The Food Protection Manager

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The Food Protection Manager

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How does careful cleaning prevent a pest infestation?

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

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

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

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

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What is Histamine Toxin?

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

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

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Which guideline can prevent cross-contamination during storage?

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

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

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How can Salmonella Typhi be prevented?

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

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

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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?

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

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What is vibrio vulnificus and vibrio parahaemolyticus?

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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?

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

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

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

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

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

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

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When should you re-train staff?

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Which guidelines can prevent cross contamination for during storage?

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

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

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

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

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

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Which ServSafe guidelines can prevent bacteria from causing foodborne illness?

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

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Which are types of a backflow prevention device?

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Why is stock rotation important?

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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)

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

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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?

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What is an air gap?

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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?

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

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

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

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

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

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How can cross-contact be avoided?

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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?

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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?

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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?

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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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Which of these measures can prevent injury from physical contamination?

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What should you focus on when training and monitoring staff?

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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?

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

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

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

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

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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.

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

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

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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?

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Which are examples of good personal hygiene?

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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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Which of these are emergencies that could affect your operation?

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

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How can viruses be prevented from causing foodborne illness?

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

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

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

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

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

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

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

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

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

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

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

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Regarding pest prevention, what is a Certified Applicator?

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What does regular cleaning prevent or remove?

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

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

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What is corrective action?

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Which statement is true about certified food protection managers?

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When should staff have food safety training?

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

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Which of these are points in the Flow of Food?

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

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When should a manager practice active managerial control?

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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?

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How can cross-contact be avoided?

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

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How can time-temperature abuse be avoided?

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

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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?

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Why should spoiled food be thrown out quickly?

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

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

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What are some ways that Hepatitis A can be prevented?

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

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Which is a prevention measure for viruses?

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

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

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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?

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

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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?

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What are some standard methods of food processing?

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

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

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

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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?

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

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

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

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

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What should be done when a food handler completes training?

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

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

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Which is a ServSafe guideline for using and storing chemicals?

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

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

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

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Why should food be covered when cooking in a microwave?

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

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

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

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

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Which of these are emergencies that could affect your operation?

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

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Which statement is true about a Food Protection Manager?

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When should your staff have food safety training?

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

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

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

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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?

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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?

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

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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?

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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?

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

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What food needs careful handling to prevent contamination?

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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)?

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

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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?

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

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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?

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

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

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

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

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What are some requirements for preset tableware?

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

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How can food handlers avoid time-temperature abuse?

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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?

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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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How do single-use gloves prevent food contamination?

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

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Why should chemicals be stored in their original containers?

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How should garbage containers be handled to prevent pests?

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

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Which of these measures can prevent the growth of bacteria?

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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?

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

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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?

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

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

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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?

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What does proper handwashing and hand care prevent?

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

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What is the best way to prevent backflow?

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

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

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What is a critical part of pest-control?

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

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

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

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Which is a basic rule of pest prevention?

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

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

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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

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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?

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Why should you avoid overloading coolers or freezers?

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

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

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

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Why should food handlers keep their fingernails trimmed and filed?

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What items may be re-served?

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

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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?

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How can illness from Biological Toxins be prevented?

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

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

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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?

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

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

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

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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?

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

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Which are guidelines for training staff?

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

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

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How can staff avoid contaminating food during service?

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How can listeriosis be prevented?

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What should be avoided when prepping or storing produce?

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Which guidelines can help prevent a pest infestation?

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

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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?

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How to prevent backflow?

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Which features should a bimetallic-stemmed thermometer have?

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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.

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

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

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How can time-temperature abuse be avoided during service?

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

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Which are true about the bacteria clostridium perfringens?

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What are some guidelines for re-serving food?

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

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