SERVSAFE MANAGER STUDY 2024 EXAM QUESTIONS

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SERVSAFE MANAGER STUDY 2024 EXAM QUESTIONS

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

-Format: Multiple-choice / Flashcard

Question 1: Groups under federal regulation: (4)

Answer:

• Restaurants and Retail Food Stores

• Vending Operations

• Schools and Daycare Centers

• Hospitals and Nursing Homes

Question 2: Cost of Foodborne Illnesses to Victims: (4)

Answer:

• Lost Work

• Medical Loss

• Long-Term Disability

• Death

Question 3: What is staff responsible for when ill?

Answer:

? Staff must report illnesses before they come to work.? Staff should immediately make managers aware if they get sick while working.? Staff must report to a manager when they or a person they live with have been diagnosed with one of

the 6 pathogens besides nontyphoidal Salmonella.

• If they are diagnosed with one of these diseases, it must be reported to the local regulatory authority.

Question 4: Kitchen staff responsibilities in preventing allergic reactions:

Answer:

? Staff must make sure that allergens are not transferred from food or food-contact surfaces containing an allergen to the food served to the customer.

? Cross-contact with food allergens can happen by:

• Cooking different types of food in the same fryer oil.
• Letting food touch surfaces, equipment, or utensils that have touched allergens.

Question 5: Ready-to-Eat Food

Answer:

? Food that can be eaten without further preparation, washing, or cooking.

• includes cooked food, washed fruits and vegetables, deli meat, sugar, spices, and seasonings.

Question 6: Time Temperature Abuse

Answer:

? Food that has stayed out too long at temperatures that are good for the growth of pathogens. This can

happen in many ways:

• Food is not held or stored at the correct temperature.
• Food is not cooked or reheated enough to kill pathogens.
• Food is not cooled correctly.

Question 7: Allergy Symptom: (7)

Answer:

• Nausea

• Wheezing or shortness of breath

• Hive or itchy rashes

• Swelling of various parts of the body, including the face, eyes, hands, or feet

• Vomiting and/or diarrhea
• Abdominal pain
• Itchy throat

? Symptoms may be mild initially but they can become serious quickly.

• If a customer is having a severe allergic reaction to food, call the emergency number in your area and

inform them of the allergic reaction.

Question 8: Policies for Reporting Health Issues (3)

Answer:

? Presenting signed statements in which staff have agreed to report illness ? Providing documentation showing staff have completed training, which includes information on the importance of reporting illness ? Posting signs or providing pocket cards that remind staff to notify managers when they are sick

Question 9: Fungi

Answer:

? Includes yeast, molds, and mushrooms.

• Some produce toxins that cause foodborne illness.

? Throw out all moldy food unless the mold is a natural part of the food.? Because harmful mushrooms can be difficult to recognize, all mushrooms must be purchased from an approved, reputable supplier.Question 10: Challenges to Food Safety: (7)

Answer:

• Time

• Language and Culture

• Literacy and Education

• Pathogens

• Unapproved Suppliers
• High-Risk Customers
• Staff Turnover

Question 11: How long can food be in the temperature danger zone before having to be thrown out?

Answer:

Four or more hours

Question 12: Where should employees eat, drink, smoke, or chew gum?

Answer:

In designated areas

Never when:

? Prepping or serving food ? Working in prep areas

Working in areas used to clean utensils and equipment

Question 13: Where must hands be washed?

Answer:

In a sink that is designated for handwashing.Question 14: Personal hygiene program should include:

Answer:

• Creating personal hygiene policies

• Training food handlers on those policies and retraining them regularly.

• Modeling the correct behavior at all times.

• Supervising food safety practices at all times.

• Revising personal hygiene polices when laws or science change.

Question 15: Anaphylaxis (anaphylactic shock)

Answer:

A severe allergic reaction that can lead to death.Question 16: Five steps to avoiding time-temperature abuse:

Answer:

• Monitoring

? Learn which food items should be checked, how often, and by whom.? Make sure food handlers understand what to do, how to do it, and why it is important.

• Tools

? Make sure the correct kinds of thermometers are available.

• Give food handlers their own thermometers and timers to check how long food is in the temperature

danger zone.

• Recording

? Have food handlers record temperatures regularly and write down when the temperatures were taken.? Print simple forms for recording this information. Post them on clipboards outside of coolers and freezers, near prep areas, and next to cooking and holding equipment.

• Time and Temperature Control

? Have procedures to limit the time TCS food spends in the temperature danger zone.

• Includes limiting the amount of food that can be removed from the cooler when prepping the food.