YOU WERE LOOKING FOR: Food Safety Supervisor Test Answers
The ServSafe Allergens exam is required for ServSafe certification in Massachusetts and Rhode Island but is encouraged for anyone working in the food service industry. Who gives it? National Restaurant Association The National Restaurant Association...
Students may not administer the exam to themselves. Check with your state restaurant association, local health department or community college with a culinary or hospitality program to find out if a proctored online exam site is available in your...
Once the test day arrives you will have no surprises! Concentrating Your Study - As you take more and more sample tests you begin to get a feel for the topics that you know well and the areas that you are weak on. Many students waste a lot of valuable study time by reviewing material that they are good at often because it is easier or makes them feel better. The most effective way to study is to concentrate on the areas that you need help on Increasing Your Speed - Some of the ServSafe exams are timed.
Although most students who take the ServSafe feel that there is sufficient time, taking the ServSafe practice tests with self-imposed timers help you budget your time effectively. The training covers all areas of food safety, including: basic food safety, personal hygiene, cross-contamination and allergens, time and temperature, and cleaning and sanitation. Some food service employees may be asked to take an optional job specific section as directed by their manager. The course takes approximately 60 to 90 munutes.
ServSafe is a food and beverage safety training and certificate program administered by the National Restaurant Association. The program is accredited by ANSI and the Conference for Food Protection and features certifications for food handlers, managers, those who serve alcohol, and for the management of allergens. The ServSafe Food Handler certification applies to food service employees who are not in a management position and certifies basic knowledge in the areas of personal hygiene, cleaning and sanitation, basic food safety, time and temperature, and cross-contamination and allergens. The ServSafe Manager exam is for food service employees in management positions. There are 90 questions on the test with a two hour time limit for completion. The ServSafe Alcohol exam covers alcohol laws, intoxication, checking identification, and dealing with difficult situations.
The ServSafe Allergens exam is required for ServSafe certification in Massachusetts and Rhode Island but is encouraged for anyone working in the food service industry. Who gives it? National Restaurant Association The National Restaurant Association offers the various ServSafe certifications although training and test proctoring are handled by independent administrators. Who can take it? Anyone is eligible to acquire certification although different exams apply to different roles within the food service industry. The Food Handler certification is most likely the first certification most will acquire with alcohol, allergen, and manager certifications appropriate based on duties and job classification. When and where can I take it? ServSafe certifications tests can be taken online but you must have a registered ServSafe Instructor or Proctor administer the exam.
Students may not administer the exam to themselves. Check with your state restaurant association, local health department or community college with a culinary or hospitality program to find out if a proctored online exam site is available in your area. Also read regulatory requirements to ensure the online exam is accepted in your area. What happens when I pass? Passing these certification tests is often required for employment in the food service industry.
Depending on the state and county in which you work, one or more ServSave certifications may be mandatory for even entry-level jobs. Allergens Practice Test Questions cover common food allergies and their symptoms, accommodating guests with allergies, cross-contamination, related foods, and staff response to an allergic emergency.
Supervisor Report observation checklist , after you complete the online assessment you are required to complete and return the Supervisor Report. This report forms part of the overall assessment. It is a requirement that you are able to demonstrate the application of the skills you gained from the online course in a practical way in a commercial kitchen. Who can sign off my supervisor report? Your Supervisor Report must be completed by someone who is currently working in the food industry.
It can be someone: you are currently working with, or you have previously worked with within the last 12 months , or you have volunteered with. Make sure that the person who is completing your practical assessment, observes you doing everything listed on the report on three separate occasions. Not working in the food industry? What about my practical assessment?
It can be anyone currently employed in the food industry with a minimum of 12 months experience. If you have a friend or family member employed in the food industry, they can also sign off on your practical assessment. You can also speak to your local council and ask for a list of food-based charities that you can volunteer for. Many of these organisations deal with food and any regular volunteer is able to sign off on your practical assessment. When will I receive my FSS? Any individual looking to work in hospitality, or any industry that requires you to handle food or food contact services such as cutlery, etc. When your assessments have been marked as competent by one of our assessors, and you have successfully completed your Level 2 online training, you will be issued with your nationally recognised Statement of Attainment via email.
How long will my FSS last? The nationally accredited online training offered by CTA Training Specialists is approved and recognised and will not expire. However it is recommended to renew these certificates every three years. Some local councils require these certificates to be renewed every three years. Who needs an FSS Certificate? Every licensed food business must provide to the Local Government that issued the licence, information regarding the food safety supervisor for that business.
International Students eligible? International Student on a subclass study visa will need to apply to a CRICOS approved provider, International Students on a visa other than a subclass visa, you are eligible to complete one of our courses. What browser should I be using? Our online training is fully compatible with most modern browsers, however we recommend Google Chrome. How long do I have to finish my course? From the time of enrolment, you have 6 months to complete your online training course.
