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SERVSAFE FOOD TEST
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -35 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: Ecoil
Answer:
Comes from ground beef Severe stomach ache Avoid undercooked foods
Question 2: Hand washing step 5.
Answer:
Dry hands and arms
Question 3: Sink 3
Answer:
Fill with water Add sanitizer. Ask your manager how to do this.Check the strength of the sanitizer.
Question 4: Cleaning Surfaces step 2.
Answer:
Scrape or remove food from the surface
Question 5: Cooking Temperature: Pork, Beef, Lamb, Veal
Answer:
145
Question 6: Sink 1
Answer:
Fill with water at least 110 degrees F
Question 7: Cross-contact
Answer:
Cross contact is when the kitchen staff must make sure that allergies are not transferred from food or food-contact surfaces containing an allergen to the food served to the customer.
Question 8: Hand washing step 2.
Answer:
Apply Soap
Question 9: Botulism
Answer:
Low acid preserved vegetables, fish and meat products Double vision, drooping eyelids, difficult swallowing Refrigerate foods within two hours after cooking Question 10: Cooking Temperature: Fruits, Vegetables, Grains, Beans
Answer:
135
Question 11: Cleaning Surfaces step 1.
Answer:
Wash the surface
Question 12: Time-temperature abuse
Answer:
letting food stay too long at temperatures that are good for pathogen growth
Question 13: TCS FOOD
Answer:
known as food that needs time and temperature control for safety
Question 14: Cross-contamination
Answer:
Transferring pathogens from one surface or food to another
Question 15: How does cross contact differ from cross contamination
Answer:
Cross-contamination is when harmful bacteria are transferred to a food from another food or surface.
Question 16: Sink 2
Answer:
Fill with water. Leave the sink empty if you spray-rinse items
Question 17: Cleaning Surfaces step 4.
Answer:
Sanitize the surface Question 18: Cooking Temperature: Seafood
Answer:
145
Question 19: Cleaning Surfaces step 5.
Answer:
All the surface to air dry
Question 20: Hand washing step 4.
Answer:
Rinse arms and hands thoroughly
Question 21: Cooking Temperature: Ground Meat
Answer:
155 Question 22: Why should people in the food industry be worried about cross-contact?
Answer:
Cross-contamination is one of the biggest causes of food poisoning because it promotes the consumption of bacteria and other viruses.
Question 23: Salmonelia
Answer:
Meat, vegetables, or even unprocessed food Fever and stomach cramps Keep hot foods hot and cold foods cold.
Question 24: Poor cleaning and sanitizing
Answer:
letting contaminated food-contact surfaces touch food
Question 25: Examples of Physical hazards
Answer:
wood shard from a spoon, bandage, sliver of metal, or a strand of hair
Question 26: Danger zone
Answer:
From 41 degrees to 135 degrees, pathogens have the chance to survive and grow.
Question 27: Listeria
Answer:
Refrigerated ready to eat foods Stiff neck, loss of balance Cook raw food, wash raw vegetables before eating
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