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SERVSAFE CHAPTER 1-5 EXAM
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -49 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: shellfish must be kept in file for how many days?
Answer:
90
Question 2: if the food handler has a sore throat w/ fever
Answer:
restrict the food handler
Question 3: cover wounds on hand/wrist with an
Answer:
impermeable cover (bandage or finger cot) & single use glove Question 4: order of which to store foods:
Answer:
ready to eat food, seafood, whole cuts of beef and pork, ground meat/fish, whole and ground poultry
Question 5: if the food handler has jaundice
Answer:
exclude from operation
Question 6: cover wounds on the arm with an
Answer:
impermeable cover (bandage)
Question 7: surface probe
Answer:
flat cooking equipment
Question 8: histamine
Answer:
produced when fish is time-temp abused
Question 9: immersion probe
Answer:
liquid/ gels
Question 10: shigella
Answer:
-salads, TCS foods, contaminated water, produce -keep sick workers out of operation -wash hands -control flies
Question 11: maximum registering tape
Answer:
indicates the highest temp reached during use
Question 12: nontyphoidal salmonella
Answer:
-poultry, meat, dairy, produce -cook food @ minimum internal temp -prevent cross contamination -keep sick workers out of operation
Question 13: air probe
Answer:
checks temp inside coolers & ovens
Question 14: calibrate thermometers to
Answer:
+/- 2 F or
+/- 1 C
Question 15: documents of fish must say
Answer:
-how the fish was frozen before being received -if the fish was raised to FDA standards keep documents for 90 days from the sale of the fish
Question 16: how long workers should wash their hands
Answer:
20 sec
Question 17: biological contaminants
Answer:
bacteria, viruses, parasites, fungi
Question 18: ALERT
Answer:
assure, look, employees, reports, threat
Question 19: penetration probe
Answer:
internal temperature of food
Question 20: steps in responding to a food borne-illness outbreak
Answer:
gather info, notify authorities, segregate product, document info, identify staff, cooperate w/ authorities, and review procedures
Question 21: storage is based off of what?
Answer:
the minimal internal cooking temp
Question 22: when starting a new task,
Answer:
wash hands before putting gloves on
Question 23: bacteria grows most rapidly at
Answer:
70-125
Question 24: food borne illness
Answer:
a disease transmitted to people through food
Question 25: purchase food from
Answer:
approved, reputable suppliers
Question 26: time-temp indicators (TTI)
Answer:
monitors time & temp attached to packages changes color when time temp abuse has occured
Question 27: food labels should include
Answer:
the common name, quantity, ingredients, artificial colors/favors, name & place of business of the manufacturer, source of each major food allergen contained in the food
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