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Servsafe Food Manager Updated Questions And Correct Answers Verified Latest 2024-2025 Gu, Exams of Nursing

Servsafe Food Manager Updated Questions And Correct Answers Verified Latest 2024-2025 Guaranteed Pass Grade A + UPDATED!!

Typology: Exams

2024/2025

Available from 10/20/2024

Prof-Thomas-Sweeney
Prof-Thomas-Sweeney 🇺🇸

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Servsafe Food Manager Updated Questions And

Correct Answers Verified Latest 2024- 2025

Guaranteed Pass Grade A + UPDATED!!

what are the consequences/costs of having a food borne illness outbreaks? (8) - ANSWER>>Loss of customers and sales, loss of reputation, negative media exposure, lawsuits and legal fees, increased insurance premiums, lowered staff morale, staff missing work, staff retraining five common risk factors that can cause food borne illnesses - ANSWER>>1. purchasing food from unsafe sources

  1. failing to cook food properly
  2. holding food at incorrect temperatures
  3. using contaminated equipment
  4. practicing poor personal hygiene Complete list of TCS foods - ANSWER>>milk/dairy products, meat (beef, lamb, pork), fish, baked potatoes, shell eggs (unless

treated to eliminate non typhoidal salmonella), poultry, shellfish and crustaceans, heat-treated plant food (cooked rice, beans, vegetables), tofu/soy products, sliced melons, cut tomatoes, cut leafy greens, sprouts, untreated garlic-and-oil mixtures Three types of contaminants and examples for each type - ANSWER>>biological- viruses, parasites, fungi, bacteria chemical- food service chemicals used incorrectly, cleaners, sanitizers, polishes physical-foreign objects, glass, dirt, bag ties, fish bones define pathogen - ANSWER>>tiny microorganisms that are harmless but can cause illness, some make you sick after eating them and others produce poisons/toxins that make you sick. four types of biological hazards - ANSWER>>Viruses, bacteria, parasites, fungi what are the big six - ANSWER>>Shigella spp., salmonella typhi, nontypoidal salmonella (NTS), Shiga toxin-producing Escherichia coli (STEC) (AKA E Coli), Hepatitis A, Norovirus

What does FATTOM mean to bacteria - ANSWER>>conditions for bacteria to grow, Food Acidity Temperature Time Oxygen Moisture what are the specific parameters for each of the FATTOM - ANSWER>>Food-need carbs, proteins (meat, poultry, dairy products, eggs) Acidity-grow best with neutral to slightly acidic Temperature-danger zone (41-135 F, especially 70-125) Time-more time, more opportunity Oxygen-some need oxygen, some don't Moisture-grow well in high moisture (remember water activity level) revisit pathogen summary sheet/assignment - ANSWER>>read over it What is a food borne-illness outbreak? a.when two or more food handlers contaminate multiple food items

b. when an operation serves contaminated food to two or more people c. when two or more people report the same illness from eating the same food d. when the cdc receives information on two or more people with the same illness - ANSWER>>c. when two or more people report the same illness from eating the same food What is TCS food? a.food requiring thermometer checks for security b.food requiring trustworthy conditions for service c.food requiring training commitments for standards d.food requiring time and temperature control for safety - ANSWER>>d.food requiring time and temperature control for safety Why are preschool-age children at a higher risk for food borne illnesses? a. their appetites have increased since birth b. they have not built up strong immune systems c. they are more likely to spend time in a hospital d. they are more likely to suffer allergic reactions - ANSWER>>b. they have not built up strong immune systems Which is a TCS food?

a. bread b. flour c. sprouts d. strawberries - ANSWER>>c. sprouts The five common risk factors that can lead to foodborne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor hygiene, and a. reheating leftover food b. serving ready-to-eat food c. using single-use, disposable gloves d. purchasing foods from unsafe sources - ANSWER>>d. purchasing foods from unsafe sources What is an important measure for preventing food borne illness? a. using new equipment b. measuring pathogens c. preventing cross-contamination d. serving locally grown, organic food - ANSWER>>c. preventing cross-contamination

