Lesson 5 August 11, 2023August 8, 2023 by Brian Klein 67 Module Five, ServSafe Manager Practice Test 1 / 86 When there is a food recall and you must store unsafe food until it can be returned to the vendor, what should you do to prevent it from contaminating the other food in your operation? Store the food away from other food and equipment Label the food so food handlers do not use the product Neither Both 2 / 86 No Question Wrong Answer Wrong Answer Neither Both 3 / 86 What should be done with expired, damaged, spoiled, or incorrectly stored food that has become unsafe? Throw it out Wrong Answer Neither Both 4 / 86 To avoid contamination, what should NOT be stored in these areas? • Bathrooms • Locker rooms • Garbage rooms • Dressing rooms • Under stairwells • Mechanical rooms • Under leaking water lines • Under unprotected sewer lines Wrong Answer Food Neither Both 5 / 86 What kind of location should food be stored in? Away from dust and other contaminants In a clean and dry location Neither Both 6 / 86 Dirty linens should be stored in containers that are kept away from food. What kind of container do dirty linens need to be stored in? In clean, nonabsorbent containers In washable laundry bags Neither Both 7 / 86 Never use empty food containers to store chemicals and never store food in empty chemical containers. What kind of container does food need to be stored in? In containers that are intended for food In covered containers that are durable and leakproof Neither Both 8 / 86 What method of storage rotation is described in these steps? • Identify the use-by or expiration date on the foods label • Shelf food with earlier dates in front of food with later dates • Use the food stored in front before the food behind it • Throw out food past its use-by or expiration date First in, first out (FIFO) Wrong Answer Neither Both 9 / 86 Why does food need to be rotated when it’s in storage? To limit the growth of pathogens To help ensure it’s quality Neither Both 10 / 86 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 its not at the correct temperature? Throw it out Wrong Answer Neither Both 11 / 86 Why should you use open shelving and never line shelves with aluminum foil, sheet pans, or paper? It prevents good airflow inside the cooler It makes it harder for the cooler to keep food cold Neither Both 12 / 86 Why should you avoid frequently opening the door of a cooler? It makes it harder for the cooler to keep food cold It lets warm air inside the cooler Neither Both 13 / 86 Why should you avoid overloading coolers or freezers? It prevents good airflow inside the cooler It makes it harder for the cooler to keep food cold Neither Both 14 / 86 Each storage unit must have at least one device that measures air temperature, such as a hanging thermometer in a cooler. Where should the device be located in the storage unit? In the coldest part of a hot-holding unit In the warmest part of a cold storage unit Neither Both 15 / 86 What temperature does frozen food need to be stored at? At an air temperature that keeps it frozen Usually at an air temperature of 32°F or lower Neither Both 16 / 86 What internal temperature does TCS food need to be stored at? Store hot TCS food at an internal temperature of 135°F or higher Store cold TCS food at an internal temperature of 41°F or lower Neither Both 17 / 86 Why does food need to be stored at the correct temperature? Wrong Answer To prevent pathogens from growing in the food Neither Both 18 / 86 Ready-to-eat TCS food that is held at 41°F or lower must be thrown out after seven days. How do you determine which day this count begins? The day that an original container was opened, if it was used to prepare the food The day that the food was prepared Neither Both 19 / 86 How many days can ready-to-eat TCS food be held at 41°F or lower before it must be thrown out? Wrong Answer Seven days Neither Both 20 / 86 Why does ready-to-eat TCS food need to be date-marked when it will be held for more than 24 hours? Bacteria can still grow enough to cause illness Some types of bacteria can still grow in cold temperatures Neither Both 21 / 86 Food that is packaged on-site for retail sale must be labeled with specific information. What situation does not require this labeling? A customers’ leftover food placed in carry-out containers Wrong Answer Neither Both 22 / 86 If food containing a major food allergen is packaged on-site for retail sale, the allergen must be listed on the label. What is the only exception to this rule? The name indicated on the foods label is also the name for the allergen Wrong Answer Neither Both 23 / 86 Food that is packaged on-site for retail sale must be labeled. When does this lable need to include a list of ingredients and sub-ingredients in descending order by weight? When the food contains more than one ingredient Wrong Answer Neither Both 24 / 86 When does food need to be labeled with this information? • The amount of the food • Chemical preservatives • List of major food allergens • The name or a description of the food • The name and location of the business • List of ingredients in order by weight • List of artificial colors and flavors When the food is packaged on-site and sold to customers for use at home Wrong Answer Neither Both 25 / 86 When is it NOT necessary to label stored food that will be used on-site? When the food will not be mistaken for something else When the food is easily identified by its appearance Neither Both 26 / 86 What does food need to be labeled with when it’s transferred into a different container? The name of the food as it’s commonly called A specific description of the food Neither Both 27 / 86 What example demonstrates why labeling food is important? Illness may result if unlabeled chemicals are mistaken for food that looks the same Allergic reactions may result when food is prepped with an unlabled food allergen Neither Both 28 / 86 What information is