SERVSAFE MANAGER STUDY GUIDE CHAPTERS 1-3 EXAM

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SERVSAFE MANAGER STUDY GUIDE CHAPTERS 1-3 EXAM

QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -60 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Food handler has been diagnosed with Norovirus, Shigella spp., Nontyphoidal salmonella,

• coli, Hepatitis A or Salmonella Typhi. Restrict or exclude?

Answer:

Exclude food handler from the operation and report the situation to the regulatory authority.

Question 2: Time and temperature abuse

Answer:

when food has stayed too long in the temperature danger zone

Question 3: Steps to respond to a foodborne illness outbreak

Answer:

• gather information

• notify authorities

• Segregate product

• Document information

• cooperate with authorities
• review food handling procedures

Question 4: What kind of kitchen equipment can cause chemical contamination?

Answer:

pewter, copper, zinc (especially bad if tomato sauce or an acidic food is stored in them) Question 5: Food handler has at least one of these symptoms: vomiting, diarrhea, jaundice (yellow skin or eyes). Restrict or exclude?

Answer:

Exclude the food handler from the operation.

Question 6: populations at high risk for foodborne illness

Answer:

Elderly people, preschool aged children, people with weakened immune systems

Question 7: Examples of ready-to-eat food

Answer:

cooked food, washed fruit and veggies, deli meat, bakery items, sugar, spices, seasonings, etc.

Question 8: State and local regulatory authorities

Answer:

-inspect operations -enforce regulations -investigate complaints and illnesses -issue licenses and permits -approve construction -review and approve HACCP plans

Question 9: Cross-contamination

Answer:

pathogens are transferred from one surface or food to another

Question 10: Actions that can contaminate food

Answer:

scratching the scalp, touching hair, wiping nose, rubbing an ear, touching a pimple or wound, wearing a dirty uniform, coughing or sneezing in your hands, spitting in the operation

Question 11: Cross-contact

Answer:

when allergens are transferred from food or food-contact surfaces containing an allergen to the food served to the customer Question 12: 5 most common mistakes that can cause a foodborne illness:

Answer:

• Purchasing food from unsafe sources

• Failing to cook food correctly

• Holding food at incorrect temperatures

• Using contaminated equipment

• Practicing poor personal hygeine

Question 13: Norovirus

Answer:

Occurs when someone sick with norovirus touches food or equipment with hands that are contaminated by feces. Linked to ready-to-eat food and shellfish from contaminated water. Exclude food handlers with illness from operation, wash hands, avoid bare-hand contact with ready-to-eat foods

Question 14: What are TCS foods?

Answer:

Foods that require time and temperature control for safety. These foods are the most likely ones to become unsafe.

Question 15: Food allergen

Answer:

a protein in a food or ingredients that some people are sensitive to

Question 16: Challenges to food safety

Answer:

Time, language and culture, literacy and education, pathogens, unapproved suppliers, high-risk customers, staff turnover

Question 17: Work attire guidelines

Answer:

-wear a clean hat or hair restraint -do not wear hair accessories that could become physical contaminants -do not wear false eyelashes -wear a beard restraint -keep uniform clean -remove apron before taking out garbage or using bathroom -NEVER wipe your hands on your apron

• Remove all jewelry except for a plain band ring

Question 18: Water activity (aw)

Answer:

measurement of the amount of moisture available in a food (0.0 - 1.0)

Question 19: Food handler has a sore throat with fever. Restrict or exclude?

Answer:

Restrict food handler from working with food.Exclude the food handler if you primarily serve a high-risk population

Question 20: Physical Contaminants

Answer:

Objects such as metal shavings, staples, bandaids, glass, dirt, hair, fish bones etc.

Question 21: Nontyphoidal Salmonella

Answer:

Many animals carry this bacteria, linked to poultry, eggs, milk, meat, tomatoes, pepper and cantaloupes.To prevent make sure to cook poultry and eggs to minimum temperatures, prevent cross-contamination, exclude food handlers from the operation who have this illness

Question 22: Corrective Action

Answer:

When an employee is performing a task incorrectly the manager corrects the situation immediately