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SAFE FOOD HANDLER-SERVSAFE EXAM QUESTIONS
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -30 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: Staphylococcus aureus
Answer:
staph bacteria that infects wounds and causes serious problems such as food poisoning
Question 2: sous-vide
Answer:
cooking food in an airtight bag in hot water at 140 degrees for a long period of time
Question 3: handwashing
Answer:
wet hands and arms/apply soap/scrub hands and arms vigorously for 10-15 seconds clean under nails and between fingers/rinse hands and arms thoroughly with warm water/dry hands and arms/use a paper towel to turn off the faucet and open door to leave bathroom Question 4: actions that contaminate food:
Answer:
scratching the head/scalp, touching the hair, wiping or touching the nose, rubbing an ear, touching a pimple or infected wound, wearing dirty clothes, coughing or sneezing into the hand, spitting
Question 5: latex (plastic) alternatives (other choices)
Answer:
some people are allergic to latex
Question 6: physical contamination
Answer:
metal shavings, broken glass, staples, fingernails, hair, dirt, bones Question 7: When food handlers can contaminate food:
Answer:
when they have a foodborne illness, or wounds, are sneezing or coughing, have had contact with an illness, don't wash hands, are sick, have hepatitis or norovirus, staphyloccoccus aureus bacteria.
Question 8: temperature probes
Answer:
surface, immersion, penetration
Question 9: disposable (throw away) gloves
Answer:
NEVER wash and reuse, "single-use"
Question 10: ways food can be contaminated
Answer:
human element, interior element, exterior elements, need active managerial control
Question 11: bi-metal stem thermometer
Answer:
0-22 F degrees, adjustable calilbration nut, accurate to +/- 2 degrees
Question 12: gloves
Answer:
wash hands before putting on gloves, only buy approved gloves, check for tears and rips, never blow into the gloves, never roll gloves to make easier to put on
Question 13: procedural barriers
Answer:
use same prep area, utensils and equipment to prepare same type of food before moving on to next food type
Question 14: RTE (ready to eat)
Answer:
41 degrees or colder
Question 15: flow of food
Answer:
purchasing (buying), receiving from approved vendors/schedule delivery times
Question 16: deliberate contamination of food
Answer:
terrorist, former employee, customer, vendor (sells), competitor (another restaurant)
Question 17: frozen foods need to be frozen
Answer:
32 degrees or colder
Question 18: freezing point
Answer:
32 degrees
Question 19: boiling point
Answer:
212 degrees
Question 20: hand care
Answer:
keep fingernails short and clean, no false fingernaisl, no nail polish, cover wounds, cuts or boils with pus use and 'impermeable' bandage (that water can't get through)
Question 21: managements role
Answer:
establishing policies (rules), training, modeling behavior, supervising, revising
Question 22: Good personal hygiene (cleanliness)
Answer:
handwashing, hand care, glove use, preventing bare-hand contact with ready-to-eat food/personal cleanliness, wear clean clothes, hair restraints, stay in good health, cover wounds and tell your boss if you are sick
Question 23: inspect deliveries carefully
Answer:
meat, fish, dairy & poultry 41 degrees or colder, shellfish & eggs 45 degrees or colder,
Question 24: food allergens
Answer:
- mil in US have allergies, negative reaction to particular food protein/reaction can occur immediately or
several hours later
Question 25: multiple (many) sizes
Answer:
they need to fit the worker/different gloves for different tasks (jobs)
Question 26: Exclusions
Answer:
prohibits food handlers from working in an establishment
Question 27: approved source or vendor for food
Answer:
food has been inspected according to federal, state and local laws
Question 28: disease not transmitted by food
Answer:
spread through intimate contact or exchange of body fluids:AIDS, Hep C, tuberculosis
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