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SERVSAFE MANAGER EDITION 6 EXAM QUESTIONS
Qs and Ans - Expert- Explanation - ing score -55 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: food allergens
Answer:
protein in food or ingredient that some people are sensitive to
symptoms: nausea, wheezing, hives, swelling, vomiting/diarrhea, abdominal pain
Question 2: E. coli (food/symptoms)
Answer:
ground beef, contaminated produce Diarrhea, abdominal cramps, potential kidney failure Cook food (ground beef), approved suppliers, no cross contamination, no sick workers
Question 3: Roasts of pork, beef, veal, lamb
Answer:
145 for 4 minutes
Question 4: Controlling time and temperature (Bacteria)
Answer:
Bacillus cereus Listeria Monocytogens Shiga Toxin-producing E.coli Campylobacter jejuni Clostridium perfringens Clostridium botulinun
Question 5: Shigella (food/symptoms)
Answer:
contaminated water or hands: produce, salad
Abdominal pain, cramps wash hands, control flies, no sick workers
Question 6: common allergens
Answer:
milk, eggs, fish, crustacean shellfish, wheat, soy, peanuts, tree nuts (walnuts and pecans)
Question 7: Preventing Cross-Contamination (Bacteria)
Answer:
nontyphoidal salmonella salmonella typhi
Question 8: Backflow
Answer:
reverse flow of contaminants through cross-connection into drinkable water
Question 9: Norovirus (food/symptoms)
Answer:
Ready to eat food, contaminated shellfish vomiting, diarrhea, nausea, cramps no sick workers, hand washing, no bare-hand contact with ready to eat foods, purchasing shellfish
Question 10: brined ham and flavor injected meats
Answer:
155
Question 11: cooling food temp
Answer:
135 to 70 in first 2 hours 70 to 41 in 4 hours total 6 hours
Question 12: steaks/pork chops, beef, veal, lamb
Answer:
145 for 15 secs
Question 13: HAACP
Answer:
Hazard Analysis Critical Control Point
Question 14: Practicing personal hygiene (Bacteria)
Answer:
Shigella spp Staphylococcus aureus
Question 15: biological toxins
Answer:
Seafood, plant and mushroom toxins can cause illness purchase from approved suppliers
Question 16: Conditions for Bacteria Growth
Answer:
Food (carbs & proteins) Acidity (7.5-4.6 ph) Temperature (41-135) Time Oxygen Moisture (.85-1.0 Aw)(1.0 is water)
Question 17: Hepatitis A (food/symptoms)
Answer:
Ready to eat foods, contaminated shellfish fever, weakness, nausea, jaundice, ab pain wash hands, no bare hand contact with ready to eat food, purchasing shellfish, exclude diagnosed food handlers or food handlers with jaundice
Question 18: Backflow prevention
Answer:
vacuum breaker air gap
Question 19: surface probe
Answer:
flat cooking equipment. Griddles, flat top
Question 20: Purchasing from approved suppliers (Bacteria)
Answer:
Vibrio vulnificus and parahaemolyticus
Question 21: thermometer accuracy
Answer:
+/- 2 food thermometer +/- 3 food storage equipment
Question 22: commercially raised game
Answer:
145
Question 23: parasite
Answer:
require host to live and reproduce seafood, ,wild game, contaminated water (produce) purchase food from approved suppliers cooking food to min internal temp correctly frozen by manufacturer
Question 24: Air probes
Answer:
use to check the temperature inside coolers and ovens
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