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Servesafe Manager 7th Edition > Diagnostic Test Questions and Answers > Flashcards

Diagnostic Test Questions and Answers Flashcards

1
Q

The purpose of a food safety management system is to:

A

C. Prevent foodborne illness by controlling risks and hazards

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2
Q

A manager’s responsibility to actively control risk factors for foodborne illnesses is called

A

D. active managerial control

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3
Q

A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is an example of which step in active managerial control?

A

C. Corrective action

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4
Q

A manager walks around the kitchen every hour to answer questions and to see if staff members are following procedures. This is an example of which step in active managerial control?

A

Management oversight

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5
Q

One way for managers to show that they know how to keep food safe is to

A

become certified in food safety

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6
Q

A power outage has left hot TCS food out of temperature control for six hours. what must be done with the food?

A

Throw the food away.

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7
Q

In the even of an imminent health hazard, such as a water supply interruption, the operation must

A

notify the regulatory authority.

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8
Q

What is the best way to protect food from deliberate tampering?

A

Make it as difficult as possible for someone to tamper with it.

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9
Q

To prevent the deliberate contamination of food, a manger should know whom to contact about suspicious activity, monitor the security of products, keep information related to food security on file, and know

A

who is in the facility

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10
Q

Where should food handlers wash their hands?

A

Designated sink for handwashing

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11
Q

What must food handlers do after touching their body or clothing?

A

Wash their hands

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12
Q

When washing hands, what is the minimum time that food handlers should scrub hands and arms with soap?

A

10 seconds

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13
Q

After which activity must food handlers wash their hands?

A

Clearing tables

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14
Q

What is the main reason for food handlers to avoid scratching their scalps

A

Spreading pathogens to the food

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15
Q

When may food handlers wear plain band rings

A

At any time

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16
Q

What should a food handler do when working with an infected cut on the finger

A

Cover the wound with an impermeable bandage or finger cot and a glove

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17
Q

What is the only jewelry that may be worn on the hands or arms while handling food?

A

Plain band ring

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18
Q

In addition to the other criteria, how many people must have the same symptoms in order for a foodborne illness to be considered an outbreak?

A

At least 2

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19
Q

When should a food handler with a sore throat and a fever be excluded from operation?

A

Customers served are primarily a high-risk population

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20
Q

What is a basic characteristic of a virus

A

Requires a living host to grow

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21
Q

After handling raw meat and before handling produce, what should food handlers do with their gloves?

A

Wash hands and change them

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22
Q

Where should personal items, like a coat, be stored in the operation?

A

In a designated area, away from food

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23
Q

23What should food handlers do after prepping food and before using the restroom?

A

Take off their aprons

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24
Q

How should the temperature of a shipment of sour cream be taken when it arrives at an operation?

A

Remove the lid of a container and put the thermometer stem into the sour cream

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25
Q

Ice crystals on a frozen food item indicate

A

time-temperature abuse

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26
Q

What is the most important factor in choosing an approved food supplier?

A

It has been inspected and complies with local, state, and federal laws.

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27
Q

Which item should be rejected?

A

Bags of organic cookies in torn packaging

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28
Q

Supplies should be stored away from the walls and at least ________ off of the floor

A

6 inches (15 centimeters)

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29
Q

Soup that is being hot-held on a buffet should be labeled with the

A

Name of the food

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30
Q

How should chemicals be stored?

A

Away from prep areas

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31
Q

What should be done to ready-to-eat TCS food that will be prepped on-site and held for longer than 24 hours

A

Date mark it

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32
Q

What must a manager do with a recalled food item in the operation?

A

Store the recalled item separately from other food

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33
Q

A recall has been issued for a specific brand of orange juice. The store manager has matched the information from the recall notice to the item, removed the item from inventory, and stored it in a secure location. What should the manager do next?

A

Label the item to prevent it from accidently being placed back in inventory

34
Q

A food item that is received with an expired use-by-date should be

A

Rejected

35
Q

With approved procedures in place, cold food can be held intentionally without temperature control for ________ hours as long as it does not exceed 70 degrees (21 C)

A

6 Hours

36
Q

When delivering food for off-site service, raw poultry must be stored

A

Separately from ready-to-eat food

37
Q

What is the minimum internal cooking temperature for seafood?

A

145% (63 C) or higher for 15 seconds

38
Q

Food must be cooled from 135 F (57 C) to ________ within 2 hours.

A

70 degrees F (12C)

39
Q

Hot TCS food being hot-held for service must be at what temperature?

