SERVSAFE CHAP 3 AND 4 EXAM QUESTIONS

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SERVSAFE CHAP 3 AND 4 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -27 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What are Mushroom toxin

Answer:

? Are present in certain varieties of wild mushrooms ? Can cause severe illness ? Are not destroyed by cooking or freezing

Question 2: When other activites must a foodhandler wash their hands

Answer:

? handling chemicals ? taking out garbage ? clearing tables or bussing dirty dishes ? touching clothing or aprons ? touching anything else that may contaminate hands

Question 3: Which are the major foodborne illnesses from shellfish toxins

Answer:

? Paralytic shellfish poisoning [PSP] ? Neurotoxic shellfish poisoning [NSP] ? Amnesic shellfish poisoning [ASP]

Question 4: When must a foodhandler change gloves

Answer:

? as soon they become soiled or torn ? before beginning a different task ? at Question 5: Some jurisdictions allow it but require written policies and procedures for what and on

Answer:

For bare hands contact with ready to eat food and the policies and proecedures are on employee health, handwashing and other hygienic practices

Question 6: Ciguatera fish poisoning

Answer:

? Toxin: Ciguatoxin

? Associated food: barracuda, grouper, jacks, snapper

? Common symptoms: reversal of hot and cold sensations, nausea, vomiting, tingling in fingers, lips, or toes, joint and muscle pain

? Prevention:

• purchase reef fish from approved, reputable suppliers

Question 7: Paralytic Shellfish Poisoning [PSP]

Answer:

? Toxin: Saxitoxin

? Associated food: clams, mussels, oysters, scallops

? Common symptoms: numbness, tingling of mouth, face, arms and legs, dizziness, nausea, vomiting, diarrhea

? Prevention:

• purchase shellfish from approved, reputable suppliers

Question 8: How to prevent Chemical toxin

Answer:

? Prevention

• Use food-grade utensils and equipment to prepare and store food
• Have a professional install beverage dispensers
• Store away from food, utensils, and equipment
• follow manufacturers' directions for using them
• label them properly if they are transferred to new containers

Question 9: When must a foodhandler wash their hands

Answer:

? after using the restroom ? handling raw meat, poultry, and fish [before and after] ? touching the hair, face, or body ? sneezing, coughing, or usinga tissue ? smoking, eating, drinking, or chewing gum or tobacco

Question 10: Which are the foodborne contaminants

Answer:

? Biological: fish toxins, shellfish toxins, plant and mushroom toxins

? Chemical: toxic metal poisoning, chemical and pesticides

? Physical: metal shaving from cans, staples, fingernails, hair, bandages

Question 11: Which are the requirement for foodhandlers about hand maintenance

Answer:

? keep fingernails short and clean ? do not wear false nails or nail polish ? bandage cuts and cover bandage

Question 12: Neurotoxic Shellfish Poisoning [NSP]

Answer:

? Toxin: Brevetoxin

? Associated food: clams, mussels, oysters,

? Common symptoms: tingling and numbness of the lips, tongue, and throat, dizziness, reversal of hot and cold sensations, vomiting, diarrhea

? Prevention:

• purchase shellfish from approved, reputable suppliers

Question 13: Which foreign objects are accidentally introduced into food considered physical contaminants

Answer:

? Metal shaving from cans ? staples from cartons ? glass from broken light bulbs ? blades from plastic or rubber scrapers ? fingernails, hair, and bandages ? dirt ? bones

Question 14: Which are the major foodborne illness from fish toxins

Answer:

? Scombroid poisoning ? Ciguatera fish poisoning

Question 15: How can Toxic metal poisoning occur

Answer:

Occur when utensils or equipment containing toxic metals are used to prepare food especially acidic food; carbonated beverage dispensers are installed improperly

Question 16: Scombroid poisoning

Answer:

? Toxin: Histamine

? Associated food: tuna, bonito, mackerel, mahi mahi

? Common symptoms: reddening of face and neck, sweating, headache, burning or tingling in mouth or throat

? Prevention:

• purchase fish from approved, reputable suppliers
• prevent time-temperature abuse during storage and preparation

Question 17: Which are the symptoms of an allergic reaction

Answer:

? Itching in and around the mouth, face, or scalp ? tightehning in the throat ? wheezing or shortness of breath ? hives ? swelling of the face, eyes, hands or feets ? gastrointestinal symptoms ? loss of consciousness and death

Question 18: How can guest be protected from food allergies

Answer:

? be able to fully describe menu items ? if unsure that item is allergen free, urge to guest to order something else ? ensure that cookware and utensils used to prepare the guests' food are allergen free