building up. What else will be prevented?

46 / 131

How can chemicals be used to sanitize equipment, tableware, and utensils?

47 / 131

What do these critical factors influence?
• Concentration
• Temperature
• Contact time
• Water hardness
• pH

48 / 131

How long do both quats and an iodine sanitizer solutions need to make contact with a surface to kill pathogens?

49 / 131

Scrape the food off of items before putting them in the dishwasher. How can this job be made easier if the food is dried-on?

50 / 131

Which government agency regulates chemical sanitizers?

51 / 131

Natural minerals dissolved in water increase its hardness and reduce the effectiveness of a sanitizing solution. Prepare chlorine and iodine solutions according to manufacturer recommendations. What level of water hardness should quats be prepared to?

52 / 131

Where should wiping cloths be kept after they have had contact with raw meat, fish, or poultry?

53 / 131

When loading dish racks, how can you make sure that the water spray will reach every surface?

54 / 131

How can you prevent contamination when using chemicals?

55 / 131

When food service chemicals are not used or stored correctly they can be hazardous. What is one of the biggest risks with these chemicals?

56 / 131

Why do staff need to be provided with a way to measure time in seconds when using a three-compartment sink?

57 / 131

Why should flatware and utensils be stored with their handles up?

58 / 131

What are these chemicals often used for in foodservice operations?
• Chlorine
• Iodine
• Quats (quaternary ammonium compounds)

59 / 131

Why does a sanitizer solution need to make contact with the object being sanitized for a specific amount of time?

60 / 131

In what way should utensils, tableware, and equipment be stored after they have been cleaned and sanitized?

61 / 131

Use the correct tool to wash stationary equipment, such as a cloth towel, or a nylon brush or pad. What kind of cleaner should be used to prepare the cleaning solution?

62 / 131

What mzy need to be updated when there are changes in your operations menu, procedures, or equipment?

63 / 131

Why is it critical to train staff on the procedures to clean up vomit and diarrhea if someone gets sick in the operation?

64 / 131

According to ServSafe, what kind of schedule should you create that includes this information?
• What should be cleaned
• When it should be cleaned
• How it should be cleaned
• Who should clean it

65 / 131

When should the sanitizing solution in a three-compartment sink be changed?

66 / 131

A three-compartment sink needs to be set up properly before it can be used to sanitize items. What is the first step in preparing a three-compartment sink?

67 / 131

Schedule work shifts in a way that will give staff enough time for cleaning. When does ServSafe recommend scheduling major cleaning?

68 / 131

The final sanitizing rinse in a high-temperature dishwashing machine must be at least 180°F to properly sanitize items. What should it be in a stationary-rack, single-temperature machine?

69 / 131

When preparing an iodine sanitizer solution, the water pH must be 5 or less, or according to the manufacturer’s recommendation. What should the water pH be when preparing a quats sanitizer solution?

70 / 131

Cleaning tools and supplies can contaminate food and surfaces when they are not used or stored correctly. Where should these items be stored?

71 / 131

When cleaning and sanitizing food contact surfaces, the first step is to scrape or remove food bits from the surface. What is the correct cleaning tool to use for this?

72 / 131

Both iodine and quats sanitizers need at least 30 seconds, and chlorine sanitizers need at least 7 seconds of contact with a surface to kill pathogens. What are these time-specifications called?

73 / 131

By what method can a dishwashing machine sanitize items?

74 / 131

What is measured in parts per million (ppm) and compares the amount of a chemical sanitizer to the amount of water in a sanitizer solution?

75 / 131

Where should the instructions to clean equipment be posted?

76 / 131

To be effective, a sanitizing solution must be at the correct temperature. How can you know the temperature requirements for the type of sanitizer that your operation uses?

77 / 131

What kind of units are used to measure concentration?

78 / 131

What tool can be used to measure the surface temperature of items while they’re being sanitized in a high-temperature dishwashing machine?

79 / 131

Food can become baked onto dishware if the water is too hot in a high-temperature dishwashing machine. What can happen if the water is not hot enough?

80 / 131

ServSafe recommends a water temperature of 68°F for an iodine sanitizer solution. What water temperature does ServSafe recommend for a quats sanitizer solution?

81 / 131

Why do the manufacturers’ instructions need to be followed carefully when using cleaners?

