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SERV-SAFE-ESPAÑOL EXAM QUESTIONS
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -100 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: USDA inspection stamp and USDA grading stamp tell you
Answer:
meat and processing plant have met USDA standards and the meat quality is acceptable
Question 2: domic acid, amnesic shellfish poisoning
Answer:
found in coastal waters of pacific NW and east coast of Can. clams, mussels, oysters, scallops. V, D, ab pain, confusion, memory loss, disorientation, seizure, coma
Question 3: req for cooking poultry
Answer:
min int temp of 165F for 15 s
Question 4: common food allergens
Answer:
milk, eggs, fish, shellfish, wheat, soy, peanuts, tree nuts Question 5: how long can potentially hazardous RTE food prepared in house be stored for?
Answer:
max of seven days at <41F
Question 6: conditions which to exclude employee and notify the local reg agency
Answer:
foodhandler dx w/ FB illness caused by salmonella typhi, shigella app, shiga toxin-producing E.coli, Hep A, norovirus
Question 7: req for storing dairy
Answer:
<41F, use FIFO method of stock rotation, discard after passed use-by or exp dates
Question 8: elderly people are at a higher risk for foodborne illness because
Answer:
their immune systems have weakened with age Question 9: req for including previously cooked, potentially hazardous in a dish
Answer:
min int temp of 165 for 15s
Question 10: most important factor in choosing a food supplier
Answer:
inspected and is compliant with lcal, state, and fed law
Question 11: Foodborne Illness
Answer:
illness carried or transmitted to people
Question 12: brevetoxin, neurotoxic shellfish poisoning
Answer:
found in warmer water of FL, gulf of mex, caribbean. clams, mussels, oysters. tingling and numbness of the lips, tongue, and throat, dizziness, reversal of hot and cold sensations, V, D
Question 13: temperature foodborne microorganisms grow well between
Answer:
41F and 135F
Question 14: can cooking or freezing destroy toxins found in toxic wild mushrooms
Answer:
no
Question 15: Elementos necesarios para que los microorganismos se reproduzcan
Answer:
FAT TOM: Food, Acidity, Temp, Time, Oxygen, Moisture
Question 16: staphylococcus aureus
Answer:
transferred to food when people carrying bacteria touch infected areas and handle food w/o washing hands. cooking does not destroy. salads containing potentially hazardous food (egg, tuna, chicken, macaroni), deli meats. N, V and retching, ab cramps
Question 17: Procedimiento de Lavado de Manos Apropiado
Answer:
wet hands with water as hot as you can stand (100F), apply soap, vigorously scrub hands and arms for 10-15s (clean under nails and b/w fingers), rinse thoroughly under running water, dry hands and arms with a single-use paper towl or warm-air dryer (use paper towel to turn off faucet)
Question 18: staphylococcal gastroenteritis may be prevented by
Answer:
restricting foodhandlers with infected cuts from around food
Question 19: amount of time temperature can remain in temp danger zone
Answer:
<4 hours
Question 20: criteria for receiving dairy
Answer:
<41F, milk:sweetish flavor. butter:sweetish flavor, uniform color, firm tex, cheese: typical flavor, tex, uniform color. reject if milk: sour, bitter or moldy taste. butter: sour, bitter, or moldy taste; uneven color,
soft tex. cheese: abnor flavor or tex, uneven color, mold
Question 21: cyclospora cayetanensis
Answer:
found in contaminated water and associated with produce irrigated or washed with water containing the parasite. N, ab cramping, mild fever, D alt w/ C
Question 22: req for storing UHT
Answer:
room temp, once opened store at <41. if not aseptically packaged, < 41F
Question 23: items (on arms/hands) that can contaminate food
Answer:
rings, watch, bracelet
Question 24: criteria for receiving canned food
Answer:
can and seal in good condition, normal color, tex, oder. reject if swollen ends, leaks and flawed seals, rust, dents, no labels. product foamy, milky or has abnorm color, tex, oder
Question 25: thermometer guidelines
Answer:
keep thermometers and storage cases clean, calibrate regularly, never use glass thermometers, to measure internal temp insert into thickest part, wait for temp reading to steady
Question 26: criteria for receiving bakery goods
Answer:
at temp specified, intact. reject if temp higher than specified, torn, signs of pest damage or mold
Question 27: bimetallic stemmed thermometer
Answer:
internal temp of roast, internal temp of shipments
Question 28: criteria for receiving RTE food
Answer:
<41F, intact. reject if torn packages, holes or expired use-by dates
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