stated on the documents that must be included with farm-raised fish? Wrong Answer Verification that the fish was raised according to FDA standards Neither Both 29 / 86 What information is stated on the documents that must be included with a delivery of fish that will be eaten raw or partially cooked? Wrong Answer Verification that the fish was correctly frozen Neither Both 30 / 86 Frozen fish only need to be received with documents when they will be served in what way? Wrong Answer Raw or partially cooked Neither Both 31 / 86 Deliveries of shellfish and farm-raised fish must come with documents. And frozen fish that will be served raw or undercooked also need documents. How long should you save these documents? For 90 days after they have been used Wrong Answer Neither Both 32 / 86 What should be written on the shell stock identification tag once all of the shellfish in that container have been used? The date Wrong Answer Neither Both 33 / 86 The shell stock identification tag must remain on it’s container until when? Wrong Answer All of the shellfish have been used Neither Both 34 / 86 What kind of container should shellfish be stored in? The original container Wrong Answer Neither Both 35 / 86 A delivery of shellfish must be received with shell stock identification tags. What information is on these documents? Where and when the shellfish were harvested Verification that the shellfish are from an approved source Neither Both 36 / 86 What are the documents often called that must be included with a delivery of shellfish? Wrong Answer Shell stock identification tags Neither Both 37 / 86 What code date indicates the last day the product should be eaten for the best flavor or quality? Wrong Answer The best-by date Neither Both 38 / 86 What code date tells the store how long to display the product for sale? The sell-by date Wrong Answer Neither Both 39 / 86 What can staff do when receiving a delivery to make stock rotation easier during storage? Label food items with the date it was received Wrong Answer Neither Both 40 / 86 A food product in reduced oxygen packaging (ROP) must be rejected if the packaging has what problem? The package is swollen or bloated The package is leaking Neither Both 41 / 86 When receiving and inspecting a delivery of canned food, what should be done if the cans have any of these issues? • Rusty cans • Unlabeled cans • Cans with leaks or holes • Swollen or bulging cans • Dented cans Wrong Answer Reject cans with any of these issues Neither Both 42 / 86 When food has been thawed and refrozen its likely to have been time-temperature abused and should be rejected at delivery. What could be evidence that a package of food has been thawed and refrozen? Liquids or water stains in or on the packaging Ice crystals or frozen liquids on the food or the packaging Neither Both 43 / 86 What are the receiving requirements for a delivery of frozen food? Must be received frozen solid Receive at an air temperature of 50°F or lower Neither Both 44 / 86 What are the temperature requirements for a delivery of hot TCS food? Wrong Answer Receive at 135°F or higher Neither Both 45 / 86 What are the temperature requirements for a delivery of shell eggs? Receive at an air temperature of 45°F or lower Wrong Answer Neither Both 46 / 86 What are the temperature requirements for a delivery of milk? Receive at 45°F or lower Cool to 41°F or lower within four hours of delivery Neither Both 47 / 86 What are the temperature requirements for a delivery of shucked shellfish? Receive at 45°F or lower Cool to 41°F or lower within four hours of delivery Neither Both 48 / 86 Both live and shucked shellfish may be received at an air temperature of 45°F at delivery. What additional temperature requirements does a delivery of live shellfish have? Receive at an internal temperature of 50°F or lower Cool to 41°F or lower within four hours of delivery Neither Both 49 / 86 What are the temperature requirements for a delivery of most cold TCS foods? Receive at 41°F or lower, unless otherwise specified. Wrong Answer Neither Both 50 / 86 These four cold TCS foods may be received at an air temperature of 45°F or lower. For most others it must be 41°F or lower. Which of them must be cooled from 45°F to 41°F within four hours? • Live shellfish • Shucked shellfish • Shell eggs • Milk All other cold TCS food is received at 41°F or lower, but t Both shellfishes The shell eggs Neither Both 51 / 86 No Question Wrong Answer Wrong Answer Neither Both 52 / 86 How can you check the internal temperature of most packaged food? Insert the stem or probe into the food up to its dimple Open the package Neither Both 53 / 86 What should be avoided when checking the temperature of packaged food items? Do not puncture the package with the stem or probe Do not touch any part of the package with the stem or probe Neither Both 54 / 86 To avoid opening or puncturing food in reduced-oxygen packaging (ROP), how should the thermometer probe or stem be used to check the temperature of ROP food? With the stem or probe between two packages With one package folded around the stem or probe Neither Both 55 / 86 What food packaging method is used by these examples? • Vacuum-packed • Sous vide food • Modified Atmosphere Packaging (MAP) Reduced-oxygen packaging (ROP) Wrong Answer Neither Both 56 / 86 Where should the thermometer probe or stem be inserted to check the internal temperature of meat, poultry, or fish? In the middle or its thickest part Wrong Answer Neither Both 57 / 86 What should be used to check the temperatures of food during receiving? Thermometers Wrong Answer Neither Both 58 / 86 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 it out Return it to the vendor Neither Both 59 / 86 What can you do to make sure that recalled food items do not get used or returned to inventory by mistake? Instruct staff not to use the items Label it with “Do Not Use, Do Not Discard” Neither Both 60 / 86 