servsafe chapter 8 case study

ServSafe Practice Test Chapter 8- Food Safety Management

Last Updated on June 9, 2024

ServSafe Practice Test Chapter 8- Food Safety Management Quiz: Dive into our comprehensive quiz, which is freely available for Food Handler and Food Manager certification test preparation. This sample question-answer test is meticulously developed based on the ServSafe 7th Edition study guide.

This quiz covers essential aspects of food safety management systems, providing a robust foundation for understanding critical safety practices that ensure food safety in professional settings. It is designed to support candidates preparing for the ServSafe Food Protection Manager test and the ServSafe Food Handler certificate course.

ServSafe Chapter 8 Practice Test

Chapter 8- Quiz Food Safety Management Systems

ServSafe Practice Test Chapter 8 - Food Safety Management Systems

ServSafe Practice Test Chapter 8 - Food Safety Management Systems ServSafe Food Handler and Food Manager certification Total Items: 30 Explanation Included: YES Free Quiz on Chapter 8-  No Registration is required

What is a critical first step in developing a crisis management plan for food safety?

Explanation: Identifying potential hazards and developing specific response protocols is critical in preparing for and effectively managing a food safety crisis.

How should a food service manager handle the media during a food safety crisis?

Explanation: During a food safety crisis, it's important to handle media communications carefully by providing clear and factual updates, as transparency can help manage public perception and trust.

In active managerial control, what role does staff training play?

What aspect of active managerial control involves corrective actions?

Which step in developing a HACCP plan involves determining whether the plan is working as intended?

Explanation: Verification is the step in the HACCP process where the operation confirms that the HACCP plan is functioning effectively to control hazards.

What is the primary benefit of having a well-implemented HACCP plan in a food service operation?

Explanation: A well-implemented HACCP plan focuses on controlling critical points in food handling to prevent hazards, thereby reducing the risk of foodborne illnesses.

Which action should be taken after verifying that a HACCP system is effective?

Explanation: Continual adherence to the established HACCP plan, even after verification of its effectiveness, is crucial to maintain ongoing food safety.

Which action is part of effective crisis management during a foodborne illness outbreak?

Explanation: Temporarily closing the affected area or the entire establishment can help manage the outbreak by preventing further spread of the illness and allowing time for investigation and remediation.

In managing a foodborne illness outbreak, why is communication with health authorities important?

Explanation: Effective communication with health authorities ensures that the establishment receives necessary guidance and support in managing the crisis.

What immediate action should a manager take if a customer reports a foodborne illness from their establishment?

Explanation: Initiating an investigation to identify and confirm the cause of the reported illness is crucial in crisis management and preventing further cases.

How can managers use active managerial control to prevent foodborne illness from poor personal hygiene?

Explanation: Enforcing strict handwashing and appropriate glove use policies is an effective way to manage the risk of foodborne illness from poor personal hygiene.

What is the best way to achieve active managerial control over contaminated equipment?

Explanation: Implementing regular maintenance and cleaning schedules ensures equipment is not a source of contamination, thus achieving active managerial control.

Which of the following is an example of a CCP in a restaurant serving smoked meats?

Explanation: Smoking temperature and time are critical in controlling bacterial growth in smoked meats, making it a critical control point.

What is a primary reason for monitoring procedures at CCPs in a HACCP plan?

Explanation: Monitoring procedures at CCPs are essential to ensure that the control measures are effective in managing food safety hazards.

A food service operation is packaging juice on-site for later sale. Which HACCP principle is critical at the pasteurization step?

Explanation: Identifying critical control points (CCPs) like the pasteurization step is crucial for controlling hazards in processes such as juice production.

What should be the manager's immediate action in a food contamination crisis?

What is a crucial first step in managing a food safety crisis?

Explanation: Quickly identifying the source of the problem is essential in crisis management to effectively contain and resolve the issue.

Which process requires a HACCP plan due to its food safety risks?

Explanation: Curing food involves processes that can pose significant food safety risks, thus requiring a HACCP plan to manage these risks effectively.

According to HACCP guidelines, what is the correct order for developing a HACCP plan?