Raw chicken breasts are left out at room temperature on a prep table. What is the main risk that could cause a food borne illness? a. cross-contamination b. poor personal hygiene c. time-temperature abuse d. poor cleaning and sanitizing - ANSWER>>c. time-temperature abuse A server cleans a dining table with a wiping cloth and then puts the wiping cloth in an apron pocket. What is the risk that could cause a food borne illness? a. cross-contamination b. poor personal hygiene c. time-temperature abuse d. poor cleaning and sanitizing - ANSWER>>d. poor cleaning and sanitizing What are the most common symptoms of a food borne illness? a. diarrhea, vomiting, fever, nausea, abdominal cramps, and dizziness b. diarrhea, vomiting, fever, nausea, abdominal cramps, and headache c. diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice

d. diarrhea, vomiting, fever, nausea, abdominal cramps, and tiredness - ANSWER>>c. diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice What is the most important way to prevent a food borne illness caused by bacteria? a. control time and temperature b. prevent cross-contamination c. practice good personal hygiene d. practice correct cleaning and sanitizing - ANSWER>>a. control time and temperature Shiga toxin-producing E. coli is commonly linked with what type of food? a. potato salad b. thick stews c. dairy products d. raw ground beef - ANSWER>>d. raw ground beef What is the most important way to prevent food borne illnesses caused by viruses? a. control time and temperature b. prevent cross-contamination c. practice good personal hygiene

d. practice correct cleaning and sanitizing - ANSWER>>c. practice good personal hygiene A guest called an operation and told the manager about getting sick after eating there. The guest complaining of vomiting and diarrhea a few hours after eating the raw oysters. What pathogen probably caused the illness? a. norovirus b. shigella spp. c. salmonella typhi d. shiga toxin-producing E. coli - ANSWER>>a. norovirus Parasites are commonly linked with what type of food? a. rice b. poultry c. seafood d. canned foods - ANSWER>>c. seafood A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness? a. toxin b. virus c. bacteria d. parasite - ANSWER>>a. toxin

Which pathogens are found in high numbers in an infected person's feces, are highly infectious, and can cause severe illness? a. Histamine, aflatoxin, brevetoxin, ciguatoxin, saxitoxin, and domoic acid b. hepatitis A, norovirus, salmonella typhi, nontyphoidal salmonella, shigella spp., and Shiga toxin-producing E. coli c. Anisakis simplex, cryptosporidium parvum, giardiasis duodenalis, vibrio vulnificus, and clostridium botulinum d. bacillus cereus, listeria monocytogenes, staphylococcus aureus, clostridium perfringens, campylobacter jejuni, and vibe parahaemolyticus - ANSWER>>b. hepatitis A, norovirus, salmonella typhi, nontyphoidal salmonella, shigella spp., and Shiga toxin-producing E. coli Aside from temperature, which other FATTOM condition will a food service operation be most able to control? a. acidity b. time c. oxygen d. moisture - ANSWER>>b. time Which pathogen can be controlled by washing hands and controlling flies inside and outside the operation? a. hepatitis A

b. shigella spp. c. clostridium botulinum d. vibrio parahaemolyticus - ANSWER>>b. shigella spp. A prep cook stores a bottle of sanitizer on a shelf above a prep table. To prevent chemical contamination, what should be done differently? a. store the sanitizer bottle away from the prep area b. store the sanitizer bottle on the floor between uses c. store the sanitizer bottle on the work surface of the prep table d. store the sanitizer bottle with food supplies below the prep table - ANSWER>>a. store the sanitizer bottle away from the prep area Which food contains a common allergen? a. potatoes sautéed in duck fat b. smoked salmon wrapped in a lettuce leaf c. melon slices wrapped with prosciutto (ham) d. green beans dressed with olive oil and garlic - ANSWER>>b. smoked salmon wrapped in a lettuce leaf Which food contains a common allergen? a. squash sautéed in corn oil b. brown rice mixed with herbs

