ServSafe Manager Pt. 1

A manager, preparing for a large catered event, notices sewage backup in the prep area. What should the manager do?

• Clean and sanitize workstations continually and instruct all kitchen personnel to wear glvoes

• Place a towel in the floor drain to prevent additional backup, and clean and sanitize the area

• Contact the local regulator authority and stop food prep immediately

• Inform the event planner and allow that person to decide what action to take.

What alternative source is acceptable if drinkable (potable) water is not available through the public water system?

• Bottled drinking water

• Mountain strem water

• Filtered rain water

• Shallow well water

Which situation is considered an imminent health hazard and requires the operation to be closed?

• A guest slips and falls on gravel in the parking lot, breaks a hip, and requires emergency trabsport.

• A food handler is rushed to the emergency room unconscious with an unidentified illness

• A fire starts in the kitchen and spreads to other areas of the operation

• The sanitizer dispensers in the restrooms are empty and delivery of more is expected in the next half hour.

Water used for handwashing must be

• distilled

• non-drinkable

• reclaimed

• drinkable

When raw sewage backs up onto the floor of the kitchen, the operation must

• section off the area where garbage has been spilled and continue service

• immediately close the operation, correct the problem, and thoroughly clean the facility

• notify the water department and close the restrooms until corrections are made

• correct the problem by the end of the shift and hire a professional to clean the garbage

A danger or threat to health that requires immediate correction or closure to prevent injury is a(n)

• physical hazard

• regulatory hazard

• critical control hazard

• imminent health hazard

The main reason food handlers must not eat or drink when preparing or serving food is because

• there will be less food for customers

• they may choke while working

• it creates an unpleasant work environment

• saliva may transfer to food

Handwashing sinks must be easily accessible so that food handlers can

• clean utensils

• wash their hands

• maintain its drain

• rinse produce

In which tyoe of sink should a food handler wash his or her hands?

• Prep area

• dishwashing

• handwashing

• bar

If a food handler working in a nursing home has a sore throat and fever, the food handler should be

• restricted to stocking food

• restricted to washing dishes

• excluded from work

• excluded from food prep