SERVSAFE MANAGER PROCTOR TEST EXAM QUESTIONS

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SERVSAFE MANAGER PROCTOR TEST EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -19 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Why are preschool-age children at a higher risk for foodborne illnesses?

Answer:

They have not built up strong immune systems Question 2: What is one possible function of a government agency that is responsible for food safety

• Insuring a products appeal.
• Approving a construction project.
• Monitoring an operations revenue.
• Protecting your products name.

Answer:

• Approving a construction project.

Question 3: 5 most common causes of foodborne illnesses

Answer:

• Purchasing food from unsafe sources

• Failing to cook food correctly

• Using contaminated equipment

• Holding food at incorrect temperatures

• Practicing poor personal hygiene

Question 4: A. I am cared in the bloodstream and intestinal track of humans.

• I am commonly linked with beverages and ready to eat foods.
• Cooking food correctly can prevent me.
• Washing hands can stop me.

Answer:

Salmonella typh

Question 5: What does the Usda do

Answer:

(U.S. Department of Agriculture) Regulates and inspects meat, poultry, and eggs

Question 6: Identify the pathogen from the description given

• I am commonly linked with ready to eat food.
• I am found in the feces of infected people.
• Excluding staff with jaundice can stop me.
• Handwashing can prevent me.

Answer:

Hepatitis A Question 7: A food handler left a pan of roasted turkey breast, a Cole at room temperature, overnight, in addition to throwing away the turkey, what is the appropriate corrective action?Hey. Complete an incident report.

• Order additional turkey breast.
• Deduct the cost from the food handlers pay.
• Make sure the food handler understands safe cooling practices.

Answer:

• Make sure the food handler understands safe cooling practices

Question 8: Higher risk at getting a foodborne Illness

Answer:

• Preschool Students

• Transplant Recipients

• Nursing Home Residents

Question 9: What is the foodborne-illness outbreak?

Answer:

When two or more people report the same illness from eating the same food

Question 10: What does the CDC do

Answer:

(Center for Disease Control) Research into causes and investigates all outbreaks

Question 11: Which is a TCS food?

• Bread
• Flour
• Sprouts
• Strawberries

Answer:

• Sprouts

Question 12: What is TCS food?

• food requiring thermometer check for security
• food requiring trustworthy conditions for service
• food requiring training commitments for standards
• Food requiring time and temperature control for safety

Answer:

• Food requiring time and temperature control for safety.

Question 13: What is the important measure for preventing foodborne illness?

• Using new equipment.
• Measuring pathogens.
• Preventing cross-contamination.
• Serving local grown organic food.

Answer:

• Preventing cross-contamination.

Question 14: State and local health department

Answer:

• Inspects food service and retail operations

• Writes the code for the food service and reatil operations

Question 15: What does FATTOM stand for

Answer:

Food, Acidity, Time, Temperature, Oxygen, Moisture

Question 16: What does the FDA do

Answer:

(Food and Drug Administration) writes the code

Question 17: Food that needs time and temperature control to keep it safe

Answer:

• Chopped Lettuce

• Sliced Watermelon

• Cooked Carrots

• Cheese