Explanation: The proper sequence for HACCP planning begins with conducting a hazard analysis, followed by identifying CCPs, and then establishing critical limits for those CCPs.

What does a critical control point (CCP) in a HACCP plan represent?

Explanation: A CCP is a stage in the food preparation process where control can be applied to prevent or reduce food safety hazards to safe levels.

Effective active managerial control includes monitoring what activity?

Explanation: Good personal hygiene practices are crucial to prevent foodborne illness, making it a key focus for active managerial control.

Which is a common risk factor for foodborne illness?

Explanation: Holding food at incorrect temperatures is a known risk factor for foodborne illness, as it can allow harmful bacteria to grow.

What is the primary focus of active managerial control?

Explanation: Active managerial control specifically targets managing the risk factors associated with foodborne illnesses to ensure food safety.

Which of the following best describes the role of crisis management in food safety?

Explanation: Crisis management in food safety involves handling the aftermath of a foodborne illness outbreak, including managing the establishment's reputation and taking steps to prevent future incidents.

What role does training play in active managerial control?

Explanation: Training is essential in active managerial control as it equips staff with the necessary knowledge and skills to handle food safely and prevent foodborne illnesses.

Which practice is part of active managerial control in a food service operation?

Explanation: Ensuring that food reaches safe internal temperatures is a critical aspect of controlling foodborne illness risk factors under active managerial control.

How does active managerial control contribute to food safety?

Explanation: Active managerial control involves proactive measures and oversight aimed at managing and mitigating the risk factors associated with foodborne illnesses.

What action should be taken if a critical limit is not met at a CCP according to HACCP?

Explanation: If a critical limit is not met at a CCP, corrective actions must be taken immediately to bring the operation back into control and ensure safety.

Which of the following is a principle of HACCP?

Explanation: Verification is a principle of HACCP that ensures the system is functioning as intended, effectively controlling the hazards.

What is the purpose of establishing critical limits in a HACCP plan?

Explanation: Critical limits are set to define the maximum or minimum value to which a biological, chemical, or physical parameter must be controlled at a CCP to prevent, eliminate, or reduce to an acceptable level the occurrence of a food safety hazard.

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• MainPage- Free ServSafe Practice Test 2024 – Study Guide 8th Edition

ServSafe 80 (MCQ) Diagnostic Test (English)

• ServSafe Practice Test and Answer Key 2022
• ServSafe Final Exam – 80 Questions and Answers
• ServSafe Practice Test 4 (40 Questions) (New)

Charpterwise ServSafe Test [Quiz + PDF]

• Chapter 1- Providing Safe Food
• Chapter 2- Forms of Contamination
• Chapter 3- The Safe Food Handler
• Chapter 4- Flow of Food: An Introduction
• Chapter 5- The Flow of Food: Purchasing, Receiving, and Storage
• Chapter 6- Flow of Food: Preparation
• Chapter 7- Flow of Food: Service
• Chapter 8- Food Safety Management Systems
• Chapter 9- Safe Facilities and Pest Management
• Chapter 10- Cleaning and Sanitizing

Topics Wise Quiz

• Before You Come Back to Work
• Minimum Internal Cooking Temperatures

ServSafe Practice Test Espanol

• ServSafe Practice Test 2022 (Espanol) (SET -1)
• ServSafe Practice Test 2023 (Espanol) (SET -2)
• ServSafe Practice Test 2024 (Espanol) (SET -3)

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Questions and Answers

What should you do if food has not cooled to 70°f within two hours, what are the temperature requirements for cooling tcs food.

• Cool from 70°F to 41°F in 2 hours
• Cool from 135°F to 70°F in 2 hours (correct)
• Cool from 135°F to 70°F in 4 hours
• Cool from 135°F to 41°F in 6 hours (correct)

The denser the food, the more quickly it will cool.

What factors affect the cooling of food.

<p>Thickness or density of the food, size of the food, storage container.</p> Signup and view all the answers

You should divide large food items into __________ to let them cool faster.

<p>smaller pieces</p> Signup and view all the answers

What is an effective method for cooling food quickly?

<p>Use an ice water bath</p> Signup and view all the answers

What temperature should TCS food be reheated to for hot holding?

