SERVSAFE EXAM CHALFONT

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SERVSAFE EXAM CHALFONT

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -79 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Using coated/ shattered resistance light bulbs is what contamination?

• Physical
• Chemical
• Biological

Answer:

• Physical

Question 2: Which foodborne illness is jaundice (yellowing of the eyes and skin) a symptom of?

Answer:

Hepatitis A

Question 3: the appropriate concentration for an iodine sanitizer is...

Answer:

12.5-25 ppm Question 4: Why should you take caution when preparing food for a susceptible population?Who falls into this category?

Answer:

They can become ill from eating raw food easier. This applies to toddlers, the elderly, and people with compromised immune systems.

Question 5: If a food handler is experiencing vomiting and diarrhea he or she should be

Answer:

Excluded from the operation Question 6: waste water backs up into the kitchen. who should be contacted after the regulatory authority suspends the permit to operate?

Answer:

liscensed plummer

Question 7: What temperature range should hot TCS food be held at?

Answer:

135F - 165F

Question 8: Live display tanks for molluscan shellfish requires a?

Answer:

Variance from the regulatory and a HACCP Question 9: which sink should be used to empty mop buckets and rinse cleaning tools and brushes?

Answer:

The service sink Question 10: In a heat-sanitizing dishwasher, what is the minimum temperature for the final rinse?

Answer:

180F Question 11: Which date should be placed on the label of the leftover pasta salad?

• When it was made.
• When it should be discarded.
• When to take the temperature.

Answer:

• When it should be discarded.

Question 12: What does HACCP stand for, and what is it?

Answer:

-short for Hazard Analysis Critical Control Point and a system based on identifying significant biological, chemical, or physical hazards at specific points within an operation.

Question 13: what is FATTOM and what does it stand for?

Answer:

The acronym FAT TOM is the six conditions that pathogens need to grow. They represent food, acidity, time, temperature, oxygen, and moisture.

Question 14: When should hand antiseptics be used?

Answer:

After washing hands

Question 15: Total handwashing process should take at least how many seconds?

Answer:

20 seconds.

Question 16: What are the most common food allergens?

Answer:

Milk and dairy products; eggs and egg products; fish and shellfish; wheat; soy and soy products; peanuts and tree nuts.

Question 17: which food should be stored below all others in a cooler?

Answer:

Raw poultry

Question 18: hand antiseptics may only be used if they are

Answer:

Approved by the FDA

Question 19: What is a food defense plan?

Answer:

A way to decrease the risk of intentional food contamination

Question 20: in order from top to bottom, how should a pan of fresh chicken breasts, fresh salmon, a carton of broccoli, and fresh ground beef be stored on shelves in a cooler?

Answer:

broccoli, fresh salmon, fresh ground beef, and fresh chicken breasts Question 21: sinks must be used for the correct intended purpose to prevent what?

Answer:

Cross contamination.

Question 22: Who writes the model food code?

Answer:

The FDA

Question 23: What does PPM measure? What does it mean?

Answer:

PPM is the measurement used when testing the concentration of a sanitizing solution when using a test kit. PPM stands for parts per million.

Question 24: the only acceptable jewelry for a food handler is a

Answer:

plain metal band ring Question 25: the most common transmission form for hepatitis A in foodborne illness outbreaks involving ready to eat foods is...

Answer:

An infected employee Question 26: How often must a milkshake mixer be cleaned and sanitized if it is used frequently?

Answer:

Every 4 hours.Question 27: Ready to eat TCS food must be date marked if it will be held under for duration for more than how many hours?

Answer:

24 Hours.