SERVSAFE 8TH EDITION EXAM

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SERVSAFE 8TH EDITION EXAM

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

-Format: Multiple-choice / Flashcard

Question 1: What is Cryptosporidium Parvum?

Answer:

A parasite found in contaminated water and produce.Question 2: What standards should a food safety manager ensure an operation meets?

Answer:

Monitoring staff handwashing, ensuring TCS food is cooked to required temperatures, inspecting deliveries, training staff on food safety, notifying guests of potential food hazards, offering training to evaluate and update as needed, discussing food safety expectations, documenting and maintaining food handling procedures, considering awards and rewards for good food safety records, setting a good example

Question 3: What is the major foodborne bacteria 1?

Answer:

• coli (Shiga toxin producing Escherichia coli)

Question 4: How can time temperature abuse occur?

Answer:

Incorrect holding, cooking, reheating, or cooling of food.

Question 5: What are the risk factors for foodborne illnesses?

Answer:

Unsafe sources, improper cooking, incorrect temperatures, contaminated equipment, poor personal hygiene.

Question 6: What is domoic acid?

Answer:

Neurotoxin causing vomiting, diarrhea, confusion, memory loss.

Question 7: What are the signs of spoiled food due to mold?

Answer:

Mold spoils food and can cause illness. It can also produce toxins and grows well in acidic food with lower water activity.

Question 8: What is the major foodborne bacteria 3?

Answer:

Salmonella Typhi

Question 9: What is ready-to-eat food?

Answer:

Food that can be eaten without further preparation, washing, or cooking

Question 10: What is a commonly linked food to Hepatitis A?

Answer:

Shellfish from contaminated water, infected ready-to-eat food

Question 11: What are the most common symptoms of

• coli?

Answer:

Bloody diarrhea, abdominal cramps, or kidney failure

Question 12: What is Cyclospora Cayetanensis?

Answer:

A parasite found in contaminated water, berries, lettuce, or basil.

Question 13: What are the most common symptoms of Norovirus Gastroenteritis?

Answer:

Vomiting, diarrhea, nausea, and abdominal cramps.

Question 14: What is biological contamination?

Answer:

Contamination from microorganisms

Question 15: What are the commonly linked foods to Norovirus Gastroenteritis?

Answer:

Ready to eat food and shellfish from contaminated water.

Question 16: How can food handlers contaminate food?

Answer:

Sneezing or vomiting onto food or food contact surfaces

Question 17: What is the major foodborne bacteria 2?

Answer:

Nontyphoidal Salmonella Question 18: What are the potential costs and losses associated with foodborne illness outbreaks?

Answer:

Lowered staff morale Question 19: What are the potential costs and losses associated with foodborne illness outbreaks?

Answer:

Human costs, including lost work, medical costs, long term disability, and even death

Question 20: What is jaundice?

Answer:

Condition where skin and eyes turn yellow

Question 21: What is Anisakis Simplex?

Answer:

A parasite that comes from undercooked or raw fish like Herring, Cod, and Halibut.

Question 22: What is the major foodborne virus called Norovirus?

Answer:

Norovirus

Question 23: What are the most common symptoms of Hepatitis A?

Answer:

Fever, general weakness, nausea, abdominal pain, jaundice

Question 24: What are the prevention measures for Norovirus Gastroenteritis?

Answer:

Good personal hygiene, excluding diagnosed food handlers, and avoiding bare hand contact with ready to eat foods.

Question 25: Where are viruses typically found?

Answer:

Carried by human beings and animals, necessary to be a living host

Question 26: How can cross contamination occur?

Answer:

Adding contaminated ingredients, ready-to-eat food touching contaminated surfaces, food handlers touching contaminated food and then ready-to-eat food.

Question 27: What are the six conditions needed for bacteria to grow?

Answer:

FAT TOM: Food, Acidity, Temperature and Time

Question 28: Give examples of physical contamination.

Answer:

Metal shavings, staples, bandages, glass, dirt.