SERVSAFE FOOD SAFETY TERMS DEFINITIONS

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CHAPTERS 13-15 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -45 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: An integrated pest management program has three basic rules, including deny pests access to the operation and deny pests food, water and a nesting or hiding place.what is the third rule?

Answer:

work with a licensed pest control operator Question 2: What are some factors that determine the frequency of health inspections in an operation

Answer:

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Question 3: How can you tell if your has been infested with rodents.

Answer:

dirt tracks along light-colored walls

Question 4: what are the three basic rules to keep an operation pest clean

Answer:

Deny pests access to the operation deny pests food, water, and shelter Work with a licensed pest control operator

Question 5: Prior to the application of pesticide, how should staff protect food-contact surfaces and equipment that cannot be moved

Answer:

cover equipment and food-contact surfaces, remove all food and movable food-contact surfaces

Question 6: What type of smell may be a sign that cockroaches are present?

Answer:

strong, oily

Question 7: pesticides should be disposed of by

Answer:

the PCO

Question 8: After pesticides have been applied food-contact surface should be

Answer:

washed, rinsed and sanitized Question 9: What violations have been noted in an inspection report, how much time does the operation have to correct them?

Answer:

72 hours

Question 10: What are some services a PCO should provide

Answer:

cleaning traps replacing bait reapplying chemical regular monitoring visits follow-up visits records to be kept by the PCO

Question 11: What are the benefits of a self-inspection program

Answer:

safer food, better food quality, cleaner environment, high inspector scores

Question 12: Who is responsible for conducting self-inspections

Answer:

in-house or third party Question 13: If pesticides are stored in the operation, where should they be kept?

Answer:

away from food and equipment Question 14: Based on FDA recommendations, incorrect hand washing would be identified as which type of risk

Answer:

A health inspector determines that a restaurent's holding equipment cannot consistently keep food out of the temperature danger zone. How much time will the operation typically have to repair or replace the equipment?

Question 15: Who should apply pesticides?

Answer:

pest control operator Question 16: What is the first step in developing an effective treatment program

Answer:

inspection of your facility and grounds Question 17: Name some of the record that a sanitarian might request during an inspection

Answer:

Purchasing records, temperature logs, PCO treatment plan Question 18: What are the roles of federal, state, and local agencies regarding the regulation of food safety in operations

Answer:

inspects all food, food safety, and prevention of food borne illness

Question 19: How frequently should self-inspections be conducted

Answer:

-size and complexity of the operation.-Operations with a history of low sanitation scores or consecutive violations -Client susceptibility to food borne illness.

Question 20: what are some common areas where cockroaches may be found in an operation

Answer:

Behind coolers, freezers and stoves in the sink and floor drains in spaces around hot water pipes under shelf liners and wallpaper in delivery bags and boxes underneath rubber mats Question 21: What precautions must be taken both before and after pesticides are applied in your operation

Answer:

Before: closed for business and staff, remove all food/ food equipment, cove q=equipment and food surfaces After: wash, rinse and sanitize food contact surfaces, corresponding SDS, store pesticides correctly and disposed by PCO

Question 22: What are some signs there could be a roach problem in an operation

Answer:

strong oily odor Droppings (feces) that look like grains of black pepper Capsule- shaped egg ceded that are brown, dark red or black Question 23: Who is responsible for inspecting and enforcing food safety regulations for a local business, such as a restaurant or grocery store?

Answer:

FDA

Question 24: A trainer wants to demonstrate the process for washing dishes in a

three-compartment sink for a new hire. What should she do first?

Answer:

A restaurant chain with a large number of stores across the country needs to train their staff on a new food preparation process. The staff work on multiple shifts and the chain has a limited budget for the initiative. What is the best option for delivering the training?