SERVSAFE TEST REVIEW: CULINARY ARTS I

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SERVSAFE TEST REVIEW: CULINARY ARTS I

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -85 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Process of heat treating food at very high temperature for a short time to kill microorganisms. The food is often then packaged under sterile conditions. Once opened, must be refrigerated

Answer:

Guidelines for dry food which have a long "shelf life"

Question 2: BIOLOGICAL CONTAMINANTS

Answer:

Anything that is still alive

Question 3: 41 degrees or lower

Answer:

Temperature for freezer food

Question 4: Symptoms of the HEPATITIS A virus

Answer:

Fever, fatigue, nausea, loss of appetite, vomiting, abdominal pain, and jaundice

Question 5: Produce very accurate readings, but are non-contact thermometers.

Answer:

THERMOCOUPLES and THERMISTORS thermometers

Question 6: Physical Contaminants

Answer:

foreign objects that are accidentally introduced into food

Question 7: Where viruses are usually found

Answer:

In the feces of people infected with it; in ready to eat food, and shellfish from contaminated water

Question 8: Symptoms, sources and prevention of SHIGELLOSIS

Answer:

RTE food, vegetables - Bloody diarrhea, fever, abdominal pain and cramps

Can be prevented by practicing personal hygiene:

Question 9: 1) Kept dry and protected from pest infestation.

2) Reject packages with holes, tears, punctures, dampness or water stains, abnormal color or odor, spots of mold, 3) Slimy appearance, or that contain insects, insect eggs, or rodent droppings.

Answer:

USDA

Question 10: 1) Stored at a temperature of 45° F or lower

2) Have no sulfur smell 3) shells should be clean and unbroken.4) Liquid, frozen, and dehydrated eggs must be pasteurized.

Answer:

Guidelines for milk & dairy products

Question 11: 4 requirements for work attire

Answer:

Hair: WEAR RESTRAINTS

Clothes: WEAR CLEAN CLOTHING DAILY

Aprons: REMOVE APRONS WHEN LEAVING PREP AREA

Jewelry: ONLY PLAIN BAND RING

Question 12: Reasons food handlers should be

EXCLUDED from workplace

Answer:

Vomiting, Diarrhea, Jaundice, Salmonella Typhi, Shigella,

E. Coli, Hepatitis A, Norovirus:

Question 13: 5 Proper Steps of Hand Washing

Answer:

• WET HAND & ARMS (at least 100°F )

B. APPLY SOAP

• SCRUB HANDS AND ARMS Vigorously

(at least 20 seconds...the time it takes to sing Happy Birthday)

D. RINSE HANDS AND ARMS THOROUGHLY

E. DRY HANDS AND ARMS

(use single-use paper towels or warm-air hand dryer)

IMPORTANT: Use hand sanitizer only AFTER hand washing NOT in place of it.

Question 14: Symptoms, sources and prevention of CRYPTOSPORIDIOSIS

Answer:

Contaminated water, produce - Watery diarrhea, abdominal cramps, nausea, weight loss.Can be prevented by purchasing from approved reputable suppliers

Question 15: 5 things to remember when trying to avoid time-temperature abuse

Answer:

BI-METAL THERMOMETER

Question 16: 1) Stored at 41° F or lower.

2) Butter should have a sweet flavor, uniform color, and firm texture.3) Milk should look uniform in color and have a sweetish flavor.4) Cheese should have a typical flavor and texture, and

Answer:

Temperature for refrigerated food Question 17: Symptoms, sources and prevention of AMNESIC Shellfish Poisoning (ASP)

Answer:

Clams, mussels, oysters, scallops - Confusion, memory loss, disorientation Can be prevented by purchasing from approved reputable suppliers

Question 18: Symptoms, sources and prevention of BOTULISM

Answer:

Canned food, ROP (reduced oxygen packaging) baked potatoes, untreated garlic oil mix - Nausea, vomiting, double vision, difficulty speaking swallowing.

Can be prevented by time-temperature control:

Question 19: Between 70° and 125° F or "the middle of the Temperature Danger Zone."

Answer:

The temperature range in the Temperature Danger Zone when bacteria grows most rapidly. The longer a food stays in the temperature danger zone, the more time microorganisms have to multiply and make food unsafe.Question 20: Food is processed by vacuum-packing in individual pouches, often partially or fully cooked, and then chilled or frozen. The food is then reheated before serving. These foods should be stored at 41° F or lower or be frozen. The packaging should be intact with valid code dates. The food should be an acceptable color, and not be slimy or bubbling.

Answer:

Things to avoid when buying canned food