SERVSAFE CHAPTERS 1, 2, 3, 4, 5 EXAM QUESTIONS

PDF Download SERVSAFE CHAPTERS 1, 2, 3, 4, & 5 EXAM QUESTIONS Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -50 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What can kitchen staff do to prevent guests from having an allergic reaction?

Answer:

Check recipes and ingredient labels for allergens.Question 2: A guest became ill with vomiting and diarrhea a few hours after eating a lobster dinner. Which pathogen is the likely cause of the illness?

Answer:

Norovirus.Question 3: A food handler has a wound on their finger. Can this contaminate food and cause a foodborne illness?

Answer:

Yes, because a wound that contains pathogens can contaminate food.

Question 4: If a food handler has a wound on the arm they must

Answer:

cover the wound with an impermeable cover.

Question 5: What is a carrier?

Answer:

Someone who carries pathogens without getting sick.

Question 6: Which of the following is a physical contaminant?

Answer:

bone in a filet.

Question 7: Which food is in the temperature danger zone?

Answer:

Chicken stored at 45°F (7°C).

Question 8: To work with food, a food handler with an infected hand wound must

Answer:

cover the wound with an impermeable cover and wear a single-use glove.Question 9: When implementing a food defense program, what is the best way to protect food storage areas?

Answer:

lock them.

Question 10: Thermometers should be calibrated

Answer:

before and after use.Question 11: Which symptom could mean a customer is having an allergic reaction to food?

Answer:

swollen lips.

Question 12: How should chemicals be stored to prevent chemical contamination?

Answer:

away from prep areas.

Question 13: What is a human cost to victims of foodborne illness?

Answer:

long-term disability.

Question 14: Which disease is transmitted through food?

Answer:

Typhoid fever.Question 15: A chef used brushes purchased at the local hardware store to baste food. Why was this a mistake?

Answer:

The brushes are not approved for use with food.Question 16: What is the most important measure for preventing Nontyphoidal Salmonella from causing a foodborne illness?

Answer:

Preventing cross-contamination.Question 17: When should a food handler with a sore throat and fever be excluded from the operation?

Answer:

Customers served are primarily a high-risk population.

Question 18: Which is a Big Eight food allergen?

Answer:

wheat.Question 19: A guest became ill with nausea and vomiting after eating shrimp, chicken, rice, and vegetables. Which food was the likely cause of the illness?

Answer:

rice.

Question 20: Which food can be handled with bare hands?

Answer:

cheese for pizza.Question 21: Which is a common food-handling mistake that can cause foodborne illness?

Answer:

failing to exclude food handlers that are sick.

Question 22: Which is a TCS food?

Answer:

sprouts.

Question 23: When are chemicals most likely to get into food?

Answer:

when they are used incorrectly.

Question 24: Jaundice is a symptom of which foodborne illness?

Answer:

Hepatitis A.Question 25: The most common mistakes that can cause foodborne illness include practicing poor personal hygiene, using contaminated equipment, failing to cook and hold food correctly, and

Answer:

purchasing food from unsafe sources.

Question 26: When can a food handler who has had diarrhea return to work?

Answer:

Have had no symptoms for at least 24 hours and have a written release from a medical practitioner.

Question 27: When using an infrared thermometer, it must

Answer:

be held close to the food.Question 28: Why do pathogens pose an increasing challenge to food safety in an operation?

Answer:

They are being found on food items once considered safe.Question 29: What is the best method from preventing a physical hazard in food from causing an injury?

Answer:

Purchasing from approved suppliers.