SERVSAFE CHAPTER 1-4 TEST

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SERVSAFE CHAPTER 1-4 TEST

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -87 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Purchasing food from unsafe sources

Answer:

According to the CDC, the five common causes for foodborne illnesses are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practricing poor personal hygeine, and

Question 2: Chemical

Answer:

The three categories of food safety hazardds are biological, physical and

Question 3: Staphylococcus Aureus

Answer:

Which pathogen is primarily found in the hair, nose and throat of humans?Question 4: The cook did not wash hands and put on new gloves before slicing the hamburger buns.

Answer:

A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made?

Question 5: Sanitizer

Answer:

Which of the following is considered a chemical hazard?fishbone, sanitizer, bacteria, broken glass

Question 6: Shiga toxin producing e-coli

Answer:

While commonly linked with contaminated ground beef, what pathogen has also been linked contaminated produce?

Question 7: Select the correct size glove

Answer:

What should a food handler do to make gloves easier to put on?

Question 8: True

Answer:

You can contaminate food if you touch it after sneezing into your hands.

Question 9: Before putting on gloves

Answer:

When should foodhandlers who wear gloves wash their hands?

Question 10: Hepatitis A

Answer:

If food handler presents a symptom of Jaundice, they most likely have

Question 11: Take off their aprons

Answer:

What should foodhabdlers do after prepping food and before using the restroom?

Question 12: Poultry, eggs, produce, and dairy products

Answer:

Nontyphoidal salmonella can be found in

Question 13: Salmonella typhi

Answer:

Food handlers can't work in their operation if they have an illness caused by which pathogen?

Question 14: Wash their hands

Answer:

What must foodhanlders do after touching their hair, face or body?Question 15: Itching in and around mouth, hives and swelling of face, eyes, hands or feet

Answer:

What are the the symptoms of food allergy reaction?

Question 16: After washing hands

Answer:

When should hand antiseptics be used?

Question 17: Tell cook to stay away from work and see a doctor

Answer:

What should a manager at a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea?

Question 18: Moisture

Answer:

FAT TOM stands for food, acidity, temperature, time, oxygen and

Question 19: no

no yes no no no yes yes no yes no

Answer:

Is situation appropriate in the kitchen?

• drinking around food prep areas
• bracelets
• clean clothing
• beards, without wearing a beard guard
• chewing gum
• wrist watch
• chef hat
• unpolished, short fingernails
• bare hand contact on ready-to-eat food
• hair net
• eating in food prep areas

Question 20: Between 41 and 135

Answer:

Foodborne pathogens grow well at temps.

Question 21: Prepping food

Answer:

Food handlers should not eat, drink, smoke or chew gum or tabocco while

Question 22: quick removal and cleanup of vomit

Answer:

What practice is useful for destroying viruses?

Question 23: The food hanlder must be told not to come into work.

Answer:

When a food handler has been diagnosed with shigellois what steps must be taken?

Question 24: Wash their hands

Answer:

Viruses such as Norovirus and Hepatitis A can be spread when food handlers fail to

Question 25: Toxic metal leaching

Answer:

Which of the following is not a physical hazard?chicken bone, toxic metal leaching, hair, band aid