SERVSAFE CLASS FOR WHATABURGER TEAM LEADER

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SERVSAFE CLASS FOR WHATABURGER TEAM LEADER

EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -100 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Ways to prevent

E. Coli include:

Answer:

• Exclude food handlers who have diarrhea or who have been diagnosed with a disease from the

bacteria

• Cooke food, especially ground beef, to minimum internal temperatures
• Purchase produces from approved, reputable suppliers
• Prevent cross-contamination between raw mean and ready-to-eat food

Question 2: The T in FATTOM is Time which states that...

Answer:

Bacteria need time to grow. The more time bacteria spend in the temperature danger zone, the more opportunity they have to grow to unsafe levels.Question 3: What is the minimum internal temperature of stuffed meat, seafood, poultry, or pasta?

Answer:

165ºF (74ºC) for 15 seconds

Question 4: What is a foodborne illness outbreak?

Answer:

when two or more people experience the same illness after eating the same food

Question 5: Foodborne infections

Answer:

Result when a person eats food containing pathogens, which then grow in the intestines and cause illness. TYPICALLY SYMPTOMS DO NOT APPEAR FOR 1-3 DAYS!Question 6: Ways to prevent Hepatitis A includes:

Answer:

• Exclude staff who have been diagnosed with hepatitis A from the operation
• Exclude staff who have jaundice from the operation
• Wash hands
• Avoid bare-hand contact with ready-to-eat food
• Purchase shellfish from approved, reputable suppliers

Question 7: The center for disease control (CDC) top five documented reasons for outbreaks?

Answer:

• Purchasing food from unsafe sources

• Failing to cook food adequately

• Holding food at incorrect temperatures

• Contaminated equipment

• Poor personal hygiene

Question 8: Water Acitivity AW

Answer:

The amount of moisture available in food for this growth. The scale ranges from 0.0 to 1.0. The higher the value, the more available moisture in the food.

Question 9: What does FDA stand for?

Answer:

Food and Drug Administration

Question 10: What is the minimum internal temperature of shell eggs that will be hot-held for service?

Answer:

155ºF (68ºC) for 15 seconds

Question 11: Cryptosporidium parvum

Answer:

commonly linked with contaminated water and produce

Question 12: The USDA regulates and inspects?

Answer:

meat, poultry, eggs

Question 13: The FDA inspects?

Answer:

all food except meat, poultry, and eggs

Question 14: Pathogens can be spread to what?

Answer:

food if equipment has not been cleansed and sanitized correctly Question 15: Food has been time-temperature abused when:

Answer:

it has stayed too long at temperatures that are good for the growth of pathogens Question 16: What is the minimum internal temperature of seafood-including fish, shellfish, and crustaceans?

Answer:

145ºF (63ºC) for 15 seconds

Question 17: What does USDA stand for?

Answer:

United States Department of Agriculture

Question 18: Ready-to-eat foods include:

Answer:

Cooked food, washed fruits and vegetables (whole and cut), deli meat, bakery items and sugar, spices and seasonings

Question 19: What are the four types of pathogens that can contaminate food?

Answer:

viruses, bacteria, parasites, and fungi Question 20: To keep from dying when bacteria lack nutrients, certain of them can change into this form

Answer:

spores Question 21: These bacteria can be prevented through time and temperature control:

Answer:

bacillus cereus, listeria monocytogenes, shiga toxin-producing

• coli, campylobacter jejuni, clostridium perfringens and clostridium botulinum

Question 22: What is the minimum internal temperature of roasts of pork, beef, veal, and lamb?

Answer:

145ºF (63ºC) for 4 minutes Question 23: Food handlers can cause a foodborne illness if they do any of the following:

Answer:

• Fail to wash hands correctly after using the restroom

• Cough or sneeze on food

• Touch or scratch wounds and then touch food

• Work while sick

Question 24: The A in FATTOM is Acidity which states that...

Answer:

Bacteria grow best in food that is neutral to slightly acidic which is a from a pH of 7.5 to 4.6