SERVSAFE UNIT 3 CH. 10-15 EXAM QUESTIONS

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SERVSAFE UNIT 3 (CH. 10-15) EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -41 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Cleaning

Answer:

Removing food and other types of dirt from a surface,such as a countertop or plate.

Question 2: Porosity

Answer:

Extent to which liquids are absorbed by a material. The term is usually used in relation to flooring material.

Question 3: Degreasers

Answer:

Detergents that contain a grease-dissolving agent.

Question 4: Infestation

Answer:

Situation that exists when pest overrun or inhabit an operation in large numbers.

Question 5: HACCP

Answer:

Food safety management system based on the idea that if significant biological, chemical, or physical hazards are identified at specific points within a product"s flow through the operation, they can be prevented, eliminated, or reduced to safe levels

Question 6: Public Health Service

Answer:

A federal agency that conducts research into the causes of foodborne illness outbreaks and assists with the investigation of outbreaks.

Question 7: Pest Control Operator

Answer:

Licensed professional who uses safe, current methods to prevent and control pests

Question 8: Detergents

Answer:

Cleaners designed to penetrate and soften dirt to help remove it from a surface. These cleaners contain surfactants (surface acting agents) that reduce surface tension between the dirt and the surface being cleaned.

Question 9: Food safety management

Answer:

Group of programs, procedures, and measures designed to prevent foodborne illness by actively controlling risks and hazards throughout the flow of food.

Question 10: NonFood-Contact Surfaces

Answer:

Surfaces in an operation that do not normally come in contact with food,such as floors, walls, ceilings, and equipment exteriors.

Question 11: Health Inspectors

Answer:

City, county, or state staff members who conduct food service inspections. Health inspectors are also known as sanitarians, health officials, and environmental health specialists.

Question 12: Concentration

Answer:

The amount of sanitizer for a given amount of water measured in parts per million (ppm).

Question 13: Backflow

Answer:

Unwanted reverse flow of contaminants through a cross contamination into a drinkable water system

Question 14: HACCP Plan

Answer:

Written document based on HACCP principles describing procedures a particular operation will follow to ensure the safety of food

Question 15: Regulatory Authority

Answer:

State and local agencies that are responsible for inspecting, enforcing regulations, investigating complaints and illnesses, issuing licenses and permits, approving construction and reviewing and approving HACCP plans.

Question 16: Resiliency

Answer:

Ability of a surface to react to a shock without breaking or cracking; usually used in relation to flooring material

Question 17: Centers For Disease Control and Prevention (CDC)

Answer:

Agencies of the us department of health and human services that investigate foodborne-illness outbreaks, study the causes and control for the disease, publish statistical data, provide educational services in the field of sanitation, and conduct the vessel sanitation program

Question 18: Air Curtains

Answer:

Devices installed above or alongside doors that blow a steady stream of air across an entryway, creating an air shield around open doors. Also called air doors or fly fans.

Question 19: Integrated Pest Management (IPM)

Answer:

Program using prevention measures to keep pests from entering an operation and control measures to eliminate any pests that do get inside

Question 20: Potable

Answer:

Drinkable; for example, potable water is water that is safe to drink.

Question 21: Food Codes

Answer:

State or local food safety regulations for retail and foodservice operations.

Question 22: Active Managerial control

Answer:

Food safety management system designed to prevent foodborne illness by addresses the five most common risk factors identified by the CDC.

Question 23: Critical control points (CCPs)

Answer:

In a HACCP system, the points in the process where you can intervene to prevent, eliminate, or reduce identified hazards to safe levels.

Question 24: FDA Food Code

Answer:

Science-based recommendations for food safety regulations for city, county, state, and tribal agencies that regulate food service for retail food operations, vending operations, schools and day-care centers, and hospitals and nursing homes

Question 25: Sanitizing

Answer:

Reducing the number of pathogens on a surface to safe levels.

Question 26: NSF

Answer:

Organization that develops and publishes standards for the design of sanitary equipment. It also assesses and certifies that equipment has met these standards.