c. mixed green salad with apples and raisins d. mushroom seasoned with soy sauce and brown sugar - ANSWER>>d. mushroom seasoned with soy sauce and brown sugar Wheezing and shortness of breath are symptoms of what? a. hepatitis A b. bacillus cereus c. an allergic reaction d. hemorrhagic colitis - ANSWER>>c. an allergic reaction What should food handlers do to prevent food allergens from being transferred to food? a. use cleaned and sanitized utensils when prepping the order b. cook food to the appropriate minimum internal temperature c. store cold food at 41 degrees Fahrenheit or lower d. label chemical container correctly - ANSWER>>a. use cleaned and sanitized utensils when prepping the order To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file, and know: a. when to register with the EPA b. how to fill out an incident report

c. where to find the chemicals in the operation d. whom to contact about suspicious activity - ANSWER>>d. whom to contact about suspicious activity After which activity must food handlers wash their hands? a. putting on gloves b. serving guests c. clearing tables d. applying hand antiseptic - ANSWER>>c. clearing tables What should food handlers do after prepping food and before using the restroom? a. wash their hands b. take off their hats c. change their gloves d. take off their aprons - ANSWER>>d. take off their aprons Which piece of jewelry can be worn on a food handler's hand or arm? a. watch b. diamond ring c. plain band ring d. medical bracelet - ANSWER>>c. plain band ring When should hand antiseptics be used?

a. after washing hands b. before washing hands c. when soap is unavailable d. when gloves are not being used - ANSWER>>a. after washing hands Who is at risk of contaminating food? a. a food handler whose spouse works primarily with high-risk populations b. a food handler whose young daughter has diarrhea c. a food handler who gets a lot of aches and pains d. a food handler who eats a lot of rare meat - ANSWER>>b. a food handler whose young daughter has diarrhea A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made? a. the cook did not clean and sanitize the gloves before handling the hamburger buns b. the cook did not wash hands and put on new gloves before slicing the hamburger buns c. the cook did not wash hands before putting on the same gloves to slice the hamburger buns d. the cook did not wear reusable gloves while handling the raw ground beef and hamburger buns - ANSWER>>b. the cook did

not wash hands and put on new gloves before slicing the hamburger buns When washing hands, what is the minimum time you should scrub with soap? a. 5 seconds b. 10 seconds c. 20 seconds d. 40 seconds - ANSWER>>b. 10 seconds A food handler prepares and delivers meals to elderly people. What symptoms require this food handler to stay home from work? a. thirst with itching b. soreness with fatigue c. sore throat with fever d. headache with soreness - ANSWER>>c. sore throat with fever When is it acceptable to eat in an operation? a. when prepping food b. when washing dishes c. when handling utensils d. when sitting in a break area - ANSWER>>d. when sitting in a break area

What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea? a. tell the cook to stay away from work and see a doctor b. tell the cook to come in for a couple of hours and then go home c. tell the cook to rest for a couple of hours and then come to work d. tell the cook to go to the doctor and then immediately come to work - ANSWER>>a. tell the cook to stay away from work and see a doctor A food handler has finished trimming raw chicken on a cutting board and needs the cutting board to prep vegetables. What must be done to the cutting board? a. it must be dried with a paper towel b. it must be turned over to the other side c. it must be washed, rinsed, and sanitized d. it must be rinsed in hot water and air-dried - ANSWER>>c. it must be washed, rinsed, and sanitized How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading? a. just past the tip of the thermometer stem b. halfway between the tip of the thermometer stem and the dimple