82 / 131

When sanitizing stationary equipment, the concentration of the sanitizer must be at the required level. What is important about the way the sanitizer is applied?

83 / 131

Where should wet wiping cloths, that are used for wiping counters and equipment surfaces be stored between uses?

84 / 131

Keep chemicals in their original container with the manufacturer’s label. The chemical’s name and instructions for its use should be clear enough to read. How should the new container be labeled if transferred to a different container for a task?

85 / 131

A properly set up three-compartment sink has clean water in the middle sink. This sink is used for dipping items to rinse them. When is it unnecessary to fill this sink?

86 / 131

The concentration of a chlorine sanitizing solution should be between 50 and 99 ppm. And for iodine, it should be between 12.5 and 25 ppm. What should the concentration of a quats sanitizing solution be?

87 / 131

Why do sanitized surfaces need to air-dry and should NEVER be dried with a towel?

88 / 131

Nonfood contact surfaces only need regular cleaning, but food contact surfaces must be cleaned and sanitized after every use. What’s the difference between cleaning and sanitizing?

89 / 131

When cleaning and sanitizing food contact surfaces, the fifth and final step is to allow the surface to air-dry. Why should a towel NEVER be used to dry a surface after it has been sanitized?

90 / 131

What happens if too much sanitizer is used and the concentration of a sanitizer solution is too high?

91 / 131

What kind of wiping cloths can be used to wipe down equipment surfaces and to wipe up food spills?

92 / 131

Besides following ServSafe’s guidelines, how can you ensure that your dishwasher is being operated correctly and properly maintained?

93 / 131

Your supplier needs to know the pH of your water to determine the correct amount of sanitizer to use. How can you find out what the pH of your water is?

94 / 131

Hard water is when a water supply has a high level of natural minerals dissolved in it. Hard water reduces the effectiveness of chemical sanitizers. Follow manufacturer guidelines for chlorine and iodine solutions. What level of water hardness should quats be prepared for?

95 / 131

When cleaning and sanitizing food contact surfaces, the second step is to wash the surface with an approved cleaner. What is the correct cleaning tool to use for this?

96 / 131

How should the food-contact surfaces of stationary equipment be kept when they are not being used?

97 / 131

What is the most important thing to consider when storing items that have been cleaned and sanitized?

98 / 131

When can a cleaner be used as a substitute for another cleaner of a different type?

99 / 131

What kitchen equipment can cause listeriosis if not cleaned and sanitized every four hours to prevent cross-contamination?

100 / 131

When cleaning and sanitizing in a three-compartment sink, use the second sink to rinse the items by dipping or spraying them with clean water. If the items are being dipped, when should the water be changed?

101 / 131

Surfaces that do NOT have contact with exposed food only need to be cleaned and rinsed to prevent the build-up of dirt. Why do surfaces that have contact with exposed food need to be cleaned, rinsed, and sanitized?

102 / 131

After cleaning tools have been used they should be cleaned and allowed to air dry. What is important about the way that mops are air-dried?

103 / 131

Where should the buckets used for cleaning be stored after they have been cleaned, rinsed, and air dried?

104 / 131

If chemicals cannot be stored in a designated area away from food, linens, utensils, and equipment how can they be kept separate from these items to prevent contamination?

105 / 131

What kind of items are usually cleaned and sanitized manually in a three-compartment sink?

106 / 131

What is determined by the amount of minerals in your water and can affect how well a sanitizer works?

107 / 131

When cleaning and sanitizing food contact surfaces, the fourth step is to sanitize the surface with the correct sanitizing solution. How should the concentration of the sanitizing solution be prepared?

108 / 131

Why should a storage area for cleaning tools and supplies have hooks?

109 / 131

Mops, brushes, or other cleaning tools should not be cleaned in sinks used for handwashing, food prep, or dishwashing. To prevent contamination, where should these items be cleaned?

110 / 131

When should the sanitizing solution used for storing wet wiping cloths be changed?

111 / 131

Why should chemicals be stored in their original containers?

112 / 131

Check the dishwasher at least once a day. Ensure it’s clean and its dispensers are full of detergent and sanitizer. How often should the dishwasher be cleaned?

113 / 131

We can sanitize items with heat by soaking them in water that is 171°F or higher for at least 30 seconds. What is another way to sanitize items with heat?

