ICA - 7th edition 80 Question ServSafe

A manager walks around the kitchen every hour to answer questions & to see if staff members are following procedures.  This is an example of which step in active managerial control?

• Management oversight
• Corrective action
• Re-evaluation
• Identify risks

The purpose of a food safety management system is to:

• keep all areas of the facility clean ans pest-free.
• identify, tag, and repair faulty equipment within the facility.
• prevent foodborne illness by controlling risks & haszards.
• use the correct methods for purchasing & receiving food.

A manager's responsibility to actively control risk factors for foodborne illnesses is called:

• hazard analysis critical control point (HACCP)
• quality control & assurance.
• food safety managerial control.
• active managerial control.

A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature.  This is an example of which step in active managerial control?

• Identifying risks
• Monitoring
• Corrective action
• Re-evaluation

One way for managers to show that they know how to keep food safe is to:

• become certified in food safety.
• take cooking temperatures.
• monitor employee behaviors.
• conduct self-inspections.

A power outage has left hot TCS food out of temperature control for six hours.  What must be done with the food?

• Cool the food to 41⁰F (5⁰C) or lower.
• Serve the food immediately.
• Cook the food 165⁰F (74⁰C⁰).⁰
• Throw the food away.

An imminent health hazard, such as a water supply interruption, requires immediate correction or:

• a HACCP plan.
• closure of the operation.
• evalluation of the situation.
• normal operating procedures.

What is the best way to protect food from delibrate tampering?

• Make it as difficult as possible for someone to tamper with it.
• allow former employees into the operation.
• Perform spot inspections on new vendors.
• Use the USDA A.L.A.R.M. system.

To prevent the deliberate contamination of food, a manager should know whom to contact about suspicious activity, monitor the security of products, keep information related to food security on file, and know:

• when to register with the EPA.
• how to fill out an incident report.
• where to find Safety Data Sheets in the operation.
• who is in the facility.

Where should food handlers wash their hands?

• Prep sink
• Utility sink
• Designated sink for handwashing
• Three-compartment sink