Download ✅ SafeStaff Manager Test | 100% Correct Answers | Verified 2025/2026 Edition and more Exams Food science in PDF only on Docsity!
SafeStaff Manager Test | Actual Exam
Questions | 100% Correct Answers |
Verified Version
In what foods does Salmonella spp. bacteria appear - ✔✔Raw pultry and raw eggs What is the minimum amount of light that must be present in food prep areas - ✔✔50 ft candles / 540 lux How do you know if a chemical santizing station is at the proper concentration - ✔✔Use sanitiser strip Handwashing stations must have which supplies - ✔✔Hot n Cold water, soap, way to dry hands and signage What does buildup of condensations and/or grease on walls and ceilings indicate - ✔✔Hoods and/or vents need cleaning or maintanance True/False - A virus requires live cells, like those in the human body to grow and reproduce - ✔✔True Which of the following foods is NOT considered a TCS (Temperature control for safety) food
- lettuce, cheese, peanut butter or alfalfa sprouts - ✔✔Peanut Butter True/ False - During a health inspection, violations involving core items are critical for food safety - ✔✔False (priority items) Within the temperature danger zone, bacteria reprduce and multiply most rapidly between what temps - ✔✔ 70 - 125'F Which food service inspection item is most critical and prevents hazards associated with foodborne illness - ✔✔Priority items
A Master cleaning schedule identifies all of thje following EXCEPT
- How to write a MSDS
- what needs to be cleaned
- how to perform each cleaning task
- who should perform the cleaning task - ✔✔A-How to wrtie a msds What are 4 characteristics of a good indoor garbage container - ✔✔waterproof, leak proof, can liner, and easy to clean which marks indicaet food service equipment is designed for commercial foof service use - ✔✔NSF and UL (NATIONAL SANITATION FOUNDATION AND uNDERWRITERS LABORATORY What written documen issued by the rgulator authorizes an estalishment to modift or waive a food code requirement
- msds
- ROP
- Varience
- Plan review - ✔✔Varience True/False-when finished mopping the floor at the end of the night, rinse the mop in the mop sink and store in the mop bucket - ✔✔HANG THE MOP true/false raw poulty stored on a rack in the refridgerator below raw ground beer is the correct storage practice - ✔✔True true./ false a critical control point in HACCP is a step in the flow of food where an indentified food safety hazard can be contorlled or eliminmted - ✔✔true true/false the temperature of the wash water in the first sink of a manual warewashing station must be at least 110'F - ✔✔TRUE
- baseball cap
- hairspray
- hair net - ✔✔C Hairspray which of the following is an approved effective mehtod of pest control
- fly swatter
- bug zapper on grill
- air curtain
- poison powder along the kitchen floor
- ✔✔c- air curtain which of the following is an approved container for transporting food to an offsite event
- stainless steel half pan
- plastic container covered with cellophane
- cardboard box
- insulated covered container - ✔✔d-insulated covered container what is the best traching method when training new employees
- role play
- on the job
- demostrate, show, tell
- use a variety , everyone is differnt - ✔✔d-use variety- observing employee performance and testging an employees food safety knowledge for weaknesses will indicitcate if there is a need for
- training
- new uniforms
- new knives
- better new hires - ✔✔a-training
foodborne illness is caused by
- being born with
- eating wild game animals
- cooking food in teflon coated pans
- eating contaminated food - ✔✔d-contaminated food let food cooked in amicrowave stand inside the unit for an additioal __ minutes before removing and performing temperature checks - ✔✔2 minutes what is an acidic cleaning agent used for - ✔✔removing lime scale which of the following steps does not help prepare an establishmenty for a crisis
- create a crisis response plan
- identify resources needed for crises
- let the media interview all employees
- update plan annually - ✔✔C- interview employees which are signs of pests
- torns packages
- droppings that look like pepper
- black,greasy marks on baseboards
- all - ✔✔D -- ALL Non-porous flooring mus be used in all of the following food service areas
- dishroom
- bathroom
- walkin refridgerator
- dining room - ✔✔D- Dining room
what is the best way to remove an allergen from a food contact surface
- sanitize