114 / 131

According to ServSafe, what task is best performed in this order?
• Scrape
• Wash
• Rinse
• Sanitize
• Air-dry

115 / 131

According to ServSafe, what area in your operation should have these features?
• Good lighting
• Hooks
• A utility sink
• A floor drain

116 / 131

A three-compartment sink with the proper set up has detergent and water in the first sink for washing the items. What temperature should the water be?

117 / 131

What can be sanitized by soaking in a chemical sanitizing solution or by going through a high-temperature dishwashing machine?

118 / 131

Check chemical-sanitizing machines at least once a day. Make sure it’s clean and its dispensers are full of detergent and sanitizer. How often should the dishwasher be cleaned?

119 / 131

What should be done if food contact surfaces have not been cleaned and sanitized correctly?

120 / 131

Sanitizing means killing the pathogens that still remain on a surface after it has been cleaned. Everything that has contact with food must be sanitized. What sanitizing method is commonly used in food service?

121 / 131

After finding out what your water hardness is from your municipality, who should you work with to identify the correct amount of sanitizer to use?

122 / 131

How should storage surfaces like drawers and shelves be treated before storing clean and sanitized items?

123 / 131

What is a mix of chemical sanitizer and water called?

124 / 131

According to ServSafe, what kind of surfaces must be cleaned and sanitized at these times?

• After they are used
• Before working with a different type of food
• Between handling different types of raw TCS fruits and vegetables
• When surfaces may have become contaminated due to the interruption of a task
• Every four hours during continuous use

125 / 131

Schedule enough time to train staff to follow the cleaning program. What training method does ServSafe suggest using?

126 / 131

When cleaning and sanitizing food contact surfaces, the third step is to rinse the surface with clean water. What is the correct cleaning tool to use for this?

127 / 131

When preparing a solution of chlorine Sanitizer the water temperature depends on the pH of your water. For a pH of 8 or less, the water temperature should be between 75°F and 100°F. What should the temperature be if the pH is higher than 8?

128 / 131

Why do operations need to have procedures for cleaning up vomit and diarrhea?

129 / 131

How often should a soft-serve yogurt machine be cleaned and sanitized, unless the manufacturer recommends differently?

130 / 131

Nonfood contact surfaces only need regular cleaning, but food contact surfaces must be cleaned and sanitized after every use. What’s the difference between cleaning and sanitizing?

131 / 131

When maintaining a chemical-sanitizing machine, clear its spray nozzles if a build-up of food or debris prevents them from working properly. What other kind of build-up should be removed if needed?

Active Managerial Control (AMC), according to ServSafe

44

Active Managerial Control (AMC)

According to ServSafe

 

1 / 10

How should the manager control the risk factors for foodborne illness in a system of Active Managerial Control (AMC)?

2 / 10

Which of these is a way that you can achieve Active Managerial Control (AMC) in your operation?

3 / 10

As the manager in a system of Active Managerial Control (AMC), what are some of your responsibilities?

4 / 10

How can you implement Active Managerial Control (AMC)?

5 / 10

How does Active Managerial Control (AMC) prevent foodborne illness?

6 / 10

What should the manager monitor when implementing a system of Active Managerial Control (AMC)?

7 / 10

You can achieve Active Managerial Control (AMC) in your operation with a HACCP program, but HACCP is complicated. According to the FDA, what's an easier way to achieve AMC?

8 / 10

What is a Standard Operating Procedure (SOP)?

9 / 10

Identifying the risks is the first step to take when implementing Active Managerial Control (AMC). How do you identify risks?

10 / 10

Manager Oversight is the fourth step to Active Managerial Control (AMC). How do you use Manager Oversight when implementing AMC?

Why you should NOT wash raw chicken before cooking.

Raw chicken legs still in the package.

Raw chicken is gross, why shouldn’t I wash it?

Raw chicken from the grocery store looks and feels gross. The skin has little bumps and feels wet and clammy. There are red and yellowish juices throughout the packaging and dripping from the bird, disgusting!

Not only that, but we have all heard horror stories about how nasty a meat processing plant can be. Or the industrial farms where chickens are raised – crammed in tiny cages and wallowing their own filth, yuck!

