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SERVSAFE MANAGER EXAM NEWEST EXAM 2025 |
ALL QUESTIONS AND CORRECT ANSWERS |
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How many Staphyloccus aureus is carried by healthy carriers? --------- CORRECT ANSWER-----------------•in the nose of 30 to 50% of healthy adults •on the skin of about 20-35% of healthy adults What actions do food handlers need to avoid? ---------CORRECT ANSWER-----------------•scratching scalp •running fingers through hair •wiping or touching nose •rubbing ear •touching pimple or infected wound •wearing dirty uniform •coughing or sneezing into hand •spitting What good personal hygiene policies should we address? --------- CORRECT ANSWER-----------------Hand Practices: •Handwashing •Hand Care •Glove use •Preventing bare-hand contact with ready-to-eat food -------------------- Personal cleanliness
Clothing, hair restraints, and jewlery
maintain good health, cover wounds, and report illnesses
Manager responsibilities for good personal hygiene ---------CORRECT ANSWER-----------------•creating personal hygiene policies •training food handlers on policies and retrain regularly •model correct behavior always •supervise food safety practices always •revise personal hygiene policies when law or science change What is the most important part of personal hygiene? ---------CORRECT ANSWER-----------------handwashing Where do you wash hands? ---------CORRECT ANSWER-----------------in a sink designated for handwashing NEVER in sinks designated for food prep, dishwashing, or utility services Steps for washing hands ---------CORRECT ANSWER-----------------1. Wet hands and arms in running water that is atleast 100oF
- Apply enough soap to build up a lather
- Scrub hands and arms vigorously for 10-15 seconds. Clean under fingernails and between fingers.
- Rinse hands and arm thoroughly in running warm water
- Use paper towel to turn off faucet
- Dry hands and arms with another paper towel or hand dryer
- Use paper towel to open door when leaving restroom When to wash hands ---------CORRECT ANSWER-----------------After doing following things: •using restroom •before and after handling raw meat, poultry, and seafood •sneezing, coughing, or using tissue •eating, drinking, smoking, chewing gum or tobacco •handling chemicals •taking out garbage
•Latex alternatives (some people are sensitive to latex so consider gloves made of other material) Using gloves guidelines ---------CORRECT ANSWER-----------------•wash hands before putting gloves on •select correct glove size •hold gloves by edge when putting on/ avoid touching glove •check gloves for rips and tears after it's on •NEVER blow into gloves •NEVER roll gloves Situations where food handlers must change gloves ---------CORRECT ANSWER-----------------•As soon as they become dirty or torn •Before begining different task •After interruption like phone call •After handling raw meat, seafood, or poultry •before handling ready-to-eat food When it's ok to touch food with bare hands ---------CORRECT ANSWER----- ------------NEVER handle ready to eat food with bare hands and especially when you usually serve high-risk population (Exceptions are when food (not raw meat, seafood, or poultry) will be cooked to atleast 145 oF •When food (containing raw meat, seafood, or poultry) will be cooked to required minimal temperature Staff personal cleanliness ---------CORRECT ANSWER----------------- Pathogens can be found on hair and skin so food handlers must shower or bathe before work
Work attire ---------CORRECT ANSWER-----------------Staff must not have dirty clothes and must follow dress code Work attire guidelines ---------CORRECT ANSWER-----------------•Hair Restraints (wear clean hat or other hair and facial hair restraints and DO NOT wear hair accessories or false eyelashes) •Clean Clothing (Wear clean clothing daily and store any dirty clothing in nonabsorbent containers or washable laundry bags) •Aprons (remove aprons when leaving prep areas and NEVER wipe hands on apron) •Jewelry (remove all jewelry) When is it bad to eat, drink, smoke, or chew gum or tobacco? --------- CORRECT ANSWER-----------------•when prepping or serving food •when working in prep areas •when working in areas used to clean utensils and equipment Regulatory authorities ask for proof that sick staff report sick. How can that be shown? ---------CORRECT ANSWER-----------------•presenting signed statements in which staff agreed to report illness •providing documentation showing staff completed training •posting signs or providing pocket cards to remind staff to report their sicknesses If food handler has sore throat and fever ---------CORRECT ANSWER-------- ---------•Restrict worker from working around food •Exclude worker from operation if serving a high-risk population •worker can return when worker has written release from medical practitioner
How can you prevent cross contamination during the flow of food? --------- CORRECT ANSWER-----------------keep raw and ready to eat food away from each other What are the guidelines for keeping raw and ready to eat food away from each other? ---------CORRECT ANSWER-----------------•Using seperate equipment (each type of food should have seperate equipment, and colored cutting boards and utensils can help too) •Cleaning and Sanitizing (clean and sanitize all work surfaces, equipment, and utensils after each task) •Prepping food at different times (If you use the same table for prepping different food, then prep at different times and sanitize between each one) •Buying prepared food (buy food that doesn't require much prepping or handling) What are situations where food is being temperature abused? --------- CORRECT ANSWER-----------------•cooked to the wrong internal temperature •Held at the wrong temperature •Cooled or reheated incorrectly •If food is held in temperature danger zone for four or more hours then throw it out Policies to avoid time-temperature abuse ---------CORRECT ANSWER------- ----------•Monitoring (learn which food items should be checked, how often, and by whom. Make sure food handlers know what to do, when to do it, and it's importance) •Tools ( Correct kinds of thermometers must be available. Food handlers should have their own thermometer. Use timers to see how long food is in the temperature danger zone.)