A

135 F (57 C) or above

40
Q

Which method is a safe way to thaw food?

A

As part of the cooking process

41
Q

Food being cooled must pass quickly through which temperature range to reduce the pathogen growth?

A

125 F to 70 F
52 C to 21 C

42
Q

What food item does the FDA advise against offering on a children’s menu

A

Rare cheeseburgers

43
Q

A food handler with a sore throat and a fever should be excluded from working in a day-care center, because the children

A

are a high-risk population

44
Q

Which is a chemical contaminant?

A

Tomato juice served in a pewter pitcher

45
Q

Which is biological contaminant?

A

Norovirus in shellfish

46
Q

The 6 conditions bacteria need to grow are food, acidity, temperature, time, oxygen and

A

moisture

47
Q

Using the same knife to chop carrots for a salad immediately after cutting up raw chicken is an example of

A

Cross contamination

48
Q

Which or what is an example of physical contamination

A

Bones in Fish

49
Q

Which symptom could mean a customer is having an allergic reaction to food?

A

Swollen Lips

50
Q

To prevent food allergens from being transferred to food

A

Clean and sanitize utensils before preparing an allergen special order

51
Q

Which is a Big Eight food allergen?

A

Wheat

52
Q

What is the minimum temperature that must be maintained when holding hot soup for service?

A

135

53
Q

With approved procedures in place, cold food being held without temperature control for up to six hours cannot exceed which temperature while it is being served?

A

70 F (21C)

54
Q

A food handler has been holding chicken salad for sandwiches in a cold well for seven hours. When she checks the temperature of the chicken salad, iit is 54 degrees. What must the food handler do?

A

Discard the chicken salad

55
Q

With approved procedures in place, including making sure that it does not exceed 70 F, what is the maximum length of time that a pan of cold tuna salad may be held without temperature control?

A

6 Hours

56
Q

An operation has a buffet with 8 different items on it. How many serving utensils are needed to serve the items on the buffet?

A

8

57
Q

Which food item may be handled with bare hands?

A

Chopped carrots for stew

58
Q

A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made?

A

The cook did not wash hands and put on new gloves before slicing the hamburger buns

59
Q

When must a consumer advisory be provided for menu items containing TCS food?

A

When the item is raw or undercooked

60
Q

Which feature is most important for a chemical storage area?

A

Good lighting

61
Q

What is the correct way to store mops in between uses?

A

Hanging on a hook

62
Q

A buser poured some cleaner from its original container into a smaller working container. What else does the buser need to do?

A

Label the working container with its contents

63
Q

Which does not require sanitizing?

A

Walls

64
Q

Which surfaces must be both cleaned and sanitized?

A

Cutting boards

65
Q

The first step in cleaning and sanitizing items in a three-compartment sink is

A

rinsing, scraping or soaking items

66
Q

After scraping and washing what is the third step in cleaning and sanitizing a prep table?

A

Rinsing

67
Q

In a heat-sanitizing dishwasher, what is the minimum temperature for the final rinse?

A

180 F (82 C)

68
Q

A food-contact surface must be cleaned and sanitized

A

before working with a different type of food

69
Q

Where should garbage cans be cleaned?

A

Away from food and utensils

70
Q

When the kitchen garbage can was full, an employee placed the full garbage bag on a prep table and tied it securely. Then he carried it to the Dumpster and disposed of it. What was done incorrectly

A

The bag was placed on a prep table

71
Q

Grease and condensation buildup on surfaces can be avoided with correct

A

Ventilation

72
Q

To prevent backflow, a sink must be equipped with a (n)

A

Air gap

73
Q

What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?

A

Smooth and durable

74
Q

What information should a master cleaning schedule contain

A

What should be cleaned, when, by whom, and how

75
Q

A handwashing station should have hot and cold water, soap, a way to dry hands, and a

A

garbage container

76
Q

A food handler drops the end of a hose into a mop bucket and turns the water on to fill it

A

Created a cross-connection

77
Q

The water provided to a handwashing sink must be

A

Potable water only

78
Q

Which individual should apply pesticides in a foodservice operation

A

A pest control operator

79
Q

A food handler who is receiving a food delivery observes signs of pests in the food. What should be done?

A

The shipment should be refused and prevented from entering the operation

80
Q

How high must legs be on table-mounted equipment?

A

At least 4 inches (10 centimeters)

Servesafe Manager 7th Edition (1 decks)

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