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Food Safety Practices and Procedures, Exams of Food science

Indiana University Bloomington (IU)Food science

A wide range of food safety practices and procedures that are essential for ensuring the safe handling and preparation of food in a food service establishment. It addresses topics such as proper food storage, temperature control, cross-contamination prevention, personal hygiene, and regulatory requirements. Detailed information on best practices for receiving, storing, preparing, cooking, cooling, and serving food, as well as guidance on handling food allergies, dealing with foodborne illness, and maintaining a clean and sanitary work environment. By studying this document, food service professionals can gain a comprehensive understanding of the key principles and regulations governing food safety, enabling them to implement effective strategies to protect the health and safety of their customers.

Typology: Exams

2024/2025

Available from 10/19/2024

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SERVSAFE MANAGER 2024/2025
EXAM QUESTIONS WITH 100%
VERIFIED ANSWERS.
1) what should you do when taking a food order from customers
who have concerns about food allergies -- Correct Answer โœ”โœ”
Describe each menu item to the customer who ask, including any
"secret" ingredients
2) What temperature should the water be for manual dishwashing?
-- Correct Answer โœ”โœ” Must be at least 110 F
3) A food handler just finished storing a dry food delivery, which
step was done correctly? -- Correct Answer โœ”โœ” Stored food away
from the wall
4) 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? -- Correct Answer โœ”โœ” Throw it out
5) Single use gloves are not required when -- Correct Answer โœ”โœ”
Washing product
6) What should a food handler do to make gloves easier to put on? --
Correct Answer โœ”โœ” Select the right size gloves
7) What should food handlers do after leaving and returning to the
prep area? -- Correct Answer โœ”โœ” Wash hands
8) What rule for serving bread should food handlers practice? --
Correct Answer โœ”โœ” Do not re-serve uneaten bread
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Partial preview of the text

Download Food Safety Practices and Procedures and more Exams Food science in PDF only on Docsity!

SERVSAFE MANAGER 2024/

EXAM QUESTIONS WITH 100%

VERIFIED ANSWERS.

