SERV SAFE TEST NOTES

PDF Download

SERV SAFE TEST NOTES

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

-Format: Multiple-choice / Flashcard

Question 1: Which of the following is not a common characteristic of potentially hazardous food?

• They are moist
• They are dry
• They are very neutral or slightly acidic
• They contain protein

Answer:

• They are dry

Question 2: T/F: A foodborne intoxication occurs when a person eats food containing pathogens, which then grow in the intestines and cause illness

Answer:

False Question 3: T/F: The flow of food begins with purchasing and ends with cooking

Answer:

False

Question 4: T/F: When calibrating a bimetallic stemmed thermometer, it should be set to 32 F prior to placing it into ice water

Answer:

False Question 5: Tools used for food safety training should:

• Meet the needs of your new learners
• Be inexpensive
• Be deliverable in 5 minutes
• Resemble a video game

Answer:

• Meet the needs of your new learners.

Question 6: Guess That Pathogen!

-Found in water contaminated by feces -Sometimes found in shellfish -Can produce fatigue & jaundice -Obtaining shellfish from an approved source can be a safeguard against this

Answer:

Hepatitis A virus Question 7: Which of the following microorganisms is found in the cereal crops such as rice:

• Staphyloccus aureus
• Hepatitis A virus
• Campylobacter jejuni
• Bacillus cereus

Answer:

• Bacillus cereus

Question 8: Bacteria

Answer:

Single-celled microorganisms that can cause food spoilage and foodborne illness. Some form spores and can survive freezing and very high temperatures

Question 9: Food security

Answer:

Prevention or elimination of the deliberate contamination of food

Question 10: Spore

Answer:

Alternate form of bacteria. Thick walls protect from adverse conditions. Capable of turning back into vegetative microorganism when conditions become favorable for growth.

Question 11: Chemical hazards

Answer:

Pesticides, food additives, preservatives, cleaning supplies, toxic metals the leach from cookware

Question 12: FAT TOM

Answer:

Conditions needed for foodborne microorganisms to grow. Food, Acidity, Temperature, Time, Oxygen, Moisture

Question 13: Mold

Answer:

Type of fungus that causes food spoilage, some molds produce toxins that can cause a foodborne illness

Question 14: Scombroid poisoning

Answer:

When a person eats a scombroid fish that has been time-temperature abused (tuna, mackerel, bluefish, skipjack, bonito). Bacteria associated with these fish produce the toxin, histamine. Histamine is not destroyed by cooking

Question 15: T/F: A foodborne-illness outbreak is confirmed when two or more people experience the same illness after eating the same food.

Answer:

False

Question 16: Ciguatera poisoning

Answer:

When a person eats fish that has consumed the ciguatera toxin. Occurs in certain predatory tropical reef fish (amberjack, barracuda, grouper, snapper). Can not be smelled or tasted, not destroyed by cooking

Question 17: Identify the Toxin!

• Can occur when tuna and mackerel are time-temperature abused
• Can produce burning/peppery taste in the mouth
• Purchasing fish from a reputable supplier ca help prevent this

Answer:

Scombroid Question 18: T/F: Highly acidic food typically does not support the growth of foodborne microorganisms

Answer:

True

Question 19: Infrared thermometers

Answer:

Should be used for surface temperature only, hold as close to product as possible, remove barriers

Question 20: Foodborne intoxication

Answer:

Result of a person eating a food contain toxins that cause an illness. Symptoms appear within a few hours Question 21: T/F: When checking the temperature of a roast, insert the thermometer stem into the thinnest part of the product

Answer:

False