ServSafe Manager Final Video | sanitizers, management programs | pest control chapters 8,9,10
Here are the second set of study questions 50 more!
Allergens
51. What are the eight major allergens?
52. What is cross-contact?
53. What must a server do when a guest states they have a food allergy?
54. Why can a fryer be unsafe for allergen-sensitive guests?
55. Which allergen is commonly found in salad dressings?
Pest Control
56. What is the most obvious sign of a cockroach infestation?
57. What should be done if droppings or gnaw marks are noticed?
58. Why are pests considered a food safety risk?
59. Which type of door helps prevent pest entry?
60. Name one sign of rodent infestation other than droppings.
Facility & Equipment Safety
61. What is backflow prevention?
62. What test determines if a sanitizing rinse is hot enough?
63. Why must light fixtures have shatter-resistant bulbs?
64. What does NSF certification indicate?
65. What surfaces must be smooth, durable, and easy to clean?
Safe Food Handling
66. What are TCS foods?
67. Why is ground meat more hazardous than whole cuts?
68. Which thawing method is unsafe?
69. Why must ice used for drinks never be used for cooling food?
70. Why must food handlers avoid touching the inside of glasses?
Service & Holding
71. How often must temperatures be checked while holding food?
72. What rules must be followed when holding cold food without refrigeration?
73. Can bare-hand contact be allowed with ready-to-eat foods?
74. What is the maximum amount of time hot food can be held without temperature control?
75. Why must serving utensils have handles?
Crisis Management
76. What is the first step if a sewage backup occurs in the prep area?
77. What should be done when a power outage affects refrigeration?
78. What is a food recall and why does it occur?
79. What information must a recall notice include?
80. Which government agency inspects meat and poultry?
Regulations & Agencies
81. What does the FDA regulate?
82. What does the CDC do related to food safety?
83. Which agency enforces food codes at local levels?
84. What is the purpose of a food code?
85. Who is responsible for training food handlers?
Chemical Safety
86. Why must chemicals remain in original containers?
87. What information must be on a chemical spray bottle?
88. Can chemicals ever be stored above food prep areas?
89. Why should chemicals be mixed only as instructed?
90. What is the first action after chemical contamination of food?
Miscellaneous Concepts People Forget
91. What must be done before using a bimetallic stem thermometer?
92. What is the proper method for calibrating a thermometer using ice water?
93. Why must food labels include common allergen names?
94. What is the significance of a shellstock tag?
95. How long must shellstock tags be kept?
96. What does MAP packaging stand for?
97. Why is powdered latex glove use discouraged?
98. Why must mop water never be dumped in a handwashing sink?
99. What should managers do if a food handler receives a jaundice diagnosis?
100. Why are food defense systems such as ALERT important?