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| Section | Objectives |
|---|---|
| Topic 1: Food Safety Management Systems | - HACCP principles
|
| Topic 2: Sanitation and Facility Safety | - Cleaning and sanitizing
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| Topic 3: Contamination Prevention | - Types of contamination
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| Topic 4: Preparation and Service | - Safe food handling practices
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| Topic 5: Food Purchasing and Storage | - Receiving and storage procedures
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| Topic 6: Regulations and Employee Hygiene | - Food safety regulations
|
| Topic 7: Time and Temperature Control | - TCS (Time/Temperature Control for Safety) foods
|
| Topic 8: Food Safety Fundamentals | - Foodborne microorganisms and illness
|
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NEW QUESTION # 69
The Person in Charge (PIC) notices that a food handler has an infected wound on his or her hand. They must require the food handler to
Answer: B
Explanation:
According to the ServSafe Manager curriculum and the FDA Food Code, an infected wound, cut, or boil on a food handler's hand or wrist is a potential source ofStaphylococcus aureus. This pathogen is commonly found on the skin and can easily be transferred to food or food-contact surfaces. To mitigate this risk, the wound must be properly contained. The standard requirement is a "double barrier" system: the wound must first be covered with awaterproof, leak-proof bandage(such as a finger cot or rubber stall), and then asingle- use glovemust be worn over the bandage.
If the wound is on the arm, it must be covered with a waterproof bandage, but a glove is not required as the arm does not typically make direct contact with food. However, for wounds on the hand or wrist, the glove is mandatory. This is a "restriction" protocol. The employee can still work with food as long as the wound is completely covered and the barrier is maintained. If the wound cannot be properly covered (for example, if it is persistently oozing or if the employee cannot wear gloves), the PIC mustrestrictthe employee from working with exposed food, clean equipment, or utensils. This procedure ensures that biological contaminants from the infection do not enter the "Flow of Food." Managers must monitor these barriers throughout the shift to ensure the bandage stays dry and the glove remains intact.
NEW QUESTION # 70
Which food container is suitable for transporting time/temperature control for safety (TCS) food?
Answer: C
Explanation:
When transporting TCS food off-site-such as for catering or delivery to a satellite kitchen-the containers used must befood-grade, leak-proof, and able to be tightly covered. Ametal pan with an aluminum foil cover(or a tight-fitting lid) is a suitable choice because the metal is non-absorbent and durable, and the cover protects the food from physical contaminants, pests, and splashing during transit.
Using an uncovered pan (Option A) is a major violation as it exposes food to environmental hazards. A produce box (Option B) is not suitable for prepared TCS foods because the cardboard or plastic coating may not be easily cleanable or leak-proof enough for cooked items, and it is not intended for multi-use with cooked foods. A chemical bucket (Option D) is extremely dangerous; even if it is cleaned, chemical residues can leach into the food, causing toxic-metal or chemical poisoning. Only containers explicitly labeled as
"food-safe" should be used. Furthermore, during transport, these containers should be placed inside insulated carriers to maintain safe temperatures ($135
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