c. up to the dimple in the thermometer stem d. past the dimple of the thermometer stem - ANSWER>>c. up to the dimple in the thermometer stem What probe should be used to check the temperature of a chicken breast? a. air probe b. surface probe c. immersion probe d. penetration probe - ANSWER>>d. penetration probe What device can be used to record time-temperature abuse during the delivery of food? a. thermocouple b. thermistor c. time-temperature indicator d. bimetallic stemmed thermometer - ANSWER>>c. time- temperature indicator At what temperatures do most foodborne pathogens grow most quickly? a. between 0 and 41 F (-18 and 5 C) b. between 45 and 65 F (7 and 18 C) c. between 70 and 125 F (21 and 52 C)

d. between 130 and 165 F (54 and 74 C) - ANSWER>>c. between 70 and 125 F (21 and 52 C) Which thermometer is limited to measuring surface temperatures? a. thermistor b. thermocouple c. infrared thermometer d. bimetallic stemmed thermometer - ANSWER>>c. infrared thermometer A thermometer used to measure the temperature of food must be accurate to what temperature? a. +/- 2 F or +/- 1 C b. +/- 4 F or +/- 3 C c. +/- 6 F or +/- 5 C d. +/- 8 F or +/- 7 C - ANSWER>>a. +/- 2 F or +/- 1 C While getting ready to check the temperature of a roast chicken, a chef dropped a bimetallic stemmed thermometer onto a prep table. What should the chef do next? a. check the dimple b. calibrate the thermometer c. clean and sanitize the thermometer

d. take the temperature of the roast chicken - ANSWER>>b. calibrate the thermometer What are typical physical and chemical contaminants found in food service operations and what can you do about it? - ANSWER>>physical- metal shavings from cans, fingernails, bandages, glass, dirt Prevent-purchase from approved sources, good personal hygiene chemical- cleaners, sanitizers, pesticides, first aid products prevent- purchase from approved sources, keep cleaning supplies away from food What does ALERT stand for and what is it for? - ANSWER>>Assure, Look, Employees, Reports, Threat it is a food defense program against people who try and tamper with food Complete list of allergens (the Big Eight) - ANSWER>>peanuts, soy, milk, tree nuts, shellfish, fish, wheat, eggs What should front of the house employees do to handle food for customers allergic to something? - ANSWER>>List menu items that do not contain the allergen, mark order carefully, serve separately to avoid cross contact

Proper handwashing parameters (entire time, lathering time, water temperature, proper way of drying hands) - ANSWER>>must be at least 20 seconds total, 10-15 lathering, water temp 100 F or higher, dry with single use disposable or air dryer when to wash hands - ANSWER>>after bathroom, touching body or hair, coughing/sneezing/blowing nose, eating/drinking/smoking, touching soiled items, handling raw proteins, garbage, chemicals, changing tasks, handling money, leaving/returning to kitchen, using electronic devices how to maintain hands - ANSWER>>no long or fake nails or finger nail polish, double wrap and cover any cuts/infections proper attire - ANSWER>>hair restraints, clean clothing, aprons, no jewelry proper policies regarding eating, drinking, smoking as they relate to food safety - ANSWER>>food can be tasted using certain utensils and must be washed between tastes, can drink from a cover cup with straw

Proper policies regarding employee health and reporting illnesses - ANSWER>>in book, pages 4.15-4. What is the generic food flow in foodservice operations and what are the two key strategies to keep the food safe? - ANSWER>>flow- purchasing, receiving, storing, preparation, cooking, holding, cooling, reheating, service key strategies- cross contamination, time-temperature control list types of thermometers used in kitchen and usage - ANSWER>>bimetallic stemmed thermometer, thermocouples and thermistors, immersion probes, surface probes, penetration probes, air probes, infrared thermometers, time- temperature indicator explain how to calibrate thermometers and how to properly maintain them - ANSWER>>calibrate-using ice-point or boiling- point method maintain- clean and sanitize, calibration, accuracy, more in book page 5. What is the most important factor in choosing a food supplier? a. It has a HACCP program or other food safety program b. It has documented manufacturing and packaging practices

c. Its warehouse is close to the operation, reducing shipping time d. It has been inspected and complies with local, state, and federal laws - ANSWER>>d. It has been inspected and complies with local, state, and federal laws What is the best method of checking the temperature of a delivery of fresh fish? a. Feel the fish, making sure that it is cold to touch b. Insert a thermometer probe into the thickest part of the fish c. Place a time-temperature indicator on the surface of the fish d. Use an infrared thermometer to check the fish's temperature