•Time and Temperature Control (have procedures to limit time food spends in temperature danger zone) •Corrective actions (food handlers must know procedure for when time and temperature standards aren't met.) What are the 3 types of commonly used thermometers? ---------CORRECT ANSWER-----------------•Bimetallic stemmed thermometers •Thermocouples •Thermistors What temperatures do Bimetallic stemmed thermometers measure? --------- CORRECT ANSWER-----------------•0of-220oF (-18oC-104oC) •Useful for checking temperatures during the flow of food How do you check temperature with a Bimetallic Stemmed Thermometer? - --------CORRECT ANSWER-----------------•measures temp. through metal stem •insert stem into food up to dimple (sensing area goes from tip of stem to dimple which is useful for large or thick food) What features does the Bimetallic Stemmed Thermometer need to have? -- -------CORRECT ANSWER-----------------•Calibration nut (adjusts temperature to make accurate) •Easy-to-read markings (clear markings reduce chance of misreading •Must be scaled in atleast two-degree increments •Dimple (mark that shows end of temperature-sensing area) How does Thermocouples and Thermistors work? ---------CORRECT ANSWER-----------------•measure through metal probe •digitally displayed
•tags are attached to packaging •color change shows time-temperature abuse during shipment or storage What are temperature-recording devices? ---------CORRECT ANSWER------ -----------•devices that constantly check and record temperatures •can check during receiving to make sure food was at safe temp. while being shipped General Thermometer Guidelines ---------CORRECT ANSWER----------------- •Cleaning and Sanitizing (must be washed, risnsed, sanitized, and air dried; keep storage cases clean; clean before and after use of thermometers to prevent cross contamination; use sanitizer for food contact surfaces; have plenty of clean thermometers) •Calibration (calibrate regularly for accuracy; calibrate before each shift, before first deliveries arrive; follow manufacturer's directions regarding calibration) •Accuracy ( temp. must be accurate) •Glass thermometers (only use when enclosed in shatterproof case) •Checking temp. (insert probe into thickest part (usually center) and different spot; before recording, wait for temp to steady; wait atleast 15 seconds before inserting into food) How can you bring only safe food into operation? ---------CORRECT ANSWER-----------------Purchase all food from approved, reputable suppliers and follow good receiving procedures
Accepting deliveries guidelines ---------CORRECT ANSWER----------------- •approved, reputable supplier •supplier has been inspected and can show inspection report (most recent) •meet all applicable local, state, and federal laws •applies to all suppliers •develop relationship with supplier and get to know food safety practices •Deliveries (schedule deliveries at a time when staff has enough time to do inspections) What should the suppliers' inspection reports review? ---------CORRECT ANSWER-----------------•receiving and storage •processing •shipping •cleaning and sanitizing •personal hygiene •staff training •recall program •HACCP program or other food safety systems How can inspection process be smooth and safe? ---------CORRECT ANSWER-----------------•specific staff responsible •train food handlers to follow food safety guidelines •provide staff with needed tools (purchase orders, thermometers, and scales) •trained staff are able to recieve and inspect food promptly (visually inspect delivery trucks for contamination, and food for correct temp) •quickly store food after inspection foodborne illness ---------CORRECT ANSWER-----------------a disease transmitted to people by food
causing microorganisms are more frequently found on types of food that once were considered safe.) What is the fifth challenge operations have when it comes to food safety and why? ---------CORRECT ANSWER-----------------Unapproved suppliers ( Food that is recieved from suppliers that are not practicing food safety can cause a foodborne-illness outbreak.) What is the sixth challenge operations have when it comes to food safety? - --------CORRECT ANSWER-----------------High-risk customers (the number of customers at high risk for getting a foodborne illness is increasing. An example of this is the growing elderly population.) What is the seventh challenge operations have when it comes to food safety? ---------CORRECT ANSWER-----------------Staff turnover (training new staff leaves less time for food safety training) What is the cost of foodborne illnesses? ---------CORRECT ANSWER-------- ---------One outbreak can cost an operation thousands of dollars, and it can result in closure. What are the costs of foodborne illnesses to an operation? --------- CORRECT ANSWER-----------------•loss of customers and sales •loss of reputation •negative media exposure •lowered staff morale •lawsuits and legal fees •staff missing work •increased insurance premiums •staff retraining
What are the cost of foodborne illnesses to the victim? ---------CORRECT ANSWER-----------------•lost work •medical costs and long-term disablity •death What is unsafe food usually the result of? ---------CORRECT ANSWER------ -----------contamination (the presence of harmful substances in food) what is a way to prevent foodborne illnesses? ---------CORRECT ANSWER- ----------------recognize the contaminants that can make food unsafe (pathogens, chemicals, physical objects, and certain unsafe practices in your operation) How many categories are contaminants divided into? ---------CORRECT ANSWER----------------- 3 What is the first category of contaminants ---------CORRECT ANSWER------ -----------Biological (Pathogens are the greatest threat to food safety. They include certain viruses, parasites, fungi, and bacteria. Some plants, mushrooms, and seafood that carry harmful toxins (poisons) are also included im this group.) This category is responsible for most foodborne illnesses. What is the second category of contaminants? ---------CORRECT ANSWER-----------------Chemical (Foodservice chemicals can contaminate food if they are used incorrectly. Chemical contaminates may include cleaners, sanitizers, and polishes.)
