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Examen
Servsafe – Review Questions And Answers
What are the 3 groups of people that have a higher risk of getting a foodborne illness? - Answers--Preschool-age children -Elderly people -People with compromised immune systems What are the common symptoms of a foodborne illness? - Answers--Diarrhea -Vomiting -Fever -Nausea -Abdominal cramps -Jaundice What are the "Big Six" causes of foodborne illness? - Answers--Shigella spp. -Salmonella Typhi -Toxin-producing E. coli -Hepatitis A -Norovirus -Nontyphoidal Salmonella (NT...
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Examen
Servsafe Food Borne Topic Exam With Answers.
Popularwhich virus is associated with both ready-to-eat food and shellfish from contaminated water? - Answers-Hepatitis A and norovirus true or false: norovirus is found in the feces of people who are infected with the virus. - Answers-true true or false: norovirus can be spread through vomit in the air - Answers-true can food become contaminated with biological toxins from an external source? - Answers-yes potential threats for deliberately contaminating food - Answers-terrorists, activist...
marybelle
Examen
Servsafe Food Challenges Questions With Answers
How does contamination occur? - Answers-Through lack of proper hygiene standards or by failure to take appropriate infection control precautions. Symptoms of foodborne illness - Answers-Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice Onset times of foodborne illness - Answers-30 minutes to 6 weeks Big 6 pathogens - Answers-E. coli Nontyphoidal Salmonella Salmonella Typhi Shigella Hepatitis A Norovirus Bacteria - Answers-single-celled microorganisms that can spo...
marybelle
Examen
Servsafe 2023 Final Exam With Answers
what conditions indicate that a shipment of whole chicken is unacceptable - purple or green discoloration around the neck; dark wing tips (red tips are acceptable) stickiness under wings and around joints Odor: abnormal, unpleasant odor what are requirements for food items to be considered properly stored in a dry storage area - - Out of sunlight - 6in off the ground - 50 - 70 degrees - 50% - 60% humidity order of storage - cooked ready to eat, whole fish, roasts and meats, ground me...
marybelle
Examen
Servsafe Module 9 Questions With Answers
This also protects the wall from - Answers-moisture and pests Foodservice equipment must meet certain _____________________ if it will come in contact with food. - Answers-standards NSF International is: - Answers-an accredited organization that sets those standards NSF is accredited by the ________________ __________________ _______________ _______________ (_____) - Answers-American national standards institute Standards for food equipment require that it be __________________, ____...
marybelle
Examen
Servsafe Module 2 Questions With Answers
The four types of pathogens that can contaminate food and cause a foodborne illness are: - Answers-1) bacteria 2) viruses 3) parasites 4) fungi The FDA has singled out six pathogens and named them the _______ ________. These include: - Answers-BIG 6 1) Salmonella Typhi 2) Nontyphoidal Salmonella 3) Shigella spp 4) E. coli 5) Hepatitis A 6) Norovirus Most victims of foodborne illness share some common symptoms including: - Answers-diarrhea, vomiting, nausea, fever, jaundi...
marybelle
Examen
Servsafe Pathogens Exam Reviews With Answers.
Main Prevention: Personal Hygiene Other Prevention: Reputable suppliers Shigellosis - Answers-Bacteria: Shigella spp. Sources: food contaminated by hands (especially TCS- ex special salads) and produce watered with contaminated water Symptoms: bloody diarrhea, stomach pain/cramps, fever (sometimes) Main Prevention: Personal Hygiene Other Prevention: Fly control, TCS, reputable suppliers Staphylococcal gastroenteritis - Answers-Bacteria- Staphylococcus aureus. Sources: Food ...
marybelle
Examen
Servsafe Module 8 Quiz And Answers.
According to the Food and Drug Administration (FDA), to achieve active managerial control, managers can use simple tools such as: - Answers--incorporate SOPs -mgmt. supervision -training programs -HACCP program Active managerial control can also be achieved through more complex solutions, such as a ____________ ___________ ______________ _____________ _____________ (_________) program. - Answers-Health (HACCP) Managers should practice active managerial control throughout the _________...
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Examen
Servsafe Module 6 Exam And Questions.
All food-especially ready-to-eat food-must be thrown out in the following situations: - Answers--handled by restricted staff -any food contaminated by hands or fluid -exceeds time/temp requirements Never thaw food at __________ ________________. - Answers-room temp refrigeration - Answers-in a walk in cooler 41 F or lower running water - Answers-clean and sanitized prep sink 70 F or lower strong enough to wash off debris never let the food go above 41 F for 4 hours or more ...
marybelle
Examen
Servsafe Exam 2023 With Answers
What are four safe ways to defrost foods? - Answers-In the refrigerator (24-48hrs), under running water (<70 degrees F), in the microwave (food must be cooked immediately after), or as a part of the cooking process What order should food be stored on shelves, from top to bottom? - Answers-1. Fruit, vegetables, and ready-to-eat food 2. Fish and Seafood 3. Raw whole cut red meat 4. Raw minced/Grounded meat/fish 5. Raw Poultry, eggs 6. Raw minced/grounded poultry What are the "Big ...
marybelle
Examen
SERVSAFE EXAM AND ANSWERS. What is a basic characteristic of a virus?
