SERVSAFE MANAGER Exam Questions and Answers, Exams of Communications Law

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Which food item has been associated with Salmonella Typhi? Correct Answer: Beverages What symptom requires a food handler to be excluded from the operation? Correct Answer: Jaundice Which is an example of physical contamination? A. Sneezing on food. B. Touching dirty food-contact surfaces C. Bones in fish. D. Cooking tomato sauce in a copper pan. Correct Answer: C. Bones in fish What practice is useful for preventing Norovirus from causing foodborne illness? Correct Answer: Correct Handwashing What condition promotes the growth of bacteria?

Correct Answer: Food held between 70°F and 125°F Parasites are commonly associated with what food? Correct Answer: Wild game What practice should be used to prevent seafood toxins from causing a foodborne illness? Correct Answer: Purchasing food from approved, reputable suppliers How should chemicals be stored? Correct Answer: Away from food prep areas What does the L stand for in the FDA's ALERT tool? Correct Answer: Look What symptom can indicate a customer is having an allergic reaction? Correct Answer: Wheezing or shortness of breath Where should a food handler wash his or her hands after prepping food? Correct Answer: Designated sink for handwashing When should a food handler with a sore throat and fever be excluded from the operation?

Single-use gloves are not required when ... Correct Answer: Washing produce What should food handlers do after leaving and returning to the prep area? Correct Answer: Wash hands What type of eggs must be used when preparing raw or undercooked dishes for high- risk populations? Correct Answer: Pausterized What causes preschool-age children to be at risk for foodborne illness? Correct Answer: Their immune systems are not strong Which organization includes inspecting food as one of its primary responsibilities? Correct Answer: U.S Department of Agriculture (USDA) What should a server do after clearing a table? Correct Answer: Wash hands What strategy can prevent cross-contamination? Correct Answer: Buy food that does not require prepping What temperatures do infrared thermometers measure?

Correct Answer: Surface When can glass thermometers be used? Correct Answer: When enclosed in a shatterproof casing Why should food temperatures be taken in 2 different locations? Correct Answer: Temperature may vary in the food A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date for the seafood dish? Correct Answer: April 8 What information must be included on the label of food packaged on-site for retail sale? Correct Answer: List of ingredients How should an item that has been recalled by its manufacturer be stored in an operation? Correct Answer: Separated from food that will be served A food handler has just finished storing a dry food delivery. Which step was done correctly?

C. Raw carrots. D. Rare hamburgers. Correct Answer: D. Rare Hamburgers When transporting food off-site, how should information such as use-by date and time be communicated to the off-site staff? Correct Answer: Labels on food What is the minimum internal cooking temperature for a veal chop? Correct Answer: 145°F How many hours can cold food be held without refrigeration before it must be sold, served, or thrown out? Correct Answer: 6 hours Lasagna was removed from hot holding for service at 11:00 am. By what time must it be served or thrown out? Correct Answer: 3:00 pm What should be done with preset, unwrapped utensils that appear to be unused after guests have left the table? Correct Answer: Clean and sanitize the utensils

What rule for serving bread should food handlers practice? Correct Answer: Do not reserve uneaten bread In a self-service area, bulk unpackaged food does not need a label if the product? Correct Answer: Does not make a claim about health or nutrient content The temperature of duck breast is checked during cooking. According to the operation's policy, the duck breast must be cooked for 16 minutes to allow the internal temperature to reach 165°F. What HACCP principle is addressed by cooking the duck breast to 165°F? Correct Answer: Critical limit What must a food handler with an infected hand wound do to work safe!y with food? Correct Answer: Cover the wound with an impermeable cover and wear a single-use glove Which of these food processes does not require a variance from regulatory authority? A. Smoking food as a method to preserve it. B. Buying bean sprouts from a reputable supplier C. Curing food. D. Pasteurizing juice on site. Correct Answer: B. Buying brand from a reputable supplier

