Lesson 5


Module Five, ServSafe Manager Practice Test

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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?

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No Question

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What should be done with expired, damaged, spoiled, or incorrectly stored food that has become unsafe?

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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

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What kind of location should food be stored in?

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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?

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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?

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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

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Why does food need to be rotated when it’s in storage?

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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?

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Why should you use open shelving and never line shelves with aluminum foil, sheet pans, or paper?

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Why should you avoid frequently opening the door of a cooler?

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Why should you avoid overloading coolers or freezers?

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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?

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What temperature does frozen food need to be stored at?

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What internal temperature does TCS food need to be stored at?

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Why does food need to be stored at the correct temperature?

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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?

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How many days can ready-to-eat TCS food be held at 41°F or lower before it must be thrown out?

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Why does ready-to-eat TCS food need to be date-marked when it will be held for more than 24 hours?

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Food that is packaged on-site for retail sale must be labeled with specific information. What situation does not require this labeling?

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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?

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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?

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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

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When is it NOT necessary to label stored food that will be used on-site?

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What does food need to be labeled with when it’s transferred into a different container?

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What example demonstrates why labeling food is important?

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What information is stated on the documents that must be included with farm-raised fish?

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What information is stated on the documents that must be included with a delivery of fish that will be eaten raw or partially cooked?

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Frozen fish only need to be received with documents when they will be served in what way?

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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?

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What should be written on the shell stock identification tag once all of the shellfish in that container have been used?

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The shell stock identification tag must remain on it’s container until when?

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What kind of container should shellfish be stored in?

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A delivery of shellfish must be received with shell stock identification tags. What information is on these documents?

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What are the documents often called that must be included with a delivery of shellfish?

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What code date indicates the last day the product should be eaten for the best flavor or quality?

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What code date tells the store how long to display the product for sale?

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What can staff do when receiving a delivery to make stock rotation easier during storage?

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A food product in reduced oxygen packaging (ROP) must be rejected if the packaging has what problem?

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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

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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?

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What are the receiving requirements for a delivery of frozen food?

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What are the temperature requirements for a delivery of hot TCS food?

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What are the temperature requirements for a delivery of shell eggs?

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What are the temperature requirements for a delivery of milk?

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What are the temperature requirements for a delivery of shucked shellfish?

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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?

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What are the temperature requirements for a delivery of most cold TCS foods?

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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

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No Question

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How can you check the internal temperature of most packaged food?

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What should be avoided when checking the temperature of packaged food items?

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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?

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What food packaging method is used by these examples?
• Vacuum-packed
• Sous vide food
• Modified Atmosphere Packaging (MAP)

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Where should the thermometer probe or stem be inserted to check the internal temperature of meat, poultry, or fish?

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What should be used to check the temperatures of food during receiving?

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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?

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What can you do to make sure that recalled food items do not get used or returned to inventory by mistake?

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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?

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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?

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How do you know when a food product used in your operation has been recalled by the manufacturer?

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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?

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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?

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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

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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?

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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

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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?

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When receiving inspecting a delivery, what should be done with food products as soon as they have been inspected?

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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?

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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?

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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?

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Deliveries need to arrive at a time when they can be correctly received. What time should you schedule deliveries to arrive?

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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?

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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

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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?

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Who’s most recent inspection reports could you request to review?

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ServSafe suggests that you, or the owner of your operation, could consider meeting with a supplier to do what?

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Who does ServSafe recommend that you develop a relationship with and get to know their food safety practices?

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Which of your suppliers must meet all applicable local, state, and federal laws?

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Who needs to meet all applicable local, state, and federal laws?

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Approved, reputable suppliers have been inspected by the USDA, the FDA, or a third-party. What can a supplier show you to prove this?

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What kind of suppliers does food need to be purchased from?

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What must be done before you accept a delivery?

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What can help to ensure the safety and quality of the food your operation uses?

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According to ServSafe, why do you need to make sure that you only bring safe food into your operation?