SERVSAFE PRACTICE EXAM 1

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SERVSAFE PRACTICE EXAM 1

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -41 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: if chemicals are transferred to secondary containers, the secondary

containers must be labeled with the chemicals

Answer:

SDS information Question 2: Service Staff can prevent customers from receiving foods that contain allergens by:

Answer:

Serving staff play a vital role in ensuring that guests are not served menu items containing allergens.Train staff on how to deal with guests with allergies and make sure that all staff know to ask for help if they are unsure whether a menu item contains an allergen.Question 3: Laser or infrared thermometers are not a good choice for checking the

temperatures of foods being held because:

Answer:

They measure the surface temperatures of foods Question 4: Time and Temperature Abuse Happens when:

Answer:

Foods are not held at the proper temperature or cooled properly

Question 5: Allergic Symptoms are:

Answer:

Are very serious and they can quickly escalate to anaphylaxis shock and lead to death Question 6: An example of a corrective action to time-temperature abuse is:

Answer:

Reheating food that was being held below 135 degrees Question 7: Food service can workers wear fake nails and nail polish:

Answer:

If they follow proper hand washing guidelines Question 8: Preventing time-temperature abuse can be done by:

Answer:

Preventing time-temperature abuse can be done by using a proper working thermometer to take temperature, keeping track of holding temperatures and times and taking corrective actions, as needed to correct problems.Question 9: Cleaned and sanitized small wares and equipment must be stored:

Answer:

On clean and sanitized shelves, racks, cupboards or drawers Question 10: A food borne illness can be caused by cross-contamination when:

Answer:

-Foods touch contaminated surfaces right before being served dirty unwashed towels are used to clean food-contact surfaces.Question 11: The temperature Zone of 41 degrees F to 135 degrees F is known as:

Answer:

The Temperature Danger Zone Question 12: Food Contaminants include:

Answer:

-Biological -Physical -Chemical

Question 13: The Big Six Food pathogens are:

Answer:

According to the Food and Drug Administration (FDA), there are over 40 different kinds of viruses, bacteria, parasites and molds that can cause foodborne illnesses. They have, however, identified the Big Six 6 as they are highly contagious and cause severe illnesses. The Big Six Food are; Shigella spp., Salmonella Typhi, Nontyphoidal Salmonella (NTS),

• coli, Hepatitis A & Norovirus

Question 14: In order to make sure that thermometers will accurately take the temperature of foods, they must

Answer:

-Be accurate to +/-2 degrees F -Be calibrated before each shift

Question 15: When should temperatures be taken when receiving deliveries?

Answer:

As they are brought into the kitchen by the delivery person Question 16: Cleaning supplies, chemicals and tools should be stored:

Answer:

Away from food prep and food storage areas Question 17: Deliveries should be scheduled:

Answer:

When staff is scheduled and has time to inspect and put away items in a timely manner

Question 18: Water activity is a measure of?

Answer:

Vapor Pressure Question 19: Food that has been held in the Temperature Danger Zone has been subjected to:

Answer:

Time-Temperature Abuse

Question 20: Food service workers can work with wounds on their hands when:

Answer:

They are covered by an impermeable bandage and a single use glove Question 21: After touching the hair, scratching the skin or rubbing the face a food service

worker must:

Answer:

Must wash their hands Question 22: The final sanitizing rinse in high temperature dish machine, must be at least:

Answer:

180 degrees F Question 23: Food service workers can use hand sanitizer in place of hand washing when:

Answer:

Hand sanitizer is never to be used in place of hand washing

Question 24: what is the proper technique to wash hands?

Answer:

Wet Hands & Arms, apply soap, scrub hands & arms for 10-15 seconds, rinse hands and arms, dry hands and arms.Question 25: An Example of Proper Sanitization is:

Answer:

Washing, rinsing and sanitizing all food contact surfaces between use and as needed Question 26: Which of the following illnesses of a food service worker must be reported to the local regulatory agency

Answer:

-Jaundice -Hepatitis A -Salmonella Typhi