ServSafe Manager Exam Completed A Accurate Answers Provided 2023/2024

ServSafe Manager Exam Completed A Accurate Answers Provided 2023/2024. ServSafe Manager Exam Completed A Accurate Answers Provided 2023/2024 5 mistakes that are common risk factors for FBI: 1. Contaminated equipment 2. Incorrect holding temperature 3. Poor personal hygiene 4. Improper cooking ... 5. Purchasing from unsafe sources. 4 main factors for risk of FBI Time-temp abuse Cross contamination Poor personal hygiene Poor cleaning & sanitizing Raw chicken is left out at room temp on prep table. What is the risk that could cause a FBI? Time-temp abuse A waiter cleans a table with a cloth he puts back in his apron. What is the risk that could cause FBI? Poor cleaning and sanitizing A measure to preventing FBI is controlling ______ and ______________. time/temperature Most important way to prevent a FBI outbreak d/t bacteria? Control time and temperature. Most important way to prevent FBI d/t virus? Good personal hygiene. Important way to prevent FBI d/t parasites, fungi, plant toxins, mushroom toxins, or shellfish toxins? Purchase from reputable sources. (TOXINS CAN'T BE DESTROYED BY COOKING OR FREEZING) Parasites Biological contaminant requiring a host to live & reproduce. Associated w/ seafood, wild game, & processed food w/ contaminated water. Fungi Yeast, molds, mushrooms Ciguatera toxin Found in fish among the tropics & reefs (eg barracuda, snapper, groupers, amberjack. shellfish) from eating algae w/ the toxin Histamine Pathogens on fish produce this toxin if fish time & temp abused (tuna, bonito, mahimahi) YOPI are people higher at risk for FBI: Young (preschool) Old Pregnant Immune-compromised (AIDs, cancer, taking immune sys weakening drugs, transplant recipients) Why are preschool children at risk for FBI? Immune systems not built up strong yet. What are TCS foods? Temperature Control for Safety foods are meant to be kept out of Danger Zone as they pose most risk for FBI Danger Zone (in general) 41-135*F (so TCS foods must be stored either below or above these two temps) At what temps to FB pathogens grow most quickly? 70-125*F Common TCS foods... Dairy, shell eggs, meat, poultry, fish, shellfish, baked potatoes, heat-treated plant food (rice, beans, pasta, veg), tofu and soy protein, sprouts & their seeds, sliced melons, tomatoes, & leafy greens, and untreated garlic-oil mix Challenges you'll face as a manager that put operations @ risk for a FBI outbreak: Time (rushes work = mistakes) Language/culture (barrier & diff in handling food) Literacy & edu (tough to teach all staff fairly) Pathogens Unapproved suppliers (not practicing food safety) High risk customers (esp growing elderly pop) Staff turnover (training new = less time for old) Factors promoting bacterial growth... Food Acidity Temp Time Oxygen (SOME GROW BEST WITH OR WITHOUT) Moisture Big 6 bacteria/virus by the FDA 1. Shigellla 2. Salmnomella 3. Nontyphoidal Salmonella 4. E. coli 5. Hep A 6. Norovirus 3 types of contaminants (think Hughes' apple reaction)... Biological, chemical, & physical The 1/3 contaminant that is the greatest threat to food safety? biological (pathogens) Types of pathogens Bacteria, Virus, Parasite, Fungi/mold, & toxins. Govt agency regulating food except meat, poultry, & eggs & recommends food safety regulations (wrote the FOOD CODE) FDA Govt agency regulating meat, poultry, eggs.. USDA Conducts investigative research into that causes of an FBI outbreak... CDC & PHS Write codes that regulate retail and foodservice operations, and inspects operations State and local authorities What criteria describes an illness as a FBI outbreak? 1. 1 person have same symptoms fr eating same food 2. State and local authorities investigate 3. Confirmed by lab analysis Common FBI symptoms NVD, fever, ab cramps, jaundice Common food allergens (Big 8) Wheat, milk, eggs, fish, soy, shellfish, peanuts, treenuts Symptoms of allergic reactions Nausea, SOB, hives or itchy rashes, swelling of face, eyes, hands, feet, vomit, diarrhea, ab pain Severe allergic reaction that can lead to death Anaphylaxsis WHAT DOES A.L.E.R.T. STAND FOR AND WHY IS IT IMPORTANT AS A MANAGER TO FOLLOW EACH PROCEDURE ASSURE: MAKE SURE PRODUCTS FR SAFE SOURCES LOOK: MONITOR SECURITY OF PRODUCTS IN PREP, STORAGE, AND CHEMICALS EMPLOYEES: IDENTIFY ALL VISITORS, VERIFY CREDENTIALS, & BG CHECKS REPORTS: DOCUMENT EVERYTHING (RECEIVING LOG, EMPLOYEE SCHED) THREAT: KNOW WHAT TO DO AND WHO TO CONTACT WHEN THREAT ARISES HOW TO WASH HANDS 100*F RUNNING WATER APPLY SOAP AND SCRUB FR NAILS TO ARMS 15-20 SEC RINSE HANDS AND DRY ON PAPER OR AIR (NO TOWEL) {NEVER USE ANTISEPTICS INSTEAD OF WASHING} HOW TO COVER YOUR WOUND HAND: IMPERMEABLE COVER (BANDAGE OR COT) AND