SERVSAFE FOOD MANAGER EXAM QUESTIONS

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SERVSAFE FOOD MANAGER EXAM QUESTIONS

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

-Format: Multiple-choice / Flashcard

Question 1: To prevent deliberate food contamination, know who is in the facility, monitor product security, file food security information, and know what?

Answer:

Whom to contact about suspicious activity -Maintaining an emergency contact list is recommended by the DFA as part of the ALERT system

Question 2: How to prevent allergic food reactions

Answer:

-Affect 15 million Americans -200,000 Emergency room visits annually -Service staff and kitchen staff responsibilities -Food sensitivities (gluten intolerance)

• Know what's in the products that you buy

• At the minimum, have a person available per shift to answer customers' question about menu items

Question 3: Physical Contaminants

Answer:

Can occur naturally or artificially -Bones in fillets or fruit pits -Broken glass in a beverage ex: glass, metal shavings from cans, staples, dirt, jewelry, wood, fingernails, bandages -Injury can range from mild to fatal. (cuts, dental damage, choking)

Question 4: Is it okay to handle food if you have long fingernails?

Answer:

No, it's hard to keep Long fingernails clean, so food handlers should keep their nails short and clean.-Nails should also be filed, because long or ragged fingernails are hard to clean and may hold pathogens, and can break off into food.-Must use single-use gloves

Question 5: How to prevent Hepatitis A

Answer:

• Hand washing

• Single use gloves.

• Excluding staff infected

• Buy shellfish from approved sources

Question 6: The big 8

Answer:

• Milk

• Eggs

• Soy

• Fish (Bass, Flounder, Cod)

• Tree Nuts (walnuts, pecans)
• Peanuts
• Shellfish (Crab, lobster, shrimp)
• Wheat

Question 7: What are the big 6 pathogens?

Answer:

• Shigella Spp.

• Salmonella Typhi

• Nontyphoidal Salmonella (NTS)

• Shiga toxin-producing Escherichia coli (STEC or

• coli)

• Hepatitis A
• Norovirus

Question 8: A pan of chicken wings left out on a prep table for seven hours is which type of hazard?

Answer:

Time & Temperature abuse Question 9: Food Allergens: What is it?

Answer:

A protein in a food or ingredient to which some people have a sensitivity

Question 10: Fecal-oral route of contamination

Answer:

When food handlers who do not wash their hands after using the restroom may contaminate food surfaces with feces from their fingers. Once the food is eaten, an illness may result.Question 11: What is the most important way to prevent a foodborne illness from viruses?

Answer:

Practice good personal hygiene -Most important way to prevent foodborne illness from viruses.

Question 12: Foodborne illness

Answer:

A disease transmitted to people through food

Question 13: Common TCS Foods

Answer:

Dairy, shell eggs, meat, poultry, fish, shellfish, baked potatoes, heat-treated plant food (rice, beans, pasta, veg), tofu and soy protein, sprouts & their seeds, sliced melons, tomatoes, & leafy greens, and untreated garlic-oil mix

Question 14: Biological contaminants examples:

Answer:

• Bacteria

• Viruses

• Parasites

• Fungi (Mold and yeast)

Question 15: Foodborne illness outbreak

Answer:

• When two or more people have the same symptoms after eating the same food.

Question 16: Things to do when completing an order with a food allergy

Answer:

• Check recipes and ingredient labels to make sure the allergen is not present

• Wash, rinse, and sanitize cookware, utensils, and equipment before prepping the food-including

food-prep surfaces.

• Make sure the allergen doesn't touch anything used to prepare the customer's food, including

utensils, equipment, and gloves.

• Make sure to have labels when selling prepackaged foods for sale.

-Should also make sure that staff wash hands and change gloves before prepping their food Question 17: Contaminant: Pathogen

Answer:

a bacterium, virus, or other microorganisms that can cause disease. Some plants, mushrooms, and seafood that carry toxins are also considered this.

Question 18: Parasite prevention

Answer:

• Purchase food from approved, reputable suppliers

• Cook food to required minimum internal temperature

• if food is served raw, make sure food is frozen to its required temperature.