If your foodservice job requires you to work in a management position, this is the test required for ServSafe Manager certification. This task should not be performed by cooks unless they have received formal training in food safety from the local department of health. Foods can be stored in a refrigerator for a specific period of time, depending on the food. Cooked rice is the food listed that is most likely to cause foodborne illness. Please wait while the activity loads. A New York Strip steak should be cooked to an internal temperature of 145°F to assure food safety. While the other answers are important aspects of personal hygiene, by far the most important step you can take to prevent foodborne illness is to wash your hands. The model for food safety standards is based on a system called: HACCP -Hazard Analysis and Critical Control Points, Scientific Studies and Government Regulation. Cans that are rusty should be returned to the supplier upon inspection. Table sugar used by customers for use in coffee or other beverages should be checked and replaced how often: Table sugar used by customers should be checked and replaced every day. Instead, paper towels should be placed at hand washing stations. Bacon can be stored in a refrigerator safely for up to seven days. The maximum temperature that a dishwasher reaches, Reducing the microbial load on a food surface, Removing the amount of soil on a cooking surface to a safe level. If food is received within the Danger Zone, the correct action to take is to send the food back to the supplier. This includes the receiving, storage, cooking, and serving of foods. The minimum cooking temperature for foods containing raw eggs is: Foods that contain raw eggs as an ingredient should be cooked to a minimum internal temperature of 160°F. Which of the following sources of food is not acceptable to serve in a restaurant? The internal temperature at which potentially hazardous foods must be stored to prevent rapid bacteria growth is 41°F or lower. Since there are billions of bacteria on your hands, millions will survive, even if 99.9% are killed. The temperature extremes found in a kitchen. If the labels of a pesticide and bleach fall off and you cannot determine which container holds which liquid, you should throw both liquids out. The FDA recommends that you use GMPs when choosing a food supplier. All sanitizing substances must be food safe and used in the correct proportions. Of the following listed food pathogens, which one is most often associated with the consumption of under-cooked or raw seafood? All of the above are actions that can cause foods to become unsafe. Wheezing, hives, and puffy eyes are symptoms of: Which of the following is NOT a common characteristic of potentially hazardous foods? Free Study Guide for the ServSafe® Exams (Updated 2020) This ServSafe Study Guide will help you prepare for the ServSafe Manager exam. Test-Guide.com's sample ServSafe questions are an excellent way to study for your upcoming ServSafe exams. The only answer is to throw the food out. Intoxication refers to the chemical byproducts produced by microorganisms which can get you sick, while infection refers to the penetration of microorganisms into the body through the digestive tract. Potentially hazardous cold foods must be kept at an internal temperature of ____ or lower to prevent rapid bacteria growth. This is an indicator that the ice cream has been in the restaurant for too long and is too old to serve. To reduce the chance of this bacteria from becoming a problem, make sure to limit the amount of time food spends in the danger zone. If the kitchen runs out of roast beef, it is not acceptable to purchase this item from the local grocery store. The most important aspect of pest control can be traced to: Depriving pests of food, water, and shelter, The geographical location of the restaurant. After you have washed your hands, which of the following items is an acceptable item to dry your hands with? No. Also, this page requires javascript. This ensures that the wound has been properly treated and eliminates the chance of blood entering the food. What pathogen is the greatest risk found in raw chicken? A food inspector is most likely to close your food establishment if two or more complaints of sickness have been reported by customers. Hand sanitizers cannot remove chemical or physical hazards and only kill 99.9% of bacteria. Rapid cooling does not lead to rapid bacteria growth. This is due to the perishable nature of strawberries and the fact that they need to be refrigerated to avoid decomposition. You should send the employee home if they come into work with dirty fingernails, unkempt hair, and smell of body odor. A restaurant advertises that its soup is homemade. Late registrants (those received within 5 business days of the class) will still receive a hard copy book, but it's … Remember, nothing substitutes for washing your hands correctly. Chicken bones are an example of a physical contaminant. At no time should a soup be made at home and brought to a kitchen for serving to customers. Jewelry is not permitted in a restaurant kitchen for employees to wear. A penetration thermometer is the correct type of thermometer to use when determining the temperature of meatloaf. You should throw the caviar out if it touches a cutting board that was just used to cut raw chicken. The pathogen most associated with undercooked beef, especially hamburger, is: Foods that are left in the danger zone for more than four hours are most often associated with which type of food borne illness? The FDA previously recommended the minimum temperature to be 160°F but lowered it in 2011. For these reasons, it is important to be specifically careful when serving the three listed groups of people. Symptoms include diarrhea, stomach pain, and vomiting lasting two to eight days. Sea salt is not a potentially hazardous food. For this reason, it is important to use municipal water or bottled water only in the restaurant. ServSafe Food Manager Practice Quiz Review the study guide and test yourself using this practice quiz. According