SERVSAFE CHAPTER 1 2 EXAM QUESTIONS

PDF Download SERVSAFE CHAPTER 1 & 2 EXAM QUESTIONS Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -56 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: experiencing a tingling in the mouth and face after eating oysters, is likely what illness?

Answer:

neurotoxic shellfish poisoning

Question 2: Parasite Prevention

Answer:

purchased food from approved, reputable suppliers; cook food to minimal internal temperature Question 3: a guest became ill with nausea and vomiting after eating shrimp, chicken, rice, and veggies. Which food was likely the cause of the illness?

Answer:

rice

Question 4: What is a basic characteristic of a virus?

Answer:

Requires a living host to grow

Question 5: biological toxin origins

Answer:

some toxins are naturally associated or natural part of certain foods

Question 6: this toxin causes an illness with neurological symptoms such as reversal of hot and cold sensations

Answer:

ciguatoxin

Question 7: responding to a foodborne-illness outbreak

Answer:

• gathering information
• notifying authorities
• segregating product
• documenting information
• identifying staff
• cooperating with authorities
• reviewing procedures

Question 8: populations at high risk for foodborne illnesses

Answer:

• elderly people
• preschool-age children
• people with compromised immune systems

Question 9: Jaundice is a symptom of which food borne illness?

Answer:

Hep A

Question 10: Parasite Location

Answer:

requires host to live and reproduce

Question 11: poor cleaning and sanitization

Answer:

• equipment & utensils NOT washed, rinsed, and sanitized between uses
• food-contact surfaces are wiped clean rather than being washed, rinsed, and sanitized
• wiping clothes aren't stored in sanitizer solution between uses
• sanitizing solutions aren't at required levels to sanitize objects

Question 12: Virus Destruction

Answer:

not destroyed by normal cooking temps; important to practice good hygiene when handling food and food-contact surfaces

Question 13: Bacteria Growth (FAT TOM)

Answer:

- Food: needs nutrients to survive (TCS foods support this env.)

- Acidity: little to no acidity = best env.; pH from 0-7 (best at neutral)

- Temperature: 41 to 135 degrees F (temp. danger zone)

- Time: more time in temp. danger zone, more opportunity to grow

- Oxygen: some need it, some don't

- Moisture: grows well in food with high levels of moisture

Question 14: USDA's responsibility in preventing foodborne illness

Answer:

regulates and inspects meats, poultry, and eggs; regulates food that crosses state boundaries or involves more than 1 state

Question 15: physical contaminants sources

Answer:

both foreign and naturally occurring objects

Question 16: Bacteria Location

Answer:

almost everywhere, inside and outside of body

Question 17: FDA's responsibility in preventing foodborne illness

Answer:

issues food code; regulate food service for following groups:

• restaurants and retail food stores
• vending operations
• schools and day care centers
• hospitals and nursing homes

Question 18: what is a human cost to victims of food borne illness?

Answer:

long-term disability

Question 19: to be considered an outbreak, a food-borne illness must

Answer:

be confirmed by laboratory analysis Question 20: the most common mistakes that can cause food borne illness include:

Answer:

practicing poor personal hygiene, using contaminated equipment, failing to cook and hold food correctly, and purchasing food from unsafe sources

Question 21: parasites are commonly linked with what type of food?

Answer:

seafood

Question 22: physical contaminants prevention

Answer:

• purchase food from approved, reputable suppliers to prevent physical contamination
• clearly inspect food and take steps to prevent physical contaminates get into food

Question 23: A.L.E.R.T.

Answer:

Assure, Look, Employees, Reports, and Threat Question 24: why do food pathogens pose an increasing challenge to food safety in an operation?

Answer:

it is now harder to prevent them from causing food borne illness

Question 25: poor personal hygiene

Answer:

• fail to wash hands correctly after using restroom
• cough/ sneeze on food
• touch/ scratch wounds and then touch food
• work while sick