The Food Protection Manager

0 votes, 0 avg

The Food Protection Manager

1 / 315

How does careful cleaning prevent a pest infestation?

2 / 315

How can you ensure food handlers wash their hands in the correct sink?

3 / 315

Why do we still need to avoid time-temperature abuse if cooking reduces the pathogens in food to a safe level?

4 / 315

How can food handlers prevent cross-contamination and time-temperature abuse when preparing food?

5 / 315

Which of these are things that you should do when responding to a possible foodborne illness outbreak?

6 / 315

What is Histamine Toxin?

7 / 315

What should you do after training food handlers to wash their hands?

8 / 315

Food handlers are NOT allowed to wear jewelry when working with or around food. Are servers allowed to wear jewelry?

9 / 315

Which guideline can prevent cross-contamination during storage?

10 / 315

Which of these steps are part of the Flow of Food?

11 / 315

Which statements are true about Hazard Analysis Critical Control Points (HACCP)?

12 / 315

How can Salmonella Typhi be prevented?

13 / 315

What can be done to keep garbage from contaminating food and equipment?

14 / 315

How can food handlers avoid bare-hand contact with Ready-to-Eat (RTE) food?

15 / 315

Kitchen staff must be aware of cross-contact and the ways that it can happen. Which of these are ways to avoid cross-contact when preparing food for a guest with allergies?

16 / 315

Which requirements does a take home container need to meet, before it can be refilled for a guest bringing it back?

17 / 315

What is vibrio vulnificus and vibrio parahaemolyticus?

18 / 315

Receiving and inspecting deliveries should be assigned to staff trained to follow the proper guidelines and criteria. What tools should be provided for them during the deliveries?

19 / 315

How does storing items at least six inches above the floor and away from the walls help prevent contamination?

20 / 315

Which of these are the main four steps and potential additional steps involved with the Flow of Food?

21 / 315

Ice is considered a ready-to-eat food, so bare-hand contact must be avoided. What should be used to transfer or carry ice?

22 / 315

Which guideline can prevent cross-contact when preparing an allergen special order?

23 / 315

How can you prevent the buildup of grease and condensation on your walls and ceilings?

24 / 315

If single-use gloves are NOT worn during service, what can be used to avoid having bare-hand contact with ready-to-eat food?

25 / 315

When should you re-train staff?

26 / 315

Which guidelines can prevent cross contamination for during storage?

27 / 315

What should be used for each type of food to prevent cross-contamination?

28 / 315

What should you do after an employee completes food safety training?

29 / 315

Cross-contamination can occur when water from a handwashing sink splashes onto food or food-contact surfaces. How can this be prevented?

30 / 315

Who must know how to avoid serving food containing allergens to people with food allergies?

31 / 315

Poor maintenance can cause food safety problems in your operation to prevent problems do the following?

32 / 315

Which ServSafe guidelines can prevent bacteria from causing foodborne illness?

33 / 315

Regarding Principle 3 in a HACCP program, which is true about Establishing Critical Limits?

34 / 315

Which are types of a backflow prevention device?

35 / 315

Why is stock rotation important?

36 / 315

What can following these simple rules help you maintain?

• Deny pests access to the operation
• Deny pests food, water, and shelter
• Work with a licensed Pest Control Operator (PCO)

37 / 315

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

38 / 315

A dress code should be set up in your operation to prevent pathogens from being transferred from clothing to food. How can you make sure the dress code works?

39 / 315

What is an air gap?

40 / 315

Thermometers should be washed, rinsed, sanitized, and air-dried before and after each use to prevent cross-contamination. What kind of sanitizer should be used?

41 / 315

How can you use a disposable paper towel to avoid contaminating your hands after washing them?

42 / 315

Which of these are steps in the path food takes through your operation?

43 / 315

What begins when you buy the food in your operation and ends when you serve it?

44 / 315

Which of these are ways to prevent the Big Six Pathogen Hepatitis A from making people sick?