  1. what should you do when taking a food order from customers who have concerns about food allergies -- Correct Answer โœ”โœ” Describe each menu item to the customer who ask, including any "secret" ingredients
  2. What temperature should the water be for manual dishwashing? -- Correct Answer โœ”โœ” Must be at least 110 F
  3. A food handler just finished storing a dry food delivery, which step was done correctly? -- Correct Answer โœ”โœ” Stored food away from the wall
  4. 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? -- Correct Answer โœ”โœ” Throw it out
  5. Single use gloves are not required when -- Correct Answer โœ”โœ” Washing product
  6. What should a food handler do to make gloves easier to put on? -- Correct Answer โœ”โœ” Select the right size gloves
  7. What should food handlers do after leaving and returning to the prep area? -- Correct Answer โœ”โœ” Wash hands
  8. What rule for serving bread should food handlers practice? -- Correct Answer โœ”โœ” Do not re-serve uneaten bread
  1. What does the L stand for in the FDA'S ALERT tool? -- Correct Answer โœ”โœ” Look
  2. What is the minimum internal cooking temp for chicken breasts? -- Correct Answer โœ”โœ” 165 ยฐF (74 ยฐC) for 15 seconds
  3. What factors influence the effectiveness of a chemical sanitizer? -- Correct Answer โœ”โœ” Concentration, temperature, contact time, pH and water hardness.
  4. Ready to eat TCS foods prepped in house must be date marked if it is held for more than how many hours? -- Correct Answer โœ”โœ” 24 Hours
  5. What is the minimum internal cooking temperature for a veal chop? -- Correct Answer โœ”โœ” 135 ยฐF(57 ยฐC)
  6. Why should food temperature be taken in 2 different locations? -- Correct Answer โœ”โœ” Temperature may vary in the food
  7. What causes Preschool age children to be at risk for foodborne illness? -- Correct Answer โœ”โœ” Their immune systems are not strong
  8. How should staff make sure the chemical sanitizer being used on a food prep surface is at the correct strength? -- Correct Answer โœ”โœ” Use a test kit to check the sanitizers concentration when mixing it
  9. When can a glass thermometers be used? -- Correct Answer โœ”โœ” When enclosed in a shatter proof casing
  10. 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? -- Correct Answer โœ”โœ” 3 p,
  1. When can a food handler diagnosed with jaundice return to work? -- Correct Answer โœ”โœ” When approved by the regulatory authority
  2. Parasites are commonly associated with what food? -- Correct Answer โœ”โœ” Wild game
  3. When should a food handler with a sore throat and fever be excluded from the operation? -- Correct Answer โœ”โœ” When the customers served are primarily a high-risk population
  4. Which organization includes inspecting food as one of its primary responsibilities? -- Correct Answer โœ”โœ” U.S. Department of Agriculture
  5. What must an operation do before packaging fresh juice on- site for later sale? -- Correct Answer โœ”โœ” Obtain a variance
  6. Which item is a potential physical contaminant? -- Correct Answer โœ”โœ” Jewelry
  7. What strategy can prevent cross-contamination? -- Correct Answer โœ”โœ” Buy food that does not require prepping
  8. What is the main reason for food handlers to avoid scratching their scalps? -- Correct Answer โœ”โœ” Spreading pathogens to the food
  9. A food handler has a wound on their finger. Can the wound cause a foodborne illness? -- Correct Answer โœ”โœ” Yes, because a wound that contains pathogens can contaminate food.
  10. What is a carrier? -- Correct Answer โœ”โœ” Someone who carries pathogens without getting sick
  11. What is jaundice? -- Correct Answer โœ”โœ” A yellowing of the skin and eyes
  1. When washing hands, what is the minimum time that food handlers should scrub hands and arms with soap? -- Correct Answer โœ”โœ” 10 seconds
  2. What should the temperature of the water be when washing hands? -- Correct Answer โœ”โœ” Warm
  3. A food handler wet his hands with warm water, applied soap, and scrubbed them for 15 seconds. Then he rinsed them in warm water and dried them on a cloth side towel. What did he do wrong? -- Correct Answer โœ”โœ” Dried hands on a side towel
  4. Approximately how long should the whole handwashing process take? -- Correct Answer โœ”โœ” 20 seconds
  5. After handling dirty dishes, a server washes their hands in the three-compartment sink. Is this acceptable? -- Correct Answer โœ”โœ” No, hands should only be washed in a designated handwashing sink.
  6. When should food handlers wash their hands? -- Correct Answer โœ”โœ” Before starting a new task
