SERVSAFE MY STUDY SET EXAM QUESTIONS

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SERVSAFE® MY STUDY SET EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -100 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Why are elderly people at a higher risk for fodborne illness?

Answer:

Their immune systems are weekened with age.Question 2: Which practice can reduce Salmonella spp. in poultry to safe levels?

Answer:

Cooking food to the right temperature.Question 3: What two FAT TOM conditions are easiest for an establishment to control?

Answer:

Time and Temperature.

Question 4: Finger cot

Answer:

Protective covering used to cover a properly bandaged cut or wound on the finger.Question 5: These illnesses can be prevented through time and temperature control:

Answer:

Bacillus cereus gastroenteritis, Listeriosis, Hemorrhagic colitis, Clostridium perfringens gastroenteritis, Botulism

Question 6: What food items are better able to support the growth of pathogens?

Answer:

Dairy, Eggs, Meat, Pultry, Fish and shellfish, baked bpotates, heat-treated plant food such as rice or beans, tofu, sprouts, melons and tomatoes, untreated garlic mixtures.

Question 7: Cross-contact

Answer:

Allergens are transferred from food containing an allergen to the food served to the customer.Question 8: To prevent chemical contamination, chemicals should be stored ______ from food and utensils.

Answer:

Separate from

Question 9: Physical contaminants

Answer:

When objects get in food. Examples are, metal shavings from cas, staples fom cartons, glass from broken lightbulbs or dishes, blades from plastic or rubber spatulas, bristles from pastry brushes, fingernails, hair, bandages, dirt, bones, jewelry, fruit pits, twist ties, etc.

Question 10: Mold

Answer:

Type of fungus that causes food spoilage. Some produce toxins that can cause foodborne illness.

Question 11: Biological Hazards

Answer:

Illness-causing microorganisms. Examples are plant, mushroom or seafood toxins.

Question 12: Eggs and peanuts are dangerous for people with which condition?

Answer:

Food allergies.Question 13: This illness can be prevented by preventing cross-contamination:

Answer:

Salmonellosis

Question 14: Which pathogen is primarily found in the hair, nose, and throat of humans?

Answer:

Staphylococcus aureus Question 15: What measures should be taken to prevent a seafood-specific foodborne illness?

Answer:

Use only approved suppliers.Question 16: Foodservice operaions should not use mushrooms unless they have been...

Answer:

purchased from an approved, reputable supplier.

Question 17: Foodborne Illness Outbreak

Answer:

An incident in which two or more people experience the same illness after eating the same food.Question 18: True or False. Food handlers who have had jaundice for less than seven days must be excluded from the operation.

Answer:

True. They must have a written release from a medical practioner and approval from the regulatory authority before returning to work.Question 19: True or False. If a food handler had a sore throat with a fever, he or she is restricted from working with food for 12 hours.

Answer:

False. The food handler can work with or around food when he or she has a written release from a medical practitioner.

Question 20: Biological, Chemical and Physical Hazards

Answer:

The three major categories or types of hazards to food safety.

Question 21: True or False. Milk is a common food allergen.

Answer:

True.

Question 22: These illnesses can be prevented by practicing good personal hygiene:

Answer:

Shigellosis, Staphylococcal gastroenteritis Question 23: While commonly linked with contaminated ground beef, what pathogen has also been linked with contaminated produce?

Answer:

Shiga toxin-producing

• coli

Question 24: For a foodborne illness to be considered an "outbreak", a minimum of how many people must experience the same illness after eating the same food?

Answer:

Two

Question 25: Physical Hazards

Answer:

Foreign objects that accidentally get into food. Examples are hair, dirt, bandages, metal staples, and broken glass. Naturally occurring objects, such as bones.

Question 26: Biological contaminants

Answer:

Leading cause of foodborne illness. (Includes viruses, bacteria, parasites and fungi)

Question 27: Immune System

Answer:

The body's defense against illness.

Question 28: Fungi

Answer:

Ranging in size from microscopic, single-celled organisms to very large, multicellular organisms. Most often cause food to spoil. Molds, yeast, and mushrooms are examples.