Corrective Actions May 9, 2024 by Brian Klein /49 0 votes, 0 avg 0 Corrective Actions 1 / 49 Why should spoiled food be thrown out quickly? Food contaminated with yeast or mold will spoil faster To prevent the yeast and mold contamination from spreading Neither Both Wrong! Thats right! Food contaminated with yeast or mold will spoil faster. Throw out spoiled food quickly to prevent the contamination from spreading to more food. 2 / 49 What is corrective action? Immediately correcting an unsafe situation or practice Coaching an employee who is doing something incorrectly Neither Both Wrong! Thats right! 3 / 49 What is reconditioning food? Hot food in the TDZ for two hours or less may be reheated When unsafe food is restored to a safe condition Neither Both Wrong! Thats right! 4 / 49 If service was stopped due to a crisis in your operation, besides correcting the problem, what should you ensure before requesting approval from your local regulatory authority to resume service? Verify that the water is drinkable Clean and sanitize surfaces Establish physical security in the building Establish time and temperature control of TCS food All are correct Wrong! Thats right! 5 / 49 When a wound or boil is located on the body (NOT hands or arms), what kind of bandage should it be covered with? A dry and durable bandage A tight-fitting bandage Neither Both Wrong! Thats right! 6 / 49 Food being held for service must have its internal temperature checked at least every four hours. But why is it better to check the temperature every two hours instead? It can save the food from being thrown out It allows time for corrective action Neither Both Wrong! Thats right! 7 / 49 When should you re-train staff? Retrain one employee who often makes mistakes Retrain your staff if multiple employees make mistakes Neither Both Wrong! Thats right! 8 / 49 How should a cut or burn be covered if it’s on the arm? Cover it with an impermeable bandage Ensure the wound is completely covered Neither Both Wrong! Thats right! 9 / 49 What are some situations that require corrective action to throw out the food? Contaminated by unwashed hands or bodily fluids from the nose or mouth It has exceeded the time-temperature requirements that keep it safe It was handled by an employee who was restricted or excluded for illness When it has been dishonestly presented When it’s moldy or spoiled by yeast It has been in cold storage for seven days It may be contaminated due to a crisis in the operation It was served but unused or returned by a guest Its expired, damaged, spoiled, or was stored incorrectly When instructed to by a recall notice Wrong! Thats right! When food has become unsafe and cannot be reconditioned, we must throw it out (especially ready-to-eat food). 10 / 49 What should be done with food and food-contact surfaces that may have been contaminated by unwashed hands? Throw the food out Clean and sanitize surfaces Neither Both Wrong! Thats right! 11 / 49 What should you do if you see a food handler who is NOT following proper handwashing procedures? Take corrective action immediately Coach or retrain them Neither Both Wrong! Thats right! 12 / 49 What may be necessary when food handlers are NOT following proper handwashing procedures? Corrective Actions Coaching or Retraining Neither Both Wrong! Thats right! 13 / 49 What should be done with moldy food unless the mold is a natural part of the food? Recondition the food Throw it out Neither Both Wrong! Thats right! Some kinds of deli meats and cheeses are supposed to be moldy as part of their flavoring, but any other kind of moldy food should be thrown out. It is NOT a good practice to recondition the food by removing the mold. Even a small amount of remaining mold can quickly spread and spoil all of the food. 14 / 49 Instructions for what to do with the recalled item will be in the vendor’s notification or the recall notice. What might you be instructed to do with it? Throw the food out Return it to the vendor Neither Both Wrong! Thats right! 15 / 49 Specific requirements must be met at each step to par cooking food. What should the written procedures explain about these requirements to get approved by the local regulatory authority? How the requirements will be monitored and documented What corrective actions will be taken if the requirements are NOT met Neither Both Wrong! Thats right! 16 / 49 Management oversight is essential to implementing active managerial control. What is the purpose of management oversight? To verify that your policies and procedures are being followed To verify that your corrective actions are being followed Neither Both Wrong! Thats right! 17 / 49 What should be done if food has exceeded the time and temperature requirements that keep it safe? Throw the food out Recondition the food Neither Both Wrong! Thats right! 18 / 49 How do you know when to re-train staff? Retrain a group of staff who are NOT following procedures correctly Retrain a food handler who is NOT following procedures correctly Neither Both Wrong! Thats right! 19 / 49 Food contaminated by bare hands or bodily fluids must be thrown out. What should be done with food handled by a staff member who was excluded for illness? Throw the food out Recondition the food Neither Both Wrong! Thats right! 20 / 49 When the temperature of hot food falls into the Temperature Danger Zone (TDZ), sometimes it can be restored to a safe condition by reheating it. This is called “reconditioning.” But when the food has been at an unsafe temperature for too long, reconditioning will NOT work. How much time can food spend in the Temperature Danger Zone (TDZ) and still be reconditioned? Four hours Two hours Neither Both Wrong! Thats right! 21 / 49 What should be done with food that has NOT been presented honestly? Recondition the food Throw the food out Neither Both Wrong! Thats right! 22 / 49 Continuing service after a emergency? Establish physical security Verify a clean water supply Establish temperature control Clean and sanitize all surfaces Get approval from regulatory authorities All are correct Wrong! Thats right! 23 / 49 Which corrective action should be taken if a food handler did NOT follow proper handwashing procedures? Throw out potentially contaminated food Clean and sanitize potentially contaminated surfaces Coach or retrain them on how to wash their hands All are correct Wrong! Thats right! 