SERVSAFE CHAPTERS 1-3 EXAM QUESTIONS

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SERVSAFE CHAPTERS 1-3 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -47 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Food allergens

Answer:

Protein in a food or ingredient that some people are sensitive to.

Most commonly:

Milk Eggs Wheat Soy Fish Peanuts Shellfish Tree nuts (almonds, pecans)

Symptoms:

Nausea Wheezing/shortness of breath Hives/itchy rashes Swelling of any body part Vomiting/diarrhea Abdominal Pain

Question 2: How does food become unsafe? (5)

Answer:

• Purchasing from unsafe sources

• Failing to cook correctly

• Holding food at incorrect temperatures

• Using contaminated equipment

• Practicing poor personal hygiene

Question 3: FDA Defense Tool

Answer:

A.L.E.R.T.

Assure -Make sure products received are from safe sources Look -Monitor the security of products Employees -Know who is in your facility Reports -Keep information related to food defense accessible Threat -Develop a plan for responding to suspicious activity or a threat to the operation Question 4: People contaminate food when:

Answer:

-They don't wash their hands -They make contact with someone who is sick -They sneeze or vomit onto food or food contact surfaces -They touch dirty food-contact surfaces and equipment and then touch food Question 5: Food handler can contaminate food when they:

Answer:

-Have a foodborne illness -Have open wounds -Sneeze or cough -Contact with someone sick -Touch contaminates & don't wash hands -Have symptoms such as diarrhea vomiting, or jaundice (yellowing of eyes or skin)

Question 6: CDC & PHS

Answer:

-Assist the FDA and USDA -Conduct research into causes of foodborne illness and outbreaks

Question 7: Contamination

Answer:

Presence of harmful substance in food

Question 8: Hepatitis A

Answer:

• Linked with

ready-to-eat and contaminated water/shellfish

• Transferred often by

feces on fingers

• Excluding staff with

jaundice

• Normal cooking temperatures do not destroy me

Question 9: Single Use Gloves

Answer:

Guidelines:

Approved, Disposable, Multiple sizes, Latex alternatives

How to:

Wash hands before, choose correct size, hold gloves by edge when putting them on, check for rips

NEVER:

Blow into gloves, roll on gloves

Change:

As soon as they become dirty or worn Before starting a new task After an interruption (phone-call) Handling raw meat, ready to eat food, seafood, or poultry

Question 10: Who may attempt to contaminate food?

Answer:

Terrorists or activists Disgruntled current or former staff Vendors Competitors

Question 11: USDA

Answer:

-Regulates and inspects meat, poultry, and eggs -Regulates food that crosses state borders

Question 12: Food Code

Answer:

-Science based code -Created for city, state, and tribal agencies -These agencies regulate: restaurants, vending operations, school and day care centers, hospitals and nursing homes -FDA recommends that the state adopts a food code, it is not mandatory

Question 13: Biological Toxin Symptoms

Answer:

-Symptoms and onset times vary with illness -People will experience illness within minutes Diarrhea or vomiting Neurological symptoms -Tingling of extremities -Reversal of hot and cold sensations Flushing of face or hives Difficulty breathing Hearth palpitations

Question 14: Salmonella Typhi

Answer:

• I live in a person's bloodstream and intestines

• I am commonly linked with ready to eat foods and beverages

• I am in a person's feces for weeks after symptoms occur

• Washing hands and cooking foods to minimum internal temperatures can prevent me

Question 15: Keeping Food Safe

Answer:

-Time -Temperature -Prevent Cross-Contamination