SERVSAFE VOCABULARY COMPLETE EXAM QUESTIONS

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SERVSAFE VOCABULARY (COMPLETE) EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -88 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Toxins

Answer:

Poison produced by pathogens.

Question 2: High-risk populations

Answer:

People susceptible to foodborne illness due to teh effects of age or health on their immune system.Including infants, pre-school age, pregantn women and older people.

Question 3: Variance

Answer:

Document issued by a regulatory agency that allows a requirement to be wavied or modified.

Question 4: Bimetallic stemmed thermometer

Answer:

Most common thermometer, measuring tempertature through a metal probe with sensors at the end.

Question 5: Off-site service

Answer:

Service of food to someplace other than where it is prepared or cooked, including catering and vending.

Question 6: Cross-contamination

Answer:

Physical link through which contaminants from drains, sweres, or other wasaterwater sources can enter a drainkable water supply.

Question 7: Food and Drug Administration (FDA)

Answer:

Agency that issues the FDA Model Food Code. FDA also inspects food service operations that corss state borders-interstate operations-because they overlap the jurisdictions of two or more states.

Question 8: Coving

Answer:

Curved, sealed edge placed between the floor and wall to eliminate sharp corners or gaps that would be impossible to clean.

Question 9: Carriers

Answer:

People who carry pathogens and infect others, but are asymtomatic.

Question 10: U.S. Department of Agriculture (USDA)

Answer:

Agency responsible for the inspection and quality grading of meat,meat products, poultry, dairy products, eggs and egg products, and fruit and vegetables shipped across state lines.

Question 11: Mold

Answer:

Type of fungus that causes food spoilage. Some produce toxins that can cause food-born illness.

Question 12: Finger Cots

Answer:

Protective coverings used to cover bandaged cuts and wounds on the fingers.

Question 13: Time-temperature abuse

Answer:

Food has been time-temperature abused any time it has been allowed to reamin too long at a temperature favorable to the growth of foodborn microorganism.

Question 14: Backflow

Answer:

Unwanted reverse flow of contaminants through a cross-connection into a drinkable water system.

Question 15: Hand antiseptics

Answer:

Liquids or gels used to lower the number of microorganisms on the skin's surface.

Question 16: Key drop delivery

Answer:

The receipt of food by a foodservice oepration after-hours while closed for business.

Question 17: Air curtains

Answer:

Devices installed above or alongside doors that blow a steady stream of air across an entryway, creating an air sheild around open doors. Insects avoid them.

Question 18: First-in, First-out (FIFO)

Answer:

Method of stock rotation in which products are shelved based on their use-by or expiration dates, so odlest products are used first.

Question 19: Inspection Stamp

Answer:

A stamp indicating carcasses and packages of meat that have been inspected by the USDA.

Question 20: What is the acronym for food defense?

Answer:

(A)ssure. (L)ook. (E)mployees. (R)eports. (T)hreat. ALERT

Question 21: Abrasive cleaners

Answer:

Cleaners containing a scouring agent used to scrub of hard-to-remove dirt.

Question 22: Detergents

Answer:

Cleaners designed to penetrate and soften diret to help remove it from a surface.

Question 23: Minimum internal temperature

Answer:

The required minimum temperature the internal portion of doo must be reach to sufficiently reduce the number of microorganisms that might be present.

Question 24: Calibration

Answer:

Process of ensuring that a thermometer gives accurate reading by adjusting it to a known standard.

Question 25: FAT TOM

Answer:

Acronym for teh conditions needed by most foodborne microorganisms to grow: Food, acidity, temperature, time, oxygen, moisture.

Question 26: Training need

Answer:

Gap between what staff are required to know to do their jobs and what they actually know.

Question 27: Porosity

Answer:

Extent to which water and other liquids are absorbed by a substance.

Question 28: Temporary units

Answer:

Operations in one location for no more than 14 consecutive days in conjunction with a special event or celebration.

Question 29: Shellstock identification tags

Answer:

Each container of live, molluscan shellfish recieved must have an ID tag that must remain attached to the container until all the shellfish have been used.