45 / 315

How should food handlers avoid bare-hand contact with ready-to-eat food?

46 / 315

How can cross-contact be avoided?

47 / 315

Operations must have written procedures approved by their local regulatory authority if they will be par-cooking food. What do these procedures need to explain?

48 / 315

You should be able to prove to your regulatory authority that staff know they must report to management if they get sick. Some operations require staff to sign an agreement for this. How else can you prove to your regulatory authority that staff have been instructed to report illness?

49 / 315

Nonfood-contact surfaces, like floors, walls, ceilings, and equipment exteriors, must be cleaned regularly to prevent dust, dirt, and food residue from building up. What else can be prevented?

50 / 315

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?

51 / 315

Which of these measures can prevent injury from physical contamination?

52 / 315

What should you focus on when training and monitoring staff?

53 / 315

Staff should only wear hair accessories if it will help them avoid touching their hair or prevent it from falling into food. Why shouldn’t you allow other kinds of hair accessories?

54 / 315

To avoid cross-contact, what should recipes and ingredient labels be checked for?

55 / 315

What part of a dish should be held to avoid touching its food contact areas?

56 / 315

What are some examples of prepared foods your operation could purchase to help prevent cross-contamination?

57 / 315

What are some guidelines for food containers when serving off-site?

58 / 315

According to ServSafe, what program should focus on these principles?

• Make a master schedule
• Train your staff to follow the schedule
• Monitor the schedule and your staff to ensure it works.

59 / 315

Which bacteria can be prevented from causing a foodborne illness by controlling time and temperature?

60 / 315

Some jurisdictions allow the refilling of take-home beverage containers these. What are some guidelines for refilling?

61 / 315

A product has been matched to the information provided in a food recall notice and removed from inventory by placing it in a secure location. How should the recalled product be labeled?

62 / 315

Which are examples of good personal hygiene?

63 / 315

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?

64 / 315

Which of these are emergencies that could affect your operation?

65 / 315

When should you train staff on how to follow your procedures?

66 / 315

How can viruses be prevented from causing foodborne illness?

67 / 315

How do we use temperature control to prevent the growth of pathogens?

68 / 315

According to ServSafe, which of these are challenges to food safety that operations must face?

69 / 315

How should flatware be held to avoid touching the food contact areas?

70 / 315

What do staff need to avoid transferring from food or food-contact surfaces to the food served to a guest with a food allergy?

71 / 315

Every surface in your operation needs to be kept clean, but which surfaces must also be sanitized?

72 / 315

According to Federal law, what kind of ingredients must be clearly identified on a product’s label?

73 / 315

What is a critical way to prevent foodborne illness from biological toxins?

74 / 315

How can an operation prevent parasites from causing foodborne illness when serving raw or undercooked fish?

75 / 315

To avoid cross-contact, when should you wash your hands and change gloves?

76 / 315

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

77 / 315

What should you do if you see a food handler who is NOT following proper handwashing procedures?

78 / 315

Before using previously cooked TCS food (leftovers) as an ingredient for a salad, what should be checked for on its label?

79 / 315

Regarding pest prevention, what is a Certified Applicator?

80 / 315

What does regular cleaning prevent or remove?

81 / 315

Keeping raw food and ready-to-eat food away from each other is the most basic way to prevent what?

82 / 315

What kind of food safety training should you provide for your staff?

83 / 315

What is corrective action?

84 / 315

Which statement is true about certified food protection managers?

85 / 315

When should staff have food safety training?

86 / 315

Which of these conditions are required to refill a take-home beverage container?

87 / 315

Which of these are points in the Flow of Food?

88 / 315

Why is controlling time and temperature and avoiding cross-contamination critical when handling food?

89 / 315

When should a manager practice active managerial control?

90 / 315

Most of ServSafe is based on understanding how to avoid these “Four Main Practices” that cause foodborne illness:

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

The CDC has a similar list of food handling mistakes that includes purchasing food from unsafe sources. What is the CDC’s list called?

