7TH EDITION SERVSAFE EXAM 175 QUESTIONS VERIFIED
CORRECT ANSWERS.GRADED A+
Define foodborne illness.
a disease transmitted to people by food
When is a foodborne illness considered an outbreak?
when 2 or more people have the same symptoms after eating the same food
What food saftey challenges do operations face?
time pressure, potentially unsafe supplies, high risk populations, and staff
related challenges
What should be done before putting on gloves?
wash hands
What should one ensure when using single use gloves?
that they are the correct size
What should you avoid when putting on gloves?
touching them
,When should gloves be changed?
if they are dirty or torn, before starting a new task, after an interruption of your
task, after handling raw meat, seafood, or poultry, after 4 hours of continuous
use, and before handling ready to eat food
What should you never do if you are serving a primarily high risk population?
handle ready to eat food with bare hands
What should food handlers do before going to work?
shower or bathe
What must food handlers do before handling food or working in prep areas?
put on clean clothes and a hair restraint and remove jewelry from hands and
arms
What should be done with aprons when staff members leave the prep area?
they should always be removed and stored away
What must be done if a staff member has a wound or boil?
it must be covered correctly
What should food handlers never do in food prep or service areas, or areas
designated for cleaning?
, eat, smoke, or chew gum
What are staff required to report to management?
health problems
What should managers watch for?
staff illnesses
Who must managers exclude or restrict?
food handlers who have certain symptoms or medical conditions
Define the flow of food.
the path food takes in your operation from purchasing to service
What are the major concerns during the flow of food?
cross contamination and time temperature abuse
How can cross contamination be prevented?
keep ready to eat and raw food separated, use separate equipment for each type
food, and clean and sanitize all work surfaces, equipment, and utensils before
and after each task
CORRECT ANSWERS.GRADED A+
Define foodborne illness.
a disease transmitted to people by food
When is a foodborne illness considered an outbreak?
when 2 or more people have the same symptoms after eating the same food
What food saftey challenges do operations face?
time pressure, potentially unsafe supplies, high risk populations, and staff
related challenges
What should be done before putting on gloves?
wash hands
What should one ensure when using single use gloves?
that they are the correct size
What should you avoid when putting on gloves?
touching them
,When should gloves be changed?
if they are dirty or torn, before starting a new task, after an interruption of your
task, after handling raw meat, seafood, or poultry, after 4 hours of continuous
use, and before handling ready to eat food
What should you never do if you are serving a primarily high risk population?
handle ready to eat food with bare hands
What should food handlers do before going to work?
shower or bathe
What must food handlers do before handling food or working in prep areas?
put on clean clothes and a hair restraint and remove jewelry from hands and
arms
What should be done with aprons when staff members leave the prep area?
they should always be removed and stored away
What must be done if a staff member has a wound or boil?
it must be covered correctly
What should food handlers never do in food prep or service areas, or areas
designated for cleaning?
, eat, smoke, or chew gum
What are staff required to report to management?
health problems
What should managers watch for?
staff illnesses
Who must managers exclude or restrict?
food handlers who have certain symptoms or medical conditions
Define the flow of food.
the path food takes in your operation from purchasing to service
What are the major concerns during the flow of food?
cross contamination and time temperature abuse
How can cross contamination be prevented?
keep ready to eat and raw food separated, use separate equipment for each type
food, and clean and sanitize all work surfaces, equipment, and utensils before
and after each task
