SERVSAFE REVIEW 3 EXAM QUESTIONS

PDF Download

SERVSAFE REVIEW #3 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -51 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Allergy symptoms

Answer:

Nausea Wheezing or shortness of breath Hives or itchy rashes Swelling of various parts of the body.Vomiting and diarrhea Abdominal pain

Question 2: Glass thermometers

Answer:

Also known as candy thermometers have to be in a shatter proof casing because it can become a physical contamination.

Question 3: Food

Answer:

Most bacteria need nutrients to survive. TCS food supports the growth of bacteria better than other foods

Question 4: Moisture

Answer:

Bacteria grow well in food with high levels of moisture.

Question 5: Four types of pathogens that can contaminate food.

Answer:

Bacteria,viruses, parasites and fungi ( which includes mold and yeasts ).

Question 6: Infrared laser thermometer

Answer:

Measure temperature of food and equipment surfaces.

Question 7: A.L.E.R.T

Answer:

Assure - make sure that products you receive are from safe sources.Look- monitor the security of products in the facility.Employees- know who is In your facility.Reports- keep information related to food defense accessible.Threat - identify what you will do and who you will contact if there is suspicious activity or a threat at your operation.

Question 8: Hepatitis

• (Virus)

Answer:

Found in the feces of people infected with it. Can contaminate water and many types of food. Linked with ready to eat food but has also been linked with contaminated water and shellfish.

Question 9: USDA

Answer:

(U.S Department of Agriculture), regulates and inspects meat, poultry and eggs also regulates food across state lines. Or involves more then one state.

Question 10: Acidity

Answer:

Bacteria grow best in food that contains little or no acid. Best in foods that is neutral to slightly acidic.

Question 11: Monitoring

Answer:

Learn which food items should be checked, how often and by whom.

Question 12: Symptoms of food borne illness

Answer:

Diarrhea Vomiting Fever Nausea Abdominal cramps Jaundice

Question 13: Corrective actions

Answer:

Make sure food handlers know what to do when time and temperature standards are not met.

Question 14: Oxygen

Answer:

Some bacteria need oxygen to grow. Others grow when oxygen is not their.

Question 15: Three types of thermometers

Answer:

Bimetallic stemmed thermometers, thermocouples, and thermistors.

Question 16: Preventing cross contamination

Answer:

Using separate equipment Cleaning and sanitizing Prepping food at different times Buying prepared food

Question 17: Chemical contamination

Answer:

Chemicals can contaminate food if they are used or stored the wrong way. Pewter, copper and zinc are types of chemical contamination.

Question 18: State and local regulatory authorities responsibilities

Answer:

??Inspecting operations.??Enforcing regulations ??investigating complaints and illness

??issuing licenses and permits ??approving construction ??Reviewing and approving HACCP plans

Question 19: Cross contact

Answer:

Must make sure that allergens are not transferred from food containing an allergen to the food served to the customer.

Question 20: pH

Answer:

0-14.0 a value of 0 is highly acidic, while a value of 14.0 is highly alkaline. A pH of 7 is neutral.

Question 21: Super danger zone

Answer:

Between 70 degrees F. And 125 degrees F.

Question 22: Avoiding time temperature abuse

Answer:

Monitoring Tools Recording Time and temperature control Corrective action

Question 23: Biological contamination

Answer:

Pathogens are bad and make you sick when you eat them others produce poisons or toxins that make you sick.

Question 24: Shigella spp.

Answer:

Found in the feces of humans with the illness. Flies can transfer the bacteria from feces to food. Food that is easily contaminated by hands such as TCS food.