SANITATION SERVSAFE EXAM

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SANITATION SERVSAFE EXAM

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -100 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Clean hat or hair restraint, clean clothing, remove apron when leaving food-prep area, remove jewelry

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What are some basic work-attire requirements for staff?Question 2: When two or more people report the same illness from eating the same food

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What is a foodborne-illness outbreak?Question 3: insert the thermometer of the stem into the thickest part of the product (41 F or lower), open milk and insert thermometer (45 F or lower)

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What are the correct methods for checking the temperatures of fresh poultry delivered on ice and a carton of milk? What should the temperatures be for each?Question 4: Purple or green discoloration around neck, dark wing tips, stickiness, unpleasant odor, above 41 degrees F

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What are the three conditions that would result in rejecting a shipment of fresh poultry?

Question 5: First-In, First-Out, earliest use by date in front, throw out expired foods

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Explain the FIFO method of stock rotation Question 6: Separate equipment for different types of food, cleaning and sanitizing work surfaces, preparing ready to eat and aw foods at different times, purchasing ingredients with minimal prep time

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How can cross contamination be prevented in the operation?

Question 7: 7 days

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How long can TCS food that was prepped in-house be stored if it is held at 41 degrees or lower?

Question 8: +/- 2 degrees F or +/- 1 degree C

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A thermometer used to measure the temperature of food must be accurate to what temperature?Question 9: The cook did not wash hands and put on new gloves before slicing the hamburger buns

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A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made?

Question 10: Whom to contact about suspicious activity

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To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security in file, and know...

Question 11: Store the sanitizer bottle away from the prep area.

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A prep cook stores a bottle of sanitizer on a shelf above a prep table. To prevent chemical contamination what should be done differently?

Question 12: Date that the food should be thrown out

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What must be included on the label of TCS food that was prepped in-house?Question 13: Safe sources, monitor operation, know who is in the kitchen, know who to contact

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What are some ways to prevent deliberate contamination of food?

Question 14: food requiring time and temperature control for safety

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What is TCS food?

Question 15: At least 6 inches (15 centimeters)

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How far above the floor should food be stored?

Question 16: To prevent cross-contamination

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Why must prep tables be cleaned and sanitized between uses?Question 17: Cover with impermeable cover, if on hand or wrist wear a glove, other parts of body use durable tight bandage

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What is the correct procedure for covering infected wounds on hands or arms?Question 18: Loss of guests and sales, loss of reputation, negative media exposure, lawsuits and legal fees, increased insurance premiums, etc.

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What are the potential costs associated with foodborne-illness outbreaks?

Question 19: Infrared thermometer

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Which thermometer is limited to measuring surface temperatures?

Question 20: Refrigerator, running water 70 degrees or lower, microwave oven, as part of cooking

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What are the four correct methods of thawing food?Question 21: Place the thermometer stem or probe between two packages of the product

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How should the temperature of vacuum-packed meat be checked during receiving?

Question 22: Shigella spp.

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Which pathogen can be controlled by washing hands and controlling flies inside and outside the operation?Question 23: Shingella spp, salmonella typhi, nontyphoidal salmonella, and shiga toxin-producing

• Coli, and hepatitis A and norovirus; these are highly infectious

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What six pathogens have been dubbed the "Big Six"? Why have they been singled out by the FDA?

Question 24: preventing cross-contamination

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What is an important measure for preventing foodborne illness?

Question 25: Biological, chemical, and physical

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What are the three major types of contaminants?Question 26: Keeping staff with diarrhea, vomiting, or diagnosed with norovirus away from operation, washing hands, avoid bare-handed contact with ready-to-eat food

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How can an outbreak of Norovirus be prevented?