SERVSAFE CHAPTERS 13, 14, AND 15 EXAM QUESTIONS

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SERVSAFE CHAPTERS 13, 14, AND 15 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -58 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Role-play activities for classroom training: (ways of training)

Answer:

• Prepare a script in advance.

• Find two volunteers and give them time to rehearse.

• Have the volunteers act out the script.

• Ask the group to decide what the role-players did correctly and incorrectly

Question 2: Food safety training identification

Answer:

Observing performance on the job Testing food safety knowledge Indentifying areas of weakness Question 3: Benefits of self-regulation in the restaurant and food service industry

Answer:

Increased understanding of foodborne illness and its prevention Improvements in the safe design of equipment and facilities Industry-wide initiatives to maintain safe food during processing, shipment, storage, and service Efforts to make foodservice laws more practical, uniform, and science-based

Question 4: Classroom training

Answer:

• Include activities. (People learn by doing.)

• Encourage questions.

• Allow learners to make mistakes.

• Make learners responsible for their own learning.

Question 5: A food safety training need:

Answer:

Gap between what staff needs to know to do their job and what they actually know

Question 6: Games for classroom training (ways of training)

Answer:

• Easy to play

• Fun

• Suitable for all time frames

• Easy to bring to the training site

• Easy to change for the audience and content

Question 7: Identifying flies

Answer:

Feed on garbage and waste Can spread pathogens such as Shigella spp.Question 8: Signs of a cockroach infestation include:

Answer:

Strong, oily odor Droppings (feces) that look like grains of black pepper Capsule shaped egg cases Brown, dark red, or black Leathery, smooth, or shiny

Question 9: Train staff members in cleaning and sanitizing

Answer:

How and when to clean and sanitize The correct way to wash dishes in a three-compartment sink and in a dishwasher How to handle cleaning tools and supplies Handling garbage Spotting pests Question 10: To prevent pests from entering with deliveries:

Answer:

Use approved, reputable suppliers.Check all deliveries before they enter your operation.Refuse shipments that have pests or signs of pests.

Question 11: Train staff members in preventing cross-contamination

Answer:

Preventing cross-contamination of food during storage, preparation, and service Preventing cross-contamination when storing utensils and equipment What to do if cross-contamination happens What to do for people who have food allergies

Question 12: The public health service

Answer:

Assist the FDA, USDA, and state and local regulatory authorities Conduct research into the causes of foodborne-illness outbreaks Assist in investigating outbreaks

Question 13: Risk factors that can affect the frequency

Answer:

Operation size and complexity Inspection history Service to high-risk populations Regulatory authority's workload

Question 14: Before choosing a PCO

Answer:

Check references.Make sure the PCO is licensed if required by your state.Require a written contract outlining the work to be performed, which typically includes the following.

Description of services to be provided Period of service Your duties, including preventive measures and facility preparation before and after treatment Records to be kept by the PCO

Question 15: On-the-job (OFT) training

Answer:

Learners perform tasks while trainers give feedback Good for training individuals or small groups Good for teaching skills that require feedback Success depends on the trainer

Question 16: Control measures should be

Answer:

Environmentally sound Safe for operations Effective for the pests in your area

Question 17: To dispose of pesticides

Answer:

Check local regulation Follow manufacturers' direction and regulatory requirements to dispose of empty containers

Question 18: The treatment plan should include

Answer:

Treatments used for each area or problem and the potential risks Dates and times of each treatment Staff should not be on-site during the treatment Steps you can take to control pests Building defects that hinder prevention and control Timing of follow-up visits Question 19: The FDA:

Answer:

Inspects all food except meat, poultry, and eggs Regulates food transported across state lines Issues the FDA Food Code