CHAPTER 1, SERVSAFE TEST STUDY GUIDE

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CHAPTER 1, SERVSAFE TEST STUDY GUIDE

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -32 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What does OSHA stand for?

Answer:

Occupational Safety and Health Act- makes sure workers stay safe on the job.Question 2: What does the FDA stand for and what do they regulate / do with respect to servsafe?

Answer:

Food and Drug Administration.

Does two things:

1) Inspects and regulates all food except for meat, poultry, and eggs. Inspects all food transported across state lines (again, with the exception of meat, poultry, and eggs).Easy way to remember this: FDA could stand for "food despite animals" or "fruit, dairy, avocado" (meaning it regulates foods except for meat, poultry, eggs).

2) Also issues the FDA food code, providing recommendations for food safety regulations.Question 3: List 5 common ways cross-contamination can occur:

Answer:

1) Ready-to-eat food touches contaminated surfaces.

2) Contaminated cleaning cloths touch food-contact surfaces.

3) A food handler touches contaminated food and then touches ready-to-eat food.

4) Contaminated ingredients are added to food that receives no further cooking.

5) Contaminated food touches or drips fluids onto cooked or ready to eat food.Question 4: What is the main reason preschool-aged children are at a higher risk for foodborne illness?

• They are traditionally very picky eaters.
• They spend a lot of time outside getting dirty.
• This is when many allergic reactions present themselves.
• They have not built up a strong immune system.

Answer:

• They have not built up a strong immune system.

Question 5: What does the U.S PHS stand for and what do they do with respect to servsafe?

Answer:

United States Public Health Service (sometimes just called PHS).Shares the responsibility with the CDC of conducting researching into the causes of food-borne illness outbreaks.Question 6: As a side job, my friend from high school recently started selling cookies on Etsy (this is a real story). She bakes them out of her very clean NYC apartment kitchen.Is this an example of food from an unsafe source?

Answer:

Yes. Purchasing food prepared in a private home is considered to be an unsafe food source.Question 7: What does the USDA stand for and what do they regulate with respect to servsafe?

Answer:

United States Department of Agriculture.Regulates and inspects meat, poultry, and eggs. Also regulates/inspects all meat, poultry and eggs that are transported across state lines.Question 8: Which of the following is an example of poor cleaning and sanitizing?

• Contaminated ingredients are added to food that receives no further cooking.
• An employee sneezes into food.

• Wiping clothes are left out on the counter to dry off between uses.
• Soup is cooled too slowly.

Answer:

• Wiping clothes are left out on the counter to dry off between uses.

Question 9: The 5 most common ways food becomes unsafe include:

Answer:

1) Purchasing food from unsafe sources.

2) Failing to cook food correctly.

3) Holding food at incorrect temperatures.

4) Using contaminated equipment.

5) Practicing poor personal hygiene.Question 10: Several federal government organizations (the FDA, EPA, USDA etc.) have a hand in regulating what we eat. What authority do states have?

Answer:

States must, at a minimum, abide by the nationally set standards set by the different organizations (FDA, EPA...). In addition, they can write or adopt additional code that regulates retail and foodservice

operations (i.e: they can make the rules more strict).

Question 11: When is a foodborne illness considered an outbreak?

Answer:

When two or more people report the same illness from eating the same food.A regulatory authority then must conduct an investigation and confirmation by lab analysis is required.

Question 12: What are the 3 ways foodborne illness occurs?

Answer:

1) Biological.

2) Chemical.

3) Physical.

Question 13: Which of the following is NOT a biologic contaminant?

• E. Coli in hamburger meat
• Mold on bread
• Finding fish bones in a prepared, cooked, filet.
• Scromboid poisoning from histamine in sushi

Answer:

• Finding fish bones in a prepared, cooked, filet.

This is a physical contaminant.

Question 14: Which of the following is an example of poor personal hygiene?

• Wiping clothes are not stored in a sanitizer solution.
• Food is not cooled correctly.
• Dirty cleaning clothes touch a clean cutting board.
• A worker works while sick.

Answer:

• A worker works while sick.

Question 15: What are the 6 challenges to food safety?

Answer:

1) Time: pressure to work fast.

2) Language and Culture: hard to communicate to staff, different cultural ideas of sanitation.

3) Literacy and Education: could be difficult to teach concepts to those with a lower level of education/literacy.

4) Pathogens: illness-causing pathogens are found on a wide variety of food.

5) Unapproved Suppliers: diners can get sick from consuming food that was produced by those not practicing food safety.6) Staff Turnover: training new staff stresses the operation by occupying time, leaving less time for safe food handling.