SERVSAFE CH. 3 EXAM QUESTIONS

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SERVSAFE CH. 3 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -11 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Anaphylaxis

Answer:

sever allergic reaction that can lead to death

Question 2: Food allergen

Answer:

A naturally occurring protein in food or in an ingredient that some people are sensitive to. If enough of this is present, a reaction can occur

Question 3: Physical contaminants

Answer:

Examples of this type of contaminant includes: metal shavings from cans, wood, fingernails, staples, bandages, glass, jewelry, dirt, and even naturally occurring objects like fruit pits and fish bones.

Question 4: Allergic reaction symptoms

Answer:

Nausea, wheezing or shortness of breath, hives or itchy rashes, swelling of various parts of the body (including face, eyes, hands, or feet), vomiting or diarrhea, abdominal pain

Question 5: Cross contact

Answer:

The transfer of an allergen from a food containing an allergen TO a food that does not contain the allergen

Question 6: How to avoid cross contact

Answer:

use separate fryers and cooking oils; wash, rinse and sanitize; wash hands and change gloves before prepping food

Question 7: Chemical contaminants

Answer:

Contaminants that can contaminate food if they're used or stored the wrong way. They include cleansers, sanitizers, polishes, pesticides, machine lube, deoderizers, first aid products, and lotions or hairsprays. *Kitchenware made from pewter, copper, zinc, and some painted pottery may also contaminate food.

Question 8: Food defense

Answer:

Program developed and implemented by an operation to prevent deliberate contamination of its food

Question 9: Common food allergens

Answer:

Milk Eggs Fish Shellfish Wheat Soy Peanuts Tree nuts

Question 10: ALERT

Answer:

Assure--make sure products you use are from safe sources Look--monitor security of products in the facility, limit access to storage and prep areas, store chemicals in secure location.Employees-- Know who is in your facility, identify all visitors and verify credentials, conduct background checks on staff

Reports: keep info related to food defense accessible (receiving logs, official documents, staff files) Threat-- Identify what you will do and who you will contact if there is suspicious activity or a threat at your location.

Question 11: Symptoms of a chemical contaminant

Answer:

Most illness from this contaminant will occur within minutes. Vomiting and diarrhea typical. Call the local poison control and consult the material safety data sheet.