SERVSAFE CH. 1-15 EXAM QUESTIONS

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SERVSAFE CH. 1-15 EXAM QUESTIONS

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

-Format: Multiple-choice / Flashcard

Question 1: Seafood toxins (2 parts)

Answer:

Fish toxins- some naturally produce toxins

Ex: puffer fish, moray eels, freshwater minnows

*due to extreme risk, puffer fish shouldn't be served unless from a licensed chef Shellfish toxins- shellfish (oysters) are contaminated when they eat marine algae with the toxin

Question 2: The Big 6

Answer:

Shigella spp., Salmonella typhi, nontyphoidal salmonella (NTS),

• Coli, hepatitis A, Norovirus

Question 3: Approved suppliers

Answer:

Meet applicable local, state, and federal laws

Question 4: Biological contaminant

Answer:

Viruses, parasites, fungi, bacteria (some plants, mushrooms, and seafood included) *responsible for most foodborne illness

Question 5: Minimum internal cooking temp: 145F for 4 minutes

Answer:

Roasts of pork, beef, veal, lamb

Question 6: Chemical contaminants

Answer:

Cleaners, sanitizers, polishes

Question 7: Porosity

Answer:

The extent to which a material will absorb liquids

Question 8: Flow of food

Answer:

Purchasing, receiving, storing, preparing, cooking, holding, cooling, reheating, serving

Question 9: Flight type

Answer:

High capacity, multiple tank with peg type conveyer. Built in dryer

Question 10: Active managerial control

Answer:

Training programs, manager supervision, HAACP program

Question 11: TCS food examples

Answer:

Dairy, meat, fish, mashed potatoes, melons, tomatoes, poultry, etc

Question 12: Cross-contamination

Answer:

Pathogens transferred from one surface/food to another

Question 13: Receiving shell eggs

Answer:

Air temp of 45F or lower

Question 14: Foodborne illness

Answer:

Disease transmitted to people by food

Question 15: Death phase

Answer:

Population declines when dying bacteria outnumber growing bacteria

Question 16: Surface probe

Answer:

Checks temps of flat cooking equipment

Ex: griddles

Question 17: Phases of bacteria growth

Answer:

Lag, log, stationary, death

Question 18: Food defense program

Answer:

A.L.E.R.T

Question 19: Partial cooking during prepping

Answer:

Do not cook for longer than 60 min initially Cool food immediately after initial cooking Freeze/refrigerate food after cooling (41F) Heat food to minimum internal temp before serving Cool food if not served immediately

Question 20: Ice

Answer:

Store ice scoops outside of ice machine in a clean, protected location. Never touch ice with hands or use glass to scoop

Question 21: Receiving hot TCS food

Answer:

135F or higher

Question 22: HAACP

Answer:

Hazard Analysis Critical Control Point. 7 principles:

Conduct hazard analysis, determine critical control points, establish critical limits, establish monitoring procedures, identify corrective actions, verify that the system working, establish record keeping procedures Question 23: Holding food without temp control: Hot food

Answer:

Hold at 135F or higher before removing from refrigeration. Label with time it was removed and when to throw it out. Sell, serve, or throw out within 6 hours

Question 24: Infrared (laser) thermometers

Answer:

Prevent cross-contamination because they don't need to touch the surface. However, cannot measure air temp or internal temp

Question 25: Storage order

Answer:

Ready to eat food Seafood Whole cuts of beef/pork Ground meat/fish Whole/ground poultry