•Contaminated food touches or drips fluids onto cooked or ready-to-eat food •A food handler touches contaminated food and then touches ready-to-eat food •contaminated cleaning cloths touch food-contact surfaces) What is the third of the 4 main factors that 4 of the 5 risk factors or mistakes are related to? ---------CORRECT ANSWER-----------------Poor Personal Hygiene ( Actions that food handlers do that cause foodborne illnesses include:
- fail to wash their hands correctly after using the restroom •cough or sneeze on food •touch or scratch wounds and then touch food •work while sick) What is the fourth of the 4 main factors that 4 of the 5 risk factors or mistakes are related to? ---------CORRECT ANSWER-----------------Poor cleaning and sanitizing (pathogens can be spread to food if equipment has not been cleaned and sanitized correctly between uses. This can happen in the following way: •equipment and utensils are not washed, rinsed, and sanitized between uses •Food-contact surfaces are wiped clean rather than being washed, rinsed, and sanitized •Wiping cloths are not stored in a sanitizer solution between uses •Sanitizing solutions are not at the required level to sanitize objects What is TCS food? ---------CORRECT ANSWER-----------------food requiring time and temperature control to limit growth of pathogens What foods are categorized as TCS food? ---------CORRECT ANSWER----- ------------•milk and dairy products
•shell eggs (except those treated to eliminate nontyphoidal Salmonella) •Meat: beaf, pork, and lamb •poultry •fish •shellfish and crustaceans •baked potatoes •heat-treated plant food, such as cooked rice, beans, and vegetables •tofu or other soy protein •synthetic ingredients, such as textured soy protein in meat alternatives •sprouts and sprout seeds •sliced melons •cut tomatoes •cut leafy greans •untreated garlic-and-oil mixtures What food also needs careful handling to prevent contamination? --------- CORRECT ANSWER-----------------Ready-to-eat food (food that can be eaten without further preparation, washing, or cooking. Including cooked food, washed fruit/ vegetables (whole and cut), deli meat, bakery items, sugar, spices, and seasonings. What is the first group of people that have a high risk of getting a foodborne illness? --------- CORRECT ANSWER-----------------Elderly people (People's immune systems weaken with age.) What is the second group of people that have a high risk of getting a foodborne illness? ---------CORRECT ANSWER-----------------Preschool-age children (Very young children have not built up strong immune systems)
USDA role ---------CORRECT ANSWER-----------------•regulates and inspects meat, poultry, and eggs
- regulates food that crosses state boundaries or involves more than one state CDC and PHS role ---------CORRECT ANSWER-----------------•assist FDA, USDA, and state and local health departments •conduct research into the causes of foodborne-illness outbreaks •assist in investigating outbreaks state and local regulatory authorities ---------CORRECT ANSWER------------- ----•write or adopt code that regulates retail and foodservice operations (may differ from Food Code because these agencies aren't required to adopt it) Regulatory authorities responsibilities: •inspecting operations •enforcing regulations •investigating complaints and illnesses •issuing licenses and permits •approving construction •reviewing and approving HACCP plans What is a contaminate? ---------CORRECT ANSWER-----------------•the presence of harmful substances in food •can be biological, chemical, or physical •most cause foodborne illnesses while the others result in physical injury Where do contaminates come from? ---------CORRECT ANSWER------------- ----•many are found in the animals we use for food •air, contaminated water, and dirt
- some occur naturally in food (bones in fish) How does food become contaminated? ---------CORRECT ANSWER--------- --------Usually it's contaminated accidentally because most contaminants get into food and onto food-contact surfaces because of the way people handle it. What is the fecal-oral route of contamimation? ---------CORRECT ANSWER-----------------When food handlers (who don't wash their hands after using the restroom) contaminate food and surfaces with feces from their fingers. Once the contaminated food is eaten, a foodborne illness may result How do food handlers pass on contaminants when they are in contact with a person who is ill? ---------CORRECT ANSWER-----------------•From person to person •Through sneezing or vomiting onto food or food-contact surfaces •From touching dirty food-contact surfaces and equipment, and then touching food How can simple mistakes result on contamination? ---------CORRECT ANSWER-----------------•allowing ready-to-eat food to touch surfaces that have come in contact with raw meat, seafood, and poultry can lead to contamination •storing food incorrectly or cleaning produce incorrectly can lead to contamination •failure to spot signs of pests in the establishment, because pests are a major source of disease
