SERVSAFE MISSOURI QT 22 EXAM QUESTIONS

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SERVSAFE MISSOURI QT 22 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -39 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Ready to eat food

Answer:

Food that can be eaten without any further preparation washing or cooking

Question 2: Hand washing should take how long?

Answer:

At least 20 seconds, wet (hot), apply soap, scrub vigorous for 10 to 15 seconds, rinse, dry

Question 3: Types of contamination

Answer:

biological, chemical, physical

Question 4: Sore throat and fever for handlers

Answer:

Can come to work but not work with food, high risk people are exlcuded

Question 5: Centers for Disease Control and Prevention (CDC)

Answer:

Investigates and research's foodbourne illness

Question 6: High risk of food borne illness groups

Answer:

Elderly, preschool children, people with compromised immune systems Question 7: FDA Food Defense Program: A.L.E.R.T

Answer:

Assure products received from safe sources,?look at security of products in facility, employees know who is in, reports keeps information related accessible, threat develop plan for responding

Question 8: Illnesses for staff

Answer:

Salmonella typhi, non-typhoidal salmonella, shigella, ecoli, norovirus, hep A (must have permission to return)

Question 9: Best way to prevent parasites

Answer:

purchase from approved, reputable suppliers (associated with seafood) Question 10: Reject packaged items with:

Answer:

-Tears, holes, or punctures in packaging; reject cans with swollen ends, rust, or dents -Bloating or leaking (ROP food) -Broken cartons or seals -Dirty and discolored packaging -Leaks, dampness, or water stains -Signs of pests or pest damage -Expired use-by/expiration dates -Evidence of tampering

Question 11: Best way to prevent biological toxins

Answer:

Purchase items from approved, reputable suppliers.

Question 12: Foodbourne illnesses caused by bacteria

Answer:

Shigella spp, salmonella typhoon, nontyphodual salmonella (NTS), shiva toxin producing escherichia coli (STEC/e coli)

Question 13: Chemical contaminants

Answer:

Certain types of kitchenware and equipment, cleaners sanitizers polished lubricants pesticides, deodorizers first aid products health and beauty products

Question 14: Service staff avoid food allergens by

Answer:

Describe items, identify, deliver food separately (prevent cross contact)

Question 15: Deliveries must?

Answer:

Be inspected upon arrival, be from approved source, placed in correct storage to maintain required temperature

Question 16: Types of Food most likely to become unsafe

Answer:

TCS food and Ready to eat food

Question 17: Best way to prevent viruses?

Answer:

Proper hand washing and good personal hygiene

Question 18: U.S. Department of Agriculture

Answer:

Inspects meat, poultry, and eggs

Question 19: thermometer guidelines

Answer:

must be washed, rinsed, and sanitized and air dried calibrate thermometers regularly take reading for 15 seconds in thickest part of food

Question 20: Hot TCS food delivered at?

Answer:

135 degrees or higher

Question 21: time-temperature abuse

Answer:

41-135 degrees, cooked to wrong internal, held at wrong temperature, cooked or reheated incorrectly

Question 22: FDA

Answer:

Inspects all good except meat poultry and eggs, issues model food code

Question 23: TCS

Answer:

Time and temperature control for safety

Question 24: Best way to control bacteria?

Answer:

Control time and temperature

Question 25: Cold TCS food delivered at?

Answer:

41 degrees or lower

Question 26: Foodbourne illnesses caused by viruses

Answer:

Hep A and Norovurus

Question 27: How to avoid chemical contaminants

Answer:

Store chemicals away from prep areas, food storage areas, and service areas. Properly label chemicals

Question 28: What to do if staff has vomiting and diarrhea

Answer:

Excluded from work, must be symptom free for 24 hours before returning