FREE CULINARY ARTS AND STUDY GAMES ABOUT

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FREE CULINARY ARTS AND STUDY GAMES ABOUT

SERVSAFE CULINARY EXAM QUESTIONS

Actual Qs and Ans Expert-Verified Explanation

This Exam contains:

-Guarantee passing score -75 Questions and Answers -format set of multiple-choice -Expert-Verified 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 already 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