SERV SAFE 8TH EDITION EXAM QUESTIONS

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SERV SAFE 8TH EDITION EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -47 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: which bacteria is commonly linked to cooked rice dishes

Answer:

bacillus cereus

Question 2: which pathogen is one of the leading causes of foodborne illness

Answer:

norovirus

Question 3: what types of food are commonly associated with yeast

Answer:

acidic (example: yeast)

Question 4: Which is a chemical contaminant?

Answer:

Tomato juice served in a pewter pitcher

Question 5: cooked rice

Answer:

TCS food- best supports growth of bacteria

Question 6: what items are stored correctly in a cooler?

Answer:

salmon below ground turkey kale stored below raw hamburger patties raw chicken thighs above pork chops raw shrimp stored above raw steak Question 7: which toxin causes an illness with neurological symptoms such as the reversal of hot and cold sensations

Answer:

ciguatoxin

Question 8: how long must shell stock tags be kept on file

Answer:

90 days after the last shellfish was sold or served from the container

Question 9: Where is Shiga toxin-producing Escherichia coli found?

Answer:

cattle

Question 10: which agency subjects suppliers to food safety inspections?

Answer:

U.S. Department of Agriculture (U.S.D.A) Question 11: a guest became ill with vomiting and diarrhea a few hours after eating a lobster dinner. Which pathogen is the likely cause of the illness?

Answer:

Norovirus Question 12: what is the first thing that should be done when a food delivery arrives?

Answer:

inspect the vehicle for signs of contamination

Question 13: what is an example of TCS foods

Answer:

rosemary Question 14: A guest became ill with nausea and vomiting after eating shrimp, chicken, rice, and vegetables. Which food was the likely cause of the illness?

Answer:

rice - uncooked rice causes food poisoning Question 15: which organization makes recommendations for food safety regulations of the food service industry

Answer:

FDA Question 16: the regulatory authority will hold the person in charge responsible for ensuring that

Answer:

guests use clean tableware when returning to self service areas Question 17: what is the most important measure to take for preventing shigella spp from causing a foodborne illness?

Answer:

practicing good personal hygiene Question 18: what is the most important measure to take fro preventing hepatitus A from causing a foodborne illness

Answer:

practicing good personal hygiene (it's a virus)

Question 19: what is the purpose of hand antiseptic ?

Answer:

to reduce pathogens to safe levels

Question 20: which is a challenge to food safety in an operation

Answer:

the growing elderly population

Question 21: which parasite is linked to berries and lettuce

Answer:

cyclospora cayetanensis

Question 22: where should a manager check to find recall notices

Answer:

FDA Question 23: A guest became ill with vomiting and diarrhea within minutes of eating. What type of contamination was the likely cause?

Answer:

chemical

Question 24: what is a human cost to victims of foodborne illness

Answer:

long term disability Question 25: Why do pathogens pose an increasing challenge to food safety in an operation?

Answer:

pathogens are being found on food items once considered safe Question 26: which of the following is a food safety responsibility of a manager

Answer:

ensuring that delivery drivers are following food safety practice while in the organization Question 27: which temperature measuring device is designed for measuring surface temprature?

Answer:

infared thermometer (must be held close to the food)