SERVSAFE CH 1-5 EXAM QUESTIONS

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SERVSAFE CH 1-5 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -44 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Which pathogens are found in high numbers in an infected person's feces, are highly infectious, and can cause severe illness?

Answer:

Hepatitis A, Norovirus, Salmonella Typhi, nontyphoidal Salmonella, Shigella spp., and E coli Question 2: a thermometer used to measure the temperature of food must be accurate to what temperature?

Answer:

+/-2 degrees F

Question 3: What is an important measure for preventing foodborne illness?

Answer:

controlling time and temperature Question 4: which type of thermometer can read temperature without touching the items surface?

Answer:

infrared

Question 5: Parasites are commonly linked with what type of food?

Answer:

seafood Question 6: a cook wore single-use gloves while forming raw ground beef into patties. the cook continued to wear them while slicing hamburger buns. What mistake was made?

Answer:

the cook did not wash hands and put on new gloves before slicing the hamburger buns Question 7: a food handler will be wearing single-use gloves to chop lettuce for an hour. When must the food handler's hands be washed?

Answer:

before starting the task

Question 8: Which piece of jewelry can be worn on a food handler's hand or arm?

Answer:

plain band ring Question 9: Which FAT TOM condition will a foodservice operation be most able to control?

Answer:

Time Question 10: A customer had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness?

Answer:

toxin Question 11: What should food handlers do after prepping food and before using the restroom?

Answer:

take off their aprons Question 12: Which pathogen can be controlled by washing hands and controlling flies inside and outside the operation?

Answer:

Shigella spp.

Question 13: what pH does bacteria grow best in?

Answer:

neutral to slightly acidic: 7.5-4.6

Question 14: what is FAT TOM

Answer:

six conditions for bacteria to grow: Food, Acidity, Time, Temperature, oxygen, moisture Question 15: a food handler has diarrhea and has been diagnosed with an illness from Shigella spp. What should the manager tell this food handler to do?

Answer:

Stay home until a doctor approves a return to work Question 16: What is the most important way to prevent a foodborne illness from viruses?

Answer:

Practice good personal hygiene Question 17: what are the five common mistakes that can lead to a foodborne illness?

Answer:

• failing to cook food adequately

• holding food at incorrect temperatures

• using contaminated equipment

• practicing poor personal hygiene

• purchasing food from unsafe sources

Question 18: When should hand antiseptics be used?

Answer:

after washing hands Question 19: what should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea?

Answer:

tell the cook to stay away from work and see a doctor.

Question 20: Wheezing and shortness of breath are symptoms of what?

Answer:

Allergic reaction

Question 21: What is the Big Eight common food allergens

Answer:

milk, eggs, fish, shellfish, wheat, soy, peanuts, tree nuts

Question 22: Eggs and peanuts are dangerous for people with which condition?

Answer:

food allergies

Question 23: Shiga toxin-producing

• coli is commonly linked with what type of food?

Answer:

Raw ground beef Question 24: A food handler stored a sanitizer spray bottle on a shelf above the prep table that had just been sanitized. Throughout the day, the food handler used the sanitizer on the prep table, storing it in the same spot. What should the food handler have done differently?

Answer:

Stored the sanitizer bottle away from the prep area Question 25: a food handler prepares and delivers meals to elderly individuals receiving cancer care services at home. what symptoms require this food handler to stay home from work?

Answer:

sore throat with fever Question 26: A customer called an operation and told the manager about getting sick after eating there. The customer complained of vomiting and diarrhea a few hours after eating the raw oysters. What pathogen probably caused the illness?

Answer:

Norovirus