SERVSAFE CHAPTER 3 AND 4 EXAM QUESTIONS

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SERVSAFE CHAPTER 3 AND 4 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -31 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Name the common food allergens:

Answer:

• milk & dairy products
• eggs & egg products
• Fish & shellfish
• wheat
• soy and soy products
• peanuts & tree nuts such as pecans & walnuts

Question 2: What are some dress code guidelines?

Answer:

• must wear hair restraines, a clean hat or other hair restraint, faciial hair use a beard restraint
• wear clean clothing daily
• wear clean aprons - remove apron when leaving prep area
• no jewelry except for a plain band

Question 3: Which metals can cause toxic-metal poisoning?

Answer:

• Lead - pewter
• copper - found in cookware (pots & pans)
• zinc - galvanized items like buckets & tubs

Question 4: What are some policies that need to be set in order to have a good personal hygiene program?

Answer:

• hand practices: hand washing, hand care, glove use, bare hand contact with ready to eat food
• personal cleanliness
• clothing including hair restraints and jewelry

Question 5: if...the foodhandler has a sore throat with a fever then...

Answer:

RESTRICT the foodhandler from working with or around food.EXCLUDE the foodhandler from the operation if you primarily serve a high-risk population

Question 6: What should you do if a customer is having an allergic reaction?

Answer:

call the local emergency number

Question 7: What are some actions that can contaminate food?

Answer:

• scratching the scalp
• running fingers through the hair
• wiping or touching the nose
• rubbing an ear
• touching a pimple or an infected wound
• wearing a dirty uniform
• coughing or sneezing into the hand
• spitting in the operations

Question 8: What foodborne illness does a foodhandler have to have before notifing the local regulatory authority?

Answer:

• Salmonella Typhi
• Shigella spp
• Shiga toxin producing e-coli
• Hepatitus A (jaundice)
• Norovirus

Question 9: What should a good personal hygiene program include?

Answer:

• avoiding personal behaviors that can contaminate food
• washing & caring for hands
• dressing for work & handling work clothers
• limiting where employees can eat, drink, smoke, and chew gum or tobacco
• preventing employees who may be carrying pathogens from working with or around food or from

working in the operation

Question 10: What can the kitchen staff do to prevent food allergy attacks?

Answer:

• Make sure not to transfer food containing an allergin to food served to the customer.
• Wash, rinse, & sanitize cookware, utensils & equipment before prepping food
• wash your hands and change gloves before prepping food
• assign specific equipment for preppign food for customers with allergies.

Question 11: What is a food defense program?

Answer:

The best way to protect food is to make it as hard as possible for someone to tamper with it Question 12: Which food defense program is this: Areas inside your facilty are not secure, your food might not be either. To secure these areas, you should do things like eliminating places for intruders to hide.

Answer:

Building Interior

Question 13: How/where should you store chemicals?

Answer:

Away from food, utensils and equipment used for food. Keep them in a separate storage area in their original container Question 14: What role, as a manager, do you have in managing a personal hygiene program?

Answer:

• create personal hygiene policies
• train food handlers on policies and retrain them when necessary
• modeling the right behavior at all times
• supervising the food safety at all times
• revising personal hygiene poliices when laws or science changes

Question 15: How can food handlers contaminate food?

Answer:

• when they have a foodborne illness
• when they have wounds that contain a pathogen
• when they have contact with a person who is ill
• when they touch anything that may contaminate their hands and then don't wash them
• when they have symptoms such as diarrhea, vomiting, or jaundice

Question 16: What are some allergy symptoms?

Answer:

• itching in and around the mouth, face or scalp
• tightening in the throat
• wheezing or shortness of breath
• hives
• swelling of the face, eyes, hands or feet
• abdominal cramps, vomiting, or diarrhea
• loss of consciousness
• death

Question 17: Do not eat, drink, smoke, or chew gum or tobacco at any of these times:

Answer:

• when prepping or serving food
• when working in prep areas
• when working in areas used to clean utensils & equipment
• Only eat, drink, smoke & chew gum or tobacco in designated areas

Question 18: What is the proper way to wash hands?

Answer:

• Wet hands & arms using running water as hot as you can comfortably stand - but at least 100

degrees F

• Apply soap - apply enough to build up a good lather

• Scrub hands and arms vigorously for 10 to 15 seconds & clean under fingernails & between fingers

• Rinse hands and arms thoroughly use running water

• Dry hands & arms using a single-use paper towel or hand dryer