SERVSAFE STUDY GUIDE 1-6 EXAM QUESTIONS

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SERVSAFE STUDY GUIDE 1-6 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -57 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Approved suppliers

Answer:

meet applicable local, state, and federal laws

Question 2: cross-contamination

Answer:

the spreading of bacteria or other pathogens from one food to another

Question 3: When to wash hands

Answer:

After doing following things:

-using restroom -before and after handling raw meat, moultry, and seafood -sneezing, coughing, or using tissue -eating, drinking, smoking, chew gun or tobacco -handling chemicals -taking out garbage -clearing tables or busing dirty dishes -touching clothes or apron -handling money -leaving and returning to prep area/kitchen -handling service or aquatic animals -touching anything else that may contaminate hands

Question 4: Pathogens

Answer:

Microbes that cause disease

Question 5: Shell eggs

Answer:

Receive at an air temperature of 45 F or lower

Question 6: Poor cleaning and sanitizing

Answer:

Equipment and utensils are not washed, rinsed, and sanitized between uses Food contact surfaces are wiped clean instead of being washed, rinsed, and sanitized Wiping cloths are not stored in a sanitizer solution between uses Sanitizer solution was not prepared correctly

Question 7: Onset time of foodborne illness

Answer:

30 minutes to 6 weeks

Question 8: Live shellfish

Answer:

Receive oysters, mussels, clams and scallops at air temperature of 45 F and internal temperature no greater than 50 F. Once received the shellfish must be cooled to 41F or lower in four hours

Question 9: time-temperature abuse

Answer:

when food has stayed too long at temperatures that are good for the growth of pathogens

Question 10: log phase of growth

Answer:

the number of cells in the population increases rapidly

Question 11: Temperature Danger Zone

Answer:

zone from 41F° to 135F° in which foods should not be stored or kept for long periods of time due to risk of spoilage and bacteria growth

Question 12: Bacteria Lag Phase

Answer:

Stable number of bacteria before they grow

Question 13: Ice-point method

Answer:

Method of calibrating thermometers based on the freezing point of water

Question 14: How to keep food safe

Answer:

purchase from approved reputable suppliers; control time and temperature; prevent cross-contamination; practice good personal hygiene; clean and sanitize

Question 15: Biological Contaminants

Answer:

bacteria, viruses, parasites, fungi that thrive in food

Question 16: impermeable

Answer:

not permitting passage

Question 17: Food handler has a sore throat with fever

Answer:

-Restrict the food handler from working with or around food.

• Food handler can work with or around food when he/she has a written release from a medical

practitioner Exclude from the operation if you primarily serve a high-risk population.

Question 18: Bimettalic stemmed thermometers

Answer:

Check temps between 0 and 220 degrees F.Insert stem into food up to the dimple.Good for large or thick food, not thin foods.Should be calibrated regularly Easy to read markings (scaled in at least 2-degree increments).Dimple shows the end of the temp-sensing area.

Question 19: boiling point method

Answer:

Method of calibrating a thermometer based on the boiling point of water.

Question 20: TCS food

Answer:

food requiring time and temperature control for safety

Question 21: Hand antiseptics

Answer:

• used after hand washing
• can NOT be used in place of hand washing
• allow to dry before touching food

Question 22: Key drop delivery

Answer:

foodservice operators receive food after-hours when they are closed for business

Question 23: Shellstock identification tags

Answer:

Documentation attached to delivery containers listing where shellfish was harvested and when the last shellfish from the container was sold.keep on file 90 days from the sale

Question 24: Fungi (molds and yeasts)

Answer:

Mostly spoiled food can produce toxins

Question 25: surface probe

Answer:

measures temps on flat surfaces like grills

Question 26: if the food handler has a cold (sneezing, coughing, etc)

Answer:

Restrict from working with food