ServSafe Manager Chapter 1

Which practice reduces the risk of contamination in a food prep area?

• Storing rags in sanitizing solution between use

• Using hot soapy water to clean

• Using one cutting board for all food to save space in the dishwasher

• Using paper towels at all times

What does TCS stand for?

• Time Controlled System

• Temperature Controlled System

• Time Control for Safety

• Temperature Control for Safety

As a restaurant manager, you are responsible for your employees actions. If you see an employee putting garbage on a prep table and then proceed to prepare food, what should you do?

• Correct the employees improper behavior and sanitize the area

• Sanitize the area

• Fire the food handler

• Watch to make sure they don't do it again

When washing hands properly, how long should you wash your hands for?

• 10 seconds

• 20 seconds

• 30 seconds

• 1 minute

Which is a physical contaminant?

• E. coli infested ground beef

• Fish bones left in a fillet

• bleach spray leaking into the soup

• soap spilling into yogurt machine

The individual responsible for notifying the regulatory authority when a food handler is diagnosed with a foodborne illness is

• Employee

• Assistant manager

• Person in Charge (PIC)

• Customer

While new food handlers are practicing a food safety procedure, it is important for the manager to

• Immediately correct any incorrect action

• Allow the foodhandler to make mistakes

• Record a foodhandlers every move

• Put the new food handler with an older food handler

Which of the following populations of people would be high risk for getting a food-borne illness? Choose all that apply.

• 3 year-old child

• 25 year-old male

• 30 year old woman with cancer

• 45 year old woman allergic to milk

• 85 year old man with heart disease

What is a step in practicing correct personal hygiene?

• Cooking food to proper temps

• Wearing close toed shoes

• Covering a hand cut with a clean, dry, bandage and a glove

• Using proper sanitation when cleaning up spills

Food handlers should wash their hands between:

• shaking hands with a customer then replenishing items on the buffet

• ringing a sale on the cash register then sweeping the bathroom

• taking out the garbage then putting a new trash bag in

• placing potatoes in container then removing dirty dishes from dishwasher