FREE AND STUDY GAMES ABOUT SERVE SAFE EXAM

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FREE AND STUDY GAMES ABOUT SERVE SAFE EXAM

QUESTIONS

Qs and Ans Expert- Explanation

This Exam contains:

-Guarantee passing score -34 Questions and Answers -format set of multiple-choice -Expert- Explanation

Question 1: When single use gloves are NOT required

Answer:

when washing produce

Question 2: How to make gloves easier to put on

Answer:

select correct size Question 3: number of hours food can be help without refrigeration before sold, served or thrown out

Answer:

6

Question 4: Which use by date is used if 2 exist in the same meal

Answer:

the soonest date IE. shrimp= 4/8/14 and scallops= 4/10/14; meal will have a use by date of 4/8/14

Question 5: how chemicals should be stored

Answer:

away from prep areas

Question 6: When can a food handler return to work after having jaundice

Answer:

after approval from regulatory authority

Question 7: purpose of hand sanitizer/antiseptic

Answer:

lower the number of pathogens on the skin

Question 8: correct steps for storing dry food

Answer:

store away from the wall Question 9: type of eggs that must be used when preparing raw or undercooked dishes for high risk population

Answer:

pasteurized

Question 10: symptoms of person having allergic reaction

Answer:

wheezing and shortness of breath

Question 11: Practice that help prevent allergic reaction

Answer:

tell customers how it is prepared

Question 12: How to prevent cross contamination

Answer:

buy food that does not require prepping

Question 13: temperatures that infrared thermometers measure

Answer:

surface

Question 14: When to send a food handler home

Answer:

diarrhea

Question 15: Where food handlers should wash hands

Answer:

designated sink

Question 16: how recalled food items should be stored

Answer:

separately from food being served

Question 17: What does ALERT stand for? FDA Report Tool

Answer:

A-Assure(that supplies are from reputable sources) L- Look (after the security of the product) E- Employees (know background of staff) R- Report (about the security of the product) T-Threat (know what to do if there is a threat of contamination)

Question 18: Symptom requires a food handler to be excluded from the operation

Answer:

Jaudice

Question 19: Parasites are common in this food

Answer:

wild game Question 20: When should food handler with sore throat and fever be excluded from operation

Answer:

when customers are an at risk population (elderly, children, have a disease)

Question 21: ready to eat, temperature control for safety (TCS) food must be used within this time frame

Answer:

24 hours

Question 22: info that must be listed on food package for retail sale

Answer:

list of ingredients

Question 23: min internal temp for veal chop

Answer:

145

Question 24: Food item that has been associated with Salmonella Typhi

Answer:

Beverages

Question 25: Example of a physical contamination

Answer:

bone in food, jewlery, any physical object (not germs or the unseen) Question 26: Practice that is helpful for preventing Norovirus from causing foodborne illness

Answer:

excluding staff with vomiting from operation

Question 27: when can glass thermometers be used

Answer:

when enclosed in a shatterproof casing

Question 28: Condition that promotes growth of bacteria

Answer:

Food held between 70- 125 (F)