What temperature should the water be for manual dishwashing? Correct Answer: 110°F What organization requires a Material Safety Data Sheet (MSDS) to be included with hazardous chemicals? Correct Answer: Occupational Safety and Health Administration What must staff members do when transferring chemicals to a new container? Correct Answer: Label the container What temperature must a high a temperature dishwasher's final sanitizing rinse be? Correct Answer: 180°F What must food handlers do when handling ready to eat food? Correct Answer: Wear single use gloves Why are people who take certain medications at risk for food borne illnesses? Correct Answer: Their immune system are compromised What should be done with a package of flour that is received with signs of dampness on the bag? Correct Answer: Reject the flour and return it to the supplier

Which responsibility is included in the Food and Drug Administration's role? Correct Answer: Regulating food transported across state lines What is the minimum internal temperature hot food must be held at to prevent pathogens from growing? Correct Answer: 135°F What should staff do when receiving a delivery of food and supplies? Correct Answer: Visually inspect all food items How should staff make sure the chemical sanitizer being used on a food-prep surface is at the correct strenght? Correct Answer: Use a test kit to check the sanitizers concentration when mixing it A tuna salad is removed from the cooler at 9:00 am and put out for a buffet at 11:00 am. By what time must the tuna salad be served or thrown out? Correct Answer: 3:00 pm When can raw, unpackaged meat be offered for self service? Correct Answer: At organic food stands What rule for serving condiments should be practiced? Correct Answer: Serve condiments in antimicrobial containers

What must an operation do before packaging fresh juice on site for later sale? Correct Answer: Obtain a variance What temperature must stuffed lobster be cooked to? Correct Answer: 165°F What temperature must cooked vegetables reach to be safely hot held for service? Correct Answer: 135°F Nursing home cafeteria staff are creating new menu items for a breakfast for residents and their family members. What item is not safe to serve? A. Pancakes. B. Soft boiled eggs. C. Corned beef hash. D. Mayonnaise. Correct Answer: Soft boiled eggs When must a food handler change gloves? Correct Answer: As soon as they become dirty or torn A food handler has cooled a container of chili to 70°F in 1 hour. How much time is left to cool the chili to 41°F?

Correct Answer: 5 hours What should a server do when taking a food order from customers who have concerns about food allergies? Correct Answer: Describe each menu item to customers who ask, including any "secret" ingredients What is the minimum internal cooking temperature for chicken breasts? Correct Answer: 165°F What thermometer us best suited to checking a dishwashing machine's final rinse temperature? Correct Answer: Maximum registering thermometer Top 5 risk factors of foodborne illness Correct Answer: 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 A.L.E.R.T. Correct Answer: Assure

Oil mixtures What is ready to eat food? Correct Answer: Food that can be eaten without further preparation,washing and cooking Bioligical contaminants Correct Answer: Bacteria Viruses Parasites Fungi Chemical contaminants Correct Answer: Cleaners Sanitizers Polishes Physical contaminants Correct Answer: Metal shavings Staples Bandages Glass Dirt

Natural objects Common symptoms of food borne illnesses: Correct Answer: Vomiting Fever Diarrhea Nausea Abdominal Cramps Jaundice F.A T.T.O.M.? Correct Answer: Food Acidity Temperature Time Oxygen Moisture What are 2 major viruses that can cause foodborne illnesses? Correct Answer: Hepatitis A & Norovirus Common food allergens: Correct Answer: Milk

Cook poultry (chicken, turkey and duck)? Correct Answer: 165°F Ground meat Correct Answer: 155°F Injected meat Correct Answer: 155 Shell eggs that will be hot held... Correct Answer: 155 Seafood Correct Answer: 145 for 15 seconds Pork, beef, veal and lamb Correct Answer: 145 for 4 minutes Methods for cooling food? Correct Answer: 1. Place in ice water bath

2. Stir it with an ice paddle
3. Place it in a blast chiller

Food needs to be reheated at what temperature? Correct Answer: 165°F Cold food can be held if ... Correct Answer: It was held at 41°F or lower Hot food can be held if.... Correct Answer: It was held 135°F or higher The 7 HACCP principles: Correct Answer: 1. Conduct a hazard analysis

2. Determine critcal control points
3. Establish critical limits 4.Establishing monitoring procedures
4. Identify corrective actions
5. Verify that the system works
6. Establish procedures Floor mounted equipment must be : Correct Answer: 6 inches high Tabletop equipment must be :