SERVSAFE NOTES EXAM QUESTIONS

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SERVSAFE NOTES EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -9 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Using the same cutting board to cut up a raw chicken and then using it to slice tomatoes would be an example of what?

Answer:

Cross Contamination Question 2: Letting food stay too long at temperatures that are good for parthenogen growth is called what?

Answer:

Time-Temperature Abuse Question 3: Leaving raw chicken breasts on a prep table to thaw is an example of what?

Answer:

Time-temperature abuse

Question 4: What are the 5 steps in detail on how to properly wash your hands?

Answer:

• use running water as hot as you cas stand

2.apply soap

• wash has vigorously for 10-15 seconds as well as clean under nails and between fingers.

4.Rinse hands thoroughly with warm water.

• Use paper towels to dry hands and

Never

use any part of your uniform for drying hands.Question 5: Transferring Pathogens from incorrectly cleaned surfaces to food is called what?

Answer:

Poor Cleaning and Sanitizing Question 6: Scraping off baked-on food from an otherwise clean plate would be an example of what?

Answer:

Poor cleaning and sanitizing

Question 7: Sneezing on a salad would be an example of what?

Answer:

Poor personal hygiene Question 8: Transferring pathogens from one surface or food to another is called what?

Answer:

Cross-Contamination Question 9: What is the number one cause of foodborne-illness outbreaks at restaurants and food service operations?

Answer:

Poor Personal Hygiene Example - Transferring pathogens from your body to food