SERVSAFE MANAGER FINAL EXAM LATEST (4 DIFFERENT
VERSIONS EACH WITH 100 QS AND ANS ) Verified 100%
Correct
VERSION 2
One way for managers to show that they know how to keep food safe is to -
ANSWER- become certified in food safety
what is the purpose of a food safety management system? -ANSWER-
to prevent foodborne illness by controlling risks and hazards
what are three components of active managerial control? -ANSWER-
identifying risks, taking corrective action, and management oversight
a manager periodically assesses her active managerial control to see if it's working.
this is an example of which step? -ANSWER- re-evaluation
When washing hands, what is the minimum time you should scrub with soap? -
ANSWER- 10 seconds
Which item should be rejected? -ANSWER- bags of organic cookies
in torn packaging
what is one way to keep an operation pest free? -ANSWER- deny
pests access to the operation
what information must be included on the label of food packaged on-site for retail
sale -ANSWER- list of ingredients and sub-ingredients
cold food being held without temperature control for up to six hours cannot exceed
which temp while it is being served? -ANSWER- 70F
,An imminent health hazard, such as a water supply interruption, requires
immediate correction or -ANSWER- closure of the operation 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
To prevent the deliberate contamination of food, a manager should know who is in
the facility, monitor the security of products, keep information related to food
security on file, and know -ANSWER-
whotocontactaboutsuspiciousactivity.
After which activity must food handlers wash their hands? -ANSWER-
clearing tables
What is the only jewelry that may be worn on the hands or arms while handling
food? -ANSWER- plain band ring
basic characterisic of a virus? -ANSWER- requires a living host to
grow
food handlers should be restricted from working with or around food if they have -
ANSWER- sore throat with fever
What practice should be used to prevent seafood toxins from causing a foodborne
illness? -ANSWER- purchasing from approved reputable suppliers
Labels on containers of ready-to-eat TCS food that was prepped on-site must
include the -ANSWER- common name of the food
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 item seperately from other
food
How long can ready-to-eat TCS food that was prepped in-house be stored if it was
held at 41°F (5°C) or lower? -ANSWER- 7 days
,Hot (TCS) food should be received at... -ANSWER- 135 degrees or
higher
Food being cooled must pass quickly through which temperature range to reduce
pathogen growth? -ANSWER- 125F to 70F
which type of pathogen is HEp A -ANSWER- virus
Norovirus and Hepatitis A are -ANSWER- viruses
How should drain plugs be kept on outdoor garbage containers? -CORRECT
ANSWER- closed at all times
what information should a master cleaning schedule contain -CORRECT
ANSWER- what should be cleaned, when , by whom and how
required final dishwasher temp? -ANSWER- 180f
required temp for single use dishwasher machine -ANSWER- >165
FBI most likely in what temp -ANSWER- 70-125
FATTOM stands for -ANSWER- Food, Acidity, Time, Temperature,
Oxygen, Moisture
factors for FBI
Food that will be hot-held must be reheated to an internal temperature of -
ANSWER- 165F
stainless steel cools faster than plastic T/F -ANSWER- true
cool food from 135 to 70 within 2 hours, then cool food from 70 to 41 in -
ANSWER- 4 hours.
First step in HACCP -ANSWER- Conduct a hazard analysis
, is it acceptable to use non-pasteurized eggs when cooking a cake at nursing home?
-ANSWER- yes bc they will be cooked through
is it acceptable to cook eggs over easy pasteurized eggs at nursing home? -
ANSWER- yes bc they are pasteurized
how water used for sanitizing must be at least __and submerged for
___ -
ANSWER- 171F and 30 sec
shigella Spp is mainly transferred by and found in___ -ANSWER-
flies and in
feces
must cook chicken to --_for at least -ANSWER- 165F <1sec
must cook beef to --_for at least -ANSWER- 145F for 4 minutes
must cook seafood to --_for at least -ANSWER- 145F 15 sec
must cook ground meat to --_for at least -ANSWER- 155F 17 sec
jaundice is linked to -ANSWER- hep a
how to best prevent e.coli? -ANSWER- cook ground beef to correct
temp
what kind of pathogen is e.coli -ANSWER- bacteria
best way to prevent noravirus and hep a? -ANSWER- practice good
personal hygiene-hand-washing !! found in feces and contaminated water
noravirus can be spread through -ANSWER- vomit particles
cold TCS food can be held for _ while hot food __ -ANSWER- 6
hours, 4 hours
VERSIONS EACH WITH 100 QS AND ANS ) Verified 100%
Correct
VERSION 2
One way for managers to show that they know how to keep food safe is to -
ANSWER- become certified in food safety
what is the purpose of a food safety management system? -ANSWER-
to prevent foodborne illness by controlling risks and hazards
what are three components of active managerial control? -ANSWER-
identifying risks, taking corrective action, and management oversight
a manager periodically assesses her active managerial control to see if it's working.
