SERV-SAFE MANAGERS COURSE CHAPTER 1 STUDY

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SERV-SAFE MANAGER'S COURSE CHAPTER 1 STUDY

GUIDE EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -41 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Biological

Answer:

Contaminants: Pathogens are the greatest threat to food safety. They include certain viruses, parasites, fungi, and bacteria. Some plants, mushrooms, and seafood that carry harmful toxins are also included in this group.

Question 2: To keep the food you serve safe

Answer:

As a foodservice manager what is the best way to meet your obligations?

Question 3: High-risk populations

Answer:

Challenges to food safety: The number of customers at high risk for getting a foodborne illness is on the rise. One example is the growing elderly population.

Question 4: 1. Fail to wash their hands correctly after using the restroom.

• Cough or sneeze on food.
• Touch or scratch wounds and then touch food.
• Working while sick

Answer:

What are some poor personal hygiene habits?

Question 5: 1. Offer training courses and evaluate and update them as needed.

• Discuss food safety expectations. Document food-handling procedures and update them as

needed.

• Consider awarding certificates for training and small rewards for good food safety records.
• Set an example by following all food safety rules yourself.

Answer:

What are some ways for marketing food safety?

Question 6: Language and culture

Answer:

Challenges to food safety: Some staff may speak a language different from yours. This can create communication barriers. Cultural difference can influence how staff view food safety as well.

Question 7: Contamination

Answer:

What is unsafe food usually the result of?

Question 8: People with a compromised immune system

Answer:

High-risk populations: this includes people with cancer or on chemotherapy, and people with HIV/AIDS .People who have had organ or bone-marrow transplants and those on certain medications are also immune-compromised.Question 9: Pathogens, chemicals, or physical objects. or certain unsafe practices in your operation

Answer:

What can contaminants come from?

Question 10: 1. Time

• Language and culture
• Literacy and education

• Pathogens
• Unapproved suppliers
• High-risk populations
• Staff turnover

Answer:

What are the challenges to food safety

Question 11: Food requiring time and temperature control for safety

Answer:

What is TCS food?

Question 12: 1. Purchasing food from approved, reputable suppliers.

• Controlling time and temperature
• Preventing cross-contamination
• Practicing personal hygiene
• Cleaning and sanitizing

Answer:

What are the keys to ensuring food safety?Question 13: 1. Contaminated ingredients are added to food that receives no further cooking

• Ready-to-eat food touches contaminated surfaces
• Contaminated food touches or drips fluids onto cooked or ready-to-eat food, as shown in the

photo at the left

• A food handler touches contaminated food and then touches ready-to-eat food.
• Contaminated wiping clothes touch food-contact surfaces

Answer:

What are different ways that cross-contamination can happen?

Question 14: food that can be eaten without further preparation, washing, or cooking.

Answer:

What is ready-to-eat food?

Question 15: A disease transmitted to people by food

Answer:

What is a foodborne illness?

Question 16: 1. Food is not held or stored at the correct temperature

• Food is not cooked or reheated enough to kill pathogens
• Food is not cooled correctly

Answer:

What are the different ways time-temperature abuse can occur?Question 17: When it has stayed too long at temperatures that are good for the growth of pathogens.

Answer:

When has food been subjected to time-temperature abuse?

Question 18: Your operation, your staff, and your customers.

Answer:

As a food service manager what are you responsible for?

Question 19: Physical

Answer:

Contaminants: Foreign objects such as metal shavings staples, and bandages can get into food. So can glass, dirt, and even bag ties.

Question 20: What foodborne illnesses are and whom they most affect

Answer:

To start , what must you as a foodservice manager know?