SERVSAFE 7TH EDITION DIAGNOSTIC TEST QUESTIONS

PDF Download

SERVSAFE 7TH EDITION DIAGNOSTIC TEST QUESTIONS

AND ANSWERS 030223

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

-Format: Multiple-choice / Flashcard

Question 1: How should chemicals be stored?

Answer:

Away from prep areas

Question 2: Which is a biological contaminant?

Answer:

Norovirus in shellfish

Question 3: What is

Giardia ?

Answer:

• a Parasite)

A microscopic parasite that can live in the intestines of people and animans. It's found in soil, food, or water contaminated by feces from and infected host.Giardia forms hardy cysts that can survive outside a host for long periods, waiting to infect a new host.Causes giardiases, leading to diarrhea, gas, and stomach cramps.

Question 4: After scraping and washing, what is the third step in cleaning and sanitizing a prep table?

Answer:

Rinsing.Question 5: Soup on a buffet should be labeled with the:

Answer:

Name of the food.

Question 6: What is

E-coli ?

Answer:

There are many strains of E.-coli but only a few are harmful. The notorious 0157:H7 strain.

Often found in:

Raw or undercooked ground beef.Can lead to severe abdominal cramps, bloody diarrhea, and vonmiting.Like Salmonella, E.-coli thrives in the danger zone. It can also survive in acidic environments, making it

a particular concern in products like:

Unpasteurized apple cider.In some instances infections can lead to a life-threatening condition called hemoytic uremic syndrom (HUS), especially in children.Question 7: when washing hands, what is the minimum time that food handlers should scrub hands and arms with soap?

Answer:

10 Seconds

Question 8: Symptoms of

Salmonellisis (caused by salmonella)?

Answer:

Diarrhea Fevor abdominal cramps heaache onset 6-48 hours after exposure.

Question 9: What is

Emergence of New Strains ?

Answer:

Microorganisms evolve over time. New strains of bacteria and viruses can emerge, some of which might be more virulent or resistans to traditional treatment methods: Staying informed and updated on these evolving threats is paramount.Question 10: An operation has a buffet with 8 different items on it. How many serving utensils are needed to serve the items on the buffet?

Answer:

8

Question 11: A food-contact surface must be cleaned and sanitized.

Answer:

before working with a different type of food.

Question 12: The purpose of a food safety management system is to.

Answer:

Prevent foodborne illness by controlling risks and hazards Question 13: A buser poured some cleaner from its original container into a smaller working container. What else does the buser need to do?

Answer:

Label the working container with its contents.Question 14: 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?

Answer:

The cook did not wash hands and put on new gloves before slicing the hamburger buns.Question 15: A food handler who is receiving a food delivery observed signs of pests in the food. What should be done?

Answer:

The shipment should be refused and prevented from entering the operation.

Question 16: What is

Cryptosporidium ?

Answer:

(a Parasite) A microscopic parasite, this organism is found in every region of the U.S. and throughout the world.The parasite is protected y an outer shell that allows it to survive outside the body for long periods of time.Causes cryptosporidiosis, a respiratory and gastrointestial illness.

Question 17: what is

Vulnerability of AT-Risk Populations ?

Answer:

Certain groups, such as:

Children, Elderly, Pregnant women, and immunocompromised individuals.are more susceptible to foodborne illness. For these groups, what might be a mild illness in the general population can become severe or even fatel.Question 18: What should be done to ready-to-eat TCS food that will be prepped on-site and held for longer than 24 hours

Answer:

Date mark it.

Question 19: What must food handlers do after touching their body or clothing?

Answer:

Wash their hands Question 20: The first step in cleaning and sanitizing items in a three-compartment sink is: Rinsing, Scraping, or soaking the item.

Answer:

Scraping anything off the pans.Question 21: When the kitchen garbage can was full, and employee placed the full garbage bag on a prep table and tied it securely. Then he carried it to the Dumpster and disposed of it. What was done incorrectly?

Answer:

The bag was placed on a prep table.