Servsafe Food Manager Review

Oc October 24th, a food handler sees a correctly covered and labeled pan of fried poultry in the cooler. The food is dated October16th. The poultry should be

• thrown out.

• put into the freezer

• used for salad

• correctly reheated and served.

HACCP can be applied to industries other than food.

• True

• False

When raw sewage backs up onto the floor of the kitchen, the operation must

• section off the area where garbage has been spilled and continue service

• immediately close the operation, correct the problem, and thoroughly clean the facility

• notify the water department and close the restrooms until corrections are made

• correct the problem by the end of the shift and hire a professional to clean the garbage

The reverse flow of contaminants through a cross-connection
pushing contaminants back into the water supply.

• Air Gap 
• Backflow 
• Cross Connection 
• Porosity 

A food handler drops the end of a hose into a mop bucket and turns the water on to fill it.  What has the food handler done wrong?

• Created a cross-connection 
• Created an air gap seperation 
• Prevented back flow 
• Prevented atmospheric vacuuming 

Food removed from its original packaging for use in an operation must be labeled with the

• source of each major allergen

• list of artificial colors and flavors

• name and location of the supplier

• common name of the food

What is sanitizing?

• Reducing dirt from surface.

• Reducing the water hardness.

• Reducing the pathogens to a safe level.

• Reducing the PH of the water.

The main reason food handlers must not eat or drink when preparing or serving food is because

• there will be less food for customers

• they may choke while working

• it creates an unpleasant work environment

• saliva may transfer to food

What alternative source is acceptable if drinkable (potable) water is not available through the public water system?

• Bottled drinking water

• Mountain strem water

• Filtered rain water

• Shallow well water

A new restaurant decides to develop a HACCP Plan- the First Step is

• Monitor
• Verify
• Hire a consulting company
• Conduct a Hazard Analysis