<p>165°F for 15 seconds</p> Signup and view all the answers

What is the ideal temperature for reheating commercially processed and packaged ready-to-eat food?

<p>At least 135°F</p> Signup and view all the answers

What should you do with food containers before storing them for further cooling?

<p>Loosely cover them.</p> Signup and view all the answers

What are general preparation practices?

<p>Clean and sanitized equipment</p> Signup and view all the answers

Food that has become unsafe should be thrown out unless it can be safely reconditioned.

<p>True</p> Signup and view all the answers

What is reconditioning in food safety?

<p>Restoring food to a safe condition.</p> Signup and view all the answers

Food should be thawed at room temperature.

<p>False</p> Signup and view all the answers

Match the methods for thawing TCS food:

<p>Refrigeration = Thaw food in a cooler at 41°F or lower Running Water = Submerge food under running water at 70°F or lower Microwave = Thaw food in a microwave if cooked immediately Cooking = Thaw food as part of the cooking process</p> Signup and view all the answers

What is slacking in terms of food preparation?

<p>The process of thawing frozen food</p> Signup and view all the answers

What should never be done with pooled eggs?

<p>They should be cooked promptly or stored at 41°F or lower.</p> Signup and view all the answers

Produce should be washed thoroughly under running water to remove ______.

<p>dirt and contaminants</p> Signup and view all the answers

Ice can be contaminated just like any other food.

What is required for cooking tcs food to a safe level.

<p>Cooking to minimum internal temperatures</p> Signup and view all the answers

Children's menus should include raw or undercooked eggs.

When thawing food under running water, the water must be at or below ______..

<p>70°F</p> Signup and view all the answers

What special care should be taken when prepping produce?

<p>Prevent contact with raw meat, poultry, and seafood.</p> Signup and view all the answers

What happens if food is held in the temperature danger zone?

<p>Pathogens can begin to grow.</p> Signup and view all the answers

Study Notes

General preparation practices.

• Equipment must be clean and sanitized to ensure food safety.
• Only remove a small quantity of food from the freezer to prep quickly and avoid time in the danger zone.
• Always return or cook prep food rapidly to maintain safety standards.
• Use only approved additives; do not use them to alter the appearance of food, especially in fresh produce, which should never contain sulfites.
• Present food honestly without misleading enhancements like color additives or artificial lighting.

Corrective Actions

• Unsafe food must be disposed of unless it can be safely reconditioned.
• Discard food if handled by restricted staff or contaminated by bodily fluids.
• Follow strict time and temperature guidelines to maintain food safety.

Reconditioning

• Some foods can be reheated to restore safety, provided they haven't been in the temperature danger zone for over two hours.
• Do not thaw frozen food at room temperature to prevent pathogen growth.

Methods for Thawing TCS Food

• Refrigeration : Thaw food at or below 41°F, allowing several days for large items.
• Running Water : Submerge food under drinkable running water at 70°F or lower, using a sanitized prep sink, and ensure food does not exceed 41°F for over four hours.
• Microwave : Thaw food in the microwave only if cooked immediately after.
• Cooking : Cook frozen items directly from the freezer, ensuring they reach safe internal temperatures.
• The practice of gradually thawing frozen food for deep-frying preparation.

Prepping Specific Foods

• Handle meat, seafood, poultry, eggs, and produce with extra care to avoid contamination.
• Raw meats are a primary source of cross-contamination; ensure clean surfaces and utensils are used.

Salads Containing TCS Food

• Foodborne illnesses often arise from cold salads like chicken or egg salads, which do not undergo further cooking.
• Prepare in small batches, follow safe storage practices, and chill ingredients well.

Eggs and Mixtures

• Only use pasteurized eggs or egg products for raw or undercooked dishes, especially in high-risk populations.

Cooking and Minimum Internal Temperatures

• 165°F for 15 seconds : All poultry and stuffed dishes.
• 155°F for 15 seconds : Ground meats and mechanically tenderized meats.
• 145°F for 15 seconds : Seafood and whole cuts of beef and pork.
• 135°F (no minimum time) : Fruits, vegetables, grains, and legumes for hot holding.

