SERVSAFE CHAPTER 1-3 EXAM QUESTIONS

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SERVSAFE CHAPTER 1-3 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -71 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Responding to a Foodborne-Illness Outbreak

Answer:

-Gather information -Notify authorities -Segregate product -Document information -Identify staff -Cooperate with authorities -Review procedures

Question 2: Best way to protect food

Answer:

A.L.E.R.T

A-assure product is safe L-look and limit access to outside vendors E- Employees- know whos in your restaurant R- Report - Keep a log T- Threat - Identify what you would do and who you will contact in case of something happening.Be prepared, know your contacts

Question 3: Who might try to deliberately contaminate your food?

Answer:

Activists, disgruntled current or former staff, vendors, competitors

Question 4: Single use gloves

Answer:

Should be used for one task then discarded when moving to the next.Never use them in place of handwashing Should always be worn when handling ready-to-eat foods

Question 5: Conditions for Bacteria growth

Answer:

Food, Acidity, Temperature, Time, Oxygen, Moisture (FAT TOM)

Question 6: Who is most at risk of contaminating food?

A)a food handlers whose young daughter has diarrhea B)a food handler who gets a lot of aches and pains C)A food handler who eats a lot of rare meat

Answer:

A food handler whose young daughter has diarrhea

Question 7: Norovirus

Answer:

commonly linked to shellfish, Ready to Eat Foods and contaminated water

Question 8: Six conditions pathogens need to grow

Answer:

Food, Acidity, Temperature, Time, Oxygen, Moisture Question 9: A foodborne-illness outbreak is when two or more people get sick after eating at the same place. (true or false)

Answer:

False A foodborne-illness is a disease transmitted to people by FOOD. Two or more people have the same symptoms after eating the same food

Question 10: What are the cost of Foodborne Illnesses?

Answer:

Loss of customers and sales loss of reputation negative media loss of staff

lawsuit and legal fees deaths medical cost Question 11: The most important way to prevent foodborne illnesses caused by viruses is to control time and temperature. (true or false)

Answer:

false Question 12: A food handler will be wearing single use gloves to assemble boxed lunches.When must the food handlers hands be washed?

• after 4 hours
• after first hour
• after putting on the gloves
• before putting on the gloves

Answer:

D

Question 13: Biological

Answer:

Pathogens are the greatest threat to food safety. (Viruses, parasites, fungi, bacteria, some plants, mushrooms, and seafood that carries harmful toxins )

Question 14: Salmonella typhi

Answer:

commonly linked to beverages and Ready to Eat Foods

Question 15: Chemical

Answer:

Foodservice chemicals can contaminate food if they are used incorrectly or placed incorrectly

Question 16: Fungi

Answer:

Yeasts, molds, and mushrooms

Question 17: Three categories of contaminants

Answer:

biological, chemical, physical

Question 18: Bacteria

Answer:

Can be found anywhere some being good and some causing major illnesses. you cannot see, smell, or taste it, must have 6 conditions to grow * To prevent bacteria from causing foodborne illness is to control time and temperature * * do not require a host *

Question 19: After which activity must food handlers wash their hands?

• Clearing tables

B)putting on gloves

• serving customers
• applying hand antiseptic

Answer:

A

Question 20: Nontyphoidal Salmonella

Answer:

Commonly linked to Eggs and poultry, Meat, produce, milk/dairy products Question 21: Wearing a dirty uniform or apron can contaminate food (True or False)

Answer:

True