ServSafe Manager

Which of these are common challenges to Food Safety in a restaurant or foodservice operation? Select all that apply.

• Time, Languages and Culture,

• Pathogens, Literacy and Education

• Unapproved Suppliers

• High-Risk Populations, Staff Turnover

What is the definition of a Food~Borne Illness?

• A disease transmitted to food by people.

• A disease transmitted to people by food.

• Both of these are true

• Neither of these are true

Which are the most common risk factors for food safety?

• Purchasing from unapproved suppliers

• Holding food at incorrect temperatures

• Failing to cook food correctly

• Using contaminated equipment

• Practicing poor personal hygiene

What is a Food that Requires BOTH Time and Temperature Control for Safety?

• RTE

• RMS

• TCS

• MRE

Which are examples of TCS Foods?

• Milk, Dairy, Eggs, Poultry, Baked Potatoes, Fish

• Chips, Soda, Candy, Applesauce

• Lemons, Limes, Grapefruit, Onions

• None of these

Groups who have a higher risk of getting a Food~Borne Illness include

• Elderly, Preschool Aged Children, People with Compromised Immune Systems

• Anyone with Blue Eyes

• Teenagers who eat almost anything

• None of these

What are the three major types of contaminants?

• Mental, Emotional, Physical

• Biological, Physical, Chemical

• Chemical, Social, Biological

• None of these

How can Time/Temperature Abuse happen?

• Food is not stored at the proper temperature

• Food is not cooked or reheated enough to kill pathogens

• Food is not cooled correctly

• All of These

Select the Potential Costs of Food~Borne Illness

• Loss of Customers and Sales, Loss of Reputation

• Negative Media Exposure, Lowered Staff Morals

• Lawsuits and Legal Fees, Staff Missing Work

• Increased Insurance Premiums, Staff Retraining

Which is an example of a facility that does not require a Food Protection Manager to be onsite at all times?

• Buffet Style Restaurant

• Convenience Store

• Fast Food Restaurant

• Fine Dining Restaurant