ServSafe Food Service Manager 1.1

Multiple Choice

Which of the following is NOT one of the five most common food-handling mistakes that can cause foodborne illness?

• Purchasing food from unsafe sources

• Failing to cook food correctly

• Washing hands frequently

• Holding food at incorrect temperatures

Open Ended

What are some of the main challenges to ensuring food safety in a food service operation?

Multiple Select

Which of the following groups are at high risk for foodborne illnesses?

• Elderly people

• Preschool-age children

• People with compromised immune systems

• Teenagers

Multiple Choice

Which of the following is NOT considered a TCS food?

• Baked potatoes

• Shell eggs

• Deli meat

• Dried pasta

Open Ended

Explain how government agencies such as the FDA and USDA help prevent foodborne illness in the United States.

Multiple Choice

Which condition is NOT required for bacteria to grow?

• Food

• Acidity

• Sunlight

• Moisture

Multiple Select

Which of the following are prevention measures for viruses that cause foodborne illness?

• Wash hands

• Exclude sick food handlers

• Cook food to minimum internal temperatures

• Purchase shellfish from approved suppliers

Open Ended

List three symptoms that may indicate a person is having an allergic reaction to food.

Multiple Choice

Which of the following is NOT a recommended step when responding to a foodborne-illness outbreak?

• Hold any product you suspect to be contaminated

• Contact your regulatory authority immediately

• Ignore the complaint if symptoms are mild

• Maintain an emergency contact list

Multiple Select

Which of the following are part of the 'Big Eight' common food allergens?

• Milk

• Eggs

• Fish

• Rice

Open Ended

Describe two situations in which a food handler must wash their hands before returning to work.

Multiple Choice

What should a manager do if a food handler is vomiting and has been diagnosed with Norovirus?

• Allow them to work with restrictions

• Exclude them from the operation and report to the regulatory authority

• Have them wear gloves and continue working

• Only restrict them from working with high-risk populations

Multiple Choice

What is the temperature danger zone for food, where pathogens can survive and grow rapidly?

• 41°F to 135°F

• 32°F to 41°F

• 135°F to 165°F

• 0°F to 41°F

Multiple Select

Which of the following are important steps to take when receiving food deliveries to ensure food safety?

• Inspect delivery trucks for signs of contamination

• Store items promptly after receiving

• Accept all items regardless of packaging condition

• Check temperatures of food items

Multiple Choice

According to FIFO (First In, First Out), which food should be used first?

• Food with the earliest use-by or expiration date

• Food with the latest use-by or expiration date

• Food that looks the freshest

• Food stored on the top shelf

Open Ended

Explain why it is important to never use ice as an ingredient if it was used to keep food cold, and describe the risks involved.

Multiple Choice

What is the minimum internal cooking temperature for poultry, including whole or ground chicken, turkey, or duck?

• 165°F for 15 seconds

• 155°F for 15 seconds

• 145°F for 15 seconds

• 135°F for 15 seconds

Multiple Choice

Which of the following is a correct method for cooling food safely and quickly?

• Place food in an ice-water bath

• Leave food at room temperature

• Cover food tightly before cooling

• Store food above raw seafood

Open Ended

List two ways to prevent contamination when serving food, as described in the guidelines for holding food and service staff guidelines.

Multiple Select

Which of the following are considered risk factors for foodborne illness according to food safety management systems?

• Purchasing food from unsafe sources

• Practicing poor personal hygiene

• Using contaminated equipment

• Serving food at the correct temperature

Open Ended

What is the purpose of an air gap in a water supply system, and how does it help prevent contamination?

Multiple Select

Which of the following are correct practices for pest management in a food service operation?

• Check food deliveries for signs of pests

• Store recyclables in clean, pest-proof containers

• Keep garbage containers tightly covered

• Leave food deliveries unchecked

Multiple Choice

Which of the following is the correct sanitizer concentration and contact time for using iodine to sanitize surfaces?

• 12.5-25 ppm for at least 30 seconds

• 50-99 ppm for at least 7 seconds

• As per manufacturer's recommendation for at least 30 seconds

• 500 ppm for at least 7 seconds

Open Ended

Reflecting on today's lesson about providing safe food, what is one practice you will implement to help prevent foodborne illness in your daily life or workplace?

Multiple Choice

What are the three main categories of contaminants that can make food unsafe?

• Biological, Chemical, Physical

• Bacterial, Viral, Fungal

• Organic, Inorganic, Synthetic

• Natural, Artificial, Accidental

Open Ended

Explain the steps involved in developing a cleaning plan for handling vomit and diarrhea in a foodservice operation. Why is it important to have such a plan?