SERVSAFE MANAGER TEST EXAM QUESTIONS

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SERVSAFE MANAGER TEST EXAM QUESTIONS

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

-Format: Multiple-choice / Flashcard

Question 1: Work attire guidelines

Answer:

-Hair Restraints (wear clean hat or other hair and facial hair restraints and DO NOT wear hair accessories or false eyelashes) -Clean Clothing (Wear clean clothing daily and store any dirty clothing in nonabsorbent containers or washable laundry bags) -Aprons (remove aprons when leaving prep areas and NEVER wipe hands on apron) -Jewlry (remove all jewlry)

Question 2: cost of food borne illness to an operation

Answer:

loss of customers/sales, negative media, lawsuits, increased insurance, loss of rep, lowered staff morale, staff missing work, staff retraining (also lost work, medical cost, disability, and death)

Question 3: Corrective Action( handwashing)

Answer:

if you see a food handler not following handwashing procedure -dispose of contaminated food -clean potentially contaminated equipment -retrain and coach if necessary

Question 4: Common food allergens

Answer:

Milk, Soy, Eggs, wheat, Fish, Peanuts, crustaceans, tree nuts Question 5: The food handler has at least one of these symptoms from an infectious condition( vomiting, diarrhea, jaundice)

Answer:

EXCLUDE the food handler from the operation vomiting and diarrhea food handlers must have no symptoms for at least 24 hrs or have a written release from a medical practitioner Jaundice: must be reported to the regulatory authority if experienced for seven days or less then they must be excluded they must have a written note form medical prac. and approved from the regulatory authority before returning to work

Question 6: Physical

Answer:

Glass, Dirt, bag ties, fish bones

Question 7: USDA (US Department of Agriculture)

Answer:

regulates and inspects meat poultry and eggs regulates food that crosses state boundaries or involves more than one state

Question 8: Chemical

Answer:

Cleaners, sanitizers, polishes

Question 9: if the food handler has an illness caused by the big six pathogens

Answer:

exclude them from the operation and report them to the regulatory authority

Question 10: how to use gloves

Answer:

-Wash and dry before putting on..-Select correct size -Hold by the edge when putting them on

-Check for rips or tears -Never blow into..-Never roll

Question 11: Checking temperatures

Answer:

insert thermometer into thickest part of product

Question 12: FAT TOM

Answer:

Food, Acidity, Temperature, Time, Oxygen, Moisture

Question 13: Calibrating Thermometers

Answer:

Ice-point method Boiling-point method -after bumped or dropped -after being exposed to extreme temp changes -before deliveries arrives -before each shift

Question 14: Make sure inspection report reviews following areas

Answer:

-recieving and storage -shipping -cleaning -cleaning and sanitizing -personal hygiene -staff training -Recall Program -HACCP program or other food safety program

Question 15: Parasites

Answer:

require a host to live and reproduce asociated commonly with seafood prevent by purchasing from approved suppliers , cook to min. int. temp make sure food to be served uncooked or raw was frozen correctly by manufaturer

Question 16: deliberate contamination of food

Answer:

Groups who may attempt to contaminate food:

-Terrorists or activists -Disgruntled current or former staff -Vendors -Competitors

FDA defense tool:

A.L.E.R.T.

Question 17: Flow of Food

Answer:

Purchasing, Receiving, Storing, Preparation, Cooking, Holding, Cooling, Reheating, Serving.

Question 18: Air Probes

Answer:

Use these to check the temperature inside coolers and ovens

Question 19: Reduced oxygen packaging (ROP)

Answer:

insert thermometer stem or probe between two packages. if the package allows, fold it around the thermometer stem be careful not to puncture the package

Question 20: General Thermometer Guidelines

Answer:

Cleaning and Sanitizing: wash rinse and sanitize, air-dried. Calibrate, Accuracy must be up to +/- 2 degrees. Glass thermometers can break and are risky. check in thickest part of meat.

Question 21: Symptoms of foodborne illness

Answer:

Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice

Question 22: Major Bacteria that cause food bourne illness

Answer:

-salmonella typhi -nontyphodial salmonella (NTS)

• shigella spp.

-E.coli