ServSafe FINAL EXAM |Latest Updated Version | 100% Correct Answers

ServSafe FINAL EXAM |Latest Updated Version | 100% Correct Answers They have not built up strong immune systems *Ans* Why are preschool-age children at a higher risk for foodborne illnesses? Sprouts *Ans* Which is a TCS food? Purchasing food from unsafe sources *Ans* 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 Controlling time and temperature *Ans* What is an important measure for preventing foodborne illness? time-temperature abuse *Ans* Raw chicken breasts are left out at room temperature on a prep table. What is the main risk that could cause a foodborne illness? poor cleaning and sanitizing *Ans* A server cleans a dining table with a wiping cloth and then puts the wiping cloth in an apron pocket. What is the risk that could cause a foodborne illness? diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice *Ans* What are the most common symptoms of a foodborne illness? control time & temperature *Ans* What is the most important way to prevent a foodborne illness from bacteria? raw ground beef *Ans* Enterohemoryhagic and shiga toxin-producing E. coli are commonly linked with what type of food? practice good personal hygiene *Ans* What is the most important way to prevent a foodborne illness from viruses? Norovirus *Ans* A customer called an operation and told the manager about getting sick after eating there. The customer complained of vomiting and diarrhea a few hours after eating the raw oysters. What pathogen probably caused the illness? seafood *Ans* Parasites are commonly linked with what type of food? toxin *Ans* A customer had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness? Hepatitis A, Norovirus, Salmonella Typhi, Shigella spp., and enterohemorrhagic and shiga toxinproducing E. coli *Ans* Which pathogens are found in high numbers in an infected person's feces, are highly infectious, and can cause severe illness? Stored the sanitizer bottle away from the prep area *Ans* A food handler stored a sanitizer spray bottle on a 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? Food allergies *Ans* Eggs and peanuts are dangerous for people with which condition? Allergic reaction *Ans* Wheezing and shortness of breath are symptoms of what? Clean and sanitize utensils after use *Ans* What should food handlers do to prevent food allergens from being transferred to food? who to contact about suspicious activity *Ans* 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 cleaning tables *Ans* After which activity must food handlers wash their hands? take off their aprons *Ans* What should food handlers do after prepping food and before using the restroom? plain band ring *Ans* Which piece of jewelry can be worn on a food handler's hand or arm? after washing hands *Ans* When should antiseptics be used? before putting on the gloves *Ans* When should food handlers who wear gloves wash their hands? The cook did not wash hands and put on new gloves before slicing the hamburger buns *Ans* 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? stay home until a doctor approves a return *Ans* A food handler has bee