  7. After which activity must food handlers wash their hands? -- Correct Answer โœ”โœ” Clearing tables
  8. What must food handlers do after touching their body or clothing? -- Correct Answer โœ”โœ” Wash their hands.
  9. What is the purpose of a hand antiseptic? -- Correct Answer โœ”โœ” To reduce pathogens to safe levels
  10. Hand antiseptics should be used -- Correct Answer โœ”โœ” after handwashing.
  1. What are Good Manufacturing Practices (GMP) as defined by the FDA? -- Correct Answer โœ”โœ” Requirements for producing safe food
  2. When receiving a delivery of food for an operation, it is important to -- Correct Answer โœ”โœ” inspect all food immediately before storing it.
  3. What is the first thing that should be done when a food delivery arrives? -- Correct Answer โœ”โœ” Inspect the vehicle for signs of contamination.
  4. Should employees be cross-trained so more people have the skills to receive deliveries? -- Correct Answer โœ”โœ” No, specific staff should be responsible for receiving.
  5. What should be done if pests are spotted in a delivery vehicle? -- Correct Answer โœ”โœ” Reject the entire delivery.
  6. What should an employee do if two food deliveries arrive at the same time? -- Correct Answer โœ”โœ” Inspect and store one delivery before accepting another.
  7. What must be done after receiving a key drop delivery? -- Correct Answer โœ”โœ” The delivery must be inspected.
  8. A recall has been issued for a specific brand of orange juice. The store manager has matched the information from the recall notice to the item, removed the item from inventory, and stored it in a secure location. What should the manager do next? -- Correct Answer โœ”โœ” Label the item to prevent it from accidentally being placed back in inventory.
  9. What must a manager do with a recalled food item in the operation? -- Correct Answer โœ”โœ” Store the recalled item separately from other food.
  1. Where should a manager check to find recall notices? -- Correct Answer โœ”โœ” Food and Drug Administration (FDA)
  2. How should the temperature of a shipment of sour cream be taken when it arrives at an operation? -- Correct Answer โœ”โœ” Remove the lid of a container and put the thermometer stem into the sour cream.
  3. How should the temperature of a shipment of bulk vacuum packages of raw ground beef be taken when it arrives at an operation? -- Correct Answer โœ”โœ” Place the thermometer stem between two packages for a reading.
  4. Where should the thermometer stem be placed when checking the temperature of a chicken breast? -- Correct Answer โœ”โœ” In the thickest part
  5. At what internal temperature should cold TCS food be received? -- Correct Answer โœ”โœ” 41 ยฐF (5ยฐC) or lower
  6. What must be done with live oysters received at an air temperature of 45ยฐF (7ยฐC)? -- Correct Answer โœ”โœ” They must be cooled to 41ยฐF (5ยฐC) or lower.
  7. At what maximum temperature can milk be received? -- Correct Answer โœ”โœ” 45 ยฐF (7ยฐC)
  8. At what maximum temperature can shell eggs be received? -- Correct Answer โœ”โœ” 45 ยฐF (7ยฐC)
  9. At what minimum temperature must hot TCS food be received? -- Correct Answer โœ”โœ” 135 ยฐF (57ยฐC)
  10. What is the meaning of large ice crystals on frozen food? -- Correct Answer โœ”โœ” The product has thawed and been refrozen.
  1. What must be included on the label of food that has not been stored in its original container? -- Correct Answer โœ”โœ” The food's common name
  2. What is the discard date for tuna salad that was prepared and stored on October 1? -- Correct Answer โœ”โœ” October 7
  3. A chef is preparing a dish that includes beef and pork. If the beef has a use-by date of September 4 and the pork has a use-by date of September 6, what is the discard date of the dish? -- Correct Answer โœ”โœ” September 4
  4. How should food be rotated in storage? -- Correct Answer โœ”โœ” Items with the earliest use-by dates are used before items with later dates.
  5. What should be done with food that has passed its use-by date? -- Correct Answer โœ”โœ” It should be discarded.
  6. At what temperature must cold TCS food be stored to keep it safe? -- Correct Answer โœ”โœ” 41 ยฐF (5ยฐC) or lower
  7. At what temperature must hot TCS food be stored to keep it safe? -- Correct Answer โœ”โœ” 135 ยฐF (57ยฐC) or higher
  8. Where should the air-temperature measuring device be placed in a cooler? -- Correct Answer โœ”โœ” Near the door
  9. Why should overloading coolers be avoided? -- Correct Answer โœ”โœ” It reduces airflow.
