FOOD AND NUTRITION 8-10 SERVSAFE EXAM QUESTIONS

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FOOD AND NUTRITION 8-10 SERVSAFE EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -59 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Material Safety Data Sheets (MSDS)

Answer:

-The Occupational Safety and Health Administration (OSHA) has requirements for using chemicals.

• MSDS provides safety info, is usually sent with chemicals, and must be placed in a location where staff

can get access

Question 2: How to Clean & Sanitize

Answer:

Scrape or remove food bits from the surface.Wash the surface Rinse the surface Sanitize the surface Allow the surface to air-dry

Question 3: Pest Prevention

Answer:

Deny pests access to the operation.Deny pests food, water and shelter.Work with a licensed pest control operator (PCO).

Question 4: Requirements for Hand-washing Stations

Answer:

Hot & cold running water Soap A way to dry hands Garbage container Signage

Question 5: Cross-connection

Answer:

A physical link between safe water and dirty water, which can come from drains, sewers, or other wastewater sources. Greatest risk to water safety.

Question 6: Programs that should be in place

Answer:

-Personal Hygiene program -Supplier selection and specification program -Cleaning and sanitation program -Facility design and equipment maintenance program -Food safety training program -Quality control and assurance programs -Standard operating procedures (SOPs) -Pest control program

Question 7: Water Hardness

Answer:

The amount of minerals in your water.

Question 8: backsiphonage

Answer:

Back-flow can also happen when high water use in one area of an operation creates a vacuum in the plumbing system that sucks contaminants back into the water supply. This is called backsiphonage.

Question 9: dishwashers

Answer:

Purchase dishwashers that have the ability to measure water temperature, water pressure and cleaning/sanitizing chemical concentration.

Question 10: Contact Time

Answer:

Most sanitizers must make contact for at least 30 seconds, some are for as little as 7 seconds to kill pathogens.

Question 11: Chemical-Sanitizing Machines

Answer:

Can clean and sanitize items at much lower temperatures with chemicals.

Question 12: Sanitizers

Answer:

Clean, rinse, and sanitize; 2 types: Heat and Chemicals

Question 13: 7 HAACP Principles

Answer:

-Conduct a hazard analysis -Determine critical control points (CCPs) -Establish critical limits.-Establish monitoring procedures -Identify corrective actions -Verify that the system works -Establish procedures for record keeping and documentation

Question 14: Establish critical limits

Answer:

Establish minimum or maximum limits. These limits must be met to prevent or eliminate the hazard, or to reduce it to a safe level.

Question 15: Specialized Processing Methods and HAACP

Answer:

Some food processes are highly specialized and can be a serious health risk if specific procedures are not followed. Variances are required.

Question 16: Lighting

Answer:

Lighting intensity is usually measured in units called foot candles or lux. Prep areas need to be brighter than other areas. All lights should have shatter-resistant light bulbs or protective covers.

Question 17: Stationary Equipment

Answer:

-Floor mounted equipment- on legs at least 6 inches high. Masonry base -Tabletop equipment- on legs at least 4 inches high; or seal it to the counter top.

Question 18: Training your staff to follow it

Answer:

Schedule time for training.Work with small groups or conduct training by area.

Question 19: Hand-washing stations

Answer:

Stations are required in restrooms or directly next to them; required in areas used for food prep, service and dish-washing

Question 20: Creating a master cleaning schedule

Answer:

List all the cleaning jobs in one area Assign each task to a specific individual Schedule when items should be cleaned Have clear, written procedures for cleaning.

Question 21: Water and Plumbing

Answer:

Must be drinkable water

Question 22: Garbage

Answer:

Garbage should be removed from prep areas as quickly as possible to prevent odors, pests and possible contamination. Containers must be leak proof, waterproof and pest proof.

Question 23: Food safety management system

Answer:

A group of practices and procedures intended to prevent foodborne illness.