Cooling and Reheating

• Cool TCS food from 135°F to 41°F within six hours: initially from 135°F to 70°F within two hours, then to 41°F within four hours.
• Factors like food thickness, size, and storage container influence cooling speed; smaller and shallower containers allow for faster cooling.

Consumer Advisories

• Notify patrons on menus about TCS items that are raw or undercooked, particularly concerning risks of foodborne illnesses—especially for children.

High-Risk Populations

• Avoid serving raw or undercooked items, especially unpasteurized products, to vulnerable populations, such as children and the elderly.

Food Handling

• Use ice safely as food and ensure it is made from potable water. Avoid using ice that has served to cool food as an ingredient.
• Keep produce clean and avoid cross-contamination with raw meats to prevent foodborne illnesses.
• Required for certain food preparation methods that deviate from standard safety regulations, such as smoking food or using reduced-oxygen packaging.

These notes encapsulate the essential principles of food safety regarding preparation, cooking, and handling as stipulated by the SERVSAFE guidelines.### Cooling Methods for Food

• Metal (stainless steel) pans transfer heat away from food faster than plastic.
• Shallow pans disperse heat more effectively than deep ones.
• Avoid cooling large amounts of hot food in standard coolers to prevent insufficient cooling and potential food safety risks.

Effective Cooling Techniques

Ice Water Bath

• Divide food into smaller containers.
• Immerse containers in a clean sink or large pot filled with ice water.
• Stir food often to promote even cooling.
• Use plastic paddles filled with ice or frozen water to stir hot food.
• Food cools faster when combined with an ice-water bath and stirred with an ice paddle.

Blast or Tumble Chiller

• Blast chillers use high-speed cold air to quickly cool large quantities of food.
• Tumble chillers rotate bags of hot food in cold water, effective for thick items like mashed potatoes.

Ice or Cold Water as an Ingredient

• Reduce water in recipes for soups or stews.
• Add cold water or ice post-cooking to cool the dish and compensate for less initial water.

Food Storage and Handling

• Loosely cover containers to allow cooling while preventing contamination.
• When storing uncovered, place containers above raw meats to avoid cross-contamination.

Reheating Foods

For Immediate Service

• Reheat to any temperature as long as food was properly cooked and cooled.

For Hot Holding

• Reheat TCS (Time/Temperature Control for Safety) food to an internal temperature of 165°F for at least 15 seconds within a two-hour timeframe.
• Reheat commercially processed ready-to-eat foods, such as cheese sticks, to at least 135°F.

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Test your knowledge on General Preparation Practices from SERVSAFE Chapter 8. This quiz covers essential guidelines for equipment sanitation, food storage, and the use of additives in food preparation. Perfect for anyone studying food safety and sanitation standards.

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ServSafe Chapter 8 Final

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22 questions

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A food safety management system is a group of practices and procedures intended to:

Make sure your operation is financially successful

Prevent foodborne illnesses

Keep people from bringing pets into restaurants

None of the above

Your operation should have which of the following food safety programs? Select all that apply

Food safety training program

Standard operating procedures

Personal hygiene program

Cleaning and sanitation program

Facility design and equipment maintenance program

True or False: It is the operation manager's responsibility to actively control the five common risk factors for foodborne illnesses.

True or False: Active managerial control is reactive, not proactive.

What is the first step of active managerial control?

Corrective Action

Identify Risks

What is the last step of active managerial control?

Management Oversight

Re-evaluation

What are public health interventions?

Meetings to teach people how to have better personal hygiene in restaurant operations.

Meetings to teach people how to be healthier in restaurants.

Recommendations by the FDA for controlling common risk factors for foodborne illnesses

All of the above

True or False: You need some sort of documentation proving that you explained to your staff that they must report if they have had any sick symptoms.

True or False: You can help prevent bare-hand contact to food by having food handlers use utensils like tongs to pick up the food instead of their bare hands.