this is an example of which step? -ANSWER- re-evaluation
When washing hands, what is the minimum time you should scrub with soap? -
ANSWER- 10 seconds
Which item should be rejected? -ANSWER- bags of organic cookies
in torn packaging
what is one way to keep an operation pest free? -ANSWER- deny
pests access to the operation
what information must be included on the label of food packaged on-site for retail
sale -ANSWER- list of ingredients and sub-ingredients
cold food being held without temperature control for up to six hours cannot exceed
which temp while it is being served? -ANSWER- 70F
,An imminent health hazard, such as a water supply interruption, requires
immediate correction or -ANSWER- closure of the operation 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
To prevent the deliberate contamination of food, a manager should know who is in
the facility, monitor the security of products, keep information related to food
security on file, and know -ANSWER-
whotocontactaboutsuspiciousactivity.
After which activity must food handlers wash their hands? -ANSWER-
clearing tables
What is the only jewelry that may be worn on the hands or arms while handling
food? -ANSWER- plain band ring
basic characterisic of a virus? -ANSWER- requires a living host to
grow
food handlers should be restricted from working with or around food if they have -
ANSWER- sore throat with fever
What practice should be used to prevent seafood toxins from causing a foodborne
illness? -ANSWER- purchasing from approved reputable suppliers
Labels on containers of ready-to-eat TCS food that was prepped on-site must
include the -ANSWER- common name of the food
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 item seperately from other
food
How long can ready-to-eat TCS food that was prepped in-house be stored if it was
held at 41°F (5°C) or lower? -ANSWER- 7 days
,Hot (TCS) food should be received at... -ANSWER- 135 degrees or
higher
Food being cooled must pass quickly through which temperature range to reduce
pathogen growth? -ANSWER- 125F to 70F
which type of pathogen is HEp A -ANSWER- virus
Norovirus and Hepatitis A are -ANSWER- viruses
How should drain plugs be kept on outdoor garbage containers? -CORRECT
ANSWER- closed at all times
what information should a master cleaning schedule contain -CORRECT
ANSWER- what should be cleaned, when , by whom and how
required final dishwasher temp? -ANSWER- 180f
required temp for single use dishwasher machine -ANSWER- >165
FBI most likely in what temp -ANSWER- 70-125
FATTOM stands for -ANSWER- Food, Acidity, Time, Temperature,
Oxygen, Moisture
factors for FBI
Food that will be hot-held must be reheated to an internal temperature of -
ANSWER- 165F
stainless steel cools faster than plastic T/F -ANSWER- true
cool food from 135 to 70 within 2 hours, then cool food from 70 to 41 in -
ANSWER- 4 hours.
First step in HACCP -ANSWER- Conduct a hazard analysis
, is it acceptable to use non-pasteurized eggs when cooking a cake at nursing home?
-ANSWER- yes bc they will be cooked through
is it acceptable to cook eggs over easy pasteurized eggs at nursing home? -
ANSWER- yes bc they are pasteurized
how water used for sanitizing must be at least __and submerged for
___ -
ANSWER- 171F and 30 sec
shigella Spp is mainly transferred by and found in___ -ANSWER-
flies and in
feces
must cook chicken to --_for at least -ANSWER- 165F <1sec
must cook beef to --_for at least -ANSWER- 145F for 4 minutes
must cook seafood to --_for at least -ANSWER- 145F 15 sec
must cook ground meat to --_for at least -ANSWER- 155F 17 sec
jaundice is linked to -ANSWER- hep a
how to best prevent e.coli? -ANSWER- cook ground beef to correct
temp
what kind of pathogen is e.coli -ANSWER- bacteria
best way to prevent noravirus and hep a? -ANSWER- practice good
personal hygiene-hand-washing !! found in feces and contaminated water
noravirus can be spread through -ANSWER- vomit particles
cold TCS food can be held for _ while hot food __ -ANSWER- 6
hours, 4 hours
