The Food Protection Manager May 11, 2024 by Brian Klein /15 0 votes, 0 avg 0 The Food Protection Manager 1 / 15 Which statement is true about a Food Protection Manager? At least one food protection manager should be on site during operation A food protection manager should pass an accredited food safety exam Neither Both Wrong! Thats right! Learning about food safety on the Hospitality Training Center website and passing an accredited exam like a ServeSafe exam meets the requirements. A certified food protection manager does NOT need to be onsite if the operation poses minimal risk of causing foodborne illness. 2 / 15 As a manager you should watch food handlers for signs of illness that could include watching for things like? Vomiting Persistent coughing or sneezing Yellowing of the skin, eyes, and fingernails Cold sweats or chills (indicating a fever) Excessive trips to the bathroom (indicating diarrhea) A runny nose or fluids from the eyes or mouth Wrong! Thats right! 3 / 15 What skills should a manager have to ensure the facility is safe for food service? Handling emergencies Maintaining the facility Preventing and controlling pests Installing and maintaining equipment Avoiding food safety hazards caused by utilities Choosing materials and equipment that are food service-safe All are correct Wrong! Thats right! 4 / 15 Who is responsible for the safety of the food at every point in the Flow of Food? Approved, reputable suppliers The Food Protection Manager Neither Both Wrong! Thats right! 5 / 15 According to FDA recommendations, a food service manager should know how to keep food safe. How can you demonstrate your food safety knowledge to a health inspector? Answering food safety questions correctly when quizzed by the inspector Presenting your ServSafe Food Protection Manager certificate Neither Both Wrong! Thats right! 6 / 15 Managers are responsible for the safety of the food at every point during the Flow of Food. Which statement is true about the Flow of Food? It’s the path food takes through your operation It starts with purchasing and ends with service Neither Both Wrong! Thats right! The Flow of Food is the path food takes from purchasing, receiving and storage through preparation, cooking, holding, and finally serving. Cooling and reheating food may also be points along the path. 7 / 15 If you determine a significant risk to food safety due to a crisis in your operation, what should be done immediately? Notify regulatory authorities Stop all food service Neither Both Wrong! Thats right! 8 / 15 Which of these are things that you should do when responding to a possible foodborne illness outbreak? Segregate the suspected product Stop using the suspected product Contact your local regulatory authority Review your food handling procedures Document product information Cooperate with investigating authorities Identify which staff were on duty All are correct Wrong! Thats right! 9 / 15 Which of these skills should a manager have to ensure the facility is safe for food service? How to handle emergencies How to maintain the facility How to prevent and control pests How to install and maintain the equipment How to avoid food safety hazards caused by utilities How to pick materials and equipment that are safe for food service All are correct Wrong! Thats right! 10 / 15 Which of these are emergencies that could affect your operation? A fire A flood A sewage backup An electrical power outage A refrigeration breakdown A water treatment facility breakdown A broken water main All are correct Wrong! Thats right! 11 / 15 What should you do when confronted with a crisis in your operation? You need to determine if your operation has a significant risk to food safety If the risk to food safety is significant, stop service and notify your regulatory authority Neither Both Wrong! Thats right! You must have approval from your local regulatory authority before you can reopen and continue service 12 / 15 Which of these are emergencies that could affect your operation? Fire Flooding Sewage backups Electrical power outages Refrigeration breakdowns Breakdowns at water treatment facilities Broken water mains risk water safety and food safety All are correct Wrong! Thats right! 13 / 15 Which statement is true about certified food protection managers? You must pass a test from an accredited program The ServSafe exam is accredited by the American National Standards Institute (ANSI) and the Conference for Food Protection (CFP) More than 4 million food service professionals have been certified through the ServSafe Food Protection Manager Certification Exam You may need to submit your ServSafe certificate to your regulatory authority before your food manager certification is recognized All are correct Wrong! Thats right! 14 / 15 Which of these are common duties for food safety specialists and food safety inspectors? Conducts inspections Enforces adherence to laws and regulations Reviews evaluates and analyzes food service operations Cooperates with the agencies responsible for protecting the public from foodborne illness Designs programs and procedures to control, eliminate, and prevent illness or injury Knowledgeable of the chemical, physical, and biological contaminants and unsafe practices that can cause illness or injury All are correct Wrong! Thats right! The job of a food safety specialist is to make sure that the quality and the safety of the food supply are in compliance with the standards. 15 / 15 According to ServSafe, what do food service managers have a responsibility for? The guests The operation The staff All are correct Wrong! Thats right! Your score is LinkedIn Facebook Twitter Restart quiz Try another practice test