A HACCP Plan is a

Plan to help prevent foodborne illnesses

Plan to help identify food risks in your operation

Plan to help control food operations in a way that keeps food safe

HACCP stands for

Hazard Analysis Critical Control Position

Hazard Analysis Condition Control Position

Hazard Analysis Condition Control Point

Hazard Analysis Critical Control Point

Which of the following is the first HACCP principle?

Identify corrective actions

Conduct a hazard analysis

Verify that the system works

Determine critical control points

Which of the following is the last HACCP principle?

Establish critical limits

Establish procedures for record keeping and documentation

Establish monitoring procedures

The temperature of chicken is checked to see if it has met its critical limit of 165 degrees for 15 seconds. This is an example of which HACCP principle?

Verification

Record Keeping

Hazard Analysis

The temperature of chili is checked during holding. The chili has not met the critical limit and is thrown out according to house policy. Throwing out the chili is an example of which HACCP principle?

The school's cafeteria serves cold sandwiches in a self-serve display. Which step in the flow of food would be a critical control point?

What is the purpose of a food safety program?

Identify, tag, and repair faulty equipment within the facility

Keep all areas of the facility clean and pest free

Document and use the correct methods for purchasing and receiving food

Identify and control possible hazards throughout the flow of food

Reviewing temperature logs and other records to make sure that the HACCP plan is working as planned is an example of which HACCP principle?

A chef sanitized a thermometer and then checked the temperature of a soup that was being hot-held and realized the temperature was only 120 degrees, which did not meet their operations critical limit of 135 degrees. The chef recorded the temperature in the logbook and reheated the soup to 165 degrees for 15 seconds. Which was the corrective action?

Checking the critical limit

Recording the temperature in the log book

Reheating the soup

Sanitizing the thermometer probe

What does an operation need if they want to smoke food as a way of preserving it?

Crisis-management plan

Variance from the local regulatory authority

Food safety certificate

ServSafe Certificate

A managers responsibility to actively control risk factors for foodborne illnesses is called:

Food safety management

Active managerial control

Quality control and assurance

A pest-control program is an example of a(n)

Workplace safety program

Food safety program

HACCP program

Active managerial control program

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Servsafe Chapter 8

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Instructor Tools

Administering an online exam.

We've made several changes to the policies and procedures for administering an online Exam. Along with an updated ServSafe Exam Administration Handbook, we've also created the short video tutorial below. (5/15)

To assist you with the migration to the ServSafe Manager Book 6th Edition Updated with the 2013 FDA Food Code:

• Read the Instructor Change Document identifying the high-level ServSafe Manager Book 6th Edition Updated with the 2013 FDA Food Code changes.
• Download and give your students who will be using ServSafe 6 th Edition materials the FDA Food Code updates to study and help prepare them for the ServSafe Examination.

You must be a Certified ServSafe Instructor to access these tools.  Verify you are a Certified ServSafe Instructor .

If you are not a Certified ServSafe Instructor, start the process to ensure you have access to the latest materials.

Tools available on this page

• Overview and How-to Document
• Training Tips
• Comprehensive PowerPoint Presentation
• Selecting Your Instructional Approach
• Video-based Approach Powerpoint and Leaders Guide
• Video-based and Activity Approach (Illinois)
• Video-based and Activity Approach (Bergen County, NJ)
• Activity- and Video-Based Powerpoint, Leaders Guide and Activities
• Food Safety Showdown!
• Icebreaker: Match Game
• Student Letter
• Diagnostic Test and Answer Key
• Practice Test and Answer Key
• Case Studies

To save these files , right click and select "Save target as" or "Save Link As." Microsoft Internet Explorer and  Mozilla Firefox are the recommended browsers for accessing these materials. If you are using Google Chrome and encountering difficulties, try following these steps to remedy the situation , or switch to a different browser.

Overview and How-to Document This document provides an overview of the instructor materials and suggestions for preparing the training session, presenting the material, and leading group discussions. How to Use the Course Planning, Delivery Tools, and PowerPoint Presentation  (85 KB)

Training Tips This document provides tips on what you need to do in the weeks leading up to the first day of class. Training Tips for Certified ServSafe Instructors (342 KB)

Comprehensive PowerPoint Presentations The Comprehensive PowerPoint presentations are designed to supplement your existing program and demonstrate how new content has been incorporated in ServSafe Sixth Edition.

