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ServSafe Practice ?s
Practice ?s for ServSafe Exam
| Question | Answer |
|---|---|
| A foodborne illness is disease transmitted to people by food | True |
| A foodborne illness is considered a(n) ________when (1) two or more people have the same symptoms after eating the same food, (2) an investigation is conducted by state & local regulatory authorities, (3) it is confirmed by a laboratory analysis. | Outbreak |
| Pressure to work quickly can make it difficult to follow food safety practices. | True |
| Contamination: Biological | Contaminant: Bacteria, virus, parasite, fungi |
| Contamination: Chemical | Contaminant: Pesticides, food additives, cleaning agents, heavy metals |
| Contamination: Physical | Contaminant: Glass shards, metal fragments, plastic pieces, hair, dirt, fingernails |
| Cooked chicken is left out on the counter to cool and stays between 41 degrees F & 135 degrees F for more than 2 hours. This is an example of: | Time temperature abuse |
| A chef cuts a large beef roast into pieces to make his signature pot roast dish for Sunday dinner. The dishwasher is running behind and no clean cutting boards are available. Chef uses same cutting board for tomatoes. This is an example of: | Cross contamination |
| The food handler has a bug bite on his arm. You notice he continues to scratch it & then knead the dough for dinner rolls. This is an example of: | Poor personal hygiene |
| Pathogens grow well in TCS foods. TCS foods need ________and _______control to limit pathogen growth. | Time and temperature |
| Ready to eat foods include all of the following EXCEPT: | Raw meat |
| High risk populations that have an increased risk of getting a foodborne illness are: | Elderly people, pre-school ages children, people w/ compromised immune systems |
| If work surfaces & utensils are not properly cleaned & sanitized, food can become unsafe. | True |
| A leading cause of foodborne illness is unsafe food handling by foodservice workers. | True |
| Salt is a common food allergen | False |
| TCS food must not remain in the temperature danger zone for more than _______ hours. | Four |
| The Temperature Danger Zone, between 41 degrees F to 135 degrees F, the temperature range in which harmful _____ grows more rapidly | Microorganisms |
| When preparing food, work in _______ batches to _________ the time food spends in the Temperature Time Zone. | Small, minimize |
| Wheat is a common food allergen | True |
| Employees must report certain diagnosed illnesses and certain symptoms to their _________. | Manager |
| Which of the following illnesses result in a | |
| Pathogens grow well in TCS foods. TCS foods need ________and _______control to limit pathogen growth. | Time and temperature |
| Ready to eat foods include all of the following EXCEPT: | Raw meat |
| High risk populations that have an increased risk of getting a foodborne illness are: | Elderly people, pre-school ages children, people w/ compromised immune systems |
| If work surfaces & utensils are not properly cleaned & sanitized, food can become unsafe. | True |
| A leading cause of foodborne illness is unsafe food handling by foodservice workers. | True |
| Salt is a common food allergen | False |
| TCS food must not remain in the temperature danger zone for more than _______ hours. | Four |
| The Temperature Danger Zone, between 41 degrees F to 135 degrees F, the temperature range in which harmful _____ grows more rapidly | Microorganisms |
| When preparing food, work in _______ batches to _________ the time food spends in the Temperature Time Zone. | Small, minimize |
| Wheat is a common food allergen | True |
| Employees must report certain diagnosed illnesses and certain symptoms to their _________. | Manager |
| Which of the following illnesses result in a food employee being "excluded" from work. | Salmonellosis, E.coli, & Hepatitis A |
| Employees must report which of the following symptoms of illness to his/her manager. | Sore throat w/ fever |
| An employee comes in with yellowing of the skin & eyes ; this is a symptoms of what foodborne illness. | Hepatitis A |
| Food handlers that do not wash their hands after using the restroom can contaminate food. The food handler eats the food that they handled can result in which type of contamination? | Fecal-oral route of contamination |
| Bacteria can be smelled & tasted. | False |
| Flies can also transfer bacteria from feces to food. | True |
| Which foodborne illness is often transmitted through airborne vomit particles? | E.coli |
| A naturally occurring biological toxin associated w/ fish when it is time-temperature abused is __________. | Histamine |
| Chemical contamination can happen when a food handler is spraying chemicals too close to food. | True |
| Chemical & foods can be stored on the same shelf if space is limited in your storeroom. | False |
| A foodservice worker has beads in her hair and it falls into the mashed potatoes w/out noticing. This is an example of: | A physical contamination |
| The _____ has created a tool that can be used to develop a food defense program. This program is based on the acronym ________. | FDA, ALERT |
| Practices that may be a risk to food defense include all of the following EXCEPT | Holding products you suspect are contaminated |
| If you work in a very small establishment that has less than 25 employees, you do not have to notify the local regulatory authorities if you suspect a foodborne outbreak. | False |
| A food allergy is the reaction a person's ___________ __________ has to a certain food. | Immune system |
| An important tool used to identify allergens in the products you purchase is/are __________. | Food labels |
| All of the following are ways to prevent cross contamination of allergens EXCEPT | Wiping the plate w/ a cloth to make sure it is clean |
| What are the most common symptoms of a foodborne illness? | Diarrhea vomiting, fever, nausea abdominal cramps, & jaundice |
| A guest had reversal of hot & cold sensations after eating seafood. What is the most likely cause of illness? | Biological toxin |
| Employees may eat a meal & cook for customers at the same time if they do not have time for a lunch break. | False |
| Employees should wash hands in the nearest prep sink. | False |
| An employee is serving food and wearing a plain metal ring. This is not allowed, and she must be told to take it off immediately. | False |
| Employees must wash and scrub hands thoroughly for at least 1 minute | |
| All of the following are ways to prevent cross contamination of allergens EXCEPT | Wiping the plate w/ a cloth to make sure it is clean |
| What are the most common symptoms of a foodborne illness? | Diarrhea vomiting, fever, nausea abdominal cramps, & jaundice |
| A guest had reversal of hot & cold sensations after eating seafood. What is the most likely cause of illness? | Biological toxin |
| Employees may eat a meal & cook for customers at the same time if they do not have time for a lunch break. | False |
| Employees should wash hands in the nearest prep sink. | False |
| An employee is serving food and wearing a plain metal ring. This is not allowed, and she must be told to take it off immediately. | False |
| Employees must wash and scrub hands thoroughly for at least 1 minute before returning back to work after taking a lunch break . | False |
| Cuts, burns, & sores on fingers should be covered w/ a(n) _______ ______ & ________& a(n) __________ _______ ______. | impermeable bandage; single use glove |
| A food handler wipes his hands on his apron while cooking meals. This an example of ___________. | Poor personal hygiene |
| You notice a lot of your employees are reusing their aprons from the previous shifts without washing them. This might be a good time to review which policy with them? | Personal hygiene policy |
| Always wash your hands in the closest sink available when you enter the kitchen. | False |
| If you see your food handlers who are not following proper handwashing procedures, correct this immediately. This is called: | Corrective action |
| Which of the following is the correct way to don single use gloves? | Wash hands before using hands, select the correct size, hold glove by the edge when putting them on. |
| Do not handle ready to eat food with bare hands | True |
| False eyelashes are physical contaminants. | True |
| A food handler prepares meals at a child daycare center. What symptoms require the food handler to stay at home from work? | Sore throat w/ fever |
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Nici28#!