Once the recalled food items have been identified, remove them from inventory and keep them in a secure and appropriate place like a cooler or dry storage area. What does the recalled food item need to be stored seperate from? Food, utensils, and equipment Linens and single-use items Neither Both 61 / 86 If you receive a food recall notice, identify the food items in your inventory by matching them with the information in the recall notice. What kind of information will you be looking at? The manufacturer’s ID The date and time of manufacturing, or the products use-by date Neither Both 62 / 86 How do you know when a food product used in your operation has been recalled by the manufacturer? The vendor will notify you of the recall By monitoring recall notifications from the FDA and the USDA Neither Both 63 / 86 A manufacturer may issue a recall notice when contamination is suspected or has been confirmed in a food product. What is another reason a manufacturer could issue a food recall? The product is not labeled or branded correctly A food allergen is not identified on it’s label Neither Both 64 / 86 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 Wrong Answer Neither Both 65 / 86 What process is described in these steps? • Set the rejected item aside • Tell the delivery person why its rejected • Get a signed adjustment or credit slip before returning the item • Note the incident on your receiving documents Rejecting a delivered item during inspection Wrong Answer Neither Both 66 / 86 During a keydrop delivery, the delivery person will bring the items inside the operation and place them in the appropriate location, like a cooler, freezer, or dry-storage area. What must be considered when choosing these storage locations? The food must maintain the correct temperature The food must be protected from contamination Neither Both 67 / 86 What kind of delivery needs to be inspected by the first available staff arriving at the operation to make sure that it meets these conditions? • It is presented honestly • It is from an approved source • It was protected and has not been contaminated • It was stored in the right place to maintain the correct temperature Wrong Answer A key drop delivery Neither Both 68 / 86 Some operations give a key to their supplier to make deliveries after-hours when the operation is closed. What kind of delivery is this known as? A key drop delivery Wrong Answer Neither Both 69 / 86 When receiving inspecting a delivery, what should be done with food products as soon as they have been inspected? Wrong Answer Quickly store the food products in the appropriate location Neither Both 70 / 86 When receiving and inspecting a delivery, the process can begin by visually inspecting the general condition of the delivery truck. What should the truck be checked for? Evidence of pests Evidence of contamination Neither Both 71 / 86 When a food delivery arrives it should be inspected immediately. Then everything must be put in the correct storage areas as soon as possible. How can you make sure this happens? Have enough trained staff available at delivery time Wrong Answer Neither Both 72 / 86 Assign the responsability of recieving and inspecting deliveries to capable staff and train them to follow the proper criteria and guidelines. What kind of tools should be provided for staff during deliveries? Thermometers and scales Purchase orders Neither Both 73 / 86 Deliveries need to arrive at a time when they can be correctly received. What time should you schedule deliveries to arrive? Wrong Answer When your staff has enough time to inspect and store the delivery Neither Both 74 / 86 Your operation may have a list of suppliers based on company specifications, standards, and procedures. What is the only kind of supplier that should be included on this list? Wrong Answer Approved suppliers Neither Both 75 / 86 What kind of report should review the following areas? • Receiving and storage • Processing • Shipping • Cleaning and sanitizing • Personal hygiene • Staff training • Recall program • HACCP program or other food safety system Your suppliers inspection reports Wrong Answer Neither Both 76 / 86 A suppliers inspection reports can be from the U.S. Department of Agriculture (USDA), the Food and Drug Administration (FDA), or a third-party. What should the reports be based on? Good Agricultural Practices (GAP) Good Manufacturing Practices (GMP) Neither Both 77 / 86 Who’s most recent inspection reports could you request to review? Your suppliers Wrong Answer Neither Both 78 / 86 ServSafe suggests that you, or the owner of your operation, could consider meeting with a supplier to do what? Tour the suppliers facility Wrong Answer Neither Both 79 / 86 Who does ServSafe recommend that you develop a relationship with and get to know their food safety practices? Your suppliers Wrong Answer Neither Both 80 / 86 Which of your suppliers must meet all applicable local, state, and federal laws? Every supplier in the supply chain Wrong Answer Neither Both 81 / 86 Who needs to meet all applicable local, state, and federal laws? Your suppliers Wrong Answer Neither Both 82 / 86 Approved, reputable suppliers have been inspected by the USDA, the FDA, or a third-party. What can a supplier show you to prove this? Recent inspection reports Wrong Answer Neither Both 83 / 86 What kind of suppliers does food need to be purchased from? Approved Reputable Neither Both 84 / 86 What must be done before you accept a delivery? Wrong Answer Make sure that you purchase safe food Neither Both 85 / 86 What can help to ensure the safety and quality of the food your operation uses? Following good receiving procedures Purchasing food from approved, reputable suppliers Neither Both 86 / 86 According to ServSafe, why do you need to make sure that you only bring safe food into your operation? Wrong Answer Wrong Answer Neither Both Your score is LinkedIn Facebook Twitter VKontakte