There are no refunds if you do not complete the course within the time frame given. Please allow approximately nine 9 to ten 10 hours to complete your online training course. Do I have to finish the course in one session? No, you can login as many times as required to complete the course, your progress will be saved each time. Information required for enrolment It is a government requirement that we capture this information.
Email Address Your email address must be unique and not previously used by another student. Name on my certificate? Please take care to spell your name correctly and use capitals correctly. Incorrect Information Simply send an email to online ctatraining. English is my second language If you feel you may have difficulties understanding the learning materials, simply send an email to online ctatraining. To complete this online course you will require: A unique email address not previously used by another student Unique student identifier USI , a government requirement.
You can get a USI here A suitable device, computer, laptop, tablet, or smartphone with internet access and a modern browser ie. Chrome Supervisor Report — There are some things we cannot see you do on your computer. You will need to demonstrate your skills to somebody you work with or someone who works in the food industry. Please read the assessment tab very carefully. There are NO refunds if you cannot get the report signed off.
In this post, you can reference some of the most common interview questions for a food safety officer interview along with appropriate answer samples. If you need more job interview materials, you can reference them at the end of this post. Tell me about your ability to work under pressure? Answer tips You may say that you thrive under certain types of pressure. Give an example that relates to the type of position applied for. Mention routine pressure you face, such as dealing with deadlines on a regular basis. Try not to use an example where you created the pressure yourself, by waiting too long to start something, or by handling a task irresponsibly at the beginning. When there is an imperative deadline, I refocus my energy into my work which in fact, has helped me to produce some of my best works.
Give examples I guess you can say I thrive under pressure. Answer tips Speak about specifics that relate to the position you are applying for. If you do not have specific experience, get as close as you can. If you are being asked this question from your employer then you can explain your experience. Tell the employer what responsibilities you were performing during your job. You can tell what programs you developed and what modules you worked on. What were your achievements regarding different programs. Answer sample I have been working with computers since I have built my last 3 computers, have work with Dell as an employee. So I have around 15 years experience working with computers. Try to include improvement activities that relate to the job. A wide variety of activities can be mentioned as positive self-improvement. Have some good ones handy to mention. Employers look for applicants who are goal-oriented. Show a desire for continuous learning by listing hobbies non-work related.
Regardless of what hobbies you choose to showcase, remember that the goal is to prove self-sufficiency, time management, and motivation. Answer samples Everyone should learn from his or her mistakes. I always try to consult my mistakes with my kith and kin especially with those senior to me. I enrolled myself into a course useful for the next version of our current project. I attended seminars on personal development and managerial skills improvement. Tell me about yourself This is a common question during an interview, possibly the most asked. It is used as an ice breaker, gets you talking about something comfortable, but you need to have something prepared for a response. Unless asked otherwise, focus on education, your career and present situations.
You should work chronologically, starting as far back as possible and working until present. Why do you believe we should hire you? This question needs to be carefully answered as it is your opportunity to stick out from the rest of the applicants. You should focus on skills that you have, including those not yet mentioned. Tell the interviewer why you are a good fit for the position, what makes you a good employee, and what you can provide the company. Keep it brief while highlighting achievements. What knowledge do you have about the company? You should do your research prior to the interview. Look into background history of the company, this will help you stick out. Learn about main people, have they been in the news lately? Why are you leaving last job? Although this would seem like a simple question, it can easily become tricky.
If your employer fired you, prepare a solid reason. Under no circumstance should you discuss any drama or negativity, always remain positive. What do you consider to be your best strength? This question allows you to brag on yourself, but keep in mind that the interviewer wants strengths relative to the position. For example, being a problem solver, a motivator, and being able to perform under pressure, positive attitude and loyal.
You will also need examples that back your answers up for illustration of the skill. What do you consider to be your biggest weakness? You should respond realistically by mentioning small work related weaknesses. However, it is recommended that there is some honesty and the weaknesses are true, and then emphasize on how you have overcome it or working to improve it. The purpose of this question is to see how you view and evaluate yourself. What do you see yourself doing in five years? This is another question looking towards job commitment. It can also be used for finding out if you are the type that sets goals at all in life, because those that make long-term goals are usually more reliable.
Also, your goals can provide insight on your personality too. You should respond with an answer that shows progression in your career is on track with your route in the company. What are your salary expectations? Again, this is an area where doing your research will be helpful as you will have an understanding of average salary. Do you have any questions? It is common for this question to to be asked every time, and you should have questions ready. By asking questions you are able to show that you have enough interest to do some research, and that you want to learn all that you can.
