SERVSAFE QUIZ CHAPTERS 13-15 EXAM QUESTIONS

PDF Download

SERVSAFE QUIZ (CHAPTERS 13-15) EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -34 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: training need

Answer:

a gap between what staff should know to do their jobs and what they actually know

Question 2: integrated pest management program

Answer:

A system that will prevent, control, or eliminate pest infestations in an operation.

Question 3: Benefits of self inspection

Answer:

safer food, better quality food, cleaner environment, higher inspection scores

Question 4: Inspection frequnecy

Answer:

once every 6 months

Question 5: Considerations when using pesticides

Answer:

• Apply only when business is closed and staff is gone.
• Prepare the area to be sprayed by removing all food and movable food-contact surfaces.
• Cover equipment and food-contact surfaces that cannot be moved.
• Wash, rinse, and sanitize food-contact surfaces after the area has been sprayed.
• storage, disposal

Question 6: infestation

Answer:

pests entering a food operation in large numbers

Question 7: flies

Answer:

can spread pathogens such as Shigella

Question 8: The FDA Food Code regulates what type of establishments?

Answer:

restaurants and retail stores, vending operations, schools and daycare centers, hospitals and nursing homes

Question 9: health inspectors (sanitarians)

Answer:

conduct restaurant and foodservice inspections

Question 10: Public Health Service

Answer:

-Assist the FDA, USDA, and state and local regulatory authorities -Conduct research into the causes of food borne illness outbreaks -Assist in investigating outbreaks

Question 11: The three basic rules of an integrated pest management program are

Answer:

deny pests access to operation, deny pests food , water and shelter, work with a licensed pest control operator

Question 12: core item

Answer:

Remaining provisions that promote sanitation and good retail practices.

Question 13: minimum screen area to control pests

Answer:

16 mesh per square inch

Question 14: priority foundation item

Answer:

-are those that support priority item

-ex: having soap at a handwashing sink

Question 15: air curtains

Answer:

Devices installed above or alongside doors that blow a steady stream of air across an entryway, creating an air shield around open doors

Question 16: included in a service contract of a pco

Answer:

service description, period of service, your duties, records the pco must keep

Question 17: Three risk designation when evaluating operations

Answer:

priority items, priority foundation items, core items

Question 18: USDA inspects what products?

Answer:

meat, poultry, eggs

Question 19: food codes

Answer:

Food safety provisions that regulate retail and foodservice operations

Question 20: forgetting curve

Answer:

a graphic depiction of how recall steadily declines over time

Question 21: Center for Disease Control and Prevention (CDC)

Answer:

federal governmental agency that investigates food illness outbreaks, studies disease control

Question 22: When do violations of priority items need to be addressed?

Answer:

within 72 hours, priority foundation: 10 days

Question 23: priority item

Answer:

A provision whose application contributes directly to the elimination, prevention, or reduction to an acceptable level- handwashing

Question 24: U.S. Department of Agriculture

Answer:

a governmental agency responsible for inspecting and rating meat for freshness and quality

Question 25: Adress these to prevent pests

Answer:

doors, windows, vents, screen, air curtains openings, pipes, concrete, grates

Question 26: pesticides

Answer:

chemical agents used to destroy pests

Question 27: FDA Food code

Answer:

Science-based reference for retail food operations on how to prevent food borne illness

Question 28: responsibilities of regulating food safety

Answer:

inspecting operations, enforcing regulation, investigating complaints and illness, issuing licenses, approving construction, reviewing HACCP plans

Question 29: Food and Drug Administration (FDA)

Answer:

a federal agency charged with enforcing regulations against selling and distributing adulterated, misbranded, or hazardous food and drug products