Serv-Safe Exam Question with accurate answers, graded A+

Serv-Safe Exam Question with accurate answers, graded A+ Why are preschool age children at a higher risk for food-borne illnesses? - -They have not built up strong immune systems Which is a TCS food? - -Sprouts The 5 common mistakes that can lead to food-borne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and? - -Purchasing food from unsafe sources What is an important measure for preventing food borne illness? - -Controlling time and temperature Raw chicken breasts are left out at room temperature on a prep table. What is the risk that could cause foodborne illness? - -Time-temperature abuse A server cleans a dining table with a wiping cloth and then puts the cloth in an apron pocket. What is the risk that could cause a foodborne illness? - -Poor cleaning and sanitizing What are the most common symptoms of a foodborne illness? - -Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice What is the most impressive way to prevent a foodborne illness from bacteria? - -Control time and temperature Shiga toxin-producing E. coli (STEC) is commonly linked with what type of food? - -Raw ground beef What is the most important way to prevent a foodborne illness from viruses? - -Practice good personal hygiene A guest called a restaurant and told the manager about getting sick after eating there. The guest complained of vomiting and diarrhea a few hours after eating the raw oysters. What pathogen probably caused the illness? - -Norovirus Parasites are commonly linked with what type of food? - -Seafood A guest had a reversal of hot and cold sensations after eating seafood. What almost likely caused the illness? - -Toxin A food handler stored a sanitizer spray bottle on the shelf above the prep table that had just been sanitized. Throughout the day, the food handler used the sanitizer on the prep table, storing it in the same spot. What should the food handler have done differently? - -Stored the sanitizer bottle away from the prep area To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file, and know? - -Who to contact about suspicious activity What should food handlers do to prevent food allergens from being transferred to food? - -Clean and sanitize utensils after use After which activity must food handlers wash their hands? - -Clearing tables What should food handlers do after prepping food and before using the restroom? - -Take off their aprons Which piece of jewelry can be worn on a food handlers hand or arm? - -Plain band ring When should hand antiseptic be used? - -After washing hands A food handler will be wearing single-use gloves to chop lettuce for an hour. When must the food handlers hands be washed? - -Before starting the task 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 in new gloves before slicing the hamburger buns A food handler has diarrhea and has been diagnosed with an illness from Shigella spp. What should the manager tell this food handler to do? - -Stay home until approved to return to work A food handler prepares and delivers meals to elderly individuals receiving cancer care services at home. What symptoms require this food handler to stay home from work? - -Sore throats with fever When is it acceptable to eat in an operation? - -When sitting in a beak area What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea? - -Tell the cook to stay from work and see a doctor A food handler has finished trimming raw chicken on a cutting board and needs the board to prep vegetables. What must be done to the cutting board? - -It must be washed, rinsed, and sanitized How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading? - -Up to the dimple in the thermometer stem Which probe should be used to check the temperature of a large stockpot of chili? - -Immersion probe At what temperature do most foodborne pathogens grow most quickly? - -Between 70F and 125F Which type of temperature can read temperature without touching the items surface? - -Infrared A thermometer used to measure the temperature of food must be accurate to what temperature? - -+/-2F or +/-1C What device can be used to record time-temperature abuse during the delivery of food? - -Time-temperature indicator What is the most important factor in choosing a food suppliers? - -It has been inspected and complies with local, state, and federal laws What is the best method of checking the temperature of a delivery of fresh fish? - -Insert a thermometer probe into the thickest part of the fish What is the correct temperature for receiving cold TCS food? - -41F or lower Milk can be received at 45F under what condition? - -It is cooler to 41F or lower in 4 hours Frozen shrimp is rejected during receiving for having large ice crystals on the food and packaging. What is the problem that caused this? - -Time-temperature abuse