SERVSAFE MANAGER MODULE 1 EXAM QUESTIONS

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SERVSAFE MANAGER MODULE 1 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -39 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: The most important costs are:

Answer:

human costs

Question 2: Chemical

Answer:

-foodservice chemicals can contaminate food if used incorrectly -cleaners, sanitizers, polishes

Question 3: Cross-Contamination is

Answer:

pathogens being transferred from one surface or food item to another Question 4: Responsibilities for the FDA icnclude:

Answer:

-inspects all food except for meat, poultry, and eggs -regulated food that is transported across state lines -issue the FDA food code

Question 5: The person in charge must be:

Answer:

-be a certified food protection manager -be onsite during operating hours -have the required language Question 6: Poor personal hygiene can cause a foodborne illness if a food handler does any of

the following actions:

Answer:

-touching or scratching a wound and then food -coughing or sneezing on food -working while sick -failing to wash hands after restroom Question 7: Examples of ready-to-eat food are:

Answer:

-bakery items -cooked food -deli meat -washed fruit and vegetables Question 8: The government agencies that take leading roles in the prevention of foodborne

illness int he United States are :

Answer:

CDC: Center for Disease Control and Prevention

PHS: Public Heath Service

Question 9: These agencies regulate foodservice for the following groups:

Answer:

-CDC and PHS -USDA -FDA -Sate and local health departments

Question 10: A foodborne illness is

Answer:

a disease transmitted through food

Question 11: The FDA recommends that states adopt the food code, but cannot ________ it

Answer:

require Question 12: Groups of people who might have a higher risk of getting a foodborne illness

include:

Answer:

-elderly people -very young children -people with cancer/going through chemo etc

Question 13: Corrective action is

Answer:

correcting the situation immediately when you see an employee doing something wrong

Question 14: The food code provides

Answer:

recommendations for food safety regulations Question 15: Some costs of a foodborne-illness outbreak include:

Answer:

-lose customers -lose sales -lose reputation -lawsuits -legal fees -increased insurance premiums -hard on staff -human side affects

Question 16: A foodborn ilness is considered an outbreak when

Answer:

-two or more people have the same reaction after eating the same food -investigation is conducted by state and local authorities -outbreak is confirmed by labatory analysis

Question 17: Managers should focus on the following measures to keep food safe:

Answer:

• controlling time and temperature

• preventing cross-contamination

• practicing good personal hygiene

• purchasing from approved, reputable suppliers

• cleaning and sanitizing

Question 18: Training and Monitoring

Answer:

-staff should be trained when first hired -ongoing training is critical -additional training for specific tasks -knowing sanitation practices -know how to wash their hands -know basic food safety -know job-specific stuff -need to retrained regularly -documents once training is complete -corrective action is important

Question 19: Contamination is

Answer:

the presence of harmful substances in food

Question 20: USDA

Answer:

-inspects meat, poultry, and eggs -regulates food that crosses state boundries Question 21: Poor cleaning and sanitizing happens in the following ways:

Answer:

-equipment are not washed in between uses -food contact surfaces are not washed -wiping cloths are not stored in sanitizer -sanitizer is not high enough