440- SERV SAFE QUIZZES EXAM QUESTIONS

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440- SERV SAFE QUIZZES EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -39 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Which is a FDA Public Health Intervention?

Answer:

-Demonstration of knowledge: A manager must be able to show that they know what to do to keep food safe. Becoming certified in food safety is one way to demonstrate knowledge.Staff health controls: A foodservice operation must have written policies on personal hygiene that employees are required to follow, like reporting illness.-Controlling hands as a vehicle of contamination: Procedures need to be in place that will prevent bare hand contact with ready-to-eat food.-Time and temperature parameters for controlling pathogens: --Procedures must be in place to limit the time food spends in the temperature danger zone.-Consumer advisories: An alert must be available to customers when serving raw or under-cooked menu items. The alert must include the risk of of consuming under-cooked foods.Question 2: What will you consider when developing a written procedure for cleaning up vomit and diarrhea?

Answer:

-How designated equipment will be cleaned and disinfected after use -Under what circumstances will staff need be restricted from working with or around food or excluded from working in the operation.-How sick customers will be quickly removed from the operation -How to contain then remove liquid and airborne substances -When will personal protective equipment (PPE) need to be used

Question 3: Cooking ground beef patties to a minimum internal temperature of 155 degrees Fahrenheit is an example of what step in HACCP?

Answer:

Critical Limit

Question 4: how to prevent cross contamination

Answer:

Using separate equipment, cleaning and sanitizing, prepping food at different times, and buying prepared food.Question 5: Your operation has permission to hold TCS food without temperature control. How many hours can be held cold without temperature control.

Answer:

• hours

Question 6: A food handler has the symptom of jaundice, or a yellowing of the skin. Should the food handler be excluded from the operation or restricted from working with or around food?

Answer:

Food handlers with jaundice must be reported to the regulatory authority. Food handlers who have had jaundice for less than seven days must be excluded from the operation. They must have a written release from a medical practitioner and approval from the regularity authority before returning to work.

Question 7: An air gap is the space between ..

Answer:

1) a water supply, or faucet, and the vessel capturing water, like the sink or a bucket or 2) the sink's drain and a floor drain in the kitchen's floor.Question 8: What is a factor that can affect the effectiveness of a chemical sanitizer?

Answer:

-Concentration of the solution -Temperature of the solution -Contact time the food-contact surface has with the sanitizing solution -The color of the sanitizing solution -Hardness from minerals in the water used to mix the sanitizing solution.-Water pH

Question 9: Hide question 5 feedback

Hand washing is the most important part of personal hygiene. The entire hand washing process

should take at least 20 seconds. The procedure is as follows:

Answer:

• Wet your hands and arms under warm running water

• Apply enough soap to build up a good lather

• Vigorously scrub hands and arms for at least 10 to 15 seconds

• Rinse arms and hands thoroughly

• Dry hands and arms with a single use paper towel or hand dryer to avoid contaminating your hands

after washing.Using a paper towel to turn off the faucet and to open the door when leaving the restroom is further action one can do to avoid contaminating hands.Question 10: Operation displaying or holding TCS food without temperature control

Answer:

-have written procedures and get written permission in advance from the local regulatory authority; -follow those procedures; -and make the procedures available to the regulatory authority upon request.Question 11: A food handler at a hospital has a sore throat and fever. Should the food handler be excluded from the operation or restricted from working with or around food?

Answer:

Exclude a food handler with a sore throat and fever when the population being served is primarily high-risk. They can return to work with a written release from a medical practitioner.Restrict the food handler from working with food, utensils and equipment if the population served is not high-risk, like in a restaurant.

Question 12: Penetration probes

Answer:

check internal temperature of food useful for checking the temp of thin food- hamburger patties or fish fillets ie-chicken breast, roast

Question 13: To prevent cross-contamination, store foods in the refrigerator in the following top

to bottom order:

Answer:

Ready-to-eat Seafood Whole cuts of beef and pork Ground meat and ground fish Whole and ground poultry This order is determined by the end temperature needed for the specific type of food.However, when possible, separate raw meat, poultry, and seafood from unwashed and ready-to-eat fruits and vegetables during storage, preparation, holding, and display to prevent cross contamination.Question 14: The local Meijer serves cold sushi in a display. Where in the flow of food is the HACCP critical control point (CCP) while it is on display?

Answer:

Serving Question 15: Which of the following is needed at a hand washing station:

Answer:

-Hot and cold runner potable (drinkable) water.-Soap -A sanitary way to dry hands. This could be disposable paper towel, hand dryer, or continuous towel system.-Garbage can -Signage stating that employees must wash their hands before returning to work.

Question 16: Which of the following best defines a cross-connection?

Answer:

A cross connection is a physical link between safe water and dirty water. Sources of dirty water include drains pipes and sewers. A cross-connection allows backflow to occur.Question 17: If food or food-contact surfaces have been touched with unclean hands:

Answer:

Dispose of the contaminated food Clean and sanitize potentially contaminated equipment and utensils Retrain or coach food handlers who are not following proper hand washing procedures