If you have a little more knowledge about food safety, you may still be convinced that poultry needs to be washed before cooking. After all, poultry is one of the biggest carriers of the pathogens that cause foodborne illness. This is why poultry needs to be cooked to a higher temperature than foods (165°F) in order to make it safe to eat. It makes sense that rinsing the bird first is an extra precaution against illness.

And some of us have memories of our mothers or grandmothers giving the bird a quick rinse in the sink before seasoning or carving it. And it seems like a good idea so we pass that “wisdom” on to our children. But unfortunately, washing poultry does more harm than good. So why is it dangerous to wash chicken before cooking it?

Because washing raw chicken makes an even bigger mess!

The water used to wash the chicken splashes everywhere, even if it doesn’t seem like it. One little splash can cause tiny water droplets to fly up to two feet in any direction.

Then the juices are on your hands and you touch the faucet to turn it off. After that, you may wipe your hands on a towel making it contaminated too.

Now the chicken juices are all over the sink, faucet, counter, towels and you! Your kitchen is entirely contaminated.

Raw poultry, and especially chicken contain a pathogen called campylobacter. And campylobacter is the leading cause of foodborne illness in the United States. It only takes one microscopic campylobacter organism on your counter to quickly multiply into millions and billions of campylobacter organisms.

Microscopic image of campylobacter bacteria
Campylobacter Bacteria Under a Microscope

If enough campylobacter is accidentally ingested or enters the body through hand to mouth contact, a person can become sick. And in some cases, the sickness can even lead to death.

If there are young children in the house then the scenario becomes even worse. Preschool-age children are very susceptible to foodborne illness because their bodies have not yet developed a strong enough immune system. Also, the elderly and people who are already sick with other diseases are more susceptible as well.

A baby being washed in the same sink as raw chicken.

There have always been two sides to the argument and everyone has an opinion. But there is only one correct answer, you should not wash raw poultry before cooking it. Now that you know the reason it’s quite simple and easy to understand – explain it to others so that they know it too.

As long as you cook poultry to the correct internal temperature, it becomes totally safe to eat.

TAP Series

What is TAP Series?

TAP Series leads the industry in online courses and cloud solutions for the foodservice industry. Their primary focus is food manager and food handler training. Hundreds of thousands have passed the Food Safety Manager exam when using TAP to prepare for the Food Safety Manager exam.

TAP Series is the most recognized Food Safety Manager Course in the country by striving to provide the most effective and efficient Food Safety Manager exam prep materials. TAP Series has trained over 500,000 Food Handlers nationwide with more being trained every day.

Online food safety course for food manager certification

There are some things to keep in mind before choosing to take the online course. You will have to find a certified proctor to administer the exam; you’re not allowed to take the exam alone. You can find a directory of proctors by hovering over the ServSafe® Testing tab.

ServSafe Food Protection Manager Exam

An Exam Proctor will need to be physically present to administer an exam.

We offer exams at these locations at 3:30 pm on the date of scheduled classes. More locations can be found by hovering over the “ServSafe® Testing” tab located on the top menu bar.

Exams will be administered online and are available in English, Spanish or Chinese unless otherwise requested.

Print exams may be requested in English, Spanish, French Canadian, Japanese, Korean, Chinese or Large Print 15 days in advance and will incur an additional charge of $15.00 billed separately for shipping & handling. Exam results will be available in 10 business days.

Choosing an online food safety course

We offer both ServSafe® and TAP Series® food safety courses for managers. We highly recommend the TAP Series course for several reasons which are outlined below. Some people still choose ServSafe because of name recognition. It’s a personal preference so we provide both.

Both food safety courses are nationally accredited and provide the same curriculum. Students pass the exam at the same rate with both courses. But TAP Series is more affordable and offers a few extra perks that ServSafe doesn’t. With TAP Series you have immediate access to your course and they provide 24-hour support. ServSafe only provides support between 8 am and 6 pm. Also, TAP Series is the only food safety course with a training warranty and they offer refunds in limited situations.

Both food safety courses can result in a ServSafe® certificate

Both the ServSafe and TAP Series food safety courses can result in a ServSafe certificate. This is because your certificate is awarded according to which exam you pass; not which course you complete. You do not have to take the ServSafe course in order to take their exam. The Hospitality Training Center only administers ServSafe exams and we will provide the exam regardless of which course you’ve completed. We take the exam online so that your results and a valid ServSafe certificate can be available immediately after the session has completed.