SERVSAFE CH. 3 CONTAMINATION, FOOD ALLERGENS,

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SERVSAFE CH. 3 CONTAMINATION, FOOD ALLERGENS,

AND FOODBORNE ILLNESS EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -15 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: from approved, reputable suppliers

Answer:

How should chemicals be purchased?

Question 2: Cross-contact

Answer:

Cooking different types of fod in the same fryer oil can cause what?

Question 3: Physical contaminant

Answer:

Bleeding and pain are the most outward symptoms of what contaminant?Question 4: Wash, rinse, and sanitize cookware, utensils and equipment after handling a food allergen. Wash your hands and change gloves before prepping food. Use seperate fryers and cooking oils when frying food for customers with food allergies. Prep food allergen food in seperate areas. Label food, and name all food allergens contained in it.

Answer:

How can cross-contact be avoided? What are the 5 ways to preven it?

Question 5: Closely inspect

Answer:

To prevent cross-contamination, what should you do when you receive food?Question 6: Terrorists or activists, current or former staff, vendors, or competitors

Answer:

Who can deliberately contaminate food?

Question 7: Milk, eggs, fish, shellfish, wheat, soy, peanuts, and tree nuts

Answer:

What are the 8 most common food allergens?

Question 8: Acidic food

Answer:

What types of food are most at risk, when it comes to being at risk of chemical contamination with kitchenware?

Question 9: Cross-contact

Answer:

Putting food on surfaces that have touched allergens can cause what?

Question 10: Pewter, copper, zinc, and painted pottery

Answer:

Certin types of kitchenware and equipment can be risks for chemical contamination. What are the 4 major types that are at the most risk of contamination?

Question 11: Assure, Look, Employees, Reports, Threat

Answer:

What does A.L.E.R.T stand for?

Question 12: Food defense program

Answer:

What is the best way to protect food and make it very difficult to tamper with?

Question 13: A protein in a food or ingredient that some people are sensitive to

Answer:

What is a food allergen?Question 14: Nausea, wheezing/shortness of breath, hives or rashes, swelling, vomiting/or diarrhea, abdominal pain

Answer:

What are the 6 most common symptoms of a allergic reaction to food?Question 15: Describe dishes, identify ingredients, suggest items, hand deliver food

Answer:

To prevent allergic reactions with food, what are 4 major things that your staff should be able to do?