Servsafe final exam questions and solutions

Servsafe final exam questions and solutions

Foodborne Illness - answersA disease carried or transmitted to people by food mi mi mi mi mi mi mi mi mi mi mi




Foodborne Illness Outbreak - answersWhen two or more people experience the same illness
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after eating the same food
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High Risk Populations - answersInfants, preschool age children, pregnant women, the elderly,
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people taking meds, people who are ill
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Temperature Control for Safety - answersTCS mi mi mi mi mi




41-135 - answersDanger Zone mi mi mi




TCS Foods - answersMilk, eggs, shellfish, fish, meats, meat alternatives, untreated garlic and oil
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mixtures, baked potatoes, raw sprouts, cooked rice, cut tomatoes, and cut melos
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Biological, physical, chemical - answers3 types of contamination mi mi mi mi mi mi mi




Biological contaminants - answersBacteria, virus, parasites, fungi, natural toxins
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Chemical contaminants - answersCleaners, sanitizers, toxic metal from Non Food Service
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Grade utensils and cookware, pesticides
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Physical contaminants - answersForeign objects mi mi mi mi




Top reasons for outbreak - answers1. Purchasing food from unsafe sources
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2. Failing to cook food adequately
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3. Holding food at incorrect temps
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4. Contaminated equipment
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5. Poor personal hygiene
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TTC, cross contamination, poor personal hygiene - answers3 ways food becomes
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contaminated
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Time- temperature abuse - answersTCS foods are left in the danger zone for more than 4 hours
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Cross contamination - answersContaminants cross to a food that is not going to be cooked any
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further
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Poor personal hygiene - answersFood handlers cause foodborne illness
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Foodborne infections - answersWhen a person eats food containing pathogens mi mi mi mi mi mi mi mi mi




Foodborne intoxications - answersResult when a person eats food containing pathogens, which
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then grow in the intestines and cause illness
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Bacteria - answersFound everywhere and under favorable conditions, can grow rapidly
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, Food, Acidity, Temperature, Time, Oxygen, Moisture - answersFATTOM
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Viruses - answersPracticing good personal hygiene and minimizing bare hand contact with
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ready to eat food can help defend against
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Fish toxins - answersScombroid and Ciguatera are
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Approved supplier - answersAll produce should be purchased from an mi mi mi mi mi mi mi mi mi




Allergic reaction - answersItching, tightening of throat, wheezing, hives, swelling, diarrhea,
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vomiting, cramps, and loss of consciousness are all signs of
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Common food allergens - answersMilk, dairy, eggs, shellfish, fish, wheat, soy, peanuts, and tree
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nuts are all
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100F - answersWhen properly washing hands, water should be
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4 - answersGloves must be changed every ___ hours or when starting a new task
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Plain wedding band - answersThe only jewelry allowed is a ___
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Restricted - answersEmployees with a sore throat with a fever should be ___ from working with mi mi mi mi mi mi mi mi mi mi mi mi mi mi mi




or around food
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Excluded - answersEmployees with active Jaundice, diarrhea or vomiting should be ___ from mi mi mi mi mi mi mi mi mi mi mi mi




working with or around food
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Contact the health department - answersIf employees are diagnosed with Salmonella, Shigella,
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E. Coli, Hepatitis A, or Norovirus you should
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Calibrated - answersThermometers should be ____ before each shift to ensure accuracy mi mi mi mi mi mi mi mi mi mi mi




Sensing area - answersA bimetallic stemmed thermometer should be immersed in the product
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from the tip to the end of the
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Internal - answersAn infrared thermometer cannot be used to take the ___ temperature
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Penetration - answers___ probe is used for internal temperature of food mi mi mi mi mi mi mi mi mi mi




Immersion - answers___ probe is used for liquids mi mi mi mi mi mi mi




Surface - answers___ probe is used for surface mi mi mi mi mi mi mi




False - answersT or F: Glass thermometers can be used to measure food temperatures
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Approved Supplier - answersA ___ has been inspected and meets all applicable local, state, and mi mi mi mi mi mi mi mi mi mi mi mi mi mi




federal laws
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41F or lower - answersCold TCS foods must be delivered at ___
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