24 / 49 Corrective action is essential to implementing active managerial control. When should you take corrective action with an employee? Incorrect procedures Improper behaviours Neither Both Wrong! Thats right! 25 / 49 What happens when produce touches a surface that raw meat, seafood, or poultry has touched? It must be thrown out Cross-contamination Neither Both Wrong! Thats right! 26 / 49 What should you do if an employee is doing a task incorrectly? Take corrective action immediately Coach or retrain them Neither Both Wrong! Thats right! 27 / 49 What should be done with expired, damaged, spoiled, or incorrectly stored food that has become unsafe? Throw it out Recondition the food Neither Both Wrong! Thats right! 28 / 49 When food is restored to a safe condition by reheating it, what is this called? Corrective action Reconditioning Neither Both Wrong! Thats right! 29 / 49 What happens when food is handled in these ways? • Cooled incorrectly • Reheated incorrectly • Held at an incorrect temperature • Cooked to an incorrect temperature It must be thrown out Time-temperature abuse Neither Both Wrong! Thats right! Food handled in these ways has been time-temperature abused. If the food can be reconditioned with further cooking or reheating, it may NOT need to be thrown out. 30 / 49 Which decision is based on where the infected cut or burn is located on a food handler? The proper way to cover it To Restrict or Exclude them Neither Both Wrong! Thats right! 31 / 49 How should an infected cut or burn be covered if it’s on the arm? Entirely covered with an impermeable bandage With a finger cot and a single-use glove Neither Both Wrong! Thats right! 32 / 49 What situation requires food to be thrown out unless it can be reconditioned? Damaged Spoiled Incorrectly stored Missing or past its date mark Exceeded time-temperature requirements All are correct Wrong! Thats right! 33 / 49 What is it called when you are notified by a vendor and asked to return or discard a specific food item that you may have purchased? A food recall notification An Allergen Special Order Neither Both Wrong! Thats right! 34 / 49 In what situation does a food item need to be labeled with “Do NOT use/Do NOT discard” and then stored separately from other food? The food is suspected of causing illness and is being saved for investigators The manufacturer has recalled the food, with instructions to return it to the vendor Neither Both Wrong! Thats right! 35 / 49 What should you do if staff are using or storing chemicals or cleaning tools incorrectly? Show them the proper way Take corrective action immediately Neither Both Wrong! Thats right! Take corrective action by cleaning and sanitizing surfaces and throwing out food that may have been contaminated. Then coach or retrain staff on the proper way the chemicals or cleaning tools should be used or stored. 36 / 49 What happens if food spends too much time in the Temperature Danger Zone (TDZ)? The food must be thrown out Pathogens grow to unsafe levels Neither Both Wrong! Thats right! 37 / 49 What are some problems with the packaging of food that require the food to be discarded? When it’s dirty When it’s leaking When it’s discolored When it’s water-stained All are correct Wrong! Thats right! 38 / 49 Damaged, spoiled, or incorrectly stored food? Expired food Damaged food Spoiled food Incorrectly stored food All are correct Wrong! Thats right! 39 / 49 Which is a ServSafe guideline for monitoring time-temperature? Make sure the correct thermometers are available for staff Record temperatures regularly and the times they are taken Take corrective action when time-temperature standards are NOT met All are correct Wrong! Thats right! 40 / 49 You can verify that the cooler is working by randomly checking the temperature of the food stored inside. What should you do with the food if it’s NOT at the correct temperature? Throw it out Allow more time to cool Neither Both Wrong! Thats right! 41 / 49 When holding cold food without temperature control, what should be done if the food temperature becomes higher than 70°F during service? Cool the food to 41°F or lower within six hours The food must be thrown out Neither Both Wrong! Thats right! 42 / 49 What corrective action steps should be taken if a food handler did not follow handwashing procedures? Take corrective action immediately Coach or retrain the food handler Dispose of contaminated food Clean and sanitize contaminated surfaces All are correct Wrong! Thats right! 43 / 49 What should you focus on when training and monitoring staff? Train staff to follow procedures Monitor staff to ensure they follow procedures Use corrective action when staff don’t follow procedures All are correct Wrong! Thats right! 44 / 49 How should a cut or burn be covered if it’s on the hand or wrist? Cover it with an impermeable material like a finger cot Wear a single-use glove over the impermeable cover Neither Both Wrong! Thats right! 45 / 49 What should be done if food contact surfaces are NOT cleaned and sanitized correctly? Take corrective action immediately Make sure it’s done correctly next time Neither Both Wrong! Thats right! 46 / 49 How long can food be held without temperature control before it must be served or thrown out? Cold food must be served or thrown out within six hours Hot food must be served or thrown out within four hours Neither Both Wrong! Thats right! Most jurisdictions will require approval before holding or displaying food without temperature control. It is never acceptable to hold food without temperature control when serving a high risk population. 47 / 49 What should you do when a food handler has a cut or burn that has become infected? Cover the wound according to its location on the body Restrict the food handler until the wound is covered Neither Both Wrong! Thats right! 48 / 49 What happens when TCS food remains between 41°F and 135°F for too long? Time-temperature abuse It must be thrown out Neither Both Wrong! Thats right! 49 / 49 Food handlers with infected cuts or burns that are NOT covered properly should be restricted from working with food or food contact surfaces. How should cuts and burns be covered? Cuts or burns on the hand or wrist should be covered with an impermeable bandage (finger cot) and a single use glove Cuts or burns on the arm should be completely covered with an impermeable bandage Cuts or burns on other parts of the body should be covered with a dry, durable, and tight-fitting bandage All are correct Wrong! Thats right! Your score is LinkedIn Facebook Twitter Restart quiz Try another practice test
