SERVSAFE MANAGER EDITION 6 EXAM QUESTIONS

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SERVSAFE MANAGER EDITION 6 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing 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