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FREE CULINARY ARTS AND STUDY GAMES ABOUT
SERVSAFE CULINARY EXAM QUESTIONS
Qs and Ans Expert- Explanation
This Exam contains:
-Guarantee passing score -75 Questions and Answers -format set of multiple-choice -Expert- Explanation
Question 1: What are 4 symptoms of food allergens?
Answer:
Tightening in the throat, shortness of breath, loss of consciousness, and death
Question 2: What are two procedural barriers you can create between foods?
Answer:
Prepare raw meat, fish, and poultry and ready-to-eat food at different times and purchase ingredients that require minimal preparation.
Question 3: What are 3 Chemical contaminants?
Answer:
Toxic metal poisoning, chemicals, and pesticides Question 4: What are two physical barriers you can create between food products?
Answer:
Assign specific equipment to each type of food, clean and sanitize work surfaces, equipment, and utensils after each task.
Question 5: What are biological toxins?
Answer:
May be produced by pathogens found on food, may occur naturally in plants or animals
Question 6: Who am i? I am an bacteria associated with poultry,
Answer:
Campylobacter jejuni
Question 7: What does FAT TOM stand for?
Answer:
F:Food A:Acidity T:Temperature T:Time O:Oxygen
M:Moisture
Question 8: What is the water activity level for most potentially hazardous foods?
Answer:
.85 Question 9: Who am i? I am an shellfish toxin associated with calms, mussels, oysters, and scallops; i cause abdominal pain, vomiting, and later could possibly cause memory loss and coma.
Answer:
Amnesic Shellfish Poisoning(ASP)
Question 10: What are 3 costs of foodborne illness?
Answer:
Embarrassment, loss of costumers, and loss of reputation Question 11: Who am i? I am an bacteria associated with oysters raw, and i have two different kinds of illnesses?
Answer:
Vibro vulnificus
Question 12: What are Food borne Infections?
Answer:
Food that has been spoiled
Question 13: Who am i? I am an bacteria associated with cooked rice and i cause nausea and vomiting. and
Answer:
Bacillus cereus
Question 14: What are the two major foodborne illness caused by viruses?
Answer:
Hepatitis A and Norovirus Gastroenteritis Question 15: Who am i? I am an virus associated with contaminated waters, i cause jaundice, and to prevent wear gloves.
Answer:
Hepatitis A Question 16: Who am i? I am an shellfish toxin associated with clams, mussels, oysters, and scallops; i cause nausea, tingling of mouth, dizziness and to prevent me purchase shellfish from approved suppliers.
Answer:
Paralytic Shellfish Poisoning(PSP)
Question 17: What is time-temperature abuse?
Answer:
When food stays out too long at temperatures that are good for pathogen growth Question 18: Who am i? I am an bacteria associated with deli meats and cheeses, i cause pregnant woman to miscarriage, and i grow in a cool environment.
Answer:
Listeria monocytogenes
Question 19: What are 3 biological hazards?
Answer:
Bacteria, viruses, and parasites
Question 20: What are the 3 shellfish toxin illnesses?
Answer:
Paralytic Shellfish Poisoning(PSP), Neurotoxic Shellfish Poisoning(NSP), and Amnesic Shellfish Poisoning(ASP)
Question 21: What are the 3 foodborne contaminants?
Answer:
Biological, chemical, and physical Question 22: Who am i? I am an bacteria associated with ground beef, i am caused by improper cooking, and cause diarrhea.
Answer:
Escherichia Coli
Question 23: What are the 2 fish toxin illnesses?
Answer:
Scrombroid poisoning and ciguatera fish poisoning
Question 24: What are plant toxins?
Answer:
Under cooked kidney beans, are present in toxic plants such as fool's parsley or wild turnips, and are in honey from bees that harvest from toxic plants.
Question 25: How can you keep food safe?
Answer:
Prevent cross-contamination and prevent time-temperature abuse.Question 26: Who am i? I am an bacteria associated with stews and gravies, i cause diarrhea, and to prevent me cool and reheat food properly.
Answer:
Clostridium perfringens
Question 27: What are mushroom toxins?
Answer:
Cause severe illness and can not be destroyed or frozen
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