SERVSAFE MANAGER DOMAIN 3 EXAM QUESTIONS

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SERVSAFE MANAGER DOMAIN 3 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -100 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Purchasing

Answer:

Always have approved, reputable suppliers develop a relationship with your suppliers and get to know their food safety practices Question 2: How long do you have to wait after inserting a bimetallic stemmed thermometer before recording the temperature of a food?

Answer:

15 seconds.

Question 3: Preventing cross contamination

Answer:

Supplies- store all items in designated storage areas Containers- Store food in containers intended for food Cleaning- Keep all storage areas clean and dry Question 4: Between what temperature does TCS foods have to be at to be considered time temperature abused?

Answer:

Between 41 and 135

Question 5: Deliveries

Answer:

Suppliers must deliver food when staff has enough time to do inspections schedule deliveries at a time they can be correctly received Question 6: what should you look for in packaging when accepting or rejecting foods(types of damage)

Answer:

Reject items with tears, holes, or punctures. Reject cans with labels not intact or have bulging or swollen ends, rust, or dents. Vacuum packed meat should be rejected if package is bloated or leaking. Items with broken cartons or seals, or items dirty or discolored should also be rejected. Do NOT accept items that appear to have been tampered with.

Question 7: Between what temperatures do Pathogens grow rapidly?

Answer:

Between 70 and 125.

Question 8: Temperature at which different foods can be received?

live shellfish

Answer:

45(air) 50(int) 41

Question 9: Temperature at which different foods can be received?

Hot food

Answer:

135 degrees F or higher.

Question 10: Key drop deliveries

Answer:

Some food service operations receive food after hours when they are closed the delivery must be inspected once you arrive at the operation and must meet the following conditions- -From an approved source -Placed in correct storage location to maintain required temperature -Protected from contamination in storage -Not been contaminated -Honestly presented

Question 11: What are the four types of probes?

Answer:

Immersion probes, surface probes, penetration probes, and air probes.

Question 12: Flow of food

Answer:

-Purchasing -Receiving -Storing -Preparation -Cooking -Holding -Cooling -Reheating -Service

Question 13: Temperatures

Answer:

-Store TCS food at an internal temperature of 41 degrees F or lower, or 135 degrees F or higher -Store frozen food at temperature that keeps it frozen -Make sure storage units have at least one air temperature measuring device -Do not overload coolers or freezers -Use open shelving -Monitor food temperatures regularly

Question 14: Where to put thermometers in refrigerators.

Answer:

Device must be located in the warmest part of the refrigerated units and the coldest part of the hot-holding units.

Question 15: Temps to store TCS foods (cold hot, frozen)

Answer:

Store TCS foods at an internal temp. of 41 degrees F or lower or 135 degrees F or higher. Store frozen food at temps. that keep it frozen.

Question 16: Items stored on floor of walk-in cooler. Correct or Incorrect?

Answer:

Incorrect. These items are stored on the floor of the walk-in cooler.Store items away from walls and at least six inches (15 centimeters) off the floor.

Question 17: What is the Time-temperature indicators (TTI) used for?

Answer:

For the temperature readings that cannot be continuously observed.Question 18: How to store food to prevent cross contamination: Supplies.

Answer:

Store in designated storage areas, store away from walls and at least 6 in. off the floor. Also, store single-use items in original packaging.

Question 19: How can you avoid cross-contamination? (4 examples)

Answer:

Using separate equipment, cleaning and sanitizing, prepping food at different times, and buying prepared food.

Question 20: what are the steps to recall an item

Answer:

1.) Identify the recalled item by matching information from the recall notice to the item.

2.) Remove item from inventory and place in secure and appropriate location. Must be stored separately from food, utensils, equipment, linens, and single-use items.

3.) Label the item in a way that will prevent it from being placed back in inventory. Inform staff to not use the product.

4.) Refer to the vendor's notification or recall notice for what to do with the item.

Question 21: What is a Bimetallic stemmed thermometer?

Answer:

a thermometer that measures temperature through its metal system.

Question 22: Cross Contamination

Answer:

Cross contamination can happen at any point in the flow of food, if you know how and where it can happen it is easier to prevent cross contamination from happening