SERVSAFE VOCABULARY EXAM QUESTIONS

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SERVSAFE VOCABULARY EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -98 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: 71.

Answer:

Corrosive: Eats away or dissolves material.

Question 2: 43.

Answer:

Cantilever mounted: Also wall-mounted. Equipment attached to the wall with a bracket to allow for easier cleaning behind and underneath it.

Question 3: Separately from food that will be served

Answer:

How should an item that has been recalled by its manufacturer be stored in an operation?Question 4: Abrasion:

Answer:

A scrape that's considered to be a minor cut, such as a rug burn.

Question 5: 45.

Answer:

Cardiopulmonary Resuscitation (CPR): Emergency care that is performed on people who are unresponsive, such as those who are unconscious because of choking, cardiac arrest, stroke, or heart attack.

Question 6: Visually inspect all food items

Answer:

What should staff do when receiving a delivery of food and supplies?

Question 7: 49.

Answer:

Ceramic tile: A hard, nonresilient, nonporous, porcelain-type tile, installed with grout, commonly used for floors and walls in establishments.Question 8: It has been inspected and complies with local, state, and federal laws.

Answer:

What is the most important factor in choosing a food supplier?

Question 9: 69.

Answer:

Control Point (CP): Any step in the flow of food where a physical, chemical or biological hazard can be controlled.

Question 10: 44.

Answer:

Carcinogenic: Substance that can cause cancer.

Question 11: 17.

Answer:

Alkalinity: An alkaline substance has a pH above 7.0. Most foods are not alkaline.

Question 12: Reject the ketchup and return it to the supplier

Answer:

What should be done with a bottle of ketchup that is received with signs of the seal being opened?

Question 13: 33.

Answer:

Big Six: Six foodborne illnesses have been singled out by the FDA, because they are highly contagious and can cause severe illness: Shigella spp., Salmonella Typhi, Nontyphoidal Salmonella, Shiga toxin-producing Escherichia coli (STEC) also know as

• coli, Hepatitis A, and Norovirus.

Question 14: 58.

Answer:

Cleaning: The process of removing food and other types of soil form a surface such as countertop or plate.

Question 15: 59.

Answer:

Cleaning agent: Chemical compounds that remove food, soil, rust, stains, minerals, or other deposits from surfaces.

Question 16: 41.

Answer:

Calibrated: Adjusted; a food thermometer should be adjusted before each shift or each delivery, and if it is dropped.

Question 17: 27.

Answer:

Bacteria: Single-celled living microorganisms that can cause food spoilage and disease. Some form spores which can survive freezing and very high temperatures. They are more commonly involved in foodborne illness than are viruses, fungi or parasites.

Question 18: Adulterated

Answer:

Made impure by the addition of improper ingredients.

Question 19: Cross-contamination

Answer:

What is the problem with storing raw meat above ready to eat food?

Question 20: At least 6"

Answer:

How many inches from the floor should food be stored?

Question 21: 68.

Answer:

Control Measures: Steps taken to control or eliminate pests that have infested a building.

Question 22: Insert a thermometer probe into the thickest part of the fish.

Answer:

What is the best method of checking the temperature of a delivery of fresh fish?

Question 23: In back of food with earlier use-by dates

Answer:

When storing food using the FIFO method, where should the food with the latest use-by dates be stored?

Question 24: 70.

Answer:

Corrective action: Action taken to correct an error or lapse in safe food handling or HACCP procedures.A predetermined step taken when food doesn't meet a critical limit.

Question 25: 22.

Answer:

Approved Suppliers: Suppliers who have been inspected, are able to provide an inspection report, and who meet applicable local, state, and federal laws.

Question 26: 63.

Answer:

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

Question 27: 23.

Answer:

Arson: Deliberate and malicious burning of property.

Question 28: 35.

Answer:

Biological Toxins: A poison that is produced by a plant, or produced or ingested by an animal; seafood or mushrooms. They are not microorganisms.