  10. What should be done to help keep food safe in a walk-in cooler? -- Correct Answer โœ”โœ” Randomly sample food temperature daily.
  1. What should be done to help keep frozen food safe in a freezer? -- Correct Answer โœ”โœ” Defrost the freezer on a regular basis.
  2. Which items are stored correctly in a cooler? -- Correct Answer โœ”โœ” Macaroni salad stored above raw salmon
  3. How far off the floor should food be stored? -- Correct Answer โœ”โœ” 6 inches (15 centimeters)
  4. Where should food that doesn't require refrigeration be stored? -- Correct Answer โœ”โœ” In a dry location
  5. A chef wants to package and sell their signature barbeque sauce on-site. What information must they include on their labels to make the sauce acceptable for retail sale? -- Correct Answer โœ”โœ” Chemical preservatives
  6. What should be done to keep single-use items safe in storage? -- Correct Answer โœ”โœ” Keep them in original packaging.
  7. What must be done with food before storing it? -- Correct Answer โœ”โœ” It must be wrapped or covered.
  8. Where should dirty linens be stored? -- Correct Answer โœ”โœ” In nonabsorbent containers
  9. What is the storage order in a cooler based on? -- Correct Answer โœ”โœ” The internal cooking temperature for each food
  10. What should be done to keep shell eggs safe when storing them? -- Correct Answer โœ”โœ” Keep them in storage until the time they are used.
  11. What should be done to keep fresh produce safe when storing it? -- Correct Answer โœ”โœ” Store cut produce at 41ยฐF (5ยฐC) or lower.
  1. When preparing protein salads, such as tuna or egg salad, never use leftover TCS ingredients that have been held longer than -- Correct Answer โœ”โœ” 7 days.
  2. How should pooled eggs be handled to keep them safe? -- Correct Answer โœ”โœ” Cook them right after mixing them.
  3. Why are overloading fryer baskets a food safety risk? -- Correct Answer โœ”โœ” It reduces oil temperature resulting in undercooked food.
  4. What guidelines should be followed when handling ice to keep it safe? -- Correct Answer โœ”โœ” Never use ice as an ingredient if it was used to cool food.
  5. Which practice requires a variance? -- Correct Answer โœ”โœ” Packaging food using a reduced oxygen method
  6. Which method is a safe way to thaw food? -- Correct Answer โœ”โœ” As part of the cooking process
  7. A food handler removes a frozen lasagna from the freezer and leaves in on a prep table to thaw overnight. Why is this method of thawing unsafe? -- Correct Answer โœ”โœ” The dish is exposed to the temperature danger zone so pathogens can grow.
  8. What must be immediately done to food after it is thawed in a microwave? -- Correct Answer โœ”โœ” Cook it.
  9. When slacking food during preparation, the food should never go above what temperature? -- Correct Answer โœ”โœ” 41 ยฐF (5ยฐC)
  10. What is the required minimum internal cooking temperature for seafood? -- Correct Answer โœ”โœ” 145 ยฐF (63ยฐC) or higher for 15 seconds
  1. What is the required minimum internal cooking temperature for poultry? -- Correct Answer โœ”โœ” 165 ยฐF (74ยฐC) or higher for < second
  2. What is the required minimum internal cooking temperature for ground beef? -- Correct Answer โœ”โœ” 155 ยฐF (68ยฐC) or higher for 17 seconds
  3. What is the required minimum internal cooking temperature for rice that will be hot-held for service? -- Correct Answer โœ”โœ” 135 ยฐF (57ยฐC)
  4. What is the required minimum internal cooking temperature for a pork roast? -- Correct Answer โœ”โœ” 145 ยฐF (63ยฐC) or higher for 4 minutes
  5. What temperature must meat be cooked to if it will be cooked in a microwave? -- Correct Answer โœ”โœ” 165 ยฐF (74ยฐC)
  6. Eggs were placed in a covered dish and cooked in a microwave oven. Half-way through cooking, the eggs were stirred, and once finished were left to stand for 30 seconds before being checked with a thermometer in two places. What mistake was made? -- Correct Answer โœ”โœ” They were left to stand for 30 seconds after cooking.
  7. What should be done if the menu includes TCS items that are raw or undercooked? -- Correct Answer โœ”โœ” It must be noted on the menu.
  8. If an operation uses a reduced oxygen packaging method for fish, the fish must be -- Correct Answer โœ”โœ” frozen before, during, or after packaging.
  9. Which item would be safe to offer on a children's menu? -- Correct Answer โœ”โœ” Grilled cheese
  1. What temperature must TCS food for immediate service be reheated to? -- Correct Answer โœ”โœ” Any temperature
  2. What temperature must commercially processed and packaged ready-to-eat food be reheated to? -- Correct Answer โœ”โœ” 135 ยฐF (57ยฐC)