SERVSAFE EXAM- CHAPTER 2

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SERVSAFE EXAM- CHAPTER 2

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -22 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Physical contaminants: Prevention

Answer:

• Purchase food from approved, reputable suppliers to prevent physical contamination

Question 2: Which food contains a common allergen

Answer:

Mushrooms seasoned with soy sauce and brown sugar Question 3: What should food handlers do to prevent food allergens from being transferred to food

Answer:

Use cleaned and sanitized utensils when prepping the order

Question 4: Wheezing and shortness of breath are symptoms of what

Answer:

A allergic reaction Question 5: Chemical contaminants: Sources

Answer:

• Chemicals can contaminate food if they have been used or stored the wrong way
• Certain types of kitchenware and equipment can also be risks for chemical contamination. These

include items made from pewter, copper, zinc, and some types of painted pottery

• Cleaners

• Sanitizers
• polishes
• Machine lubricants
• Pesticides
• Deodorizers
• First aid products
• Health and Beauty products, such as hand lotions and hair sprays

Question 6: Physical contaminants: Sources

Answer:

-Metal shavings

• wood
• fingernails
• staples
• bandages
• glass
• jewelry
• Dirt

Question 7: Chemical contaminants: Symptoms

Answer:

• Symptoms vary depending on the chemical consumed. Most illnesses occur within minutes. Vomiting

and diarrhea are typical. If an illness is suspected call the emergency number in your area and the poison control number Question 8: Preventing allergic reactions: Kitchen staff

Answer:

• Staff make sure that allergens are not transferred from food or food contact surfaces containing an

allergen to the food served to the guest

Question 9: Food Allergens

Answer:

A protein in a food or ingredient that some people are sensitive to. These proteins occur naturally. When enough of an allergen is eaten, an allergic reaction can occur Question 10: Preventing allergic reactions: How to avoid cross-contamination

Answer:

• Check recipes and ingredient labels to confirm that the allergen is not present
• Wash, rinse, and sanitize cookware, utensils and equipment before prepping food. This includes food

prep surfaces

• Make sure the allergen does not touch anything for guest with food allergies, including food,

beverages, utensils, equipment, and gloves

• Wash your hands and change gloves before prepping food

Question 11: Big Eight

Answer:

• Milk
• Soy
• Eggs
• Wheat
• Fish
• Shellfish
• Peanuts
• Tree nuts

Question 12: Chemical contaminants: prevention

Answer:

• Purchase chemicals from approved, reputable suppliers
• Chemicals must never be stored above food or food-contact surfaces
• only handle food for their intended use and follow the manufacturers directions
• Make sure the manufacturers labels on original chemical containers are readable

Question 13: Allergy symptoms

Answer:

• Nausea
• Wheezing or shortness of breath
• Hives or itchy rashes
• Swelling of various parts of the body, including the face, eyes, hands or feet
• Vomiting and or diarrhea
• Abdominal pain
• Itchy throat

Question 14: A prep cook stores a bottle of sanitizer on a shelf above a prep table. To prevent chemical contamination, what should be done differently?

Answer:

• Store the sanitizer bottle away from the prep area

Question 15: Physical contaminants: Symptoms

Answer:

• Cuts
• Dental damage
• Choking

Question 16: Preventing allergic reactions: Service staff

Answer:

• Staff should be able to tell guest about menu items that contain potential allergens
• Describe dishes
• Identify ingredients
• Suggest items
• Identify the allergen special order
• Deliver food

Question 17: Food defense program

Answer:

Should address the points in your operation where food is at risk. The food and drug administration has created a tool that can be used to develop a food defense program called A.L.E.R.T.

Question 18: Anaphylaxis

Answer:

A severe allergic reaction that can lead to death

Question 19: Which food contains a common allergen

Answer:

• Smoked salmon wrapped in a lettuce leaf

Question 20: Preventing allergic reactions: Food labels

Answer:

Food labels are an important tool used to identify allergens in the products that you purchase

Question 21: A.L.E.R.T.

Answer:

-A: Assure- Make sure that products you receive are form safe sources

- L: Look- Monitor the security of products in the facility

- E: Employees- Know who is in your facility

- R: Report- Keep information related to food defense accessible