SERVSAFE MANAGER 7TH EDITION 2017 EXAM QUESTIONS

PDF Download

SERVSAFE MANAGER 7TH EDITION 2017 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -99 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Practices Related to Foodborne Illness

Answer:

poor personal hygiene:

food handlers can cause a foodborne illness if they do any of the following:

-fail to wash their hands correctly after using the restroom.-cough, sneeze on food.tough, scratch wounds & then touch food -work while sick

Question 2: Installation and maintenance

Answer:

plumbing that is not installed, maintained correctly can allow drinkable, unsafe water to be mixed.can cause foodborne illness outbreaks.have only licensed plumbers work on plumbing in operation.

Question 3: Backflow prevention

Answer:

way to prevent backflow is to avoid creating a cross connection.do NOT attach hose to faucet unless a backflow prevention device is attached as a vacuum breaker.other mechanical devise are used to prevent backflow.include double check valve & reduced pressure zone backflow preventers.these devices include more than one check valve sealing off water supply.also provide a way to determine if check valve are operational.

Question 4: Pathogens

Answer:

• illness-causing Microorganisms more frequently Found on Types of Food that Once Were Considered

Safe.

Question 5: The Flow of Food Preparation

Answer:

Cooking Requirements for Specific Types of Food

135 F (57

• no minimum time

-Food from plants, fruits, vegetables, grains, pasta, legumes, beans, refried beans that will be hot held for service

Question 6: The Flow of Food Preparation

Answer:

Cooking requirements for Specific Types of food:

165 F (74

• for < 1 second instantaneous
• poultry including whole, ground chicken, turkey, duck .
• stuffing made fish, meat, poultry.

-stuffed meat, seafood, poultry, pasta.-dishes include previously cooked Temperature Control Safety TCS ingredients raw ingredients be cooked to their required minimum internal temperatures.

Question 7: Utilities and Building Systems

Answer:

utilities include water electricity gas sewage garbage disposal building systems include plumbing lighting ventilation must be enough utilities and systems must work correctly.if they do not, the risk of contamination is greater.

Question 8: Ready to Eat Food

Answer:

like TCS ready to eat also needs careful handing to prevent contamination.

-ready to eat food is exactly it sounds like:

-food that can be eaten without further preparation, washing, cooking.-ready to eat food cooked food, washed fruit, vegetables whole, cut, deli meat.-bakery items, sugar, spices, seasonings are included.

Question 9: Installation

Answer:

dishwashers must be installed so they are reachable, conveniently located.installation must also keep utensils, equipment, other food contact surfaces from becoming contaminated.follow manufacturer's instructions when installing, operating, maintaining dishwashers.

Question 10: Unapproved Suppliers

Answer:

-Food Received from suppliers that are Not Practicing Food Safety Can Cause Foodborne-Illness Outbreak.

Question 11: TCS = Temperature Control Safety

Answer:

TCS Food pathogens grow well in TCS food.these items need time & temperature control to limit pathogen growth.this food is called TCS food requiring time & temperature control for safety

Question 12: Chemical

Answer:

Foodservice chemicals can Contaminate food if they are used incorrectly.-chemicals contaminate can include cleaners, sanitizers, polishes.

Question 13: Nontyphoidal Salmonella

Answer:

from animals carry naturally eating small amounts of bacteria can make person sick.severe symptoms depends on health of the person & amount bacteria eaten.bacteria are in person's feces for Weeks After symptoms ended.

Food linked with the Bacteria:

• poultry, eggs
• meat
• milk, dairy products

-produce, tomatoes, peppers, cantaloupes

Prevention Measures:

• cook poultry, eggs to minimum internal temperatures.
• prevent cross contamination between poultry, ready to eat food.

-Exclude food handlers from operation with vomiting, diarrhea & been diagnosed with this illness .

Question 14: Cleaning

Answer:

clean dishwashers as often follow manufacturer's recommendations and local regulatory requirements.three compartment sinks handwashing stations

Question 15: Water and Plumbing

Answer:

are national standards for water in the U.S. are enforced by regulatory authority.only water that is drinkable can be used for preparation of food and come in contact with food surfaces.this is called potable water

water may come from the sources:

approved public water mains.private water sources are regularly tested, maintained.closed, portable water containers water transport vehicles you should know how to prevent plumbing issues that can affect food safety.if operations had on-site septic system, make sure it is properly tested and maintained.

Question 16: FDA's Public Health Interventions

Answer:

FDA provides specific recommendations for controlling common risk factors for foodborne illness.: Demonstration of knowledge Staff health controls Controlling hands as a vehicle of contamination Time & Temperature parameters for controlling pathogens Consumer advisories