SERVSAFE MANAGER DOMAIN 1 EXAM QUESTIONS

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SERVSAFE MANAGER DOMAIN 1 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -86 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Establish procedures for record keeping and documentation

Answer:

What is the seventh HACCP principle?

Question 2: 8 cost of foodborne illnesses to restaurant

Answer:

loss of customers loss of reputation negative media exposure lower staff morale lawsuits staff missing work increased insurance staff retraining

Question 3: time temp. abuse

Answer:

food is not held at correct temp not cooked or reheated enough to kill pathogens not cooled correctly

Question 4: Establish critical limits

Answer:

What is the third HACCP principle?

Question 5: TCS Foods

Answer:

Foods that require time and temperature control for safety

Question 6: foodborne illness

Answer:

disease transmitted to people by food.

Question 7: Cross-Contamination

Answer:

-Contaminated ingredients are added to food -Ready to eat food touches contaminated surface -Handler touches contaminated food then touches ready to eat -Contaminated cleaning cloths touch food contact surfaces -Contaminated food touches or drips fluids onto cooked food

Question 8: Verify that the system works

Answer:

What is the sixth HACCP principle?

Question 9: challenges to food safety - high-risk customers

Answer:

growing elderly population.Question 10: 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

Question 11: What is the minimum internal cooking temperature for eggs that will be hot-held for service?

Answer:

155 degrees F for 15 seconds

Question 12: when a trained staff does tasks incorrectly

Answer:

correct situation immediately (corrective action). happens more often, retrain.

Question 13: Pathogen

Answer:

bacteria, virus, or other microorganism that can cause disease.Question 14: A manager walks around the kitchen every hour to answer questions and to see if staff memebers are following procedures. This is an example of which step in active managerial control?

Answer:

management oversight

Question 15: Identify corrective actions

Answer:

What is the fifth HACCP principle?

Question 16: FDA (Food and Drug Administration)

Answer:

Writes the Food Code

Question 17: 7. Establish procedures for record keeping and documentation

Answer:

Identify the HACCP principle Keep HACCP plan documents

Question 18: Pathogens

Answer:

Illness causing microorganisms

Question 19: Chemical Contaminants

Answer:

Cleaners, sanitizers, and polishes used in a foodservice setting

Question 20: cross-contamination

Answer:

the spreading of bacteria or other pathogens from one food to another

Question 21: Time-Temperature Abuse

Answer:

-Food is not held or stored at correct temperature -Food is not cooked or reheated enough to kill pathogens -Food is not cooled correctly Question 22: A food handler thaws several frozen turkeys on a prep table. What is the danger that this poses to the food?

Answer:

Time-temperature abuse

Question 23: Active Managerial Control

Answer:

What is it called when the manager takes responsibility to control the risk factors for food borne illness?

Question 24: 7

Answer:

How many HACCP principles are there?

Question 25: 5. Identify corrective action

Answer:

Identify the HACCP principle Predetermined steps when a critical limit is not met

Question 26: 4. Establish monitoring procedures

Answer:

Identify the HACCP principle Checking to see if critical limits are being met