SERVSAFE MANAGER Exam Questions & Answers, Exams of Commercial Law

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The purpose of food safety management system is to Correct Answer: prevent foodborne illness by controlling risks and hazards A manager's responsibility to actively control risk factors for foodborne illnesses is called Correct Answer: Active managerial control A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is an example of which step in active managerial control? Correct Answer: Corrective action A manager walks around the kitchen every hour to answer questions and to see if staff members are following procedures. This is an example of which step in active managerial control? Correct Answer: Managerial oversight One way for managers to show that they know how to keep food safe is to Correct Answer: Become certified in food safety

A power outage has left hot TCS food out of temperature control for six hours. What must be done with the food? Correct Answer: Throw the food away In the event of an imminent health hazard, such as a water supply interruption, the operation must Correct Answer: Notify the regulatory authority What is the best way to protect food from deliberate tampering? Correct Answer: Make it as difficult as possible for someone to tamper with it. 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 Correct Answer: who is in the facility Where should food handlers wash their hands? Correct Answer: Designated sink for handwashing What must food handlers do after touching their body or clothing? Correct Answer: Wash their hands

When should a food handler with a sore throat and fever be excluded from the operation? Correct Answer: Customers served are primarily a high-risk population What is a basic characteristic of a virus? Correct Answer: Requires a living host to grow After handling raw meat and before handling produce, what should food handlers do with their gloves? Correct Answer: Wash hands and change them Where should personal items, like a coat, be stored in the operation? Correct Answer: In a designated area, away from food What should food handlers do after prepping food and before using the restroom? Correct Answer: Take off their aprons How should the temperature of a shipment of sour cream be taken when it arrives at an operation? Correct Answer: Remove the lid of a container and put the thermometer stem into the sour cream Ice crystals on a frozen food item indicate

Correct Answer: Time-temperature abuse What is the most important factor in choosing an approved food supplier? Correct Answer: It has been inspected and complies with local, state and federal laws Which item should be rejected? Correct Answer: Bags of organic cookies in torn packaging Suppliers should be stored away from the walls and at least __________ off the floor Correct Answer: 6 inches (15 cm) Soup that is being hot-held on a buffet should be labeled with the Correct Answer: name of the food. How should chemicals be stored? Correct Answer: Away from prep areas What should be done to ready-to-eat TCS food that will be prepped on-site and held for longer than 25 hours? Correct Answer: Date mark it What must a manager do with a recalled food item in the operation? Correct Answer: Store the recalled food item separately from other foods

Hot TCS food being hot-held for service must be at what temperature? Correct Answer: 135F Which method is a safe way to thaw food? Correct Answer: As part of the cooking process Food being cooled must pass quickly through which temperature range to reduce pathogen growth? Correct Answer: 125F to 70F What food item does the FDA advise against offering on a children's menu? Correct Answer: Rare cheeseburgers A food handler with a sore throat and a fever should be excluded from working in a day- care center, because the children Correct Answer: are a high risk population Which is a chemical contaminant? Correct Answer: Tomato juice served in a pewter pitcher Which is a biological contaminant? Correct Answer: Norovirus in shellfish

The 6 conditions bacteria need to grow are food, acidity, temperature, time, oxygen, and Correct Answer: moisture Using the same knife to chop carrots for a salad immediately after cutting up raw chicken is an example of Correct Answer: cross-contamination Which is an example of physical contamination? Correct Answer: Bones in fish Which symptom mean a customer is having an allergic reaction to food? Correct Answer: Swollen lips To prevent food allergens from being transferred to food, Correct Answer: clean and sanitize utensils before preparing an allergen special order Which is a Big 8 food allergen Correct Answer: wheat What is the minimum temperature that must be maintained when holding hot soup for service? Correct Answer: 135F

Correct Answer: The cook didn't wash hands and put on new gloves before slicing the hamburger buns When must a consumer advisory be provided for menu items containing TCS food? Correct Answer: When the item is raw or undercooked Which feature is most important for a chemical storage area? Correct Answer: Good lighting What is the correct way to store mops in between uses? Correct Answer: hanging on a hook A buser poured some cleaner from it original container into a smaller working container. What else does the buser need to do? Correct Answer: Label the working container with its contents Which does not require sanitizing? Correct Answer: Walls Which surfaces must be both cleaned and sanitized? Correct Answer: cutting boards The first step in cleaning and sanitizing items in a three-compartment sink is

Correct Answer: rinsing, scraping or soaking items After scraping and washing, what is the third step in cleaning and sanitizing a prep table? Correct Answer: Rinsing In a heat-sanitizing dishwasher, what is the minimum temperature for the final rinse? Correct Answer: 180F A food-contact surface must be cleaned and sanitized Correct Answer: before working with a different type of food Where should garbage cans be cleaned? Correct Answer: Away from food and utensils When the kitchen garbage can was full, an employee placed the full garbage bag on a prep table and tied it securely. Then he carried it to the Dumpster and disposed of it. What was done incorrectly? Correct Answer: The bag was placed on a prep table Grease and condensation buildup on surfaces can be avoided with correct Correct Answer: ventilation

A food handler who is receiving a food delivery observes signs of pests in the food. What should be done? Correct Answer: The shipment should be refused and prevented from entering the operation. How high must legs be on table-mounted equipment? Correct Answer: At least 4 inches