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SERVSAFE CERTIFICATION FLASH CARDS EXAM
QUESTIONS
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -52 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: When should a food handler with a sore throat and fever be excluded from an operation?
- When the operation offers take-out
- When the operation serves an H.S.P
- When they are working in a quick service operation
- When retail food is being sold
Answer:
- WHen the operation serves an H.S.P
- A customer complains about the food
- A customer complains about the food service
- Two or more customers report similar symptoms after eating the same food.
- Five or more customers report similar symptoms after consuming the same food or beverage.
Question 2: It is the manager's responsibility to reprot to the local health department when:
Answer:
- Two or more customers report similar symptoms after eating the same food
When two or more unrelated customers get ill after eating the same food, the manager has to report the outbreak to the proper regulatory agencies.Question 3: Medicine is only allowed in a food establishment when:
- There is a doctor's prescription
- It is stored in a safe place
- It is clearly labeled
- It has not expired
Answer:
- It is stored in a safe place &
- It is clearly labeled
Personal medications should not be brought into areas where food is present. Such personal items should remain in lockers or break rooms and be clearly labeled.
Question 4: The best practices for having clean wor clothes is
- To wear them to work
- Change into them at work
- To clean them once every week
- Wear clothes that continually need adjustment
Answer:
- Change into them at work
- Psychological
- Biological
- Chemical
- Physical
Food workers should change into work clothes at work so as not to bring outside contaminants on clothing into food preparation areas Question 5: What are the three categories of contaminants that cause foodborne illnesses?
Answer:
- Biological,
- Chemical &
- Physical
- Central Department of Control
- Center for Dangerous Contaminants
- Control Department for Contaminants
- Centers for Disease Control and Prevention
The three main causes of foodborne illness are biological, chemical and physical Question 6: CDC stands for:
Answer:
- Centers for Disease Control and Prevention
- Wash hands thoroughly before putting on gloves
- Use on pair of gloves for all food preparation jobs
- Change gloves after any action that might cause contamination, or at least every four hours
- Gloves can worn in food preparation areas and in break rooms
CDC stands for centers for Disease Control and Prevention Question 7: Proper procedures for using gloves are:
Answer:
- Wash hands thoroughly before putting on gloves &
- Change gloves after any action that might cause contamination, or at least every four hours
- Active Managerial Control
- Action Management Chart
- Active Materials Control
- Action Management Center
Wash and dry hands before putting on new gloves. Gloves should be changed after any action that might cause contamination, or at least every four hours Question 8: The process used to manage the CDC risk factors is:
Answer:
- Active Managerial Control
Active Managerial Control is a process to control the CDC's risk factors
Question 9: Which of the follwing statements are accurate?
- Chilled products should be delivered at or below 41
- or else be rejected
- Frozen products should be delivered at 32
- Hot foods should be delivered at 140
- or below
- Hot foods should be delivered at 135
- or above or else be rejected
F (5
F (0 C)
F (60
F (57
Answer:
- Chilled products should eb delivered at or below 41
F (5
- or else be rejected &
- Hot foods should be delivered at 135
F (57
- or above or else be rejected
- Hot foods should be received at or above 135
- Purchasing specifications for quality
- Purchasing specifications for safety
Most chilled foods should be received at or below 41
F Question 10: In order to prevent problems, you need to communicate with your distributors:
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