Docsity
Docsity

Prepare for your exams
Prepare for your exams

Study with the several resources on Docsity


Earn points to download
Earn points to download

Earn points by helping other students or get them with a premium plan


Guidelines and tips
Guidelines and tips

ServSafe Manager 7th Edition Study Guide Questions with Answers latest 2025, Exams of Nutrition

ServSafe Manager 7th Edition Study Guide Questions with Answers latest 2025

Typology: Exams

2024/2025

Available from 03/11/2025

maryjayson
maryjayson ๐Ÿ‡ฌ๐Ÿ‡ง

5

(1)

1K documents

1 / 10

Toggle sidebar

This page cannot be seen from the preview

Don't miss anything!

bg1
ServSafe Manager 7th Edition Study
Guide Questions with Answers latest
2025
Define the requirements for the designation "foodborne-illness outbreak"
โœ” - Two+ people have the same symptoms after eating the same food.
- An investigation is conducted by state & local regulatory authorities
- The outbreak is confirmed by a laboratory analysis
2. List the groups that are included in the high risk population for contracting a
foodborne illness?
โœ” - Elderly people
- Preschool-age children
- People w/ compromised immune systems (patients in hospitals, taking certain
medications, under-going cancer treatments, organ transplant recipients)
3. List the 13 potentially hazardous foods as discussed in the text.
โœ” - Milk & dairy products
- Shell eggs
- Meat: beef, pork & lamb
- Poultry
- Fish
- Shellfish & crustaceans
- Baked potatoes
- Heat-treated plant food (cooked rice, beans & vegtables)
- Soy proteins
- Sprouts & sprout seeds
- Sliced melons, tomatoes & leafy greens
- Untreated garlic & oil mixtures
4. Define and give an example of a biological contaminant?
โœ” An illness causing microorganisims that cause food borne illness. They include:
viruses, parasites, fungi, mushroom, sea-food toxins & bacteria.
5. What Acronym reminds us of what is needed for the growth of micro-organisms and
what does each letter stand for?
โœ” FATTOM
(Food, acidity, temperature, time, oxygen & moisture)
6. Define the requirements for the designation "foodborne infection"
โœ” A person eats food containing pathogens, which then grow in the
intestines and cause illness
pf3
pf4
pf5
pf8
pf9
pfa

Partial preview of the text

Download ServSafe Manager 7th Edition Study Guide Questions with Answers latest 2025 and more Exams Nutrition in PDF only on Docsity!

ServSafe Manager 7th Edition Study

Guide Questions with Answers latest

Define the requirements for the designation "foodborne-illness outbreak" โœ” - Two+ people have the same symptoms after eating the same food.

