BEST SERVSAFE STUDY GUIDE EXAM QUESTIONS

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BEST SERVSAFE STUDY GUIDE EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -56 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Warranty of Sale

Answer:

rules stating how food must be handled in an establishment

Question 2: pathogens

Answer:

illness-causing microorganism

Question 3: Listeriosis

Answer:

found in soil, water, and plants. grows in cool, moist climates. uncommon in healthy people.

Question 4: pH (7.5 to 4.6)

Answer:

neutral to slightly acidic pH that foodborne microorganisms grow well in

Question 5: microorganisms

Answer:

small, living organisms that can be seen only with iad of microscope.

Question 6: 2 types of Fungi

Answer:

mold and yeast

Question 7: cross-contamination

Answer:

occurs when microorganisms are transferred from one food or surface to another

Question 8: HACCP Principle 1

Answer:

Conduct a hazard analysis

Question 9: bacteria

Answer:

single celled living microorganism that can spoil food and cause foodborne illness. can quickly multiply to dangerous levels when food is improperly cooked, held, or reheated. some form spores that can survive freezing and very high temps.

Question 10: Cycloporiasis

Answer:

bird intestinal tracts, berries

Question 11: Foodborne illness

Answer:

Illness carried or transmitted to people by food.

Question 12: HACCP Principle 3

Answer:

Establich critical limits

Question 13: Hemorrhagic Colitis (E Coli

Answer:

found in the intestines of cattle or person's feces

Question 14: 4 types of microorganisms/pathogens

Answer:

bacteria, viruses, parasites, fungi

Question 15: bacterial growth

Answer:

lag, log, stationary, death. splits in two.

Question 16: HACCP Principle 7

Answer:

establish procedures for record keeping and documentation

Question 17: danger zone

Answer:

41F to 135F

Question 18: immune system

Answer:

body's defense against illness. ppl with compromised immune systems are more susceptible to foodborne illness

Question 19: food safety hazards

Answer:

biological, physical, chemical

Question 20: Anisakiasis

Answer:

ocean fish, bottom feeders, crabs lobsters, flounders

Question 21: Modified Atmosphere Packaging (MAP)

Answer:

removal of oxygen

Question 22: Staphylococcal

Answer:

found in salad containing TCS food, deli meat. symptoms include nausea, vomiting and retching, abdominal cramps

Question 23: high risk populations

Answer:

People susceptible to foodborne illness due to the effects of age or health on their immune systems, including infants and preschool age children, pregnant women, elders, medicated ppl, diseased or weakened immune systems

Question 24: time temperature abuse

Answer:

any time it has been allowed to remain too long at a temperature favorable to the growth of foodborne microorganisms

Question 25: clean

Answer:

visibly free of soils

Question 26: Hep A

Answer:

feces of contaminated ppl; ready to eat foods and shellfish;

Question 27: shellstock id tags

Answer:

tags that document where the shellfish are harvested

Question 28: HACCP Principle 4

Answer:

establish monitoring procedures

Question 29: Vibrio parahaemolyticus, Vulnificus

Answer:

found in waters where shellfish are harvested.