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Accounting /ServSafe Manager Exam Flashcards

ServSafe Manager Exam Flashcards

Accounting35 CardsCreated 3 months ago

This deck covers key concepts and questions from the ServSafe Manager Exam, including food safety practices, temperature guidelines, and handling procedures.

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What should you do when taking a food order from customers who have concerns about food allergies?

Describe each menu item to the customer who asks, including any 'secret' ingredients.
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Key Terms

Term
Definition
What should you do when taking a food order from customers who have concerns about food allergies?
Describe each menu item to the customer who asks, including any 'secret' ingredients.
What temperature should the water be for manual dishwashing?
Must be at least 110 F.
A food handler just finished storing a dry food delivery, which step was done correctly?
Stored food away from the wall.
What should be done with food that has been handled by a food handler who has been restricted or excluded from the operation due to illness?
Throw it out.
Single use gloves are not required when?
Washing produce.
What should a food handler do to make gloves easier to put on?
Select the right size gloves.
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ServSafe Manager Exam Flashcards
TermDefinition
What should you do when taking a food order from customers who have concerns about food allergies?
Describe each menu item to the customer who asks, including any 'secret' ingredients.
What temperature should the water be for manual dishwashing?
Must be at least 110 F.
A food handler just finished storing a dry food delivery, which step was done correctly?
Stored food away from the wall.
What should be done with food that has been handled by a food handler who has been restricted or excluded from the operation due to illness?
Throw it out.
Single use gloves are not required when?
Washing produce.
What should a food handler do to make gloves easier to put on?
Select the right size gloves.
What should food handlers do after leaving and returning to the prep area?
Wash hands.
What rule for serving bread should food handlers practice?
Do not re-serve uneaten bread.
What does the L stand for in the FDA'S ALERT tool?
Look.
What is the minimum internal cooking temp for chicken breasts?
165°F (74 °C) for 15 seconds.
What factors influence the effectiveness of a chemical sanitizer?
Concentration, temperature, contact time, pH, and water hardness.
Ready to eat TCS foods prepped in house must be date marked if it is held for more than how many hours?
24 Hours.
What is the minimum internal cooking temperature for a veal chop?
135°F (57 °C).
Why should food temperature be taken in 2 different locations?
Temperature may vary in the food.
What causes preschool age children to be at risk for foodborne illness?
Their immune systems are not strong.
How should staff make sure the chemical sanitizer being used on a food prep surface is at the correct strength?
Use a test kit to check the sanitizer's concentration when mixing it.
When can a glass thermometer be used?
When enclosed in a shatterproof casing.

A tuna salad removed from the cooler at 9 am and put out for a buffet at 11 am. By what time must the tuna salad be served or thrown out?

3 p

What practice should be used to prevent seafood toxins from causing foodborne illness?
Purchasing food from approved, reputable suppliers.
What should a server do after clearing a table?
Wash hands.
What must food handlers do when handling ready to eat food?
Wear single-use gloves.
What is the first step in developing a HACCP plan?
Conduct a hazard analysis.
A food handler has cooled a container of chili to 70 degrees F in 1 hour. How much time is left to cool the chili to 41?
5 Hours.
Nursing home staff are creating a new menu for a breakfast item for residents and their family members. What item is not safe to serve?
Soft boiled eggs.
What practice is useful for preventing Norovirus from causing foodborne illness?
Correct handwashing.
What condition promotes the growth of bacteria?
Food held between 70 degrees F and 125 degrees F.
What is the purpose of hand antiseptic?
Lower the number of pathogens on the skin.
A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date for the seafood dish?
April 8.
When can a food handler diagnosed with jaundice return to work?
When approved by the regulatory authority.
Parasites are commonly associated with what food?
Wild game.
When should a food handler with a sore throat and fever be excluded from the operation?
When the customers served are primarily a high-risk population.
Which organization includes inspecting food as one of its primary responsibilities?
U.S. Department of Agriculture.
What must an operation do before packaging fresh juice on-site for later sale?
Obtain a variance.
Which item is a potential physical contaminant?
Jewelry.
What strategy can prevent cross-contamination?
Buy food that does not require prepping.