  • An investigation is conducted by state & local regulatory authorities
  • The outbreak is confirmed by a laboratory analysis
  1. List the groups that are included in the high risk population for contracting a foodborne illness? โœ” - Elderly people
  • Preschool-age children
  • People w/ compromised immune systems (patients in hospitals, taking certain medications, under-going cancer treatments, organ transplant recipients)
  1. List the 13 potentially hazardous foods as discussed in the text. โœ” - Milk & dairy products
  • Shell eggs
  • Meat: beef, pork & lamb
  • Poultry
  • Fish
  • Shellfish & crustaceans
  • Baked potatoes
  • Heat-treated plant food (cooked rice, beans & vegtables)
  • Soy proteins
  • Sprouts & sprout seeds
  • Sliced melons, tomatoes & leafy greens
  • Untreated garlic & oil mixtures
  1. Define and give an example of a biological contaminant? โœ” An illness causing microorganisims that cause food borne illness. They include: viruses, parasites, fungi, mushroom, sea-food toxins & bacteria.
  2. What Acronym reminds us of what is needed for the growth of micro-organisms and what does each letter stand for? โœ” FATTOM (Food, acidity, temperature, time, oxygen & moisture)
  3. Define the requirements for the designation "foodborne infection" โœ” A person eats food containing pathogens, which then grow in the intestines and cause illness
  1. Which microorganisms are likely to be found in raw oysters? โœ” Vibrio vulnificus,
  2. What are the requirements that are needed for bacteria to grow and reproduce? โœ” FATTOM
  3. List 5 items that could lead to the contamination of food? โœ” 1. Purchasing food from unsafe sources
  4. Failing to cook food adequately
  5. Holding food at improper temperatures
  6. Using contaminated equipment
  7. Poor Personal Hygiene
  8. Storing cleaning chemicals near food in the dry-storage area
  9. Several customers were diagnosed with scombroid poisoning after eating mackerel at a local seafood restaurant. What could have caused this and how could it have been prevented? โœ” By purchasing the mackerel from a reputable supplier who practices strict time temperature control
  10. An employee is preparing sandwiches in a deli. List some ways he/she might contaminate food? โœ” - Not sanitizing equipment
  • Not practicing personal hygiene
  • Not following safety standards
  1. While chopping vegetables, a food handler cuts her finger. What should she do? โœ” She should wash her hands, cover the cut with a clean bandage or a finger cot, put a single-use glove over it and return to work.
  2. List the 5 proper procedures for washing hands in the correct order. โœ” 1. Wet hands & arms
  3. Apply soap
  4. Scrub hands and arms vigorously for 10-15 seconds
  5. Rinse hands & arms thoroughly
  6. Dry hands and arms with a single-use paper towel or a hand dryer
  7. An employee at a fine-dining Italian restaurant comes to work with a sore throat and fever but still desires to work. What should the manager have him do? โœ” Restrict the food handler from the working with exposed food, utensils, and equipment (host or hostess) Exclude the food handler from the operation if you primarily serve a high-risk population
  • Microwave (if used immediately after) Pork (Chops, medallions): โœ” 145 for 15 minutes Pork (roasts): โœ” 145 for 4 minutes Pork (ground): โœ” 155 for 15 seconds Beef (steaks): โœ” 145 for 15 seconds Beef (roasts): โœ” 145 for 4 minutes Beef (ground): โœ” 155 for 15 seconds Meats (injected): โœ” 155 for 15 seconds Meats (stuffed): โœ” 165 for 15 seconds Fish (steaks): โœ” 145 for 15 seconds Fish (ground): โœ” 155 for 15 seconds Eggs (shell - immediate service): โœ” 145 for 15 seconds Eggs (shell - later service holding): โœ” 155 for 15 seconds Fruit (cooked for hot holding): โœ” 135 - 15 seconds Vegetables (cooked for hot holding): โœ” 135 - 15 seconds

Tea (auto brew): โœ” 195 for 1 minute Tea (steeping brew): โœ” 175 for 5 minutes Microwave cooking (all items): โœ” 165 after waiting for 2 minutes and checking multiple area Poultry (whole) โœ” 165 for 15 seconds poultry (ground) โœ” 165 for 15 seconds

