SERVSAFE 7TH EDITION KEY TERMS EXAM QUESTIONS

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SERVSAFE 7TH EDITION KEY TERMS EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -99 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Health Inspectors

Answer:

Food service inspections

Question 2: TCS food

Answer:

food requiring time and temperature control for safety

Question 3: Fungi.

Answer:

Pathogens that can spoil food and sometimes make people sick molds and yeasts are examples

Question 4: Temporary untils

Answer:

Operation that function in a location for typical no more than 14 day

Question 5: Parasite

Answer:

Organism that need to live in a host organism to survive parasites can be found in water and inside animals such as cows, chicken, pigs, and fish

Question 6: Active managerial control

Answer:

Food safety managerial system designed to prevent foodborne illness by addressing the 5 most common risk factors identified by the Centers for Disease control and Prevention (CDC)

Question 7: Thermistors

Answer:

Thermometers that check food temperature through a sensor on the tip of a metal probe.

Question 8: Training need

Answer:

Gap between what employees are required to know and what they actually know

Question 9: Food allergen

Answer:

A protein in a food or ingredient that some people are sensitive to.

Question 10: Cross-connection

Answer:

Physical link between safe water and dirty water

Question 11: Temperature Danger Zone

Answer:

41 to 135 degrees

Question 12: FAT TOM

Answer:

Food, Acidity, Temperature, Time, Oxygen, Moisture that foodborne bacteria need to grow

Question 13: Minimum internal temperature

Answer:

The lowest temperature at which foods can be safely cooked

Question 14: Pesticides

Answer:

Chemicals used to destroy pests, usually insects

Question 15: first in first out method

Answer:

FIFO so oldest pare use first

Question 16: Cleaning

Answer:

Removing food and other dirt from a surface.

Question 17: Resiliency

Answer:

Ability of a surface to a shock without breaking or cracking used in relation to a flooring material

Question 18: U.S. Department of Agriculture

Answer:

(USDA) Federal agency responsible for regulating and inspection meat, poultry, and egg and food that cross state boundaries or involves more than one state

Question 19: Ice-point method

Answer:

Method of calibrating thermometers based on the freezing point of water.

Question 20: use-by date

Answer:

how long the product will maintain top quality

Question 21: foodborne illness

Answer:

food poisoning

Question 22: time-temperature abuse

Answer:

when food has stayed too long at temperatures that are good for the growth of pathogens

Question 23: Food and Drug Administration

Answer:

FDA federal agency that inspects all except meat, poultry, eggs regulates food transportation across states lines and issues the FDA Food Code

Question 24: bimetallic stemmed thermometer

Answer:

Measure temperature through a metal stem with a sensor in the end most common

Question 25: Vacuum breaker

Answer:

Mechanical device that prevents backsiphonage by close a check valve and sealing the water supply line shut when water flow is stopped

Question 26: Backsiphonage

Answer:

A backflow that occurs when high water use in one area of an operation create a vacuum that sucks contaminates into the drinkable water suppy

Question 27: HSF

Answer:

Organization that develops and publishes standard for the design of sanitary equipment. It also assesses and certifies that equipment has met these standards

Question 28: A.L.E.R.T

Answer:

Acronym developed by the FDA to help operations develop a food defense program.

Question 29: immune system

Answer:

the body's system of defense against illness