SERVSAFE THINGS TO REMEMBER EXAM QUESTIONS

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SERVSAFE THINGS TO REMEMBER EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -36 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Training Need

Answer:

Knowledge gap between what employees know and need to know

Question 2: HACCP

Answer:

hazard analysis critical control point - process to identify and control risks through the flow of food

Question 3: FDA

Answer:

additives, labeling, inspects fs operations that cross state borders (manufacturers and processors, trains, etc.) - CFSAN under FDA

Question 4: 41°F

Answer:

receiving and cold storage temperature

Question 5: 50 foot-candles (540 lux)

Answer:

lighting required in food preparation area

Question 6: 165°F (74°C) for 15 seconds

Answer:

min. temp: cooking poultry, reheating leftovers & microwave cooking

Question 7: UHT/Aseptic

Answer:

Ultra High temp pasteurization (processing)/microorg. free packaging

Question 8: NSF/UL

Answer:

Organizations which certify equipment (sanitation approved) for use in foodservice operation

Question 9: Air Gap

Answer:

Air space to prevent a cross-connection - dirty ? clean water supply

Question 10: 45°F

Answer:

receiving temp for shell eggs and shellfish

Question 11: National Marine Fisheries

Answer:

Dept of Commerce - voluntary inspection - fish processing

Question 12: Ninety Days

Answer:

length of time you need to keep shellstock tags (after last use)

Question 13: 4.6-7.5

Answer:

pH range where pathogens grow best

Question 14: IPM/PCO

Answer:

integrated pest management/pest control operator - prevention & control

Question 15: ALERT

Answer:

Food Defense program by FDA. Assure, Look, Employees, Reports, Threat This is acronym used to develop a food defense program for an operation and identify key points where food is at risk.

Question 16: 10 to 15 Seconds

Answer:

length of time to wash/scrub hands (20 sec. for entire process)

Question 17: Coving

Answer:

curved sealed edge between floor and wall (also on sinks)

Question 18: 100°F

Answer:

water temperature for handwashing

Question 19: FIFO

Answer:

first in, first out: inventory method to assure use of oldest product first

Question 20: USDA (FSIS)

Answer:

inspection and quality grading - meat, poultry, dairy, eggs and fruit/veg shipped across state lines

Question 21: MSDS/HAZCOM

Answer:

material safety data sheet/Hazard Communication plan - employees

Question 22: CDC

Answer:

investigate outbreaks - epidemiological studies, point FDA where to go (source of outbreak) -

• Systems - FoodNet and Pulse Net (laboratory results) - compare DNA CORE (new)

Question 23: FATTOM

Answer:

food, acid, temperature, time, oxygen, moisture - pathogens need these

Question 24: Six inches

Answer:

distance shelves (food) and equipment needs to be off floor

Question 25: 0°F to 220°F

Answer:

range of bimetallic thermometer

Question 26: CCP

Answer:

critical control point: identify risks as 2nd step in HACCP plan, prioritize TCS, point where operations can prevent, eliminate or reduce foodborne illness hazards

Question 27: 155°F (68°C) for 15 seconds

Answer:

min. temp: cooking ground meats, injected meats & fresh eggs (hot held)

Question 28: Reputable source

Answer:

Approved supplier: Inspected, meets all laws, and uses GAP or GMP

Question 29: Food Allergens

Answer:

soy,wheat, eggs, peanuts, fish, milk (six wise employees prevent food-allergen mistakes)