  1. List the steps, in order, for cooling potentially hazardous food. โœ” - cool it from 135 - 70 within 2 hours
  • cool it to 70 - 41 within the next 2 hours
  1. List the acceptable methods for cooling potentially hazardous food. โœ” - Ice water bath
  • Blast chiller
  • Ice paddle
  • Ice or cold water as ingredient
  1. When reheating leftover foods for hot-holding, they should be reheated to at least: โœ” - 165 within 2 hours
  2. What are the requirements for potentially hazardous food cooked in a microwave oven? โœ” - cover the food
  • rotate or stir half way through
  • let stand for 2 mins after cooking
  • check temp in multiple places
  • cook foods to at least 165 in the microwave
  1. List the ways in which plates, serving utensils, glassware, cups & silverware can become contaminated: โœ” - Touching the food-contact areas of dishes or glassware -Stacking glasses when carrying them -Holding flatware by food-contact surfaces
  2. List ways in which foods can be held improperly for service. โœ” - Holding food without temperature control ( not above 135 )
  1. List the signs that indicate you have a problem with the following pests: Cockroaches, Flies, Rodents, Birds, Bats, Raccoons, Squirrels: โœ” Cockroaches: strong oily odor, black pepper speck droppings, capsule shaped eggs Flies: visibility Rodents: droppings, tracks along coving, nesting material Birds: viability Bats, raccoons & squirrels: nesting
  2. List the steps involved in cleaning and sanitizing items in a three-compartment sink. โœ” 1. Scrape items before washing them
  3. Wash items in the FIRST sink @ 110 degrees
  4. Rinse items in the second sink
  5. Sanitize items in the third sink
  6. Air dry items on a clean and sanitized surface & place them upside down so they will drain
  7. List ways in which (non-food) items have not been stored properly? โœ” Storing tableware, utensils & equipment in any way other than:
  • at least 6 inches off the floor and protected from dirt and condensation
  • clean and sanitize drawers and shelves before clean items are stored
  • clean and sanitize trays and carts used to carry clean tableware and utensils
  • store glasses and cups upside down
  1. Which agencies are responsible for inspecting foodservice operations and what are their jurisdictions? โœ” - USDA (U.S Department of Agriculture)
  • FDA (Food and drug administration)
  • City, county & state
  1. List ways in which a food handler's hands can become contaminated. โœ” - Touching raw food
  • Sneezing, coughing or scratching
  • Poor personal hygiene
  1. List the critical components of an integrated pest management program. โœ” - Deny pests access to the establishment
  • Deny pests food, water, and a hiding or nesting place
  • Work with a licensed PCO to eliminate pests that do enter
  1. Define 'coving' and list why it is useful. โœ” Coving is the curving between a sharp wall so it makes a slide or curve for easier cleaning
  2. List the items involved in a successful food safety training program? โœ” - Clearly defined and measurable objectives
  • training that supports the objectives
  • evaluation to ensure the objectives have been achieved
  • a work climate that reinforces training
  • management support
  1. Which method of training is the most effective at demonstrating a new task? โœ” - the "tell/show/tell/show" method
  2. Define a USDA Inspection stamp, and what it is used for. โœ” - A round stamp indicating that the meat product has been inspected and passed by the inspecting agency
  • Inspection is MANDATORY and means that the product and processing plant have met certain standards
  • Inspected DOES NOT mean that the product is free of microorganisms
  1. Define a USDA Grading stamp, and what it is used for. โœ” - A shield design stamp that indicates the grade of the meat
  • grading is VOLUNTARY and indicates the palatability and level of quality of the product
  1. List the three different sanitizers and the advantages & disadvantages of each. โœ” Chlorine
  • Advantages (most commonly used sanitizer, kills a wide range of vegetative microorganisms, least expensive of the tree, effective in hard water)
  • Disadvantages (inactivated by the presence of soil, corrosive to some metals such as stainless steel and aluminum Iodine
  • Advantages (remains active for a short period of time after it has dried, non-irritating to the skin
  • Disadvantages (most expensive of the three) Quats (quaternary ammonium compounds)
  • Advantages (noncorrosive, not as quickly inactivated by soil as chlorine)
  • Disadvantages (hard water reduces effectiveness)
  1. List the minimal lighting requirements and the areas they are required in. โœ” - A foot-candle is a measure of light intensity. A foot candle is defined as the amount of light received by 1 square foot of surface area that is 1 foot from a point source of light equivalent to one candle
  • 50 foot-candles (food prep areas)
  • 20 food candles (hand washing or dishwashing areas, buffets and salad bars, displays for produce or packaged foods)
  • 10 foot (dry-storage, dining rooms)
  1. What does the acronym (MSDS) stand for and what is its purpose. โœ” - Material data safety sheet

โœ” - lecture

  • demo
  • role-play
  • technology
  1. What are the three types of food contamination? โœ” - biological
  • chemical
  • physical