91 / 315

How can cross-contact be avoided?

92 / 315

Which of these skills should a manager have to ensure the facility is safe for food service?

93 / 315

How can time-temperature abuse be avoided?

94 / 315

TCS food needs careful handling to prevent time-temperature abuse. What kind of food needs careful handling to avoid contamination?

95 / 315

Create procedures for each cleaning task and provide step-by-step instructions on the Master Cleaning Schedule. The instructions should be clearly written and include what information?

96 / 315

Why should spoiled food be thrown out quickly?

97 / 315

Which of these should you consider when designing your operations procedures for holding food?

98 / 315

Condiments that will be re-served to another table must be protected from contamination. How can this be done?

99 / 315

What are some ways that Hepatitis A can be prevented?

100 / 315

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

101 / 315

Which is a prevention measure for viruses?

102 / 315

How can Shiga Toxin Producing E. coli be prevented from causing illness?

103 / 315

According to ServSafe, what do food service managers have a responsibility for?

104 / 315

Food handlers should NOT wear hair accessories because they can get into food and become physical contaminants. What’s the only kind of hair accessory that should be worn?

105 / 315

What needs to be recorded to avoid time-temperature abuse?

106 / 315

In a HACCP system, once the hazards have been identified at each point along its flow through the operation, how can they be prevented from causing harm?

107 / 315

What are some standard methods of food processing?

108 / 315

Which of these should you consider when making policies for holding food in your operation?

109 / 315

What kind of surface should outdoor garbage containers be stored on?

110 / 315

How should outdoor garbage containers be stored to prevent pests and contamination?

111 / 315

How can the risk of cross-contact with other food delivered to the table be avoided when delivering an allergen special order to a guest with allergies?

112 / 315

Why do operations need to have procedures for cleaning up vomit and diarrhea?

113 / 315

How should a take-home beverage container be refilled to prevent contamination?

114 / 315

Which guidelines should staff follow when inspecting and receiving a delivery?

115 / 315

How can food handlers keep produce separate from raw meat, poultry, and seafood to avoid cross-contamination?

116 / 315

What should be done when a food handler completes training?

117 / 315

To prevent the contamination of food, why is personal cleanliness essential for food handlers?

118 / 315

When should you avoid serving produce that was treated with sulfites?

119 / 315

Which is a ServSafe guideline for using and storing chemicals?

120 / 315

As the manager, what should you be concerned about to keep food safe as it flows through your operation?

121 / 315

What kind of backflow prevention device works by closing a check valve and sealing the water supply line shut when water flow is stopped?

122 / 315

What are the storage guidelines to prevent cross-contamination for containers?

123 / 315

Why should food be covered when cooking in a microwave?

124 / 315

What principles are an Integrated Pest Management (IPM) program based on?

125 / 315

What can be installed by a licensed plumber to prevent grease buildup from blocking a drain?

126 / 315

If you determine a significant risk to food safety due to a crisis in your operation, what should be done immediately?

127 / 315

Why is it important to train your service staff to avoid cross-contamination?

128 / 315

Which of these are emergencies that could affect your operation?

129 / 315

According to ServSafe, what are some of the challenges to food safety that operations must face?

130 / 315

Which statement is true about a Food Protection Manager?

131 / 315

When should your staff have food safety training?

132 / 315

What may be necessary when food handlers are NOT following proper handwashing procedures?

133 / 315

What does a food safety specialist or food safety inspector do?

134 / 315

What should be avoided so handwashing stations remain available for staff?

135 / 315

Many backflow prevention devices have a way that they can be checked to see if they are working correctly. They should be checked periodically, and this should be documented. Who should check the device?

