SERVSAFE CHAPTER 3: CONTAMINATION, FOOD

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SERVSAFE CHAPTER 3: CONTAMINATION, FOOD

ALLERGENS, AND FOODBORNE ILLNESS, AND CHAPTER 4:

THE SAFE FOOD HANDLER EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -54 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: what happens when an allergen is eaten?

Answer:

the immune system mistakenly considers it harmful and attacks the food protein

Question 2: When to wash hands

Answer:

before start work after using bathroom after handling raw meat, seafood, poultry after touch face, hair, body after cough, sneeze, or using tissue after eat, drink, smoke, chew gum after take out garbage after using chemicals after clear tables dirty dishes after touch cloths/ apron after handle service animals after leave/return to kitchen area

Question 3: infected wounds, cuts, or boils that contain pus

Answer:

must be covered

hand wrist: impermeable cover (liquid can't pass)

like bandages and finger cots then single use gloves

arm: impermeable cover

other: dry, durable, tight fitting bandage

Question 4: cross contact

Answer:

when allergens are transferred from food containing an allergen to different food served to the customer

Question 5: 6 ways to avoid cross-contact

Answer:

check recipes, wash/rinse/sanitize tools being used, make sure allergen does not touch anything for those with allergies, wash hands/change gloves, use separate fryers, label food packaged on site

Question 6: symptoms of physical contaminants

Answer:

cuts, dental damage, choking

Question 7: symptoms of chemical contaminants

Answer:

vomiting, diarrhea, occur within a few minutes, consult SDS

Question 8: preventing allergic reactions with food labels

Answer:

federal laws requires manufactured products containing one or more of the big 8 allergens to clearly identify them on the ingredient label

Question 9: food defense

Answer:

program should address the points in your operation where food is at risk

Question 10: food allergen

Answer:

protein in a food or ingredient that some people are sensitive to

Question 11: Look (ALERT)

Answer:

monitor the security of products in the facility

Question 12: Hair restraints

Answer:

-when in prep area -keep hair out of way and you from touching -no hair accessories -facial hair (beard restraint)

Question 13: ALERT

Answer:

can be used to identify the points in your operation where food is at risk Assure Look Employees Report Threat

Question 14: can infect people days after symptoms are gone

Answer:

Norovirus

Question 15: Assure (ALERT)

Answer:

make sure that products received are from safe sources

Question 16: Personal cleanliness

Answer:

-pathogens on skin and hair -take shower or bath

Question 17: Reports (ALERT)

Answer:

keep information related to food defense accessible

Question 18: Actions that can contaminate foods

Answer:

-running fingers through hair -wiping or touching nose -rubbing ear-scratch scalp -touch pimple or wound

Question 19: 7 prevention methods for chemical contaminants

Answer:

1) purchase chemicals from approved sources

2) store chemicals properly

3) use chemicals properly and follow directions

4) only handle food with equipment and utensils approved for foodservice use

5) make sure labels on original containers are readable 6) keep SDS current and accessible 7) follow directions and local regulatory requirements when throwing them out

Question 20: prevention of physical contaminants

Answer:

purchase food from approved, reputable suppliers, inspect food, personal hygiene

Question 21: anaphylaxis

Answer:

severe allergic reaction that can lead to death

Question 22: When prepping or serving food

working in prep areas Working in areas used to clean utensils and equipment

Answer:

don't eat, drink, smoke, or chew gum