Lesson 1

575

Module One, ServSafe Manager Practice Test

1 / 20

When should you train staff how to follow your procedures?

2 / 20

When do staff need to be retrained in food safety?

3 / 20

Which government agencies help the local regulatory authorities investigate outbreaks?

4 / 20

Cooked food, washed fruit and vegetables (whole and cut), and deli meat are examples of what kind of food?

5 / 20

Besides purchasing food from unsafe sources, what four main practices are the five most common food-handling mistakes related to?

• Time-temperature abuse
• Cross-contamination
• Poor personal hygiene
• Poor cleaning and sanitizing

6 / 20

Which government agency regulates and inspects meat, poultry, and eggs?

7 / 20

Besides purchasing food from unsafe sources, what four main practices are the five most common food-handling mistakes related to?
• Time-temperature abuse
• Cross-contamination
• Poor personal hygiene
• Poor cleaning and sanitizing

8 / 20

What does ServSafe call food that requires time and temperature control for safety?

9 / 20

What is usually the cause of unsafe food?

10 / 20

What kind of recommendations does the FDA model food code provide?

11 / 20

What type of food needs time and temperature control to limit pathogen growth?

12 / 20

People can get a foodborne illness when pathogens are transferred between surfaces and foods in ways like these:
• RTE food touches a contaminated surface
• Contaminated wiping cloths are used on food-contact surfaces
• Contaminated food touches or drips onto RTE food
• Staff touch contaminated food and then touch RTE food
• Contaminated food is combined with another food and not cooked
What risk factor is demonstrated by these examples?

13 / 20

These food-handling mistakes can cause foodborne illness by allowing pathogens to grow in food to unsafe levels:
• Not cooling hot food properly before storage
• Holding or storing food at the wrong temperature
• Not cooking or reheating food to a high enough internal temperature
What risk factor is demonstrated by these examples?

14 / 20

Why can the codes regulating your operation differ from the FDA Model Food Code?

15 / 20

What kind of hazard do these examples represent?

• Viruses
• Parasites
• Fungi
• Bacteria

16 / 20

These groups of people have a higher risk of getting a foodborne illness:

• People aged 65 and older
• Children aged 5 and under
• People with a weakened immune system

What are these groups of people called?

17 / 20

To keep food safe, create procedures based on these principles:

• Purchasing from approved, reputable suppliers
• Controlling time and temperature
• Preventing cross-contamination
• Practicing personal hygiene
• Cleaning and sanitizing

18 / 20

The efforts of these government agencies protect Americans from foodborne-illness outbreaks:

• The Food and Drug Administration (FDA)
• The U.S. Department of Agriculture (USDA)
• The Centers for Disease Control and Prevention (CDC)
• The U.S. Public Health Service (PHS)
• State and local regulatory authorities

Which agency inspects food to ensure it’s safety?

19 / 20

What type of food do pathogens grow well in?

20 / 20

What should you do if an employee is doing a task incorrectly?