136 / 315

The manager of a food service operation must understand and apply these principles:

• Purchasing food from approved, reputable suppliers
• Controlling time and temperature to prevent the growth of pathogens
• Cleaning and sanitizing to reduce the pathogens on surfaces to a safe level
• Practicing personal hygiene to prevent the transmission of illness by viruses and bacteria
• Avoiding cross-contamination to prevent pathogens from spreading from raw food to ready-to-eat food

How should the manager apply these principles?

137 / 315

Why is purchasing plants, mushrooms, and seafood from approved, reputable suppliers critical to preventing illness from biological toxins?

138 / 315

Staff drinking from beverage containers must be careful to avoid contaminating:

• Their hands
• The beverage container
• Food, utensils, and equipment

What does the lid for the beverage container need to include?

139 / 315

What is an example of a backflow prevention device with multiple check valves that will seal and protect your building’s clean water supply in case of a backflow?

140 / 315

What is a group of practices and procedures designed to prevent foodborne illness called?

141 / 315

What food needs careful handling to prevent contamination?

142 / 315

Which is an example of a food that should be cooked to a minimum internal temperature of 165°F for less than 1 second (instantaneous)?

143 / 315

When you cut up raw chicken, how can you prevent pathogens like nontyphoidal Salmonella from contaminating other food through cross-contamination?

144 / 315

You are inspecting and receiving a delivery of food in packages. Never allow food to enter your operation without first checking it’s temperature requirements. Some foods are delivered in a special kind of package (Frozen fish, ROP and MAP) that requires it’s temperature to be checked in a different way. What are the normal steps for checking the temperature of most kinds of packaged foods?

145 / 315

To deny pests food and shelter and to avoid contaminating food and surfaces, where should the containers for garbage and recyclables be stored?

146 / 315

When a water connection (like a pipe to a hose) includes an open space that prevents dirty water from flowing backward into clean water, what is this space called?

147 / 315

What kind of tools should you provide for your staff to help them ensure food safety?

148 / 315

Why must staff wear a clean hat or a hair restraint in food-prep areas?

149 / 315

What are the best ways to prevent the spread of viruses in your operation?

150 / 315

Why should the inside and outside of garbage containers be cleaned often?

151 / 315

What are some requirements for preset tableware?

152 / 315

What should all lights have to prevent broken glass from contaminating food or food-contact surfaces?

153 / 315

How can food handlers avoid time-temperature abuse?

154 / 315

To prevent contamination, mops, brushes, or other cleaning tools should NOT be cleaned in handwashing, food prep, or dishwashing sinks. Where should these items be cleaned?

155 / 315

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

156 / 315

How do single-use gloves prevent food contamination?

157 / 315

Monitoring is essential to implementing active managerial control. What activities should be monitored?

158 / 315

Why should chemicals be stored in their original containers?

159 / 315

How should garbage containers be handled to prevent pests?

160 / 315

Which of these measures can prevent the Shigella spp bacteria from causing illness?

161 / 315

Which of these measures can prevent the growth of bacteria?

162 / 315

Some jurisdictions allow bare-hand contact with ready-to-eat food if staff have been trained and specific policies about staff health are followed. What kind of training do staff need?

163 / 315

What is a critical control point (CCP) in the HACCP system?

164 / 315

Biological toxins cannot be destroyed by freezing or cooking so its best to avoid them by purchasing from approved, reputable suppliers. Which of these seafood toxins does this apply to?

165 / 315

How can you make sure that condiments are kept safe from contamination?

166 / 315

Management oversight is essential to implementing active managerial control. What is the purpose of management oversight?

167 / 315

When maintaining a chemical-sanitizing machine, clear its spray nozzles if a build-up of food or debris prevents them from working correctly. What other kind of build-up should be removed if needed?

168 / 315

What does proper handwashing and hand care prevent?

169 / 315

How can food handlers be prevented from contaminating food by wearing dirty clothes that carry pathogens?

170 / 315

What is the best way to prevent backflow?

171 / 315

When is it acceptable to re-serve condiments to another guest?