You should limit the questions to no more than three or four. You can try asking questions that focus on areas where you can be an asset. Other options include asking about what your position would be, and how fast they expect you to become productive. Also, asking about the next step in the process and when to expect to hear about the position. Top job interview materials:.
Privacy Do you pass the food safety test answers 1. There are an estimated 4. If you chose answer c , give yourself 2 points. Refrigerators should operate at 5 degrees Celsius or less, so if you chose answer d , give yourself two points. According to recent research many people overlook the importance of maintaining an appropriate refrigerator temperature. A temperature of 5 degrees Celsius or below is important because it slows the growth of most bacteria. Freezing food stops bacteria growing. Freezers should operate at minus 18 degrees Celsius or below. Hot food should be refrigerated as soon as possible — as soon as the food has stopped steaming. If you picked answer c , you get 2 points. Leftovers generally remain safe when refrigerated for two to three days. If in doubt, throw it out. If you chose e you get four points. Score one point of each of a , b , c and d. Even if well cooked, bacterial spores can survive, grow and cause food poisoning if not stored correctly.
Chicken, especially if it contains stuffing must also be cooked thoroughly — right through the stuffing in the centre to kill bacteria. Again, spores can survive the cooking process and so it must also be stored correctly. Dishes such as rice salad or pasta salad can be just as dangerous as meat dishes. Dried rice and pasta contain bacteria which produce spores which can survive the cooking process. These spores can germinate and the bacteria grow if the rice or pasta salads are then stored at room temperature. Always keep such dishes refrigerated. Insufficient cleaning, such as with a damp cloth, will not remove bacteria or other micro-organisms. You get 2 points if you answered c well done. If you answered a , you may be putting yourself at risk of food poisoning. Undercooked minced meat can be dangerous as bacteria multiply rapidly in minced meats and if not thoroughly cooked, as food poisoning bacteria will not be destroyed during the cooking process.
Either b or c earns you two points. Water alone may get rid of visible dirt, but is not sufficient to get rid of bacteria. Surfaces should also be allowed to dry. Also, be sure to keep dishcloths and sponges clean and dry between uses because, when wet, these materials harbour bacteria and may promote their growth. You can also soak dishcloths and sponges in diluted bleach and remember to replace them regularly. Answers a c and d are worth two points each. There are potential problems with b When you let dishes sit in water for a long time, it creates a soup. The food left on the dish contributes nutrients for bacteria, so the bacteria will multiply.
If you do leave dishes to soak, always wash them in clean, hot water with detergent. If you use a tea towel, make sure it is clean and dry and also replace when worn. The only correct practice is answer c. Give yourself two points if you picked it. Wash hands with warm water and soap for at least 20 seconds before and after handling food, especially after handling poultry or raw meat Give yourself two points if you picked b or c. Food safety experts recommend thawing all foods in the refrigerator or the microwave oven but it is most important with cooked ready-to-eat foods. Gradual defrosting overnight is best because it helps maintain the quality of raw foods. When defrosting in the microwave, follow package directions. Leave about 5 centimetres between the food and the inside surface of the microwave to allow microwaves to circulate.
Smaller items will defrost more evenly than larger pieces of food. Cook the food a short time after defrosting in the microwave. Marinate food in the refrigerator, not on the counter. Discard or cook bring to the boil and simmer a few minutes the marinade after use because it contains raw juices, which may harbour bacteria. If you want to use the marinade as a dip or sauce, reserve a portion before adding any raw food. Feel confident about the safety of foods served in your home. We suggest you take steps immediately to correct food handling, storage and cooking techniques used in your home.
Question 5: Should you wash raw meat and poultry before preparing it? Yes Question 6: How long should you store leftovers in the refrigerator? Yes No Question 8: For best quality, how soon after purchase does the U. Department of Agriculture recommending using eggs? Buy an inexpensive appliance thermometer for both your fridge and your freezer; check them often. Bacteria present in soil can contaminate the outside of melons. When melons are cut, these bacteria are transferred to the part we eat. Even if tasting could tell A small amount of some bacteria, such as of E. Coli, could make you sick. When in doubt, throw a food out. Washing increases the danger of cross-contamination by spreading bacteria present on the surface of meat and poultry to nearby ready-to-eat foods, kitchen utensils and counter surfaces. Cooking meat and poultry to the recommended internal will make them safe to eat.
Use leftovers within 3 to 4 days. Frozen leftovers will taste best and be at best quality if eaten within about 3 months. Some people have a greater risk for foodborne illnesses. A food you safely eat might make others sick. People with a higher risk for foodborne illness include infants, pregnant women, young children, older adults, people with weakened immune systems and individuals with certain chronic diseases. Store eggs in their original carton in the coldest part of the refrigerator, but not on the door when they are more susceptible to temperature changes as the door opens and closes.
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