SERVSAFE FINAL REVIEW CHAPTER 3 EXAM QUESTIONS

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SERVSAFE FINAL REVIEW CHAPTER 3 EXAM QUESTIONS

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

-Format: Multiple-choice / Flashcard

Question 1: A customer who broke a tooth on something in his/her food most likely came into contact with what kind of contaminant?Physical Sanitizer Cleaner Chemical

Answer:

Physical

Question 2: Managers should know that allergy symptoms

vary from very mild to potentially life-threatening.are usually so mild that no medical treatment is needed.typically include fever, paralysis, and mental coma.always occur immediately after consuming the food.

Answer:

vary from mild to potentially life-threatening

Question 3: Which food is most likely to cause an allergic reaction?

Peanut butter Pork chop Applesauce Green beans

Answer:

Peanut butter

Question 4: Preventing allergic responses requires educating the service staff as well as the kitchen staff.medical personnel.approved suppliers.customers.

Answer:

kitchen staff.

Question 5: In the FDA's A.L.E.R.T tool, what does the R refer to?

Report information in receiving logs, files, and other documentation.Review the list of symptoms from biological, chemical, or physical contamination.Read all bulletins and postings regarding contamination.Remember to communicate with customers.

Answer:

Report information in receiving logs, files, and other documentation.Question 6: When a customer asks if there are allergens in the secret ingredients of a dish, how should service staff respond?"I will confirm whether or not the allergen is included in the recipe." "I am not sure, but I do know that it is delicious and you should try it." "I have no idea because even staff are not told." "I am sorry but I am not allowed to reveal that information."

Answer:

"I will confirm whether or not the allergen is included in the recipe."

Question 7: The staff can avoid cross-contact by

not cooking different types of food in one pan.writing new recipes with ingredients already in inventory.not frying shrimp and chicken in the fryer at the same time.using one pair of tongs only for baked goods.

Answer:

not cooking different types of food in one pan.

Question 8: Which is a Big Eight food allergen?

Tree nuts Potato chips Popcorn Corn chips

Answer:

Tree nuts

Question 9: What is the best way to prevent the deliberate contamination of food?Identify where food is most at risk and take steps to protect it.Allow customers access to prep and storage areas and keep them unlocked.Scan all news broadcasts for potential terrorist activity.Contact the FDA for assistance with monitoring food.

Answer:

Identify where food is most at risk and take steps to protect it.Question 10: Why did the FDA create the A.L.E.R.T. tool for restaurant and foodservice operations?To help operations develop food defense programs To train employees in proper personal hygiene To outline common symptoms caused by contamination To identify populations at high risk for foodborne illness

Answer:

To help operations develop food defense programs

Question 11: Which is an example of cross-contact?

Deep-frying French fries and shrimp in the same oil Changing gloves between tasks Placing brownies with nuts and brownies without nuts on different serving dishes Storing milk and lemonade in separate locations

Answer:

Deep-frying French fries and shrimp in the same oil

Question 12: The best way to protect food from deliberate contamination is to

make it as difficult as possible for someone to tamper with it.allow all employees access to the kitchen to monitor food preparation.test food that is left out, such as on buffets, for contamination hourly.inspect suppliers' warehouses on a regular basis.

Answer:

make it as difficult as possible for someone to tamper with it.

Question 13: Which is a type of chemical contaminant?

Pesticides Bones Jewelry Pathogen

Answer:

Pesticides

Question 14: What type of law requires food labels to identify allergens in manufactured products?Federal State Regional Local

Answer:

Federal

Question 15: What is a common allergic response to food?

Wheezing Anemia Seizure High fever

Answer:

Wheezing

Question 16: What is a method to prevent chemical contamination?

Store chemicals away from food prep, storage, and service areas.Mix chemicals to ensure that the strongest concoction is used.Do all work with chemicals when the operation is closed.Use kitchenware made of pewter, copper, zinc, or painted pottery.

Answer:

Store chemicals away from food prep, storage, and service areas.Question 17: The A in the A.L.E.R.T tool created by the Food and Drug Administration (FDA) stands for assure products received are from safe sources.authorize the use of unlocked delivery vehicles.abolish background checks on staff.allow access to prep and storage areas.

Answer:

assure products received are from safe sources.

Question 18: What is a typical symptom of chemical contamination?

Vomiting and diarrhea Joint and muscle pain Dental damage Choking

Answer: