SERVSAFE CHAPTERS 1-3 QUIZ EXAM QUESTIONS

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SERVSAFE CHAPTERS 1-3 QUIZ EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -87 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: General Symptoms of biological toxins

Answer:

diarrhea and vomiting, neurological symptoms, flushing of the face, difficulty breathing, burning in the mouth, heart palpitations, hives

Question 2: FAT TOM

Answer:

acronym for the conditions needed by foodborne bacteria to grow meaning: acidity, temperature, time, oxygen, and moisture

Question 3: FDA-recommended responsibilities

Answer:

-Food handlers monitor food temperatures during hot and cold holding -ensure food is not prepared in private homes or when people are living/sleeping -restrict people from prep, storage, and dishwashing besides food handlers -ensure maintenance and delivery workers follow safety practices -monitor staff handwashing -monitor deliveries -ensure TCS food is cooked and cooled correctly -ensure guest are properly notified of raw or partially cooked food -monitor staff and ensure training is written down, implemented and maintained

Question 4: Corrective action for contamination

Answer:

-dispose on contaminated food -clean potentially contaminated equipment/utensils -retrain/coach handlers who aren't following procedures

Question 5: Person in charge must...

Answer:

-be a certified Food Production Manager -Be onsite during operating hours (can not be if the operation poses minimal risk for causing foodborne illness based on the kind of operation and the type of food served)

Question 6: Basic Characteristics of Bacteria

Answer:

location, detection, growth, prevention

Question 7: Water activity (aw)

Answer:

Amount of moisture available in food for bacteria to grow (measured on a scale from 0.0 to 1.0, with 1.0 having the most moisture available)

Question 8: Histamine

Answer:

produced when fish is time-temperature abused

Question 9: Spore

Answer:

Form that some bacteria can take to protect themselves when nutrients are not available. Spores can revert back to a form capable of growth

Question 10: Toxins

Answer:

poisons produced by pathogens, plants, or animals. Some toxins occur in animals as a result of their diet

Question 11: Biological toxins

Answer:

naturally occur in certain plants, mushrooms, and seafood

Question 12: Immune System

Answer:

the body's defense system against illness. People with compromised immune systems are more susceptible to foodborne illness

Question 13: Single use gloves

Answer:

-never used instead of handwashing -used when handling ready-to-eat food (except washing produce/handling ready-to-eat food for a dish that'll be cooked to internal temperature)

Question 14: Yeast

Answer:

type of fungus that can cause food spoilage

Question 15: Watch for staff illnesses..

Answer:

-vomiting -excessive trips to bathroom -jaundice -cold sweats/chills -persistent nasal discharge/sneezing

Question 16: Highly contagious Viruses that cause Foodborne Illness

Answer:

Hepatitis A and Norovirus

Question 17: Basic Characteristics of Fungi

Answer:

yeast, molds and mushrooms

Question 18: Parasite

Answer:

Organism that needs to live in a host organism to survive (can be found in water and inside many animals such as cows, chickens, pigs, and fish)

Question 19: Mircroorganism

Answer:

small, living organisms that can be seen only through a microscope. There are four types of microorganisms that can contaminate food and cause foodborne illness: bacteria, viruses, parasites, and fungi

Question 20: Unsafe Food

Answer:

result of contamination

Question 21: How to use gloves

Answer:

-wash hands -select correct size -hold gloves by edge -check for rips/tears -never blow into -never roll to make easier to put on -never wash/reuse

Question 22: Physical

Answer:

-metal shavings -staples -bandages -glass -dirt -natural objects (fish bones in a filet)

Question 23: Big Six Pathogens

Answer:

-Shigella spp.-Salmonella Typhi -Nontyphoidal Salmonella (NTS)