SERVSAFE CERTIFICATION DETAILED EXAM QUESTIONS

PDF Download

SERVSAFE CERTIFICATION (DETAILED) EXAM QUESTIONS

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

-Format: Multiple-choice / Flashcard

Question 1: When does time-temp abuse occur

Answer:

Anytime it remains between 41 and 135 degrees Cooked to wrong minimal internal temp Held at wrong temp Cooled/reheated incorrectly TCS food must be thrown out if it stays in temp danger zone for four hours of more

Question 2: How to use gloves

Answer:

Wash hands before putting on gloves Choose correct size Hold gloves by the edge when putting them on/avoid touching as much as possible Check for rips and tears Do not blow into them Do not roll them to make them easier to put on

Question 3: Mold characteristics

Answer:

Spoil food, sometimes causes illness Some produce toxins Grows almost under any condition - prefer high acidity and low water activity

Prevention measure: throw out moldy food

Question 4: (Chapter

5) Flow of food

Answer:

Purchase Store Prep Cook Hold Cool Reheat Serve

Question 5: Laws protecting staff with diseases not transmitted through food

Answer:

AIDS, hepatitis B and C, and tuberculosis are not transmitted through food ADA provides civil rights protection to those with HIV and hepatitis B Employers should maintain confidentiality

Question 6: Shigellosis

Answer:

• Found in easily contaminated food (e.g.: salads with TCS food like potato and shrimp) and water

Question 7: What are hand antiseptics

Answer:

Liquids/gels that help lower the number of pathogens on skin Must comply with Code of Federal Regulations (CFR) and FDA - must use after handwashing and not in place of it. After application, cannot touch anything until it has dried

Question 8: (Chapter

3) When does physical contamination occur?

Answer:

When foreign objects get into food (e.g.: metal shavings, wood, fingernails, dirt) or when natural objects

(e.g.: bones in fish) are left in food

Question 9: Stages of bacterial growth

Answer:

Lag - adjustment period Log (exponential) - rapid reproduction Stationary

Death

Question 10: Anisakisasis

Answer:

Parasitical illness caused by Anisakis simplex From undercooked fish

Question 11: Food quality guidelines

Answer:

Appearance - reject if moldy or abnormally colored/frozen food with large ice crystals (evidence of thawing and refreezing) Texture - reject meat that is slimy, sticky or dry; reject if it has soft flesh that leaves an imprint when you touch it Odor - reject if it smells abnormal/unpleasant or anything that doesn't meet your quality standards

Question 12: Thermocouples and thermistors

Answer:

Thermistors check through a metal probe Temps displayed digitally Good for thick AND thin food Different types of probes: immersion (used for liquids), surface (used for flat cooking equipment), penetration (used for internal temp of food, thin food), air (used for temp inside coolers/ovens)

Question 13: Prevention measures

Answer:

Controlling time and temp Preventing cross contamination Personal hygiene Purchasing from reputable suppliers Question 14: How can managers minimize risk of foodborne illnesses through personal hygiene

Answer:

Establishing specific personal hygiene policies Training and retraining food handlers on these policies Modeling correct behavior Supervising food safety practices at all times Revising policies according to changes in law

Question 15: Bacillus Cereus gastroenteritis

Answer:

• Spore forming bacteria found in dirt
• Can produce two toxins
• Diarrhea - from veg, meat, milk
• Vomiting - from cooked rice dish

Question 16: Neurotoxic shellfish poisoning (NSP)

Answer:

brevetoxin - clams, mussels, oysters cannot be smelled or tasted not destroyed by cooking or freezing

Question 17: Yeast characteristics

Answer:

Can spoil food quickly (smell/taste of alcohol) Grows well in low moisture and high acidity Throw out any damaged food

Question 18: Define "carriers"

Answer:

Someone who carries pathogens and infect others without getting sick themselves (e.g.: staph is carried in the nose of 30-50% of adults)

Question 19: Guidelines in case of a recall

Answer:

Occurs when food contamination is suspected/confirmed, or when items have been mislabeled/misbranded- often it happens when allergens aren't identified on the label

Steps:

• identify the recalled items by matching info from the recall notice to the item

• remove item from inventory and place in secure/appropriate location

• label so it won't be placed back into inventory

• refer to vendor's notice for what to do with the item