ServSafe Management Test 1
One of a manager's FDA-recommended food safety responsibilities is to:
Explanation:
A food service manager's primary responsibility is to ensure that food handling staff follows proper protocols for temping and holding hot and cold items. This measure provides monitoring and responsibility, as well as the potential to protect customers from being served unsafe food.
What should you do if food shipments don't arrive at the proper temperature?
Explanation:
Temperature management is essential for food safety, and it starts before the food even arrives at your company. Receiving food shipments is your first chance to influence food safety.
It's impossible to know how long food has been held at wrong temperatures if it's not at the right temperature when it's delivered. As a result, you should refuse the delivery.
What steps may a food handler take to minimize or eliminate the danger of food contamination?
Explanation:
A food service manager's primary responsibility is to ensure that food handling staff follows proper protocols for temping and holding hot and cold items. This measure provides monitoring and responsibility, as well as the potential to protect customers from being served unsafe food.
What constitutes a "outbreak" of a foodborne illness?
Explanation:
An outbreak occurs when two or more persons develop the same foodborne illness symptoms after eating the same meal.
It would be impossible to determine which food caused the illness if just one person displayed the symptoms.
Once regulatory authorities have recognized the food and facility, the proper course of action can be performed.
Which of the following symptoms is most often linked to food poisoning?
Explanation:
When a doctor hears reports of uncontrollable diarrhea, one of the first things that comes to mind is a foodborne infection. This is due to the fact that foodborne infections are so widespread.
Vomiting, fever, nausea, abdominal pains, and jaundice are also common signs of foodborne sickness.
When a person consumes dangerous levels of microorganisms, their bodies attempt to eliminate them. This is what causes diarrhea and vomiting.
Which of the following is NOT a safe method of thawing frozen meat?
Explanation:
It's not a good idea to thaw frozen meat in water that's warmer than 70°F. This is because the temperature danger zone will be reached on the outside of the meat while the inside remains frozen.
Parts of the meat are likely to have spent too much time in the temperature danger zone between the time you start thawing it with hot water and the time it reaches the proper cooking temp. The temperature risk zone for raw TCS foods should never be exceeded for more than 4 hours.
What or who is most responsible for instilling safe food handling habits in new employees?
Explanation:
Everyone should share their expertise of safe food handling with one another. The Certified Food Manager (CFM), on the other hand, is someone who has studied food safety and demonstrated their knowledge by passing an exam.
The Certified Food Manager is primarily responsible for ensuring that the entire establishment follows safe food handling procedures.
Which of the following is a physical contaminant?
Explanation:
Glass, dirt, and food packaging are examples of physical contaminants. Or anything else that might end up in the food. If bones are present in dishes where they are not expected, such as soups, stews, or chili, they can be a physical contamination.
What is the FIFO (first-in, first-out) method?
Explanation:
Because all food loses its safety over time, it's best to eat the oldest foods first and save the newer ones for later.
This not only promotes food safety, but it also improves the overall quality of the food served in the restaurant. It also cuts down on waste by avoiding food from being thrown away when it may be saved.
Although the FIFO approach is efficient, it should not be used in place of other time and temperature rules.