SERVSAFE QUIZZES - 8TH EDITION EXAM QUESTIONS

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SERVSAFE QUIZZES - 8TH EDITION EXAM QUESTIONS

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

-Format: Multiple-choice / Flashcard

Question 1: Which is a biological contaminant?

(A) Bones in a chicken filet (B) Seafood toxin in a red snapper (C) Metal shavings in a can of peaches (D) Tomato juice served in a pewter pitcher

Answer:

(B) Seafood toxin in a red snapper Question 2: What is the most important measure for preventing Nontyphoidal Salmonella from causing a foodborne illness?(A) Practicing good personal hygiene (B) Preventing cross-contamination (C) Preventing time-temperature abuse (D) Purchasing from approved, reputable suppliers

Answer:

(B) Preventing cross-contamination Question 3: What is the most important measure for preventing Hepatitis A from causing a foodborne illness?(A) Practicing good personal hygiene (B) Preventing cross-contamination (C) Preventing time-temperature abuse (D) Purchasing from approved, reputable suppliers

Answer:

(A) Practicing good personal hygiene

Question 4: A guest became ill with a high fever and a rash after eating at a salad bar. Which pathogen is the likely cause of the illness?(A) Vibrio Vulnificus (B) Anisakis Simplex (C) Salmonella Typhi (D) Clostridium Perfringens

Answer:

(C) Salmonella Typhi Question 5: What should food handlers do to prevent food allergens from being transferred to food?(A) Use clean and sanitized utensils when prepping the order (B) Cook food to the appropriate minimum internal temperature (C) Store cold food at 41 F (5

• or lower

(D) Label chemical containers correctly

Answer:

(A) Use clean and sanitized utensils when prepping the order Question 6: A food handler has a wound on their finger. Can this contaminate food and cause a foodborne illness?* (A) No, because the immune system will stop any infection (B) No, because the finger is less prone to infection then other areas (C) Yes, because all wounds can contaminate food and cause illness (D) Yes, because a wound that contains pathogens can contaminate food

Answer:

(D) Yes, because a wound that contains pathogens can contaminate food

Question 7: Is a vacuum-packed food safe of foodborne bacteria?

(A) Yes, because the vacuum destroys all bacteria (B) Yes, because all bacteria need oxygen to grow (C) No, because some bacteria will grow without oxygen (D) No, because the vacuum increases the food's water activity

Answer:

(C) No, because some bacteria will grow without oxygen

Question 8: Which is a "Big Six" pathogen?

(A) Salmonella Typhi (C) Staphylococcus aureus (D) Clostridium Botulinum (B) Campylobacter jejuni

Answer:

(A) Salmonella Typhi Question 9: What can servers do to prevent guests from having an allergic reaction?(A) Identify all ingredients except secret ingredients (B) Let guests know when you think they are reasonably safe (C) Deliver all food to a table at the same time (D) Clearly mark the order for a guest with an allergy

Answer:

(D) Clearly mark the order for a guest with an allergy

Question 10: Bacteria grows best at which pH level?

(A) 0 (B) 2 (C) 7

(D) 12

Answer:

(C) 7

Question 11: What is the temperature range of the temperature danger zone?

(A) 0 F to 41

F (-18

C to 5 C)

(B) 31

F to 60 F (-1 C to 16 C)

(C) 41

F to 135 F (5 C to 57

C)

(D) 60

F to 165 F (16 C to 74 C)

Answer:

(C) 41

F to 135 F (5 C to 57 C) Question 12: What is the best method from preventing a physical hazard in food from causing an injury?(A) Practicing proper food defense (B) Preventing cross-contamination (C) Proper cleaning and sanitizing (D) Purchasing from approved suppliers

Answer:

(D) Purchasing from approved suppliers Question 13: A restaurant stores windshield washer fluid for their delivery vehicles with other chemicals used in the operation. Why can't it be stored there?(A) It is highly toxic and corrosive to metals (B) It is more likely to leak (C) It is not necessary for the maintenance of the facility (D) It can react with the other chemicals that are stored there

Answer:

(C) It is not necessary for the maintenance of the facility

Question 14: In what temperature range does bacteria grow most rapidly?

(A) 0 F to 41

F (-18

C to 5 C)

(B) 41

F to 70 F (5 C to 21