  • ANSWER>>b. Insert a thermometer probe into the thickest part of the fish What is the correct temperature for receiving cold TCS foods? a. 32 F (0 C) or lower b. 41 F (5 C) or lower c. 45 F (7 C) or lower d. 50 F (10 C) or lower - ANSWER>>b. 41 F (5 C) or lower Which item can be received at 45 F (7 C)? a. shell eggs b. ground beef c. bean sprouts

d. chopped tomatoes - ANSWER>>a. shell eggs What causes large ice crystals to form on frozen food and its packaging? a. cross-contact b. cross-contamination c. time-temperature abuse d. incorrect cleaning and sanitizing - ANSWER>>c. time- temperature abuse What is required when receiving fish that will be served raw or partially cooked? a. It must be alive when received b. It must be thawed in the microwave c. It must be used within 24 hours of receiving d. It must be correctly frozen before you receive it - ANSWER>>d. It must be correctly frozen before you receive it How should the temperature of vacuum-packed meat be checked during receiving? a. lay the thermometer stem or probe on the surface of the top package b. place the thermometer stem or probe between two packages of product

c. open a package and insert the thermometer stem or probe into the product d. insert the thermometer stem or probe through the package into the product - ANSWER>>b. place the thermometer stem or probe between two packages of product How should cartons of coleslaw be checked for the correct receiving temperature? a. touch the carton to see if its cold b. place a thermometer against the outside of the carton c. check the interior air temperature of the delivery truck d. open a carton and insert the thermometer stem into the food - ANSWER>>d. open a carton and insert the thermometer stem into the food What should be done with an item that has been recalled? a. arrange for the vendor to pick up the item, notify staff, and document the recall b. recondition the item, heat it to its minimum internal temperature, or throw out c. record the item's use-by date, place the item in storage, and note the loss for bookkeeping d. remove the item from inventory, put it in a secure location, and label it to keep it from being used or discarded -

ANSWER>>d. remove the item from inventory, put it in a secure location, and label it to keep it from being used or discarded Which is a requirement for key drop deliveries? a. the items are set apart from other inventory b. the items are able to be reconditioned safely c. the items are delivered just before staff arrive d. the items are placed in the correct storage location - ANSWER>>d. the items are placed in the correct storage location What does it mean to go with approved and reputable sources?

  • ANSWER>>approved supplies-have been inspected and can show inspection report, have met applicable local, state, and federal laws what to prepare for receiving area - ANSWER>>purchase orders, temperature logs, thermometers, and scales, clean hand trucks, carts, dollies, and containers ready Inspection criteria for received goods (temperature, condition, etc for each product categories) - ANSWER>>look/review receiving worksheet

What must be included on the label of TCS food that was prepped in-house? a. date that the food was received b. name of each TCS ingredient included c. date that the food should be thrown out d. list of all potential ingredients in the food - ANSWER>>c. date that the food should be thrown out How long can ready-to-eat TCS food that was prepped in-house be stored if it is held at 41 F or lower? a. 3 days b. 5 days c. 7 days d. 9 days - ANSWER>>c. 7 days An air-temperature measuring device used to measure the temperature in a cooler must be how accurate? a. +/- 1 F or +/- 5 C b. +/- 2 F or +/- 1 C c. +/- 3 F or +/- 1.5 C d. +/- 4 F or +/- 3 C - ANSWER>>c. +/- 3 F or +/- 1.5 C How far above the floor should food be stored? a. at least 1 in (3 cm) b. at least 2 in (5 cm)