SERVSAFE MANAGER STUDY GUIDE EXAM QUESTIONS

PDF Download

SERVSAFE MANAGER STUDY GUIDE EXAM QUESTIONS

Qs and Ans - Expert- Explanation - ing score -24 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: The Staphylococcal bacteria are transmitted to food by

food workers who cary the bacteria on their bodies and fail to wash their hands a food worker who has diarrhea improperly cooked foods time temperature abuse

Answer:

food workers who cary the bacteria on their bodies and fail to wash their hands Question 2: Which of the following types of food most favors the growth of food borne microorganisms?food that contains protein

• food that is dry
• food that is highly alkaline
• food that is highly acidic

Answer:

food containing protein

Question 3: Scombroid poisoning is a result of

Time temperature abuse of fish that carry the toxin Undercooking fish Freezing the fish.Buying from reputable suppliers

Answer:

Time temperature abuse of fish that carry the toxin Question 4: Toxins that are produced from bacteria: cannot be destroyed by cooking or freezing.are not harmful Can be destroyed if the food reaches the proper internal temperature bacteria is not toxic

Answer:

cannot be destroyed by cooking or freezing.

Question 5: Which is not true of seafood toxins?

They cannot be destroyed by cooking or freezing.Purchasing from reputable suppliers can prevent them.They are a natural part of the fish.They can be tasted and smelled in the contaminated food

Answer:

They can be tasted and smelled in the contaminated food

Question 6: FAT TOM is an acronym that stands for the

process of reducing hazards in the flow of food.conditions that pathogens need to grow.cooking methods that can be used to make food more healthful six most common food borne illnesses

Answer:

conditions that pathogens need to grow.

Question 7: Pathogens are

a type of fungus.microorganisms that cause disease.microorganisms that cause food to spoil.a thick walled form of bacteria.

Answer:

microorganisms that cause disease.

Question 8: Which fish are most likely to carry the Scombroid Toxin?

Shark and eels Tuna and Mahi-mahi Trout and Salmon Grouper and Snapper

Answer:

Tuna and Mahi-mahi

Question 9: The acidity or alkalinity of food is measured by its

temperature water activity pH level level or aerobic microorganisms

Answer:

pH level

Question 10: How odes Norovirus and Hepatitis A get transmitted into foods?

Temperature abuse They naturally occur in the foods they infect From food handlers who have fecal contaminants on their hands Not cooking foods thoroughly

Answer:

From food handlers who have fecal contaminants on their hands

Question 11: Which are not true about viruses?

they can't grow in food they do not cause food borne illnesses they can survive cooler and freezer temperatures they are transferred to food by people

Answer:

they do not cause food borne illnesses Question 12: A food borne illness often caused by contaminated chicken and eggs is salmonellosis norovirus gastroenteritis bacillus cereus gastroenteritis cyclosporiasis

Answer:

salmonellosis

Question 13: TCS foods are foods that need

room temperature storage to be cooked throughly for tenderness time and temperature controls for safety minimal preparation

Answer:

time and temperature controls for safety

Question 14: Which of the following statements is true of viruses?

They exist only in potentially hazardous food.They can reproduce in food.They live only at room temperatures.They usually contaminate food through a foodhandler's poor personal hygiene.

Answer:

They usually contaminate food through a foodhandler's poor personal hygiene.

Question 15: Food handlers who are vomiting or have diarrhea should be told to

take medication and continue working.find a new job.work in a different area away from food.stay home.

Answer:

stay home

Question 16: Bacteria grow especially well in food that is

very hot, wet, calcium rich and neutral.cool, dry, low in protein and high in acid.warm, moist, contains protein and has a pH that is neutral to slightly acidic.cool, dry and metallic.

Answer:

warm, moist, contains protein and has a pH that is neutral to slightly acidic.

Question 17: Ciguatoxin is caused by

Overcooking the fish Toxic marine algae consumed by the fish Not thoroughly cooking the fish Time temperature abuse

Answer:

Toxic marine algae consumed by the fish

Question 18: The Hepatitis A virus is commonly transmitted through which foods?

poultry hamburgers soup ready-to-eat foods

Answer: