Servsafe manager stuvia - Study guides, Class notes & Summaries

Which of the following types of food carries the highest risk of causing a foodborne illness? - ANSWER-Milk and dairy products When two or more people display the same symptoms of illness after eating the same food, it is considered to be a(n): - ANSWER-outbreak. Language differences can create a conflict in maintaining food safety, as can differences in an employee's: - ANSWER-culture. Why does staff turnover challenge the ability to follow food safety rules? - ANSWER-More time has to...

What is a food borne-illness outbreak? - ANSWER-When two or more people report the same illness from eating the same food Which is a ready-to-eat food? - ANSWER-Sea salt Why are preschool-age children at a higher risk for foodborne illnesses? - ANSWER-They have not built up strong immune system. Which is a TCS food? - ANSWER-Sprouts The 5 common risk factors that can lead to food borne illness are: 1. Failing to cook food adequately 2. Holding food at incorrect temperature 3. U...

180 - ANSWER-In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse? Jaundice, vomiting and/or diarrhea - ANSWER-A food handler must be excluded from the food establishment for which symptoms? 41 to 135 - ANSWER-What is the temperature range for the danger zone? spore - ANSWER-What is the form some bacteria take to keep from dying when they do not have enough food? state - ANSWER-Most regulations for food service operations are at what level? ...

One of the major food allergens is A. Nitrates B. Tomatoes C. Soybeans D. Corn Oil - ANSWER-C. Soybeans Macaroni and cheese must be cooked to what temperature for 15 seconds? A. 145°F (63°C) B. 155°F (68°C) C. 165°F (74°C) D. 175°F (79°C) - ANSWER-C. 165°F (74°C) Which is most likely to be contaminated with the virus that causes Hepatitis A? A. Cooked long grain rice B. Garlic mashed potatoes C. Rare cooked hamburger D. Raw oysters on the half shell - ANSWER-D. Raw oy...

One of the major food allergens is A. Nitrates B. Tomatoes C. Soybeans D. Corn Oil - ANSWER-soybeans Macaroni and cheese must be cooked to what temperature for 15 seconds? A. 145°F (63°C) B. 155°F (68°C) C. 165°F (74°C) D. 175°F (79°C) - ANSWER-165 Which is most likely to be contaminated with the virus that causes Hepatitis A? A. Cooked long grain rice B. Garlic mashed potatoes C. Rare cooked hamburger D. Raw oysters on the half shell - ANSWER-raw oysters on the half sh...

ServSafe Manager Practice Tests| 170 Questions| Correct Answers| Verified! ServSafe Manager Practice Tests| 170 Questions| Correct Answers| Verified! ServSafe Manager Practice Tests| 170 Questions| Correct Answers| Verified! ServSafe Manager Practice Tests| 170 Questions| Correct Answers| Verified! ServSafe Manager Practice Tests| 170 Questions| Correct Answers| Verified! ServSafe Manager Practice Tests| 170 Questions| Correct Answers| Verified! ServSafe Manager Practice Tests|...

The purpose of food safety management system is to - ANSWER-prevent foodborne illness by controlling risks and hazards A manager's responsibility to actively control risk factors for foodborne illnesses is called - ANSWER-Active managerial control 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? - ANSWER-Corrective action A manager walks around the kitchen every...

Which agency enforces food safety in a restaurant or foodservice operation? - ANSWER-State or local regulatory authority Three components of active managerial control include - ANSWER-identifying risks, corrective action, and training. A broken water main has caused the water in an operation to appear brown. What should the manager do? - ANSWER-Contact the local regulatory authority before use. To prevent the deliberate contamination of food, a manager should know who is in the facility...

Which unused items may be re-served to another customer? - ANSWER-Prepackaged items such as soup crackers. What is NOT considered a safe way to thaw frozen meat? - ANSWER-Under hot running water. How should a cloth used for wet-wiping be stored? - ANSWER-In a bucket of sanitizing solution. Where should the scoop for the ice machine be stored between uses? - ANSWER-In a protected and designated location. Which symptom must be reported to your regulatory authority when it afflicts a fo...

To prevent deliberate contamination of food, a manager should know who is in his facility, monitor the security of products, keep information related to food security on file, and know ___ - ANSWER-who to contact about suspicious activities Which type of thermometer can read temperature without the item's surface? - ANSWER-infrared The 5 common mistakes that can lead to food borne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equip...