A GLOVE. ARM: IMPERMEABLE COVER. OTHER: BANDAGE. WHAT TO DO IF YOUR FOOD HANDLER HAS SORE THROAT & FEVER SYMPTOMS: DON'T LET THEM WORK WITH THE FOOD. EXCLUDE THEM FR WORKING IF CLIENTS AT RISK PTS. MEDICAL RELEASE NOTE REQUIRED TO RETURN. WHAT TO DO IF YOUR FOOD HANDLER HAS VOMITING OR DIARRHEA SYMPTOMS: EXCLUDE THEM FR WORKING. MUST HAVE NO SYMPTOMS AFTER 24 HRS OR A NOTE FR DR. WHAT TO DO IF YOUR FOOD HANDLER HAS JAUNDICE: MUST BE REPORTED TO REGULATORY AUTHORITIES. EXCLUDE THEM IF HAD JAUNDICE FOR 7 DAYS. MUST HAVE MEDICAL RELEASE & APPROVAL FR LOCAL REGULATORY AUTHORITY TO RETURN TO WORK. WHAT TO DO IF YOUR FOOD HANDLER HAS ANY SYMPTOMS FR HEP A, SALMONELLA, E COLI, NOROVIRUS, OR SHIGELLA: EXCLUDE EM & CONTACT DR & LOCAL REGULATORY AUTHORITY TO DISCUSS WHEN THEY CAN RETURN. Order of foods stored on a shelf/in fridge From top to bottom: RTE Fish Whole beef & pork Ground meat & fish Poultry After which activity must food handlers wash their hands? A. Putting on gloves B. Serving guests C. Applying hand sanitizer D. Clearing tables Clearing tables What should food handlers do after prepping & before using restroom? A. Wash hands B. Take off hats C. Change gloves D. Take off aprons Take of aprons Which piece of jewelry can be worn on food handler's hand or arm? A. Watch B. Diamond ring C. Plain band ring D. medical bracelet Plain band ring What should antiseptics be used? A. After washing hands B. Before washing hands C. When soap is unavailable D. When gloves not used After washing hands A food handler prepares and delivers food the elderly cancer patients. What symptoms require this person to stay a home? A. Thirst w/ itching B. Soreness w/ fatigue C. Sore throat w/ fever D. Headache w/ sore throat Sore throat w/ fever How far must a bimetallic thermometer be inserted into food to give an accurate reading? A. To tip of stem B. Just past the tip of the stem C. Past the dimple of the stem D. Up to the dimple Up to the dimple (the dimple represent where sensing area ends). Which probe would be used to check the temp of a large stockpot of chili? A. Air probe B. Immersion C. Penetration D. Surfacce Immersion Which type of thermometer can read thermometer w/out touching the item's surface? A. Air probe B. Immersion C. Infrared D. TTI Infrared A thermometer used to measure the temp of food must be accurate to what degree? +/- 2F or +/- 1C A thermometer used to measure the air temp of storage must be accurate to what degree? +/-3*F Where do you take the temp of the fridge and oven? Warmest in fridge, and coldest in oven What device can be used to record time-temp abuse during the delivery of food? Time-temp indicator A food handler pulled a hotel pan of tuna salad from the cooler & used it to prepare 6 tuna salad sandwiches. What is the problem with this situation? Time-temp abuse Bacteria that can be spread by flies, found in human feces, is associated with TCS food put in RTE salad, and can be prevented by washing hands. Shigella Virus associated with RTE foods because it's spread via unwashed hands with feces of infected person who could have jaundice. A victim may not show symptoms for weeks. Hep A Found in beverages and RTE, only in humans (feces or blood), can cook or wash hands to prevent Salmonella Typhi Bacteria naturally in farm animals, and the recently common pathogen in recalled milk, produce, and eggs (cantaloupe, too) Nontyphoidal Salmonella This pathogen originates from cows' intestines and can contaminate produce, so cook beef thoroughly that you buy from reputable sources. E. coli Bacteria that can survive in freezing and grow in cold temps: Campylobacter jejuni, Listeria, Yersinia What common pathogen is found in fridge spills and how? Listeria has been reported in fridge spills from raw meat juice (remember it's common in deli meat & RTE, too) because it actually grows in cool temps 45*F Steps to responding to FBI outbreak: 1. Gather info from victim 2. Notify local regulatory authorities about outbreak 3. Segregate products (label Do Not use/Do not Discard) 4. Investigate product documentation/info 5. Identify staff 6. Cooperate w/ authorities by gathering temp logs, HACCP docs, staff files, etc 7. Review operation's food handling procedure Bimetallic thermometer Standard thermometer with the dimple (area marking end of temperature sensor) that isn't appropriate for thin foods (eg patties) Infrared (laser) thermometer Measure surface temp of food & equip, but can't measure air or internal temp of food or glass or metal surface. Thermocouples & thermistors You'll see this gadget used in St Bernardine's kitchen, and it has different probes that have sensors right on the tip, so this is ideal for thin foods. Immersion probe (thermocouple) checks liquids, soup, frying oil Surface probe (thermocouple) checks flat surface cooking area temp eg griddle Penetration probe (thermocouple) checks temp of thin foods Air probe (thermocouple) checks temps of inside coolers and ovens TTI (Time-temp indicator) attached to packaging of supplier because it indicates if time-temp abused from a color range on range of tag that is irreversible. How long should you wait to read an accurate thermometer temperature? 