CHAPTER 1 2 SERVSAFE EXAM QUESTIONS

PDF Download CHAPTER 1 & 2 SERVSAFE EXAM QUESTIONS Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -33 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Common food allergens

Answer:

Milk, eggs, fish, such as bass, flounder, and cod, wheat, soy, peanuts, crustacean shellfish, tree nuts, such as walnuts, and pecans.

Question 2: Hazard Analysis Critical Control Point (HACCP)

Answer:

A dynamic process combining proper food handling procedures, monitoring techniques, and record keeping to help ensure food safety.

Question 3: Examples of physical contamination

Answer:

Foreign objects such as metal shavings, staples, bandages, glass, dirt, and even bag ties.

Question 4: 5 risk factors of food borne illnesses

Answer:

• Purchasing food from unsafe sources.

• Failing to cook food correctly.

• Holding food at incorrect temperatures.

• Using contaminated equipment.

• Practicing poor personal hygiene.

Question 5: Flow of food

Answer:

The path food takes from receiving and storage through preparation and cooking, holding, serving, cooling, and reheating.

Question 6: What does FATTOM stand for? What does it mean?

Answer:

Food, acidity, time, temperature, oxygen, and moisture.These 6 things are what bacteria needs to grow.

Question 7: FDA

Answer:

Inspects all food except meat, poultry, and eggs. Issues food code.

Question 8: What are the TCS foods?

Answer:

They are food that require time and temperature control for safety.

Question 9: Hepatitis A

Answer:

Virus. The causes are ready-to-eat food and shellfish from contaminated water. To prevent, exclude staff who have been diagnosed from the operation. Exclude staff who have jaundice from operation.Wash hands. Avoid bare-hand contact with ready-to-eat food.

Question 10: Personal Hygiene

Answer:

Sanitary health habits that include keeping body, hair, and teeth clean, wearing clean clothes, and washing hands regularly- especially when handling food and beverages.

Question 11: Food allergen

Answer:

Protein in a food or ingredient that some people are sensitive to.

Question 12: USDA

Answer:

The U.S. Department of Agriculture regulates and inspects meat, poultry, and eggs.Question 13: What should you do when preparing food for a customer with a known food allergy?

Answer:

• Identify the allergen special order.

• Make sure that cross-contact does not happen.

Question 14: FDA food code

Answer:

A science-based reference for retail food establishments on how to prevent foodborne illness.

Question 15: Shigella spp

Answer:

Bacteria. The causes are food that is easily contaminated by hands, such as salads containing TCS food (potato, tuna, shrimp, macaroni, and chicken) and food that has made contact with contaminated water, such as produce. To prevent, excuse food handlers who have diarrhea and have been diagnosed with illness. Wash hands. Control flies inside and outside the operation.

Question 16: What does A.L.E.R.T. stand for and what is it?

Answer:

Assure Look Employees Reports Threats It is a food defense program that is used to help someone identify the points in their operation where food is at risk.

Question 17: Salmonella Typhi

Answer:

Bacteria. The causes are ready-to-eat food and beverages. To prevent, excuse foodhandlers diagnosed with the illness. Wash hands. Cook food to minimum internal temperatures.

Question 18: foodborne illness

Answer:

Disease carried or transmitted to people by food.

Question 19: CDC (center for disease control) and PHS

Answer:

These agencies assist the FDA, USDA, and state and local health departments. They conduct research into the causes of food borne-illness outbreaks.

Question 20: Examples of chemical contamination

Answer:

Foodservice chemicals that includes cleaners, sanitizers, and polishes.

Question 21: 3 types of contaminants

Answer:

Biological, chemical, and physical.

Question 22: Potentially Hazardous Food

Answer:

Food that is moist, high in protein, and chemically neutral or slightly acidic.

Question 23: The symptoms of foodborne illness are?

Answer:

1) Diarrhea

2) Vomiting

3) Fever

4) Nausea

5) Abdominal pain/cramps 6) Jaundice (yellowing of skin and eyes)