Servsafe manager 7th edition
.a customer having an allergic reaction may show which symptom? - ANSWER-wheezing
.a food handler will be wearing single-use gloves to assemble boxed lunches. when must the food
handler's hand be washed? - ANSWER-before putting on the gloves
.A food handler with a sore throat and a fever should be excluded from working in a day-care center,
because the children - ANSWER-are a high-risk population.
.a food handler working in a hotel removes a tuna salad from the cooler at 9 am and delivers it to a
conference room for an 11:00 am buffet luncheon, where it is held without temperature control. By
what time must the tuna salad be served or thrown out? - ANSWER-3:00pm
.a manager has received a recall notice for a product that she has in stock. what should she do with the
product? - ANSWER-store the recalled item seperately from other food.
.a manager periodically accesses her active managerial control program to see if it's working. This is an
example of which step in active managerial control? - ANSWER-re-evalution
.a sewage backup has caused an imminent health hazard resulting in closure of an operation. what must
the manager do prior to re-opening? - ANSWER-Notify the local regulatory authority.
.after which activity must food handlers wash their hands? - ANSWER-cleaning tables
.an immiment health hazard, such as flooding in the operation, requires immediate correction or -
ANSWER-closure of the operation
.food being cooled must pass quickly through which temperature range to reduce pathogen growth? -
ANSWER-125F to 70F (52C to 21C)
.a customer having an allergic reaction may show which symptom? - ANSWER-wheezing
.a food handler will be wearing single-use gloves to assemble boxed lunches. when must the food
handler's hand be washed? - ANSWER-before putting on the gloves
.A food handler with a sore throat and a fever should be excluded from working in a day-care center,
because the children - ANSWER-are a high-risk population.
.a food handler working in a hotel removes a tuna salad from the cooler at 9 am and delivers it to a
conference room for an 11:00 am buffet luncheon, where it is held without temperature control. By
what time must the tuna salad be served or thrown out? - ANSWER-3:00pm
.a manager has received a recall notice for a product that she has in stock. what should she do with the
product? - ANSWER-store the recalled item seperately from other food.
.a manager periodically accesses her active managerial control program to see if it's working. This is an
example of which step in active managerial control? - ANSWER-re-evalution
.a sewage backup has caused an imminent health hazard resulting in closure of an operation. what must
the manager do prior to re-opening? - ANSWER-Notify the local regulatory authority.
.after which activity must food handlers wash their hands? - ANSWER-cleaning tables
.an immiment health hazard, such as flooding in the operation, requires immediate correction or -
ANSWER-closure of the operation
.food being cooled must pass quickly through which temperature range to reduce pathogen growth? -
ANSWER-125F to 70F (52C to 21C)