ManagerBook You can download the PowerPoint presentation as one complete file or in sections.

• Full PPT  (19.8 MB)

Also available as three smaller downloads:

• Pt.1  (7.6 MB)
• Pt.2 (6.5 MB)
• Pt.3 (8.2 MB)

CourseBook Available for download in three parts:

• Pt.2 (6.5 MB)
• Pt. 3 (8.2 MB)

Instructional Approach This document provides an overview of the two delivery approaches Getting Started: Selecting Your Instructional Approach (83 KB) Video-based Approach The video-based approach can be delivered in an 8-hour or 16-hour format. Download the appropriate Leader’s Guide for the course you will be delivering.

•  8 hour Video Leaders Guide (314 KB)
• 16 hour Video Leaders Guide (364 KB)

The PowerPoint® presentation supplements the content presented in the videos. The same PowerPoint® presentation is used for both the 8-hour and 16-hour formats. You can download the PowerPoint® Presentation in one complete file or by chapter.  Video PPT Full Presentation  (10.1 MB) Also available as ten smaller downloads

• Video PPT: Chapter 1  (3.2 MB)
• Video PPT: Chapter 2  (2.9 MB)
• Video PPT: Chapter 3 (2.7 MB)
• Video PPT: Chapter 4 (3.1 MB)
• Video PPT: Chapter 5 (3.2 MB)
• Video PPT: Chapter 6 (3.5 MB)
• Video PPT: Chapter 7 (2.9 MB)
• Video PPT: Chapter 8  (3.1 MB)
• Video PPT: Chapter 9 (2.5 MB)
• Video PPT: Chapter 10 (2.8 MB)

Video-based and Activity Approach (Illinois) Illlinois instructors can download the 16-hour Video or Video & Activity Based Leader's Guide. Download the appropriate Leader’s Guide for the course you will be delivering.

• 16 hour Video Leaders Guide (403 KB)
• 16 hour Video and Activity Leaders Guide (356 KB)
• 8 hour Video Leaders Guide (329)
• 8 hour Video and Activity Leaders Guide (296 KB)

Video-based and Activity Approach (Bergen county, Nj) Bergen County instructors can download the 18-hour Video or Video & Activity Based Leader's Guide. 8

• 18-hour Leader's Guide (488 KB)  

Activity- and Video-based Approach The activity- and video-based approach can be delivered in an 8-hour class.

• 8-hour Activity- and Video-Based Leaders Guide   (301 KB)  
• 16-hour Activity- and Video-Based Leaders Guide (329 KB)

The PowerPoint® presentation supplements the content presented in the videos and is available in 8-hour and 16-hour formats. You can download the PowerPoint® Presentation in one complete file or by chapter.  

• 8-hour Activity and Video Presentation (24 MB)

Also available as ten smaller downloads

• 8-hour Activity and Video PPT: Chapter 1   (3.4 MB)
• 8-hour Activity and Video PPT: Chapter 2 (3.6 MB)
• 8-hour Activity and Video PPT: Chapter 3 (5.3 MB)
• 8-hour Activity and Video PPT: Chapter 4 (5.2 MB)
• 8-hour Activity and Video PPT: Chapter 5 (5.6 MB)
• 8-hour Activity and Video PPT: Chapter 6 (5.8 MB)
• 8-hour Activity and Video PPT: Chapter 7 (3.6 MB)
• 8-hour Activity and Video PPT: Chapter 8 (4 MB)
• 8-hour Activity and Video PPT: Chapter 9 (3.3 MB)
• 8-hour Activity and Video PPT: Chapter 10 (3.5 MB)

There are five downloadable activities for the 8-hour Activity- and Video-based Approach:

• Teach the Bug (88 KB)
• What Did I Do Wrong? (133 KB)
• Pests vs. PCOs (145 KB)
• HACCP Story (88 KB)
• Food Safety Password (1.5 MB)
• 16-hour Activity and Video Presentation (15.1 MB)
• 16-hour Activity and Video PPT: Chapter 1   (3.4 MB)
• 16-hour Activity and Video PPT: Chapter 2 (3 MB)
• 16-hour Activity and Video PPT: Chapter 3 (4 MB)
• 16-hour Activity and Video PPT: Chapter 4 (3.5 MB)
• 16-hour Activity and Video PPT: Chapter 5 (3.6 MB)
• 16-hour Activity and Video PPT: Chapter 6 (4.4 MB)
• 16-hour Activity and Video PPT: Chapter 7 (3.1 MB)
• 16-hour Activity and Video PPT: Chapter 8 (3.5 MB)
• 16-hour Activity and Video PPT: Chapter 9 (3.1 MB)
• 16-hour Activity and Video PPT: Chapter 10 (3.1 MB)

There are seven downloadable activities for the 16-hour Activity- and Video-based Approach:

• Teach the Bug 16-hour (88 KB)
• What Did I Do Wrong? 16-hour (133 KB)
• Pests vs. PCOs 16-hour (189 KB)
• HACCP Story 16-hour (88 KB)
• Populations at High Risk for Foodborne Illness 16-hour  (76 KB)
• Ball Toss 16 hour (75 KB)
• Stump the Trainer (77 KB)
• The Allergen Story (88 KB)

Food Safety Showdown! The Food Safety Showdown! Game provides a fun way to review and reinforce key learnings. The Food Safety Showdown! reviews key concepts by having teams battle in a game-show format to show food safety mastery.

• Food Safety Showdown! User Guide (207 KB)

Two versions of the game are available. Each version contains the same categories but have different questions. Refer to the Food Safety Showdown! User Guide for instructions on how to set up and play the game. The length is approximately 45 minutes to one hour.

Version A : Guide to Questions and Answers (110 KB)

• A. Control the Bug (40 KB)
• B. Handle with Care  (41 KB)
• C. Into the Flow (45 KB)
• D. Come and Get it  (39 KB)
• E. It's Your Serve (38 KB)
• F. All Systems Go (40 KB)
• G. Rub a Dub Dub (38 KB)
• H. Final Question (27 KB)
• Interactive Version A Zip File (with Instructions)

Version B : Guide to Questions and Answers (106 KB)

• A. Control the Bug (35 KB)
• B. Handle with Care (43 KB)
• C. Into the Flow (35 KB)
• D. Come and Get it (37 KB)
• F. All Systems Go (38 KB)
• G. Rub a Dub Dub (36 KB)
• H. Final Question (26 KB)
• Interactive Version B Zip File (with Instructions)

Icebreaker: Match Game The Match Game icebreaker is designed to engage your audience and energize the class using food safety concepts. Icebreaker: Match Game (70 KB)

Student Letter This is a customizable cover letter you can send to learners prior to class. It provides learners with information about the class and directions for using the diagnostic test, as well as an easy grader answer key.   Student Letter (15 KB)

Diagnostic Test Send the Diagnostic Test and Answer Key to the learner prior to the course so they determine their areas of weakness and can study the appropriate content in ServSafe Manager Book prior to class.

• Diagnostic Test  (175 KB)
• Diagnostic Answer Key  (254 KB)
• Diagnostic Test and Answer Key  (107 KB)

Practice Test Use the Practice Test during class as a quiz or learning exercise to measure learners’ levels of comprehension.

• Practice Test (107 KB)
• Practice Test Answer Key (65 KB)

Case Studies The Case Studies are supplemental food safety related stories that can be used to demonstrate that foodborne-illness outbreaks can occur through simple mistakes.

• Start ‘em out right (81 KB)
• Take Care to Give Care (78 KB)
• Things are Not Always What They Seem (74 KB)

Quizzes Quizzes can be used to review or assess the learner’s understanding of chapter content. There is one quiz per chapter

• Quiz 1 (83 KB)
• Quiz 2 (83 KB)
• Quiz 3  (78 KB)
• Quiz 4 (92 KB)
• Quiz 5 (126 KB)
• Quiz 6 (79 KB)                   
• Quiz 7 (97 KB)
• Quiz 8 (80 KB)
• Quiz 9 (78 KB)
• Quiz 10 (113 KB) --> Quiz 10 (88 KB)