- wash and rinse surface
- heat to 180'F
- cool surface to 0'F for 15 seconds - ✔✔wash and rinse what is the frist step in a manual dishwashinh 5 step process - ✔✔Scrape or rinse in a HAACP plan, monitorin ensures
- food deliveries are inspected
- a supplier is legit
- critical limits are met
- hazards are identified - ✔✔c-critical limits are met active managerial control and HAACP are two ways to develop a __________ system - ✔✔food safety management it is acceptable for an employee to drink from which of the following while working - ✔✔a cup enclosed with lid and straw when should a food service establisment submit a plan review to the regulatory authority
- after the new building construction is complete
- before a large remodeling project after buyinh all of your equipment
- before applying for varience - ✔✔b-before a large remodel a sanitizers effectivness depends on all of the following except
- water temperature
- concentration
- contact time
- drying time - ✔✔drying time bioloical contamination or hazards may come from all of the following except
- toxic metals
- seafood toxins
- bacteria
- e.coli - ✔✔toxic metals a good food service operation facility layout and design will have all of the following except
- cleaning accesibility
- good workflow
- cross-contamination
- FDA Food code violaions - ✔✔FDA-Food code violations which two bacteria pose the greatest risk to reduced oxygen packaged (ROP) food - ✔✔botulism (clostridium botulinum) and listeria monocytogenes which of the following indicatesd produce is being delivered in acceptable condition - ✔✔Firm texture if a customer calls to inform you that they became sick after eating , you should do all of the following except
- inform health departmen
- offer to pay their medical bills
- complete an icident report - ✔✔-offer to pay bills whole apples and peaches in a vending machine must be ___
- labeled with harvest date
true/false - a foodborne illness outbreak is when two or more people develop the sameillness after eating the same food and its confirmed through laboratory tests - ✔✔true true/false - one of the way cross contamination occurs is when cooked food is held at 100'F for five hours
- ✔✔false, this is known as food/temperture abuse true/false - it is accpetbale to wash or rinse fruits and vegetables in water that contains ozone - ✔✔true true/false- raw shucked shellfish must have a sellby-best if used by date on the container - ✔✔true true/false - hand sanitizers should only be used before you wash your hands - ✔✔false, after andwashing true/false- pathogens are harmful microorganisms that can cause illness - ✔✔truet true/false --ciguatera toxin, paraltic shellfish posining, neuro toxic shellfish poinsingn and amnesic shellfish poisining are all caused by time/temperature abuse - ✔✔False, caused by algae true/false - on the job training works best for teaching one-on-one skills and tasks that are relatively easy to learn and specific to the job - ✔✔true true/false - galvanized metal (zinc-coated steel) is the preferred construction material for commerical kitchen equipment with food contact surfaces - ✔✔false- stainless steel true/false - employees diasnosed with norovirus must be restricted from working directly with good and food contact surfaces - ✔✔flase, must be excluded true./false - college age studentsd are considered a high risk population - ✔✔false - preschool aged kids
how often must public food service establishments using a private well as their potable water source have the water tested --annually
- never,not required
- 5 years
- daily - ✔✔Annually ________ is a structural method used to make it easy to clean the corners of the flors where they connect to the walls - ✔✔Coving all food cooked in a microwave that will be held-hot must be cooked to a minimum internal temp of ________ - ✔✔165'F for 15seconds dry food storage units should avoid all of the follwoing except
- direct sun
- moisture
- heat
- slotted storage racks - ✔✔d-slotted storage which of the following foods is a common food allergen - ✔✔peanut the only completely reliable method for preventing backflow of a contaminated water source into a santiary water source is to use _______________ - ✔✔an air gap which of the following is an illness that requires a food service manager to exclude the employee from working in the establishment - ✔✔hepatitis A What are 4 acceptable ways to thaw frozen food - ✔✔in fridge