What must food handlers do after touching their body or clothing? -wash their hands -rinse their gloves -change their apron -use a hand antiseptic - Answers-Wash their hands Hot TCS food being hot-held for service must be at what temperature? 70°F (21°C) or above 125°F (52°C) or above 135°F (57°C) or above 155°F (68°C) or above - Answers-135°F (57°C) or above TCS (Time and Temperature Control for Safety) food - Answers-Milk, Eggs, Shellfish, Fish, Meats, Meat Al...
marybelle
Examen
Servsafe Vocabulary Test And Answers
accomodation for patrons and employees with disabilities. Aseptically Packaged Food - Answers-Food that has been sealed under sterile conditions, usually after UHT (Ultra-High Temperature) pasteurization. Backflow - Answers-Unwanted reverse flow of contaminants through a cross-connection into a potable water system. It occurs when the pressure in the potable water supply drops below the pressure of the contaminated supply. Bacteria - Answers-Single-celled, living microorganisms that can...
marybelle
Examen
Taco Bell Servsafe Questions And Answers
PASS (Fire Extinguisher) - Answers-•Pull the pin •Aim the nozzle at the base of the fire •Squeeze the handle •Sweep the nozzle at the base of the fire How to deal with pests - Answers-1. Eliminate all 2. Inform OneLine of the location and number sighted 3. Call your PMP 4. Contact ARL and Inform them of the current situation 5. Stay on high alert by being observant and responding to any future activity How many time a week do you conduct a pest walk? - Answers-Once A...
marybelle
Examen
Servsafe Exam 2 (Ch. 4, 5, 6) And Answers
Food handlers can contaminate food when they have any of the following: - Answers-- a foodborne illness -wounds or boils that contain a pathogen -sneezing or coughing - use the restroom and do not wash their hands - symptoms such as diarrhea, jaundice, or vomiting Define carriers - Answers-People who carry pathogens and infect others without getting sick themselves List simple human actions that can contaminate food. - Answers-- running fingers through the hair -wiping or touching nos...
marybelle
Examen
Servsafe Food Quiz With Answers.
Examples of Physical hazards - Answers-wood shard from a spoon, bandage, sliver of metal, or a strand of hair Ecoil - Answers-Comes from ground beef Severe stomach ache Avoid undercooked foods Salmonelia - Answers-Meat, vegetables, or even unprocessed food Fever and stomach cramps Keep hot foods hot and cold foods cold. Listeria - Answers-Refrigerated ready to eat foods Stiff neck, loss of balance Cook raw food, wash raw vegetables before eating Botulism - Answers-Low acid ...
marybelle
Examen
Servsafe Food Manager Exam Review And Answers
Which of the following is an example of a physical contaminant? - Answers-bandages Almost all food-handling mistakes are related to time-temperature abuse, cross-contamination, poor personal hygiene, or poor cleaning and sanitizing. Which of the following mistakes is NOT related to these practices? - Answers-purchasing food from unsafe sources When spoiled food drips onto cooked or ready-to-eat food, what is the common result? - Answers-cross-contamination Which statement is the most ac...
marybelle
Examen
Servsafe Exam And Correct Answers.1
What is the best way to prevent biological contamination from viruses, parasites, and fungi in food? - Answers-Purchasing food from approved, reputable suppliers (**Viruses may also be prevented by practicing good personal hygiene) What are the 8 most common food allergens? - Answers-Milk, eggs, soy, fish, tree nuts, peanuts, crustacean shellfish, and wheat Shawn Case Study: - Answers-Mistakes: - Bought food from a supplier without checking their credentials - Failed to wash hands be...
marybelle
Examen
Servsafe Exam And Correct Answers.1
What is the best way to prevent biological contamination from viruses, parasites, and fungi in food? - Answers-Purchasing food from approved, reputable suppliers (**Viruses may also be prevented by practicing good personal hygiene) What are the 8 most common food allergens? - Answers-Milk, eggs, soy, fish, tree nuts, peanuts, crustacean shellfish, and wheat Shawn Case Study: - Answers-Mistakes: - Bought food from a supplier without checking their credentials - Failed to wash hands be...
marybelle
Examen
Servsafe- Symptoms Of Outbreak Test With Answers.
What are the foods most likely to become contaminated? - Answers-Milk, shell eggs, meat, poultry, fish, shellfish, baked potatoes, heat-treated plant foods such as cooked rice and beans and veggies, tofu or soy proteins, synthetic ingrediates, sprouds, sliced melons. What are the govt. agencies responsible for prevention? - Answers-THE FDA, USDA, CDC, and PHS. What is it called when someone uses the restroom but does not correctly use self cleaning procedures? - Answers-fecal-oral route of...
marybelle
Examen
2019 Servsafe Study Guide Exam With Answers
What is an example of establishing critical limits in a HACCP plan - Answers-Cooking poultry to a minimum internal temp of 165 degrees for 15 seconds In what order should fresh ground beef, fresh chicken breast, broccoli, and fresh salmon be stored - Answers-Broccoli, salmon, ground beef, chicken breast (ready to eat, swim, walk, fly) Which of these should be rejected? - Answers-Unpasteurized grade A milk What should chemicals used in a operation be labeled with? - Answers-Their common ...
marybelle
Examen
Mcdonalds Servsafe Test With Answers
BACTERIA : Nontyphoidal Salmonella - Answers-Farm animals carry it Polutry,eggs,meat,milk, dairy products,tomatoes,peppers & cantaloupes BACTERIA: Shigella spp - Answers-Contaminated food/water. Already made food BACTERIA: Shiga toxin Escherichia coli (E.coli) - Answers-Intestines of cattle. ( ground beef ) Viruses - Answers-carried by human beings and animals. require host to grow VIRUS: Hepatitis A - Answers-found in feces of ppl infected with it. Ready to eat food ( shell fish f...
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