SERVSAFE FOODHANDLER PRACTICE EXAM QUESTIONS

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SERVSAFE FOODHANDLER PRACTICE EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -40 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: The Big Six food pathogens are:

Answer:

-Shigella spp.-Salmonella Typhi -Nontyphoidal Salmonella -E. Coli -Hepatitis A -Norovirus -According to the Food and Drug Administration (FDA), there are over 40 different kinds of viruses, bacteria, parasites and molds that can cause foodborne illnesses. They have, however, identified The Big Six as they are highly contagious and cause severe illnesses.Question 2: After touching the hair, scratching the skin or rubbing the face a food service

worker must:

Answer:

-Must wash their hands.-Food service workers must wash their hands before they begin work and anytime they touch their skin or hair, cough or sneeze into their hands, use the restroom, eat food or smoke, handle raw foods, handle money, take out the garbage or handle chemicals.-Anytime a food service worker comes into contact with a possible contaminant, they must wash their hands.

Question 3: Identify the 5 most common risk factors to keeping food safe

Answer:

-Purchasing ingredients from unsafe sources -Holding foods at the wrong temperatures -Poor hygiene practices -Using contaminated tools & equipment -Improper cooking of foods -Implementing proper food handling procedures includes ordering from reputable and safe suppliers, as well as training staff on food safety standards.Question 4: Deliveries should be scheduled:

Answer:

-When staff is scheduled and has time to inspect and put away items in a timely manner.-Deliveries should be scheduled so staff has adequate time to inspect the delivery, take and record temperatures and put away the foods properly. When staff doesn't have time to inspect deliveries and put foods away quickly and properly, foods can fall in the temperature danger zone, or cross contamination other foods due to improper storage.Question 5: Preventing time-temperature abuse can be done by:

Answer:

-Using a proper working thermometer to take temperature -Keeping track of holding temperatures and times -Taking corrective actions, as needed to correct problems.Question 6: At what part of the flow of food is Food Safety the biggest concern?

Answer:

-Food safety is always a concern, throughout the entire flow of food.-Not following food safety guidelines during purchasing, receiving and storing, can create a risk of contamination throughout the flow. The best way to ensure food safety is to be pro-active and prevent concerns at each step.Question 7: Can food service workers wear fake nails and nail polish:

Answer:

-With a single use glove if it's allowed by local regulatory authorities.-Food service can workers wear fake nails and nail polish, with a single use glove if it is allowed by local regulatory authorities.-Fake nail and nail polish can break or chip and contaminate food. Additionally, fake and painted nails can be hard to clean and can hide dirt or debris under the nail. Nails should be free from polish and kept short and trimmed.

Question 8: When using a three sink to wash dishes the correct water temperature for the first

sink is at least:

Answer:

-110 degrees F -The first sink has to be at least 110 degrees F and also needs detergent.Question 9: In order to make sure that thermometers will accurately take the temperature of

foods, they must:

Answer:

-Be accurate to +/- 2 degrees F -Be calibrated before each shift -In order to make sure that thermometers will accurately take the temperature of foods, they must be calibrated before each shift and be accurate to +/-2 degrees F. Additionally thermometers should be washed, rinsed, sanitized, and allowed to completely dry after each use to prevent cross-contamination.Question 10: The temperature zone of 41 degrees F to 135 degrees F is known as:

Answer:

-Temperature Danger Zone -The Temperature Danger Zone is between 41 degrees F and 135 degrees F. This is the temperature zone where bacteria grow the fastest.Question 11: A foodborne illness can be caused by cross-contamination when:

Answer:

-Foods touch contaminated surfaces right before being served -Dirty unwashed towels are used to clean food-contact surfaces.-Contaminated surfaces can contaminate foods, even when the foods have been stored and prepared properly. Ensuring that all surfaces and cleaning tools are clean and sanitized, reduces the risk of contamination Question 12: Time and Temperature Abuse happens when:

Answer:

-Foods are not held at the proper temperature or cooled properly.-Time and temperature abuse happens when proper cooking, holding and cooling procedures are not followed, which can result in foods being in the temperature danger zone.-The temperature danger zone is the temperature range at which bacteria grow the fastest and foods left in this range can become contaminated quickly. The danger zone is between 41 degrees F and 135 degrees F.

Question 13: To take an accurate temperature you must:

Answer:

-Take temperatures in more than one spot -Take temperatures in the center or thickest part of the product -Allow enough time for the thermometer to record the correct temperature.-To take an accurate temperature you must allow enough time for the thermometer to record the correct temperature, take temperatures in more than one spot or in the thickest part of the product to ensure accuracy.Question 14: What kinds of illnesses of a food service worker must be reported to the local regulatory agency?

Answer:

-Jaundice -Hepatitis A -Salmonella Typhi -When a food service worker has jaundice, hepatitis A or salmonella typhi, their illness must be reported to the local regulatory agency and they cannot work.-Before coming back to work they must be cleared by both their doctor and the local regulatory agency.Question 15: The final sanitizing rinse in high temperature dish machine, must be at least:

Answer:

-180 degrees F

Question 16: Why is Food Safety Important?

Answer:

It is extremely important not only to prevent food borne illness and outbreaks, but also to maintain a financially sound business with a good reputation. When businesses don't practice proper food safety they lose business and customers and can quickly get a bad reputation. Businesses can also incur legal fees from lawsuits both of which can lead to the business closing.Question 17: Food that has been held in the Temperature Danger Zone has been subjected to:

Answer:

-Time temperature abuse -Time temperature abuse happens when foods have spent too long in the Temperature Danger Zone (41-135 degrees F), which is the temperature that promotes bacterial growth. When food is held below or above the Temperature Danger Zone, bacteria growth is slowed. Foods have also been subjected to time-temperature abuse when they are held at the wrong temperature, cooked or reheated to the wrong temperature or incorrectly.