15 secs Food deliveries must follow these criteria: 1. Inspected 2. From reputable source 3. Placed in appropriate storage & temperature 4. Have been protected from contamination in storage What is the most important factor in choosing a food supplier? A. Has HACCP program or other food safety system. B. Has documented manufacturing and packing practices. C. Warehouse is close to operation, reuducing shipping time. D. They've been inspected and comply with local, state, & federal laws. They've been inspected and comply with local, state, & federal laws. Correct temp for receiving cold foods? 41*F Best method of checking fish temperature when receiving? Insert thermometer probe into thickest part What do you do if milk is received at 45*F? Cool it so it reaches 41*F or below in 4 hrs What is required when receiving fish that will be served or partially cooked? It must have been frozen when received If you receive shrimp w/ ice crystals on it, what does this indicate? Time-temp abuse How long can TCS foods prepped in-house be stored? 7 days What must be on label of TCS food prepped in-house? date to be thrown out Key drop delivery supplier given key to access operation and drop off delivery When receiving deliveries, check the temps of meat, chik, fish by... ...Insert thermometer into thickest part (center) What are ROP foods Reduced oxygen packaging eg MAP (modified atmosphere packaging), vacuum-packed, & sous vide food What pathogens are likely in an operation making their own ROP foods? Clostridium botulinum and Listeria When receiving ROP, take temp by... ...Placing probe between 2 packages of food When receiving other pakcaged food (eg milk), take temp by... ... Insert probe into food and make sure its not touching the packging When receiving TCS food, the temp must be... 41*F When receiving live shellfish, the temp must be... 41 for the air, 50 for internal, and get to 41 in 4 hours When receiving milk, the temp must be... 45 and cooled to 41 in 4 hrs When receiving shell eggs, the air temp must be... 45 When receiving hot TCS food, the temp must be... 135*F When receiving frozen foods, must reject if... ...fluid stains on bottom of box or frozen crystals on the food in the packaging because this signifies a time-temp abuse via thawing and refreezing. When must RTE TCS foods prepped in-house be marked with sold by, eat by, or throw out dates? If held for longer than 24 hrs How long can TCS foods be stored until thrown out? 7 days What is FIFO? First in first out (use the older foods with closer expiring dates first) Ways to thaw food 1. Fridge 2. Running water 3. Microwave 4. Cooking When thawing food under running water... ...water temp must be 70F and food can't be 41F for 4 hrs (this includes prep time) Only microwave to thaw food if... ...cooking right after When should you use pasteurized eggs? No-cooking dishes (salad dressing, hollandaise, tiramisu, mousse...) esp w/ YOPI clients. Foods must be thrown out in what 3 situations... 1. If food handler that has been excluded from work d/t illness handled it. 2. Contaminated by hands or bodlily fluid. 3. Time-temp abuse When is a variance document necessary? When an operation can have a regulatory safety requirement waived by the authorities if prepping food in certain ways (smoking/curing to preserve, fresh juice, adding vinegar to preserve, ROP, sprouts, live shellfish in display tank, or animals for personal use) Foods cooked at 135*F F, V, grains, & legumes for hot held Foods cooked at 165*F Foods made with previously cooked TCS foods, poultry (really worrisome foods), all TCS cooked in microwave oven Foods cooked at 155*F Ground meat & seafood, injected meats, ostrich & emu, eggs for hot held (partially scary items) Foods cooked at 145*F Steak, seafood, eggs immediately served (except roasts need to be thermometer read after 4 minutes instead of 15 secs) = general meat How long maximum can a food be cooled from 135F to 70F? 2 hrs How long max can a food be cooled from 70F to 41F? 4 hrs (sounds like in fridge) How long max can a food be cooled? 