ServSafe Manager Chapter 5

Question 1

definiton of APPROVED, REPUTABLE SUPPLIER

Answer 1

suppliers that have been inspected and can show an inspection report; they meet all applicable local, state, and federal laws

Question 2

Guidelines for a recall (4)

Answer 2

1.) identify the recalled food items by matching information from the recall notice to the item
2.) remove the item from inventory, and place it in a secure and appropriate location; they must be stored separately from food, utensils, equipment, linens, and single-use items
3.) label the item in a way that will prevent it from being placed back in inventory
4.) refer to the vendor’s notification or recall notice for what to do with the item

Question 3

how to check the temperature of meat, poultry, or fish

Answer 3

insert the thermometer stem or probe directly into the thickest part of the food (usually the center)

Question 4

how to check the temperature of ROP, MAP, or sous vide

Answer 4

insert the thermometer probe or stem between the two packages; if the package allows, fold it around the thermometer stem or probe

Question 5

how to check the temperature of other packages

Answer 5

open the package and insert the thermometer stem or probe into the food; the sensing area must be fully immersed and cannot touch the packaging

Question 6

required receiving temperature for COLD TCS during delivery

Answer 6

41*F or lower unless specified

Question 7

required receiving temperature for LIVE SHELLFISH during delivery

Answer 7

received at an air temp of 45F and an internal temp no greater than 50F
cool the shellfish to 41*F or lower in four hours

Question 8

required receiving temperature for SHUCKED SHELLFISH during delivery

Answer 8

received at 45F or lower
cool the shellfish to 41F or lower in four hours

Question 9

required receiving temperature for MILK during delivery

Answer 9

received at 45F or lower
cool the shellfish to 41F or lower in four hours

Question 10

required receiving temperature for SHELL EGGS during delivery

Answer 10

received at 45*F or lower

Question 11

required receiving temperature for HOT TCS during delivery

Answer 11

received at 135*F or higher

Question 12

reasons to reject FROZEN FOODS

Answer 12

1.) fluid or water stains appear in case bottoms or on packaging
2.) there are ice crystals or frozen liquids on the food or the packaging (evidence of thawing and refreezing…time-temperature abuse)

Question 13

reasons to reject PACKAGED FOODS

Answer 13

general damage: tears, holes, or punctures in the packaging

cans: severe or deep dents, missing labels, swollen or bulging ends, holes and visible signs of leaking, rust

vacuum-packed meats: bloated or leaking, broken cartons or seals, dirty and discolored packaging

liquid: leaks, dampness, or water stains

pests: signs of pests or pest damage

dates: food that is missing a use-by date or expiration date

Question 14

sell-by date

Answer 14

tells the store how long to display a product

Question 15

use-by date

Answer 15

the last day that the product is at peak quality

Question 16

best-by date

Answer 16

the product should be eaten for best flavor or quality

Question 17

documentation for shellfish

Answer 17

1.) must arrive with a shellstock tag
2.) store in the original container (do not remove tag)
3.) when the last shellfish is removed from the container, write the date on the shellstock tag
4.) keep the shellstock tag on file for 90 days from that date

Question 18

criteria for rejecting food: APPEARANCE

Answer 18

moldy or has an abnormal color

food that is moist when it should be dry (e.g. salami)

signs of pests or pest damage

Question 19

criteria for rejecting food: TEXTURE

Answer 19

meat, fish, or poultry that is slimy, sticky, or dry

soft flesh that leaves an imprint when you touch it

Question 20

criteria for rejecting food: ODOR

Answer 20

abnormal or unpleasant odor

Question 21

guidelines for labeling food on-site

Answer 21

all items not in their original containers must be labeled

food labels should include the common name of food or a statement that clearly and accurately identifies it

not necessary if the food can be easily identified and not mistaken for another

Question 22

guidelines for labeling food PACKAGED on-site for retail sale

Answer 22

common name of the food or a statement that clearly identifies it

quantity of the food

list of ingredients and subingredients in descending order of weight

list of artificial colors and flavors in the food

chemical preservatives

name and place of business of the manufacturer, packer, or distributor

source of each major food allergen contained in the food

Question 23

guidelines for date marking

Answer 23

must be marked if held for longer than 24 hours

label indicates when the food must be sold, eaten, or thrown out

TCS food can only be stored for 7 days if held at 41*F or colder

Question 24

temperature guidelines for keeping food safe during storage

Answer 24

41F (5C) or lower or 135F (57C) or higher

storage units must have a temperature measuring device

do not overload coolers or freezer

use open shelving

monitor food temperatures regularly

Question 25

FIFO (first in, first out)

Answer 25

1.) identify the food item’s use-by or expiration date

2.) store items with the earliest use-by or expiration dates in front of items with later dates

3.) once items are shelved, use the items stored in front first

4.) throw out food that has passed it’s manufacturer’s use-by or expiration date

Question 26

preventing cross-contamination: SUPPLIES

Answer 26

store all items in designated storage areas

store items away from walls and at least six inches off the floor

store single-use items in original packaging

Question 27

preventing cross-contamination: CONTAINERS

Answer 27

store food in containers intended for food

use containers that are durable, leakproof, and able to be sealed or covered

NEVER

Question 28

preventing cross-contamination: CLEANING

Answer 28

clean all areas on a regular basis

clean up spills and leaks promptly to keep them from contaminating food

clean dollies, carts, transporters, and trays often

store food in containers that have been cleaned and sanitized

store dirty linens away from food in clean, nonabsorbant containers

Question 29

preventing cross-contamination: STORAGE

Answer 29

wrap or cover food

store raw meat, poultry, and seafood separately from ready-to-eat food; if cannot be stored separately, ready-to-eat food must be stored ABOVE raw meats

raw meat, poultry, and seafood can be stored with or above ready-to-eat food in a freezer if all of the items have been commercially processed and packaged

Question 30

order of stored foods

Answer 30

store raw meat, poultry, and seafood in coolers in the following top-to-bottom order: seafood, whole cuts of beef or pork, ground meat and ground fish, whole and ground poultry (based on minimum internal cooking temperature)

Question 31

NEVER store foods in these areas:

Answer 31

locker rooms/dressing rooms
restrooms/garbage rooms
mechanical rooms
under unshielded sewer lines or leaking water lines
under stairwells