SERVSAFE 1
MAKE A LIST OR PERFORM CORRECTIVE ORDERS
HOW CAN AN OPERATION ASSIST CUSTOMERS WITH FOOD ALLERGIES?
DESIGNATE A MANAGER TO ANSWER ALL ALLERGY-RELATED QUESTIONS FROM CUSTOMERS
THE PERSON IN CHARGE (PIC) HAS BEEN NOTIFIED BY THE REGULATORY AUTHORITY THAT THE OPERATION WILL BE INVESTIGATED AS THE POSSIBLE SOURCE OF A CURRENT HEPATITIS A OUTBREAK. WHAT SHOULD THE PIC DO?
EXCLUDE HOODHANDLERS WHO HAVE BEEN DIAGNOSED
WHAT IS THE 2nd STEP IN DEVELOPING A HACCP PLAN?
CONDUCT A HAZARD ANALYSIS
WHICH FOODS ARE COMMON FOOD ALLERGIES?
SOY AND WHEAT
A CHEMICAL SANITIZING SOLUTION'S EFFECTIVENESS DEPENDS ON THE?
WATER HARDNESS, Ph AND TEMPERATURE SOLUTION (CONCENTRATION)
WHAT MUST A FOOD HANDLER USE TO DETERMINE THE CONCENTARTION OF A SANITIZING SOLUTION?
A TEST KIT
WHICH IS THE MOST EFFECTIVE WAY TO PREVENT VIRAL FOOD BORNE ILLNESSES?
FOOD SAFETY AND MAINTAING GOOD HYGIENE
WHICH SYMPTOMS INDICATE AN ALLERGIC REACTION?
NAUSEA, WHEEZING, HIVES, SWELLING, VOMITING, ABDOMINAL PAIN, ITCHY THROAT
A COOK TAKES POULTRY OUT OF THE OVEN FOR SERVICE, CHECKS THE TEMPERATURE OF THE POULTRY THAT IS BAKING, AND FINDS THAT IT'S AT 150. THE COOK RECORDS THIS IN A LOG AND CONTINUES COOKING THE POULTRY UNTIL IT'S TEMPERATURE IS 165. WHICH STEP IN THE PROCESS WAS THE CORRECTIVE ACTION?
CONTINUE THE COOKING PROCESS
IF FOUND DURING A FOOD SAFETY INSPECTION, WHICH HAZARD IS GROUNDS FOR CLOSING A FOOD SERVICE OPERATION?
SIGNIFICANT LACK OF REFRIGERATION
WHAT IS THE BEST WAY TO THAW FROZEN SHRIMP?
PUT IN A BOWL OF COLD WATER FOR AROUND 15-20 MINUTES
DO FOOD HANDLERS THAT ARE CUTTING RAW VEGGIES NEED TO CHANGE THEIR GLOVES BEFORE REMOVING GARBAGE FROM THE KITCHEN?
NO, BECAUSE THEY IS NO RISK OF CROSS-CONTAMINATION WHEN REMOVING GARBAGE
WHAT IS AN APPROVED WAY TO PRESENT UTENSILS?
WRAP THEM IN A NAPKIN
A FOOD SERVICE OPERATION SHOULD DO BUSINESS WITH A SUPPLIER THAT
WILL DELIVER FOOD ITEMS DURING SLOWER, MORE CONVENIENT PERIODS and ONE THAT IS AN APPROVED REPUTABLE VENDOR
FRESH BEEF MUST BE RECEIVED AT OR BELOW?
41F
OBSERVING EMPLOYEES' PERFORMANCE ON THE JOB, TESTING THEIR FOOD-SAFETY KNOWLEDGE, AND REVIEWING PAST HEALTH INSPECTION REPORTS ARE THREE WAYS MANAGERS CAN-
ASSESS TRAINING NEEDS
A FOOD HANDLER APPLIES HAND ANTISEPTIC AND THEN SCRUBS FOREARMS FOR 15 SECONDS UNDER RUNNING WARM WATER. THE FOOD HANDLER THEN THROUGHLY RINSES AND DRIES HANDS WITH A HOT DRIER. THE MISTAKE IN THE PROCESS WAS THAT THE FOOD HANDLER-
USED HAND ANTISEPTIC INSTEAD OF APPROVED SOAP
A FOOD HANDLER HAS OPENED A CONTAINER OF COMMERCIALLY PREPARED POTATO SALAD. AFTER HOW MANY DAYS MUST THE POTATO SALAD BE DISCARDED IF IT HAS BEEN PROPERLY STORED?
7 DAYS
A HOSE CONNECTED TO A FAUCET TO FILL A BUCKET THEN LEFT SUBMERGED IN THE BUCKET WHILE IT FILLS. THIS IS A RISK TO THE WATER SUPPLY BECAUSE
A CROSS-CONNECTION HAS BEEN CREATED
AN INFRARED THERMOMETER IS BEST USED TO MEASURE
THE SURFACE TEMPERATURE OF FOODS
THE MINIMUM INTERNAL TEMPERATURE FOR COOKING EGGS IN THE MICROWAVE IS?
165
A FOOD HANDLER IS SLICING ROAST BEEF CONTINUOUSLY ON A SLICER FOR 6 HOURS. AFTER 4 HOURS, THE ROAST BEEF IS REMOVED AND SET ASIDE WHILE THE SLICER PARTS ARE WASHED, RINSED, AND SANITIZED. THE MEAT IS THEN PUT BACK ON THE SLICER TO CONTINUE SLICING. WHAT IS THE MOST SERIOUS RISK OF THIS PROCEDURE?
TIME TEMPERATURE ABUSE OF THE ROAST BEEF
WHICH FOOD ITEM IS TYPICALLY ASSOCIATED WITH ENTEROHEMORRHAGIC SHIGA TOXIN-PRODUCING E.COLI OUTBREAKS?
GROUND BEEF AND CONTAMINATED PRODUCE
WHAT IS THE 1ST STEP IN SETTING UP A THREE COMPARTMENT SINK?
DETERGENT AND WATER AT LEAST 110 DEGREES