to national standards, the maximum cold storage time for chicken salad is: The maximum cold storage time for chicken salad is three to five days. Storing chemicals on top of rice can lead to the contamination of food. There are many facets of safe alcohol distribution and the ServSafe Alcohol exam assesses your knowledge of all of them. The surface temperature of the chicken is 80°F. Chicken bones are a source of physical hazards found in food. If the situation cannot be solved immediately, you should call an ambulance to assist or/and take the person to the hospital. Under no circumstances can you serve under-cooked poultry at a food service establishment. While the term sanitizing implies that the entire surface is removed of bacteria, it is impossible to remove all bacteria, making the listed definition a much better fit. Wash, rinse, then sanitize is the correct order in which to ensure the cleanliness of silverware, glassware, and dishes. Any items you have not completed will be marked incorrect. Microorganisms are a form of biological hazard. If a piece of glassware does not have a stem, then the glass should be held by the bottom of the glass or by the outer portion of the glass. The correct action for the non-smoking employee to take is to wash his or her hands then return to work. What method do bacteria use to reproduce? The greatest threat of Salmonella contamination can be traced to which of the following foods? To ensure that food pests such as flies or mice are not a problem within your kitchen, it is important to: Immediately respond to any visible problem, Set traps to reduce the number of flies and mice. The ice point and boiling points are a way to calibrate your thermometers. Since there is no substitute for washing your hands, the only logical time you could use hand sanitizer is during a time when it will not affect the ability to kill germs; in particular, after washing your hands. As the bacteria makes its way through the digestive system, harmful microbes can break through the wall of the digestive tract and become a menace to the health of consumers. Therefore, any food above this limit should be given special care in a restaurant environment. Any time above this limit might result in foodborne illness. Cladosporium is a common food mold. To avoid any chance of food borne illness due to fry oil, the optimal frequency of changing fry oil is: Changing fry oil every night is the best way to reduce the chances of foodborne illness due to fry oil. Sliced roast beef that has been opened or cooked in the supermarket is an unapproved source for use in a restaurant. All of the above-mentioned events are the correct time to wash your hands. If under three seconds on the floor, use it. ServSafe Practice Test 2020 Study Guide Answers ServSafe Manager 7th Edition – Study Guide Answers. What step should be taken before cutting the raw onion? What is the purpose of obtaining and saving Material Safety Data Sheets of each food used in the kitchen? Since all of the foods are poultry derived, it is fair to expect that they are potential sources of salmonella poisoning. Hand washing stations should include all of the listed articles, expect a cloth towel. If you are running dangerously low on cleaning detergent for the dishwasher and cannot make it through the entire day you should: Rinse the dishes with an extra rinse cycle. While gum limits a cook’s ability to taste, the gum can also become lost in food meant for customers. With two or more food borne illness complaints, When there is evidence of a foodborne illness. For this, raw meats and fish should never be stored above fruits, butter, and dairy products. Checking the internal temperature of potentially hazardous foods should occur when receiving an order from a supplier. Make sure to keep all sick workers at home and to have working employees wash their hands and remain within an acceptable code of personal hygiene. While the term “Homemade” might seem illegal, it is not illegal to make the claim “homemade” on the menu, provided the rules concerning the pickling process are correctly followed. Once two people make a claim of becoming sick due to a food poisoning event, the event becomes defined as a food outbreak. The chef decided to make a slow cooked tomato sauce that requires the overnight cooking of the sauce on the burners. Which of the following methods is an acceptable way to thaw a fifteen-pound turkey? The level of water activity required for microbial growth is 0.85. An employee should begin to be trained in matters concerning personal hygiene after the employee has been hired. This temperature assures that the fruit salad will not become susceptible to foodborne pathogens. Which of the following agencies is responsible for controlling food safety in your restaurant? For this reason, it is important to use foods quickly in your restaurant and not let them sit for excessive amounts of time. The correct action to take is to: If a can of tomatoes is foamy at the top and smells, the proper action is to throw the can of tomatoes in the garbage. If you can successfully negate a pest’s ability to find food and water in your restaurant, the pest will search for shelter elsewhere. The ServSafe Manager curriculum (training course) as well as the exam focus on six categories of food safety in a Employees should always wash their hands directly after all actions listed except washing dishes. While the listed shirt, ha, and shoes do not pose risks to the food itself, an earring could easily fall into the food, becoming a physical hazard. This book is intended as a study guide and does not discredit any educational group. There is no such thing as the three-second rule and there is no acceptable way to clean the food. All of the above-listed transmission vectors are typically associated with the Norwalk virus. While ground mixtures of the meats must be cooked to an internal temperature of 165°F, whole pieces of these meats can be cooked to a lower temperature but should be cooked to a temperature of at least 145°F. 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