SERVSAFE MANAGER 6TH EDITION - CHAPTER 1 EXAM

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SERVSAFE MANAGER 6TH EDITION - CHAPTER 1 EXAM

QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -22 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What is POOR PERSONAL HYGIENE?

Answer:

Failing to Wash Hands Correctly After using the Restroom.Coughing or Sneezing on Food.Touching or Scratching Wounds and then Touching Food.Working while Sick.

Question 2: What is Cross-Contamination?

Answer:

Pathogens Transferred from One Surface or Food to Another.Ex. * Contaminated Ingrediants are Added to Food that Receives NO FURTHER COOKING.

• READY to EAT food Touches Contaminated Surfaces.
• A food handler Touches Contaminated Food and Then Touches Ready to Eat Food.
• Contaminated Cleaning Cloths Touch Food-Contact Surfaces.

Question 3: Most important cost of Foodborne illness is Human Cost. Victims of foodborne illness may experience?

Answer:

• Lost Work
• Medical Costs and Long-Term Disability
• Death

Question 4: Does Ready to Eat food have to be treated like TCS food? Yes or No? and Why?

Answer:

Yes.. Ready to eat food needs careful handling to prevent contamination.

Question 5: What are the Twelve TCS foods?

Answer:

• Milk and Dairy

2. Meat: Beef, Pork, Lamb

• Baked Potatoes

• Tofu or Soy Protein including Synthetic ingrediants such as textured soy protein in Meat Alternatives

• Shelled Eggs (except Pasteurized eggs)
• Poultry
• Sliced Melons, Cut Tomatoes, Cut Leafy Greans
• Shellfish and Crustaceans
• Heat-Treated Plant Food. Cooked rice, Beans, and Vegetables.
• Sprout and Sprout seeds
• Untreated Garlic and Oil Mixtures
• Fish

Question 6: What is the Role of the FDA?

Answer:

FDA inspects ALL food EXCEPT meat, poultry, and eggs.Also regulates food transported across STATE LINES.FDA issues a Model Food Code- science based code recommended for food safety regulations. Yet it Can Not Require it to be used.

Regulates Food Service for:

• Restaurants and Retail Food Stores
• Vending Operations
• Schools and Day Care Centers
• Hospitals and Nursing Homes

Question 7: Is the manager responsible for Training and Monitoring? If yes. How often?

Answer:

Yes. Staff must be trained to follow food safety procedures. They should be trained when First Hired, and on an Ongoing Basis. Safety Training MUST be documented!

Question 8: What is Poor Cleaning and Sanitizing?

Answer:

Pathogens can be Spread to Food if Equipment has not been Cleaned and Sanitized Correctly between uses.

• Equipment and Utensils are not washed, rinsed, and sanitized between uses.
• Food contact surfaces are wiped clean rather than being washed, rinsed, and sanitized.
• Wiping clothes are not stored in a sanitizer solution between uses.
• Sanitizing solutions are not at the required levels to sanitize objects.

Question 9: What are the Three Categories of Contaminents?

Answer:

• BIOLOGICAL- Pathogens are the Greatest Threat to Food Safety. Include: VIRUSES, PARASITES,

FUNGI, and BACTERIA. Ex: Some plants, mushrooms, and seafood carry harmfull toxins(poisons).

• CHEMICAL- Foodservice chemicals can contaminate food. Ex: cleaners, sanitizers, and polishers

• PHYSICAL- Foreign Objects such as Metal Shavings, Staples, and Bandages, Glass, Dirt, and even

Bag Ties can get into food.Naturally Occurring Objects such as Fish Bones in Fillets are also Physical Contaminents.Question 10: What is the Roles of Centers for Disease Control and Prevention (CDC), and U.S.Public Health Service (PHS)?

Answer:

They Assist the FDA and USDA, and State and Local Health Departments.They conduct Research into the causes of Foodborne Illness outbreaks.Also assist in Investigating Outbreaks.Question 11: What Government Agencies are Responsible for the Prevention of Foodborne illness in the United States?

Answer:

• Food and Drug Administration (FDA)

• U.S. Department of Agriculture (USDA)

--State an Local Regulatory Agencies--

• Centers for Disease Control and Prevention (CDC)

• U.S. Public Health Service (PHS)

Question 12: What Three groups are considered High-Risk for Foodbourne Illnesses?

Answer:

• Elderly People- Their immune system weakens w/age

• Pre-School Age Children- Very young children have not built up strong immune systems

• People with Compromised Immune Systems- People with Cancer or on Chemotherapy, people with

HIV/AIDS, Transplant recipients, People taking certain medications.

Question 13: What are the Roles of State and Regulatory Authorities?

Answer:

They write and adopt codes that regulate retail and food service operations.

Responsibilities include:

• Inspecting Operations
• Enforcing Regulations
• Investigating Complaints
• Issuing Licences and Permits
• Approving Construction
• Reviewing and Approving HACCP plans ( A variance when prepping food in certain ways which allows

a regulatory requirement to be waived or changed.)

Question 14: What are the Five Most Common Food-Handling mistakes?

Answer:

• Purchasing Food from Unsafe Sources.

• Failing to Cook Food Correctly

• Holding Food at Incorrect Temperatures

• Using Contaminated Equipment

• Practicing Poor Personal Hygiene

Question 15: What is the cost of Foodborne illnesses?

Answer:

• Loss of customers and sales
• Negative media exposure
• Lawsuits and legal fees
• Increased insurance premiums
• Loss of reputation