FREE AND STUDY GAMES ABOUT SERVSAFE EXAM

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FREE AND STUDY GAMES ABOUT SERVSAFE EXAM

QUESTIONS

Actual Qs and Ans Expert-Verified Explanation

This Exam contains:

-Guarantee passing score -24 Questions and Answers -format set of multiple-choice -Expert-Verified Explanation Question 1: parasites are commonly linked with what type of food? rice, poultry, seafood or canned food?

Answer:

seafood Question 2: Carried in the bloodstream and intestinal tract of humans, commonly linked with beverages and ready-to-eat food, preventable by cooking food correctly, preventable by washing hands.

Answer:

Salmonella typhi

Question 3: What do bacteria need to grow? what is the acronym?

Answer:

FAT TOM - food, acidity, temperature, time, oxygen and moisture

Question 4: What is the best way to prevent parasites?

Answer:

purchase food from approved reputable suppliers

Question 5: A guest had a reversal of hot and cold sensations minutes after eating seafood.What most likely caused the illness?

Answer:

toxin Question 6: What are the 4 most common type of bacteria that can cause food borne illness?Can a food handler diagnosed with illness from these bacteria work in a food service operation while sick?

Answer:

• salmonella typhi
• nontyphoidal salmonella (NTS)
• Shigella spp
• shiga toxin-producing E.coli (STEC) ~~~ NEVER!

Question 7: What is the best way to prevent viruses?

Answer:

practice good personal hygiene when handling food. Viruses are not destroyed by normal cooking temperatures Question 8: Spread by flies, linked to salads containing TCS food, found in feces of infected people, preventable by washing hands

Answer:

Shigella spp Question 9: What should food handlers do to prevent food allergens from being transferred to food?

Answer:

clean and sanitize utensils after use Question 10: Pathogen that is commonly linked with ready-to-eat food, found in feces of infected people, preventable by hand washing, exclude staff who have jaundice from the operation

Answer:

Hepatitis A

Question 11: What are symptoms that could indicate a customer is having an allergic reaction?

Answer:

nausea, wheezing or shortness or breath, hives or itchy rashes, swelling of various parts of the body including face, eyes, hands or feet, vomiting and/or diarrhea, abdominal pain.

Question 12: How does contamination happen?

Answer:

• from person to person
• through sneezing or vomiting onto food or food contact surfaces
• From touching dirty food surfaces and then touching food

Question 13: What is the best way to prevent biological toxins?

Answer:

can be destroyed by cooking or freezing. Also purchase from reputable suppliers.

Question 14: what is the best way to prevent fungi?

Answer:

purchase from approved, reputable suppliers

Question 15: what are the common symptoms of food borne illness?

Answer:

• diarrhea
• vomiting
• fever
• nausea
• abdominal cramps 6. jaundice (yellowing of skin and eyes)

Question 16: A guest called a restaurant and complained of vomiting and diarrhea after eating raw oysters. What probably caused the illness?

Answer:

norovirus

Question 17: What is the best way to prevent bacteria in food?

Answer:

Control time and temperature

Question 18: How can you prevent salmonella in poultry and eggs?

Answer:

cook to minimum internal temperatures, prevent cross-contamination between poultry and ready-to-eat food

Question 19: what are tree nuts?

Answer:

walnuts or pecans Question 20: Found in the intestines of cattle, produces toxins in a person's intestines, preventable by purchasing food from approved suppliers, preventable by cooking ground beef correctly

Answer:

Shiga toxin-producing E Coli Question 21: carried by farm animals naturally, found in milk, dairy products, produce and poultry

Answer:

salmonella Question 22: Which 6 biological contaminants have been dubbed "the big dix" by the FDA?

Answer:

• Shigella spp
• salmonella typhi
• nontphoidal salmonella (NTS)
• Shiga toxin-producing escherichia coli (STEC) aa E.coli
• heaptitis 6. norovirus

Question 23: What are the two viruses that the FDA has identified as highly contagious and can cause severe illness?

Answer:

hepatitis A and norovirus

Question 24: What foods are common food allergens?

Answer:

wheat, soy, fish, shellfish, peanuts, tree nuts, eggs, milk