- uninterrupted cooking process
- under clean water 70'For less
- raw poultry on bottom what are abrassive cleaning agents used for - ✔✔to clean baked on foods, hard to remove soil and floors what are acceptable methods for drying hands after handwashing - ✔✔single use paper towel
- warm air dryer, high velocity air dryer an infrared thermomenter is used to take what kind of temperature - ✔✔surface tabletop equipment mounted on legs must hold the bottom of the equipment how many inches off the counter top - ✔✔4 inches/ 10 centimeters what does the calender date on packaged food indicate - ✔✔the experiation date or the last day to be sold/used what 3 essential components does a written crisis managemtn plan need to be successful - ✔✔prep response recovery what is a food safety management system - ✔✔operational procudures and best practices to prevent foodborne illnesses what are the 5 steps to corretly wash hands in a sink - ✔✔wet under 100'F or higher apply soap
- scrub vigorously for 10-15 seconds
- rinse
- dry eith paper towel or air dryer what does .85 a,, stand for - ✔✔amount of water activity in food 1.0a,,=h
what is a tcs food - ✔✔food requiring temperature control for saferty, includes, meat,poultry, seafood, dairy, soy, fruit, veggies, how do you perform two-staged cooling - ✔✔cooling cooked food ges 2 hours to go from 135'F to 70'F then 4 hours to cool down to 41'F what foods are recommended to be cooked to 165'f FOR 15 SECONDS - ✔✔Poultry, stuffed meats, stuffing, casseroles, any food being reheated for hot holding, dishes containg raw or previously cooked items, and any microwave items what is HACCP - ✔✔Hazard Analysis and Critical Control Points is a food safety system that identifes hazards in the glow of food and helps guide food service procedures that will eliminate hazards what three agents are approved for chemical sanitizing of food contact surfaces - ✔✔chlorine, iodine, quartenary ammonium when is an operation required to have a variance and a HACCP plan - ✔✔1. sells mollusks for consumption from display tank 2.smokes or cures
- sells ROP packed foods
- sells unpasteurized juice w/o label
- cusom processes animals what are the CDCs 5 most common risk factors to foodborne illness - ✔✔poor personal hygiene incorrect internal food temperatures holding food at incorrect temperature buying food from unauthorized source using contaminated equipment
true/false - if scombroid toxin is found in tuna, cooking the tuna to 145'F for 15 seconds will kill the toxins making it safe - ✔✔false - Toxins aren't destroyed by cooking which of the following items must be stored at 41'F or lower
- chicken salad from a buffet
- heavy cream in a fridge
- cut melons from a truck
- all - ✔✔D-all food stored in a refridgerator must be stored on racks that keep it at least how many inches off the floor
- ✔✔6 inches where must a commercial food service establishment obtain food - ✔✔licensed distributor what are the 2 methods for sanitizing food contact surfaces - ✔✔hot water sanitizing and chemical sanitizing true/false - leftover chicken gumbo that will be hot held must be reheated to 155'F - ✔✔false 165'F TRUE/false a stockpot of chicken noodle soup cooling form 70-41'F should be placed on the bottom shelf in cold storage - ✔✔False - Top (cooked) true/false - beef pork, veal, lamb, emu, and emu, and ostrich are all considered meat and should be cooked to at least 145'F 15seconds - ✔✔false - ostrich and emu ratites true/false the person in charge is the person responsible for a food service operation at the time of inspections - ✔✔true what is the cleaning and sanitizing of food equipment of food equipment, plates and utensils called - ✔✔warewashing
what is the frist step in the 7 principles of a HACCP plan - ✔✔hazard analysis which of the following foods may contain a naturally occuring toxin - ✔✔apricot kernels food safety can be maintained by following which of these 4 basic principles? - ✔✔clean, separate, cook chill hot water sanitizing in a 3 compartment sink requires the 3rd sink water temp to be at least ______'F - ✔✔171'F or hotter which of the following is not a method of mechanically tenderizing meat
- blade tenderizing
- needling
- jaccarding
- marinating - ✔✔marinating which if the following types of food preperation equipment may result in chemical contamination
- ceramic dish
- copper pot
- stainless steel
- teflon coated fry pot - ✔✔copper