6 hrs (If it takes 2 hrs to reach 70F, can use the remaining hrs to reach 41F) What temp must in-house prepped foods for hot hold be reheated to? 165*F for 15 secs w/in 2 hrs reheating When can you reheat food to serve? After its been cooked and cooled correctly Foods for immediate service can be reheated at what temp? Any temp Commercially processed and packaged foods can be reheated to what temp? 135*F (cheese sticks, deep fried veg) When partially cooking food during meal prep for later service, maximum amount time to heat food in initial cooking step? 60 mins What do you do after partially cooking food in initial step? Cool immediately, then freeze or fridge it What temp should partially cooked food that's been cooled be cooked to? it's minimum cooking temp anyway Cold held foods can be out for 6 hrs w/out temp control if... 1. It was in storage at 41*F 2. Does not exceed 70*F during service (if exceeds, throw out cuz Staph) Hot held foods can be out for 4 hrs w/out temp control if... 1. Stored at 135*F before service 2. Has specific time to throw out labelled on it What is the max distance the sneeze guards can be from the counter in a self-service? 14" Foundations for a Food Safety Management System: 1. Personal hygiene program 2. Food safety training 3. Supplier selection and specification 4. Quality control & assurance 5. Cleaning and sanitation 6. Facility design & equip maintenance 7. Pest control 7 HACCP Principles: 1. Conduct hazard analysis 2. Determine critical control points 3. Establish critical limits 4. Establish monitoring procedures 5. Identify corrective actions 6. Verify system works 7. Establish procedures for record keeping & documnetation Critical control points Specific place in the flow of food where a hazard can be prevented, eliminated, or reduced to a safe level. Who is the PCO? Pest control operator How high can equipment (not food stuffs) be from floor? 4" What is the greatest challenge to water safety? A cross-connection (physical link between safe water & dirty) eg a hose left in a mop bucket that overflows so that dirty water backflows up hose to safe water source. What is the only way to prevent backflow? An air gap between safe water source and dirty water container Imminent health hazards: 1. Electric power outage 2. Fire 3. Flood 4. Sewage backup Responding to imminent health hazards: Is there a significant risk to the food? Stop service and notify authorities. Correct problem by establish time-temp control, clean & sanitize, verify water drinkable, and physical security of facility up. Factors that influence the effective of chemical cleaners: 1. Concentration 2. Temp 3. Contact time 4. Water hardness 5. pH What temp must the final sanitizing rinse in a dishwasher reach? 180*F For a stationary rack & single-temp dishwasher, what is the minimum temp for sanitation? 165*F Reviewing temp logs and other records to make sure the HACCP plan is working is an eg of? A. Monitoring B. Verification C. hazard analysis D. record keeping Verification What is considered an appropriate dry storage temperature range? Dry goods should be stored in an area that is 50-70 degrees Fahrenheit and has a humidity level between 50% and 60% What is the main priority of HACCP? Food protection If you're a manager coming back from a vacay and find unknown food in the fridge, what should you do? When in doubt, throw it out. Don't bother asking employees. If they didn't label it, they probably aren't 100% sure about it either. The power goes out in your restaurant. As a manager, what is the first action you should take? If there is a power outage at your restaurant, you should first make note of the time so you know when the event occurred and can plan accordingly. If you have a generator, getting that operational would be an appropriate next step. Checking and recording the temperature of food is appropriate, but does not need to be done immediately after the outage occurs. TCS foods do not need to be thrown away until they have been in the temperature danger zone for more than 4 hours. Types of chemical sanitizers Chlorine, Iodine, Quaternary Ammonium Compounds Types of cleaners Detergents, delimers, degreasers, and abrasive cleaners What is the minimum temp for heat sanitizing? 171*F Where should towels used for wiping up food spills be stored when they are not in use? In a sanitizing solution What does MSDS stand for? Material Safety Data Sheet What is the NSF? The NSF is a safety organization that creates national standards for foodservice equipment. If a wooden cutting board is used in your facility, it should be made from which type of wood(s)? Nonporous hardwood, such as oak or maple Lighting intensity is measured in a unit referred to as "lux." What is the minimum lighting intensity in a food prep area expressed in lux? 540 lux What is "slacking" as it refers to food thawing? Slacking is the gradual thawing of a frozen food you are going to deep fry.