SERVSAFE FOOD SAFETY MANAGER EXAM: 7TH EDITION

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SERVSAFE FOOD SAFETY MANAGER EXAM: 7TH EDITION

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -74 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Responding to a Foodborne Illness Outbreak

Answer:

Gathering Information Notifying Authorities Segregating Products Documenting Information Identifying Staff Cooperating with authorities Reviewing Procedures

Question 2: Work Attire Guidelines

Answer:

*Hair must be restrained in a clean hat or other restraint *NO hair accessories *NO false eye lashes *beard restraint must be worn for facial hair *Clean clothing must be worn, and change as necessary *Street clothes should be stored in designated areas *Remove aprons when leaving the prep areas *NEVER wipe hands on apron *remove jewelry from hands and arms *ONLY plain band ring may be worn *Ask employer about other types of jewlery (facial piercings, necklaces, etc)

Question 3: Fungi

Answer:

yeasts, molds, and mushrooms

Question 4: Center for Disease Control (CDC) and Public Health Service (PHS)

Answer:

Conduct research into the cause of foodborne-illness outbreaks. Also, inspects retail and foodservice operations

Question 5: 70 degrees to 125 degrees

Answer:

*pathogens grown rapidly in this range

Question 6: Food allergy reaction

Answer:

when the immune system mistakenly considers the allergen to be harmful and attacks the food

Question 7: Temperature Danger Zone

Answer:

*pathogens grown in this range *41 degree to 135 degrees

Question 8: 5 most common food handling mistakes

Answer:

purchasing food from unsafe sources, failing to cook food correctly, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene

Question 9: fecal-oral route

Answer:

when food become contaminated with feces from food handlers who have not washed their hands properly

Question 10: FAT TOM

Answer:

The conditions that bacteria need to grow. Controlling these conditions control the growth of bacteria.Food Acidity

Temperature Time Oxygen Moisture

Question 11: The Big Six

Answer:

Shigella spp.Salmonella Typhi Nontyphoidal Salmonella (NTS) Shiga tonxin-producing Escherichia coli (E. Coli) Hepatitis A Norovirus

Question 12: Bare-hand contact with food

Answer:

*do NOT handle ready-to-eat food with bare hands *with high risk populations, NEVER handle ready-to-eat food with bare hands

Question 13: Viruses

Answer:

Require a living host to grow. Foodborne illnesses from viruses typically occur through the fecal oral route. Viruses are NOT destroyed by the normal cooking process

Question 14: Restrict from working with exposed food, utensils, and equipment

Answer:

*the food handler has an infected wound or boil that is not properly covered *The food handler has a sore throat with fever *the food handler has a persistent sneeze, cough, or runny nose that causes discharge

Question 15: histamine

Answer:

occur when fish is time temperature abused. Most often associated with tuna, bonito, mackerel, and mahimahi

Question 16: Where to wash hands

Answer:

• ONLY wash hands in hand washing sink
• NEVER wash hands in a sink designated for food prep

Question 17: surface probe

Answer:

checks the temps of flat cooking equipment

Question 18: Glove Use Guidelines

Answer:

*Wash hands before putting on gloves *Select the correct glove size *Hold gloves by the edge when putting them on *Look for rips or tears *NEVER blow into gloves *NEVER roll gloves to make them easier to put on *NEVER wash and reuse gloves

Question 19: Hepatitis A

Answer:

Foods- Ready to eat food and shellfish from contaminated water Need to know- exclude food handler who has been diagnosed with illness. People who carry the disease have jaundice. Avoid bare-hand contact with ready to eat food

Question 20: Norovirus

Answer:

Foods- Ready to eat food and shellfish from contaminated water Need to know- exclude food handler who has been diagnosed with illness. Avoid bare-hand contact with ready to eat food

Question 21: penetration probe

Answer:

*use these to check the internal temperature of food *Best for think cuts of food