Prepare for the ServSafe Manager exam with this free study guide and practice questions. This covers food handling, temperature control, and food safety procedures.
Q: Higher risk populations include….
Answer: infants, preschool aged children, pregnant women, the elderly, people taking medications, and people who are seriously ill.
Q: What are TCS foods?
Answer: Milk, Eggs, Shellfish, Fish, Meats, MEat Alternatives, Untreated garlic/oil mixture, Baked Potatoes, Raw Sprouts, Cooked Rice, Cut Tomatoes, and cut melons.
Q: Name the center for disease controls(CDC) top 5 reasons for outbreaks
Answer: 1.) Purchasing food from unsafe sources2.) Failing to cook food adequately3.) Holding food at incorrect temperatures4.) Contaminated equipment5.) Poor personal hygiene
Q: what are the three ways food becomes contaminated?
Answer: 1.) Time-Temperature Control2.) Cross Contamination3.) Poor Personal Hygiene
Q: What does FAT TOM stand for?
Answer: FoodAcidityTemperatureTimeOxygenMoisture
Q: What are the two fish toxins?
Answer: Scombroid-which is a histamine toxin from mostly tuna that is time-temperature abused andCiguatera- which is a ciguatoxin from predatory reef fish that you get from marine algae.
Q: Who can buy pesticides?
Answer: Only a licensed proffesional
Q: What is the key to protecting food?
Answer: Making it as difficult as possible for tampering to occur by addressing all potential HUMAN INTERIOR AND EXTERIOR elements in your operation.
Q: Glove must be changed after how many hours?
Answer: 4 hours
Q: When should you RESTRICT employees from working with or around food if they have a sore throat or fever?
Answer: If serving a high rish population
Q: When should you EXCLUDE employees from working with or around food? WHen are they allowed to come back?
Answer: If they have jaundice, diarrhea or vomiting. They can come back after they are symptom free for 24 hours
Q: Notify the health department and exclude employees from working with or around food if….
Answer: they are diagagnosed with the big 5
Q: You should never use glass thermometers when?
Answer: Measuring food temperatures or if it doesnt have a shatterproof gass casing.
Q: What temperature should delivered TCS foods be at?
Answer: 41* or lower
Q: What temperature should delivered Live shell fish and shelled eggs be at?
Answer: 45* or lower
Q: What temperature should delivered Hot TCS food be at?
Answer: 135* or higher
Q: All packaging and containers should be labeled with what?
Answer: Name of the food and the experation date.
Q: TCS foods prepared on site can be stored for how long and what temperature?
Answer: a maximum of 7 days at 41* or lower before it must be thrown out.
Q: Dry storage areas should be at what temperature?
Answer: Between 50 to 70 degrees
Q: Food in dry storage should be stored off the ground at least how many inches?
Answer: 6 inches or 15 centimeters.
Q: Shell fish stock identification tags must be kept for how many days from when the last one was sold or served?
Answer: 90 days
Q: What does ROP mean?
Answer: Reduced Oxygen Packaging
Q: WHat are the 4 ways to thaw food?
Answer: In the Refrigerator, under cool running water, in a microwave oven, or as part of the cooking process.
Q: What temperature does Chicken, Stuffed Meats, Stuffed Pasta’s, leftovers, or food cooked in the microwave need to be cooked at?
Answer: 165 degrees
Q: What temperature does Ground meat, Injected meat and eggs to be held for later service need to be cooked at?
Answer: 155 degrees
Q: What temperature does steak, chops, fish, roasts and eggs for short order need to be cooked at?
Answer: 145 degrees
Q: What temperature does Ready to eat food need to be at?
Answer: 135 degrees
Q: WHat is the two stage cooling process?
Answer: 135 to 70 degrees within 2 hours, then 70 to 41 degrees within 2 hours for a total cooling time of 6 hours
Q: what temperature is hot holding?
Answer: 135 degrees or higher
Q: what temperature is cold holding?
Answer: 41 degrees or lower
Q: hot food can be held for how many hours?
Answer: 4 hours
Q: cold food can be held for how many hours?
Answer: 6 hours
Q: WHat does HACCP stand for?
Answer: Hazard analysis critical control point
Q: What are the 7 steps of HACCP?
Answer: 1.) Conduct a hazard analysis2.) Determine the critical control points3.) Determine and establish maximum and minimum limits4.) Determine and establish monitoring procedures5.) Identify6.) Verify7.) Establish procedures for record keeping
Q: If someone gets sick at your resturaunt, how do you handle the situation?
Answer: Listen carefullyexpress concern and be sincereDO NOT ADMIT RESPONSIBILITYpromise to investigate and respondcall your crisis management team
Q: What is coving?
Answer: The curved, sealed edge placed between the floor and the wall
Q: Stationary equipment must be how many inches off the floor?
Answer: 6 inches
Q: What prevents backflow?
Answer: an air gap
Q: What is sanitizing?
Answer: Reducing the number of pathogens or harmful microorganisms from a clean surface to a safe level
Q: What does IPM mean?
Answer: Integrated Pest Management
Q: What 3 steps does the IPM Management do?
Answer: 1.) Deny pest access2.) Deny pests food, shelter, and water3.) Work with a licensed pest control operator to eliminate any pests that enter.
Q: When can you have pesticides?
Answer: you must have a corresponding MSDS
Q: WHen an inspector comes, what 3 things do you do?
Answer: 1.) Ask for identification2.) Cooperate3.) keep the relationship proffesional
Q: What is the correct storage order? 5 shelves.
Answer: 1.) Ready to eat food.2.) Seafood3.) Whole cuts of beef and pork4.) Ground meat and ground fish5.) Whole and ground poultry