ServSafe Class Training at Ace Mart

1 The ServSafe program provides food safety Training , exams and educational materials to foodservice managers. Students can earn the ServSafe Food Protection Manager Certification, accredited by the American National Standards Institute (ANSI)-Conference for Food Protection (CFP). The program blends the latest FDA Food Code, food safety research and years of food sanitation Training experience. Managers learn to implement essential food safety practices and create a culture of food safety. All content and materials are based on actual job tasks identified by foodservice industry experts.

2 Trust the only food safety program with roots in the foodservice industry to help you protect customer health, improve employee performance and preserve business reputation. What you should do before the day of the Class : Read ServSafe Manager Book before coming to Class ! This is one of the best ways you can prepare yourself for classroom instruction. Learning the entire content of ServSafe Manager Book in an eight hour session can be challenging. Being prepared before classroom instruction begins leads to a more efficient classroom experience for everyone. Take the practice test below!

3 It includes a complete answer key, which you can use to note areas of weakness and direct yourself to the appropriate sections of ServSafe Manager Book for further study prior to Class . Additionally, you can share the results of the test with the instructor in order to note which subject areas might need some extra attention in the Class . Be sure you know the location of the Class ! Print a map, save the address to your phone or GPS, or ask an Ace Mart associate for directions. We have several Class locations, so be sure you make note of where you've registered to attend. If you forget, contact us before your Class date with your name and order number and we can help you.

4 What you should do on the day of the Class : Arrive 10 minutes early! Class begins promptly at 8am, so it is highly recommended that you arrive at least a few minutes early in order to check in and find a seat before the Class begins. Bring your copy of ServSafe Manager Book and the included answer sheet! You will not be allowed to take the Class without the coursebook or the attached scantron answer sheet. Do not tear the scantron sheet out of the book; your instructor will let you know during Class when it is appropriate to remove it. Bring a picture ID! You will not be admitted into the Class without a valid driver's license, state ID card, military ID, or some other form of government-issued photo identification.

5 Bring a #2 pencil! The test at the end of Class requires a #2 lead pencil, which is not provided. Bring a sack lunch! There will be a 20 minute break for lunch, considered a working lunch. Lunch is not provided, so please remember to bring it with you. Free coffee and water will be available, or you may bring your own beverage if you wish. ServSafe Class Training at Ace Mart Class Checklist and Practice Test 2017 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. ServSafe is a trademark of the NRAEF. National Restaurant Association and the arc design are trademarks of the National Restaurant Association.

6 Reproducible for instructional use only. Not for individual 2 of 17 Practice Tests and Answer KeysDiagnostic Test Name Date Circle the best answer to each question below. Be sure to answer all 80 The purpose of a food safety management system is toA keep all areas of the facility clean and identify, tag, and repair faulty equipment within the prevent foodborne illness by controlling risks and use the correct methods for purchasing and receiving A manager s responsibility to actively control risk factors for foodborne illnesses is calledA hazard analysis critical control point (HACCP).

7 B quality control and assurance. C food safety active managerial A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is an example of which step in active managerial control?A Identifying risksB MonitoringC Corrective actionD Re-evaluation4 A manager walks around the kitchen every hour to answer questions and to see if staff members are following procedures. This is an example of which step in active managerial control? A Management oversight B Corrective actionC Re-evaluationD Identify risks5 One way for managers to show that they know how to keep food safe is toA become certified in food take cooking monitor employee conduct A power outage has left hot TCS food out of temperature control for six hours.

8 What must be done with the food?A Cool the food to 41 F (5 C) or Serve the food Cook the food 165 F (74 C).D Throw the food away. 2017 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. ServSafe is a trademark of the NRAEF. National Restaurant Association and the arc design are trademarks of the National Restaurant Association. Reproducible for instructional use only. Not for individual 3 of 17 Practice Tests and Answer Keys Diagnostic Test7 An imminent health hazard, such as a water supply interruption, requires immediate correction orA a HACCP closure of the evaluation of the normal operating What is the best way to protect food from deliberate tampering?

9 A Make it as difficult as possible for someone to tamper with Allow former employees into the Perform spot inspections on new Use the USDA To prevent the deliberate contamination of food, a manager should know whom to contact about suspicious activity, monitor the security of products, keep information related to food security on file, and know A when to register with the how to fill out an incident where to find Safety Data Sheets in the who is in the facility.!0 Where should food handlers wash their hands?A Prep sinkB Utility sinkC Designated sink for handwashingD Three-compartment sink!

10 1 What must food handlers do after touching their body or clothing?A Wash their handsB Rinse their glovesC Change their apronsD Use a hand antiseptic!2 When washing hands, what is the minimum time that food handlers should scrub hands and arms with soap?A 5 secondsB 8 secondsC 10 secondsD 18 seconds!3 After which activity must food handlers wash their hands?A Clearing tablesB Putting on glovesC Serving customersD Applying hand antisepticpage 4 of 17 Practice Tests and Answer Keys Diagnostic Test 2017 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. ServSafe is a trademark of the NRAEF.