SERVSAFE CHAPTER 1 KEEPING FOOD SAFE EXAM

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SERVSAFE CHAPTER 1 KEEPING FOOD SAFE EXAM

QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -42 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: 2. Chemical

Answer:

Food-service chemicals can contaminate food if used incorrectly.Chemical contaminants can include cleaners, sanitizers, and polishes.

Question 2: 5. Unapproved suppliers

Answer:

food might be received from suppliers that are not practicing food safety. This can cause a food borne-illness outbreak.Question 3: following standards for manager:

Answer:

• Food is not being prepared in a private home or in a room where people are living or sleeping.

• People other than food handlers are restricted from prep, storage, and dish washing areas. If other

people are allowed in these areas, steps are taken to protect food, utensils, and equipment from contamination.3, Maintenance and delivery works are following food safety practices while in the operation 4.Staff hand washing is monitored in the operation.

• The inspection of deliveries is monitored to ensure that food is received from an approved source; at

the correct temperature; and has not been contaminated.Food delivered after-hours is monitored to make sure it is received from an approved source; at the

correct temperature; and has not been contaminated.

• Food delivered after-hours is monitored to make sure it is received from an approved source; stored

in the correct location; protected from contaminated; and accurately presented.

• Food handlers are being monitored to make sure TCS food is cooked to required temperatures.

Temperatures are being checked using calibrated thermometers.

8.Food Handlers are monitored to amke sure TCS food is being cooled rapidly.

9.Consumer advisories are posted notifying customers of the risk of ordering raw or partially cooked food.

• Cleaning and sanitizing procedures are monitored to make sure that sanitizer solutions are at the

correct temperature and concentration and remain in contact with items for the correct amount of time.

• Customers are notified that they must use clean tableware when returning to a self-service area.
• Staff are handling ready to eat food with utensils or sing use gloves.
• Staff are trained in food safety, including allergy awareness.
• Staff, including conditional staff, are reporting illnesses and symptoms of illnesses that can be

transmitted through food.

• Food safety procedures are written, implemented, and maintained where required by the regulatory

authority.

Question 4: 3. Literacy and education

Answer:

Staff often have varying education levels. This can make teaching food safety to some of them more difficult.

Question 5: National Food Safety Month

Answer:

is an annual campaign held each September. NFSM helps to raise awareness about the importance of food safety education. Each year they have a new theme and offers free training activities to reinforce food safety practices and procedures.

Question 6: The Food Safety Responsibilities of a Manager

Answer:

FDA recommends that regulatory authorities hold the person in charge of a food service operation is responsible for the following standards.

Question 7: How food-borne illness occur

Answer:

-Contaminants -how food becomes unsafe

-food most likely to become unsafe: TCS Food

-Populations at High Risk for Food-borne illness Key Practices for ensuring food safety.

Question 8: 3. Physical

Answer:

Foreign objects such as metal shavings, staples, and bandages can get into food, so can glass, dirt , and even bag ties.Naturally occurring objects, such as fish bones in fillets , are another example.

Question 9: Challenges to Food Safety

Answer:

Time, Language and culture, literacy and education, pathogens, unapproved suppliers, high-risk populations, and staff turnover.

Question 10: Ready to eat Food

Answer:

food that can be eaten without further preparation, washing or cooking.

Question 11: Marketing Food Safety

Answer:

emphasize your support of food safety training by:

offer training courses and evaluate and update them as needed.discuss food safety expectations. Document food handling procedures and update them as needed.Consider awarding certificates for training and small rewards for good food safety records.Set an example by following all food safety rules yourself.

Question 12: Ready to eat food examples

Answer:

cooked food, washed fruit and vegetables ( whole and cut), and deli met.Bakery items and sugar, spices and seasonings are other examples.

Question 13: 7. Staff Turnover

Answer:

Training new staff in job tasks leaves less time for food safety training.

Question 14: Poor Personal Hygiene

Answer:

food handlers can cause a food-borne illness if they do any of the following actions:

• fail to wash their hands correctly after using the restroom

• Cough or sneeze on food.

• Touch or scratch wounds and then touch food.

• Work while sick.

Question 15: 1. Time

Answer:

Pressure to work quickly can make it hard to take the time to follow food safety practices.Question 16: Cross-contamination can cause a food-borne illness in many ways:

Answer:

-contaminated ingredients are added to food that receives no further cooking.-ready to eat food touches contaminated surfaces.-contaminated food touches or drips fluids onto cooked or ready to eat food.-a food handler touches contaminated food an then touches ready to eat food.

Question 17: 4. Pathogens

Answer:

illness-causing pathogens are being found on food that was once considered safe. For example, Salmonella spp. is now appearing on produce more often than in the past.Question 18: Five most common food-handling mistakes, or risk factors that can cause a Food-borne illness

Answer:

• Purchasing food from unsafe sources.

• Failing to cook food correctly.

• Holding food at incorrect temperatures.

• Using contaminated equipment.

• Practicing poor personal hygiene.

Except for purchasing food from unsafe sources , each mistake listed above is related to four main factors.