ServSafe Final Exam with precise detailed solutions || || || || || ||
The five common mistakes that can lead to foodborne illness are failing to cook food
|| || || || || || || || || || || || || || ||
adequately, holding food at incorrect temperatures, using contaminated equipment,
|| || || || || || || || ||
practicing personal hygiene, and... - ✔✔purchasing food from unsafe sources.
|| || || || || || || || ||
Which of the following are TSE foods: Cooked rice, sliced melon, uncooked rice, sliced
|| || || || || || || || || || || || || ||
watermelon. - ✔✔Cooked Rice and Sliced melon || || || || || ||
What is an important measure for preventing foodborne illness? - ✔✔Controlling time
|| || || || || || || || || || ||
and temperature
|| ||
Why are preschool-age children at a higher risk for foodborne illnesses? - ✔✔They
|| || || || || || || || || || || || ||
have not built up strong immune systems.
|| || || || || ||
Raw chicken breasts are left out at room temperature on a prep table. What is the
|| || || || || || || || || || || || || || || ||
main risk that could cause a foodborne illness. - ✔✔Time-temperature abuse
|| || || || || || || || || ||
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? - ✔✔Poor
|| || || || || || || || || || || || || || ||
cleaning and sanitizing || ||
What are the most common symptoms of a foodborne illness? - ✔✔Diarrhea,
|| || || || || || || || || || || ||
vomiting, fever, nausea, abdominal cramps, and jaundice
|| || || || || ||
Which of the following is not a way to prevent bacteria? - ✔✔Practice correct cleaning
|| || || || || || || || || || || || || || ||
and sanitizing.
||
, Aside from temperature, what other FATTOM condition will a foodservice operation
|| || || || || || || || || || ||
be most able to control? - ✔✔Time
|| || || || || ||
Shiga toxin-producing E. coli is commonly linked to what type of food? - ✔✔Raw
|| || || || || || || || || || || || || ||
Ground Beef ||
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 -
|| || || || || || || || || || || || || ||
✔✔who to contact about suspicious activity.
|| || || || ||
Parasites are commonly linked with - ✔✔seafood
|| || || || || ||
Molds grow well in acidic foods with low water activity. (T/F) - ✔✔True
|| || || || || || || || || || || ||
Which food contains a common allergen? (2 answers) Mixed green salad with apples
|| || || || || || || || || || || || ||
and raisins, smoked salmon wrapped in a lettuce leaf, mushrooms seasoned with soy
|| || || || || || || || || || || || ||
sauce and brown sugar, melon slices wrapped with prosciutto. - ✔✔Smoked salmon
|| || || || || || || || || || || ||
wrapped in a lettuce leaf and mushrooms seasoned with soy sauce and brown sugar.
|| || || || || || || || || || || || ||
A prep cook stores a bottle of sanitizer on a shelf above a prep table. To prevent
|| || || || || || || || || || || || || || || || ||
chemical contamination, what should be done differently? - ✔✔Store the sanitizer
|| || || || || || || || || || ||
bottle away from the prep area.
|| || || || ||
What piece of jewelry can be worn on a food handlers hand or arm? - ✔✔Plain band
|| || || || || || || || || || || || || || || || ||
ring
When should antiseptics be used? - ✔✔After washing hands
|| || || || || || || ||
The five common mistakes that can lead to foodborne illness are failing to cook food
|| || || || || || || || || || || || || || ||
adequately, holding food at incorrect temperatures, using contaminated equipment,
|| || || || || || || || ||
practicing personal hygiene, and... - ✔✔purchasing food from unsafe sources.
|| || || || || || || || ||
Which of the following are TSE foods: Cooked rice, sliced melon, uncooked rice, sliced
|| || || || || || || || || || || || || ||
watermelon. - ✔✔Cooked Rice and Sliced melon || || || || || ||
What is an important measure for preventing foodborne illness? - ✔✔Controlling time
|| || || || || || || || || || ||
and temperature
|| ||
Why are preschool-age children at a higher risk for foodborne illnesses? - ✔✔They
|| || || || || || || || || || || || ||
have not built up strong immune systems.
|| || || || || ||
Raw chicken breasts are left out at room temperature on a prep table. What is the
|| || || || || || || || || || || || || || || ||
main risk that could cause a foodborne illness. - ✔✔Time-temperature abuse
|| || || || || || || || || ||
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? - ✔✔Poor
|| || || || || || || || || || || || || || ||
cleaning and sanitizing || ||
What are the most common symptoms of a foodborne illness? - ✔✔Diarrhea,
|| || || || || || || || || || || ||
vomiting, fever, nausea, abdominal cramps, and jaundice
|| || || || || ||
Which of the following is not a way to prevent bacteria? - ✔✔Practice correct cleaning
|| || || || || || || || || || || || || || ||
and sanitizing.
||
, Aside from temperature, what other FATTOM condition will a foodservice operation
|| || || || || || || || || || ||
be most able to control? - ✔✔Time
|| || || || || ||
Shiga toxin-producing E. coli is commonly linked to what type of food? - ✔✔Raw
|| || || || || || || || || || || || || ||
Ground Beef ||
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 -
|| || || || || || || || || || || || || ||
✔✔who to contact about suspicious activity.
|| || || || ||
Parasites are commonly linked with - ✔✔seafood
|| || || || || ||
Molds grow well in acidic foods with low water activity. (T/F) - ✔✔True
|| || || || || || || || || || || ||
Which food contains a common allergen? (2 answers) Mixed green salad with apples
|| || || || || || || || || || || || ||
and raisins, smoked salmon wrapped in a lettuce leaf, mushrooms seasoned with soy
|| || || || || || || || || || || || ||
sauce and brown sugar, melon slices wrapped with prosciutto. - ✔✔Smoked salmon
|| || || || || || || || || || || ||
wrapped in a lettuce leaf and mushrooms seasoned with soy sauce and brown sugar.
|| || || || || || || || || || || || ||
A prep cook stores a bottle of sanitizer on a shelf above a prep table. To prevent
|| || || || || || || || || || || || || || || || ||
chemical contamination, what should be done differently? - ✔✔Store the sanitizer
|| || || || || || || || || || ||
bottle away from the prep area.
|| || || || ||
What piece of jewelry can be worn on a food handlers hand or arm? - ✔✔Plain band
|| || || || || || || || || || || || || || || || ||
ring
When should antiseptics be used? - ✔✔After washing hands
|| || || || || || || ||
