ServSafe Manager Study guides, Class notes & Summaries

Which agency enforces food safety in a restaurant? A. Centers for Disease Control and Prevention B. Food and Drug Administration C. State or local Regulatory authority D. U.S. Department of Agriculture - ANSWER C. state or local regulatory authority Three components of active managerial control include A. identifying risks, creating specifications, and training B. identifying risks, corrective action, and training C. identifying risks, creating purchase orders, and training D. Identi...

1.1 What is a foodborne-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 1.2 Which is a ready to eat food? A. Uncooked rice B. Raw deboned c...

Foodborne illness - ANSWER Illness carried or transmitted to people by food. Foodborne-illness outbreak - ANSWER An incident in which two or more people experience the same illness symptoms after eating the same food. An investigation is conducted by the state and local regulatory authorities, and the outbreak is confirmed by a laboratory analysis. Contamination - ANSWER Presence of harmful substances in food. Some food safety hazards occur naturally, while others are introduced by humans ...

What symptom requires a food handler to be excluded from the operation? A. stomach cramps B. sore throat C. jaundice D. coughing - ANSWER C. jaundice What should staff do when receiving a delivery of food and supplies? A. stack the delivery neatly and inspect it within 12 hours B. visually inspect all food items C. inspect non-food items first D. store it immediately and inspect it later - ANSWER B. visually inspect all food items Single use gloves are not required when... A...

A food handler has cooled a container of chili to 70°F (21 °C) in 1 hour. How much time is left to cool the chili to 41°F (5 °C)? - ANSWER 5 Hours How should an item that has been recalled by its manufacturer be stored in an operation? - ANSWER Separately from food that will be served What symptom can indicate a customer is having an allergic reaction? - ANSWER Wheezing or shortness of breath When must a food handler change gloves? - ANSWER

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

The purpose of food safety management system is to - ANSWER prevent foodborne illness by controlling risks and hazards A manager's responsibility to actively control risk factors for foodborne illnesses is called - 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? - ANSWER Corrective action A manager walks around the kitchen every...

Which unused items may be re-served to another customer? - ANSWER Prepackaged items such as soup crackers. What is NOT considered a safe way to thaw frozen meat? - ANSWER Under hot running water. How should a cloth used for wet-wiping be stored? - ANSWER In a bucket of sanitizing solution. Where should the scoop for the ice machine be stored between uses? - ANSWER In a protected and designated location. Which symptom must be reported to your regulatory authority when it afflicts a fo...

what should you do when taking a food order from customers who have concerns about food allergies - ANSWER Describe each menu item to the customer who ask, including any "secret" ingredients What temperature should the water be for manual dishwashing? - ANSWER Must be at least 110 F A food handler just finished storing a dry food delivery, which step was done correctly? - ANSWER Stored food away from the wall What should be done with food that has been handled by a food handler who ha...

A catering employee removed a 135°F (57°C) tray of lasagna from hot-holding for service in a hotel conference room at 11:00 am. By what time must the lasagna be thrown out? A 12:00 p.m. B 2:00 p.m. C 3:00 p.m. D 4:00p.m. - C 3:00 p.m. A food handler has cooled a container of chili to 70°F (21 °C) in 1 hour. How much time is left to cool the chili to 41°F (5 °C)? A 2 hours B 3 hours C 4 hours D 5 hours - D 5 hours