Study Questions for Servsafe

rucokati's version from 2017-12-13 06:43

Section 1

Question Answer
Why are elderly people at a higher risk for foodborne illnesses?Thrie immune systems have weakened with age.
The three categories of food safety hazards are biological, physical, andchemical
For a foodborne illness to be considered an outbreak, a minimum of how many people must experience the same illness after eating the same food?Two
Foodborne pathogens grow well at temperaturesbetween 41F and 135 F
FAT TOM stands for food, acidity, temperature, time oxygen and Moisture
Which pathogen is primarily found in the hair, nose, and throat of humans?Staphylococcus aureus
While commonly linked with contaminated ground beef, what pathogen has also been linked with contaminated produce?Shiga toxin producting E. coli
Which practice can reduce Salmonella spp. in poultry to safe levels?Cooking food to the right temperature
Which foodborne illness has been linked with ready to eat food and shellfish contaminated by sewage?Hepatitis A
Viruses such as Norovirus and hepatitis A can be spread when foodhandlers fail to Wash their hands
What is the best way to prevent a foodborne illness caused by seafood toxins?Purchasing seafood from approved reputable suppliers
Foodservice operations should not use mushrooms unless they have beenpurchased from an approved, reputable supplier

Section 2

Question Answer
Eggs and peanuts are dangerous for people with this conditionFood allergies
Cooking tomato sauce in a copper pot can cause which foodborne illnessToxic metal poisoning
To prevent chemical contamination, chemicals should be stored __________ from food?separate from
Itching and tightening of the throat are symptoms of what?Food allergy
To prevent food allergens from being transferred to foodclean and sanitize utensils before use
What three points should a food defense program focus on to prevent possible threats to food?Human elements, building interior, building exterior

Section 3

Question Answer
What must food handerlers do after touching their hair, face, or body?wash their hands
What should foodhandlers do after prepping food before using the restroom?take off their aprons
Which piece of jewlry can be worn by a foodhandler?plain band ring
When should hand antiseptics be used?After washing hands
When should foodhandlers who wear gloves wash their hands?Before putting on the gloves
Foodhandlers should keep their figernailsshort and unpolished
A cook wore single use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made?The cook did not wash hands and put on new gloves before slicing the hamburger buns
When a foodhandler has been dianosed with shigellosis, what steps must be taken?The foodhandler must be told to not come in to work.
Foodhandlers cannot work in their operation if they have an illness caused by what pathogen?Salmonella Typhi
Foodhandlers who work in a nursing home cannot work in the operation if they have this symptom?Sore throat with fever
Foodhandlers should not eat, drink, smoke, or chew gum or tobacco whileprepping food
What should foodhandlers do if they cut thir fingers while preparing food? Cover the wond with a bandage and a glove or a finger cot
What should a manager at a nursing home do if a cook calls in with a headache, nausea, and diarrhea?Tell the cook to stay away from work and see a doctor

Section 4

Question Answer
A foodhandler has finished trimming raw chicken on a cutting board and needs it to prep vegetables. What must be done to the cutting board?It must be washed, rinsed, and sanitized
Whichof these practices can help prevent cross contamination?using a designated cutting board when preparing meat
Infrared thermometers should be used to measure the surface temerature of a grill
At what temperatures do foodborn pathogens grow most quickly?between 70F and 125 F
Which thermocouple probe should be used to check the temperature of a large stockpot of soup?Immersion probe
When a thermometer is calibrated using the ice point method, it shojld be adjusted to_________after the stem of probe has been placed in the ice water32 F
What type of thermometer is NOT appropriate for use in a restaurant or foodservice operation?Glass thermometer

Section 5

Question Answer
What is the most important factor in choosing an approved food supplier?It has been inspected and complies with local, state, and federal laws
Raw, shucked shellfish that is received in a container bigger than one half gallon must have the packer's name, the packers's address, a certification number, and a shucked date
What is the maximum acceptable receiving temperature from fresh beef?41 F
What is the warmest acceptable receiving temperature for eggs?45 F
Large ice crystals in a case of frozen food are evidence that the product may have been thawed and refrozen
How should cartons of coleslaw be checked for correct reciving temperature?Open a carton and insert a thermometer stem into the food
A box of sirloin steaks carries a state department of agriculture insection stamp. What does this stamp indicate?The meat and processing plant have met USDA or a state department of agriculture's quality grading standards
When should live shellfish be rejected from the delivery personLive shellfish received without shellstock tags
This food requires a USDA inspection stampegg products

Section 6

Question Answer
In top to bottom order, how should a fresh pork roast, fresh salmon, a carton of lettuce, and a pan of fresh chicken breast be stored in a cooler?Lettuce, fresh salmon, fresh pork roast, fresh chicken breast
Where should raw poultry be placed in a cooler?On the bottom shelf
Why is first in first out FIFO storage used?To ensure that the olderst food is used first
When storing ready to eat TCS food that was prepared on site, what information must be included on the label?Sell by or discard date
What is the warmest temperature at which ground beef can be safely stored?41 F
At what temperature should dry storage rooms be kept?50 F
When storing food using the FIFO method, the food with the earlies use by dates should be storedin front of foods with later use by dates
A restaurant that has prepared tuna salad can store it at 41 F for 7 days
It is important to avoid lining cooler shelves with aluminum foil because the foilcan restrict the flow of cold air
Store chicken at what temperature in the cooler: storing chicken at 41 F

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