172 / 315

What can you give each food handler to help them avoid time-temperature abuse?

173 / 315

What is a critical part of pest-control?

174 / 315

Which of these are part of the path food takes through your operation?

175 / 315

Which is true about ready-to-eat (RTE) food?

176 / 315

How can colored cutting boards and utensil handles help prevent cross-contamination?

177 / 315

Which is a basic rule of pest prevention?

178 / 315

Why does a glass thermometer, like candy thermometer, be enclosed in a shatterproof casing?

179 / 315

What device must be used when a hose is attached to a faucet?

180 / 315

What can be prevented by making policies and procedures for these critical activities?

• Controlling time-temperature
• Using the correct tools
• Monitoring food temperatures
• Recording food temperatures
• Taking corrective actions

181 / 315

Active Managerial Control (AMC) is designed to prevent foodborne illness by addressing the five most common risk factors identified by the CDC. What are these risk factors?

182 / 315

Why should you avoid overloading coolers or freezers?

183 / 315

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

184 / 315

Why should you make procedures for food preparation that limit the amount of food removed from a cooler at once?

185 / 315

Which of these are common duties for food safety specialists and food safety inspectors?

186 / 315

Why should food handlers keep their fingernails trimmed and filed?

187 / 315

What items may be re-served?

188 / 315

Why is it important to avoid bare-hand contact with the food-contact surfaces of flatware and utensils?

189 / 315

Identifying risks is the first step to implementing active managerial control. How can you identify the risks to food safety throughout the Flow of Food?

190 / 315

How can illness from Biological Toxins be prevented?

191 / 315

How can you use a paper towel to avoid re-contaminating your hands after you finish washing them?

192 / 315

What are some examples of Principle 6 verifying that the system works?

193 / 315

Make specific members of your service staff responsible for accommodating a guest with an allergy in these ways:

• Taking an Allergen Special Order
• Identifying the Allergen Special Order
• Avoiding cross-contact
• Delivering food separately

How many employees should be trained and available for this?

194 / 315

What is the path that food takes through your operation called?

195 / 315

What should the manager monitor to keep their guests and operation safe?

196 / 315

Why should staff wear clean clothing daily and change dirty uniforms and aprons?

197 / 315

According to ServSafe, food follows a path through your operation called “The Flow of Food.” There are several points along this path: the first is purchasing, and the last is service. What risk factor must be controlled at every point?

198 / 315

Who is responsible for the safety of the food at every point in the Flow of Food?

199 / 315

Which are guidelines for training staff?

200 / 315

How can you ensure that food handlers are washing their hands correctly?

201 / 315

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

202 / 315

How can staff avoid contaminating food during service?

203 / 315

How can listeriosis be prevented?

204 / 315

What should be avoided when prepping or storing produce?

205 / 315

Which guidelines can help prevent a pest infestation?

206 / 315

What should food handlers follow to avoid time-temperature abuse?

207 / 315

Operations that par-cook food need written procedures describing how the food will be prepped and stored. What should these procedures explain about storing the food?

208 / 315

How to prevent backflow?

209 / 315

Which features should a bimetallic-stemmed thermometer have?

210 / 315

Train and monitor staff to follow procedures, provide initial and ongoing training, provide all staff with general food safety knowledge, provide job-specific food safety training, retrain staff regularly, and document training.

211 / 315

Which of these measures can prevent bacteria from causing foodborne illness?

212 / 315

Which guidelines should service staff follow to avoid contaminating tableware with their hands?

213 / 315

How can time-temperature abuse be avoided during service?

214 / 315

Training staff is an essential part of Active Managerial Control (AMC). What should you train your staff?

215 / 315

Which are true about the bacteria clostridium perfringens?

216 / 315

What are some guidelines for re-serving food?

217 / 315

A vacuum breaker is one example of a mechanical device that will prevent backflow. What is another example of a backflow prevention device?

218 / 315

What are some things to consider when making policies for handwashing and hand care?