SERVSAFE MANAGER 7TH EDITION REVISED EXAM

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SERVSAFE MANAGER 7TH EDITION REVISED EXAM

QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -99 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: a. When leaving the food preparation area

Answer:

How should work clothes be handled after use?

• Reuse the same uniform for multiple shifts

• Wash them frequently in hot water

• Store them with personal belongings

• Wear them outside of work to save time

Question 2: When is a foodborne illness outbreak considered an outbreak?

Answer:

two or more people have the same symptoms after eating the same food Question 3: caitlyn started a batch of french fries in the fryer. while they were cooking, she took two orders at the cash register. as soon as the fries were done, she salted and packaged them.then she washed her hands and packed the customers' order. did she wash her hands at the right time?

Answer:

no

Question 4: What do state and local regulatory authorities do?

Answer:

Write or adopt codes that regulate retail and foodservice operations.

Question 5: does this food contain one of the nine most common food allergens?

"Green beans dressed with olive oil and garlic"

Answer:

no Question 6: bacteria needs 6 conditions to grow, to remember those conditions think to the abbreviation "_______ -_______"

Answer:

FAT-TOM

Question 7: how can you prevent food from being contaminated by physical contaminants?

Answer:

purchase food from approved reputable suppliers, inspect the food you receive, and practice good hygiene

Question 8: what food is linked with hepatitis A and Norovirus?

Answer:

ready-to-eat food and shellfish from contaminated water

Question 9: when to use single use gloves

• slicing apples for an apple pie
• Garnishing a plate with chopped herbs
• Chopping lettuce for a mized green salad.
• Breading chicken wings before frying them
• assembling a cooked hamburger for presentation

Answer:

2, 3, and 5

Question 10: which is a TCS food?

Answer:

sprouts

Question 11: does this food contain one of the nine most common food allergens?

"melon slices wrapped with prosciutto"

Answer:

no

Question 12: c. Non-slip, closed-toe shoes

Answer:

Where can staff eat, drink, chew gum, or use tobacco products to minimize contamination?

• In food preparation areas

• In designated break rooms or staff dining areas

• Near storage areas for utensils and equipment

• At the dishwashing station

Question 13: what are biological contaminants?

Answer:

viruses, parasites, fungi, and bacteria Question 14: True or false: change your gloves after handling raw meat and before handling ready to eat food

Answer:

true

Question 15: how can the deliberate contamination of food be prevented?

Answer:

to make it as difficult as possible to tamper with it

Question 16: what are the most common symptoms of a foodborne illness?

Answer:

Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice

Question 17: what are the most common food allergens?

Answer:

Milk and dairy products; eggs and egg products; fish and shellfish; wheat; soy and soy products; peanuts and tree nuts, and sesame.

Question 18: How should staff wash and care for their hands?

Answer:

• Wet hands and arms

• Apply soap

• Scrub hands and arms vigorously for 10 to 15 seconds

• Rinse hands and arms thoroughly

• Dry hands and arms

Question 19: True or false: use hand antiseptices before putting on gloves

Answer:

false

Question 20: what are the symptoms of foodborne illness?

Answer:

Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice

Question 21: Which of the following is an example of a TCS food?

• Crackers
• Sliced melons
• Dried pasta
• Uncooked rice