SERVSAFE KEY TERMS EXAM QUESTIONS

PDF Download

SERVSAFE KEY TERMS EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -87 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: U.S. Department of Agriculture (UDSA)

Answer:

Federal agency responsible for the inspection and quality grading of meat, meat products, poultry, dairy products, eggs, and egg products and fruit and vegetables shipped across state lines.

Question 2: HACCP Plan

Answer:

Written document based on HACCP principles describing procedures a particular operation will follow to ensure the safety of food served.

Question 3: Cleaning

Answer:

process of removing food and other types of dirt from a surface, such as a counter top or plate.

Question 4: Delimers

Answer:

Used on mineral deposits and other soils that alkaline cleaners cannot remove such as rust, scale, and tarnish.

Question 5: Food and Drug Administration (FDA)

Answer:

Federal agency that issues the FDA MODEL FOOD CODE, working jointly with the USDA and CDC.Also inspects food-service operations that cross state borders because they overlap the jurisdictions of two or more states.

Question 6: Thermistors

Answer:

Thermometers that check food temp. through a sensor on the tip of a metal probe.

Question 7: Time-Temperature indicator (TTI)

Answer:

Time and temperature monitoring device attached to a food shipment to determine if the product's temperature has exceeded safe limits during shipment or subsequent storage.

Question 8: Hand antiseptics

Answer:

Liquids or gels used to lower the number of microorganisms on the skin's surface.

Question 9: Sneeze Guard

Answer:

Food shields placed over self-service displays and food bars that extend seven inches beyond the food and fourteen inches above the food counter.

Question 10: Flow of Food

Answer:

Path food takes through an operation, from purchasing and receiving through storing, preparing, cooking, holding, cooling, reheating, and serving.

Question 11: Yeast

Answer:

Type of fungus that causes food spoilage.

Question 12: Coving

Answer:

Curved, sealed edge placed between the floor and wall to eliminate sharp corners or gaps that would be impossible to clean. Also eliminates hiding places for pests and prevents moisture from deteriorating walls.

Question 13: Mold

Answer:

Type of fungus that causes food spoilage. Some mold produce toxins that can cause food borne illness.

Question 14: Porosity

Answer:

Extent to which water and other liquids are absorbed by a substance. Usually in relation to flooring.

Question 15: Active Managerial Control

Answer:

Food safety management system designed to prevent foodborne illness by addressing the 5 most common risk factors identified by the CDC.

Question 16: Immune System

Answer:

The body's defense system against illness.

Question 17: Microorganisms

Answer:

Small, living organisms that can be seen only by way of microscope. Four types: bacteria, viruses, parasites, and fungi.

Question 18: Date Marking

Answer:

A date on ready-to-eat TCS food held for more than 24 hours indicating by when the food must be sold, eaten, or thrown out.

Question 19: Ice-point Method

Answer:

Method of calibrating thermometers based on the freezing point of water.

Question 20: Health Inspectors

Answer:

City, county, or state staff members who conduct food service inspections.

Question 21: Centers for Disease Control and Prevention (CDC)

Answer:

Agencies of the US Department of Health and Human Services that investigate food-borne illness outbreaks, study the causes and control of disease, publish statistical data, and conduct the Vessel Sanitation Program.

Question 22: Material Safety Data Sheet (MSDS)

Answer:

Sheets supplied by the chemical manufacturer listing the chemical and its chemical and common names, potential physical and health hazards, info about using and handling, nd other important info.OSHA requires.

Question 23: Concentration

Answer:

The amount of sanitizer to water measured in parts per million. The concentration of sanitizer affects the effectiveness of the sanitizer solution.

Question 24: Infestation

Answer:

Situation that exists when pests overrun or inhabit an operation in large numbers.

Question 25: Inspection Stamp

Answer:

A stamp indicating carcasses and packages of meat have been inspected by the USDA or a state department of agriculture.