SERVSAFE CH 3 EXAM QUESTIONS

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SERVSAFE CH 3 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -22 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What is ALERT?

Answer:

ALERT is a food defense program

Question 2: What is the best way to protect food from deliberate tampering?

-Perform spot inspections on new vendors -Use the USDA A.L.A.R.M. system -Make it as difficult as possible for someone to tamper with it -Allow former employees into the operation

Answer:

Make it as difficult as possible for someone to tamper with it

Question 3: Which is a Big Eight food allergen?

-Broccoli -Wheat -Pork -Grapes

Answer:

Wheat

Question 4: Which is a chemical contaminant?

-Tomato juice served in a pewter pitcher -Metal shavings in a can of peaches -Ciguatera toxin in a red snapper -Bones in a chicken filet

Answer:

Tomato juice served in a pewter pitcher Question 5: What should food handlers do to prevent food allergens from being transferred to food?-Label chemical containers correctly.-Use clean and sanitized utensils when prepping the order.-Store cold food at 41°F (5°C) or lower.-Cook food to the appropriate minimum internal temperature.

Answer:

Use clean and sanitized utensils when prepping the order Question 6: What can servers do to prevent guests from having an allergic reaction?-Deliver all food to a table at the same time -Identify all ingredients except secret ingredients -Let guests know when you think they are reasonably safe -Clearly mark the order for a guest with an allergy

Answer:

Clearly mark the order for a guest with an allergy Question 7: When implementing a food defense program, what is the best way to make sure food has been received from a safe source?-Purchase food only from a large distributor -Use food suppliers who are local -Request delivery vehicles be locked and sealed -Purchase products directly from the source

Answer:

Request delivery vehicles be locked and sealed Question 8: What can kitchen staff do to prevent guests from having an allergic reaction?-Cook all fried foods in the same fryers -Use the same cooking utensils to handle all food -Wash hands after preparing food for guests with allergies -Check recipes and ingredient labels for allergens

Answer:

Check recipes and ingredient labels for allergens

Question 9: Which item contains a common allergen?

-Peanut butter -Filet mignon -Chicken wings -Orange juice

Answer:

Peanut butter Question 10: A dishwasher ran out of sanitizer for the three-compartment sink and used sanitizer from the dish machine instead. Why was this a mistake?-It is too difficult to measure the sanitizer correctly.-The sanitizer was not used the way it was intended.-The sanitizer will not sanitize equipment when used this way.-The sanitizer is too expensive to use this way.

Answer:

The sanitizer was not used the way it was intended

Question 11: What does ALERT stand for?

Answer:

Assure Look Employees Report Threat Question 12: What is the best method from preventing a physical hazard in food from causing an injury?-Proper cleaning and sanitizing -Preventing cross-contamination -Practicing proper food defense -Purchasing from approved suppliers

Answer:

Purchasing from approved suppliers

Question 13: Wheezing and hives are symptoms of

-botulism.-Norovirus.-Hepatitis A.-food allergies.

Answer:

food allergies Question 14: A guest became ill with vomiting and diarrhea within minutes of eating. What type of contamination was the likely cause?-Viral -Allergen -Biological -Chemical

Answer:

Chemical Question 15: To prevent the deliberate contamination of food, a manager should know -whom to contact about suspicious activity.-where to find Safety Data Sheets in the operation.-when to register with the EPA.-how to fill out an incident report.

Answer:

whom to contact about suspicious activity Question 16: A restaurant stores windshield washer fluid for their delivery vehicles with other chemicals used in the operation. Why can't it be stored there?-It can react with the other chemicals that are stored there.-It is highly toxic and corrosive to metals.-It is not necessary for the maintenance of the facility.-It is more likely to leak.

Answer:

It is not necessary for the maintenance of the facility Question 17: The transfer of allergens from food or food-contact surfaces to the food served to an allergic guest is called -biological contamination.-cross-contamination.-allergenic transfer.-cross-contact.