SERVSAFE KEY WORDS CHAPTER 1-15 EXAM QUESTIONS

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SERVSAFE KEY WORDS CHAPTER 1-15 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -98 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Master cleanig schedule

Answer:

Detailed schedule listing all cleaning tasks in an establishment, when and how they are to be performed, and who will perform them.

Question 2: Porosity

Answer:

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

Question 3: National Marine Fisheries Service (NMFS)

Answer:

Agency of the U.S. Department of Commerce that provides a voluntary inspection program that includes product standards and sanitary requirements for fish-processing operations.

Question 4: Yeast

Answer:

Type of fungus that causes food spoilage.

Question 5: Pesticide

Answer:

a chemical used to kill pests (as rodents or insects)

Question 6: Parasite

Answer:

Organism that needs to live in a host organism to survive. Parasites can be found in water and inside many animals, such as cow, chickens, pigs, and fish. Proper cooking and freezing will kill parasites.Avoiding cross-contamination and practicing proper hand washing can also prevent illness.

Question 7: NSF International

Answer:

Org. that develops and publishes standards for sanitary equipment design. Also assesses and certifies that equipment has met these standards

Question 8: Time-temperature indicator

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 later storage.

Question 9: Bimetallic stemmed thermometer

Answer:

measures temperature through a metal probe with a sensor toward the end, measures from 0-220, only one that can be calibrated, has a dimple to mark the end of the sensing area, needs accuracy within 2 degrees

Question 10: Detergents

Answer:

Cleaner designed to penetrate and soften soil to help remove it from a surface.

Question 11: Virus

Answer:

Smallest of the microbial food contaminants. Viruses rely on a living host to reproduce. They usually contaminate food through a food handler's improper personal hygiene. Some survive freezing and cooking temperatures.

Question 12: Ultra-high temperature(UHT) pasteurization

Answer:

Food that is heat treated at very high temperatures ( pasteurized) to kill microorganisms. This food often also aseptically packaged-sealed under sterile conditions to keep it from being contaminated.

Question 13: Potable water

Answer:

Water that is safe to drink.

Question 14: Shelf life

Answer:

Recommended period of time during which food can be stored and remain suitable for use.

Question 15: Underwriters Laboratories (UL)

Answer:

Provides sanitation classification listings for equipment found in compliance with NSF International standards. Also lists products complying with its own published environmental and public health standards.

Question 16: Microorganism

Answer:

Small, living organisms that can be seen only with the aid of a microscope. There are four types of microorganisms that can contaminate food and cause food borne illness: bacteria, viruses, parasites, and fungi.

Question 17: Training need

Answer:

Approaches for providing training to employees. this can include more traditional methods such as lectures., demonstrations, or role-play or more technology-based approaches such as Web-based training and interactive CD-ROM's. Regardless of the approach, it is important to use more than one method of delivery, because employees learn differently.

Question 18: Physical contaminants

Answer:

foreign object that is accidentally introduced into food, or a naturally occurring object, such as a bone in a filter, that poses a physical hazard. common physical contaminants include metal shavings from cans, staples from cartons, glass from broken light bulbs,blades from plastic or rubber scrapes, fingernails, hair, bandages,dirt and bones.

Question 19: Coving

Answer:

a curved, sealed edge placed b/w the floor and wall, eliminates sharp corners or gaps that would be impossible to clean, must adhere tightly to the wall to eliminate hiding places for pests and prevent moisture from deteriorating the wall

Question 20: Sneeze guard

Answer:

food shield used over self-service displays and food bars, which extends seven inches beyond the food and fourteen inches above the food counter.

Question 21: First in first out (FIFO)

Answer:

Method of stock rotation in which products are shelved based on their use-by or expiration dates, so oldest products are used first.

Question 22: Foodborne-illness outbreak

Answer:

According to the Centers for Disease Control and Prevention (CDC), and incident in which two or more people experience the same illness after eating the same food

Question 23: Shellstock identification tages

Answer:

Tags that accompany live shellfish shipment which must remain on the packaging until the last product has been used and then dated and kept on file 90 days

Question 24: Cross-contact

Answer:

the transfer of an allergen from a food containing an allergen to a food that does not contain the allergen

Question 25: Cross-connection

Answer:

Physical link through which contaminants from drains, sewers, or other waste water sources can enter a potable water supply. A hose connected to a faucet and submerged in a mop bucket is an example.