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SERVSAFE FOOD CHALLENGES QUESTIONS WITH ANSWERS

  • Exam (elaborations)

    SERVSAFE FOOD CHALLENGES QUESTIONS WITH ANSWERS

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    17
    October 2024
    2024/2025
    A+
  • 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...
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SERVSAFE 2023 FINAL EXAM WITH ANSWERS

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    SERVSAFE 2023 FINAL EXAM WITH ANSWERS

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    4
    October 2024
    2024/2025
    A+
  • 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...
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SERVSAFE MODULE 9 QUESTIONS WITH ANSWERS

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    SERVSAFE MODULE 9 QUESTIONS WITH ANSWERS

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    6
    October 2024
    2024/2025
    A+
  • 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 __________________, ____...
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SERVSAFE MODULE 2 QUESTIONS WITH ANSWERS

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    SERVSAFE MODULE 2 QUESTIONS WITH ANSWERS

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    8
    October 2024
    2024/2025
    A+
  • 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...
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SERVSAFE PATHOGENS EXAM REVIEWS WITH ANSWERS.

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    SERVSAFE PATHOGENS EXAM REVIEWS WITH ANSWERS.

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    4
    October 2024
    2024/2025
    A+
  • 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 ...
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SERVSAFE MODULE 8 QUIZ AND ANSWERS.

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    SERVSAFE MODULE 8 QUIZ AND ANSWERS.

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    3
    October 2024
    2024/2025
    A+
  • 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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SERVSAFE MODULE 6 EXAM AND QUESTIONS.

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    SERVSAFE MODULE 6 EXAM AND QUESTIONS.

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    5
    October 2024
    2024/2025
    A+
  • 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 ...
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SERVSAFE EXAM 2023 WITH ANSWERS

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    SERVSAFE EXAM 2023 WITH ANSWERS

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    3
    October 2024
    2024/2025
    A+
  • 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 ...
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SERVSAFE EXAM AND ANSWERS. What is a basic characteristic of a virus?

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    SERVSAFE EXAM AND ANSWERS. What is a basic characteristic of a virus?

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    29
    October 2024
    2024/2025
    A+
  • 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...
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SERVSAFE VOCABULARY TEST AND ANSWERS

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    SERVSAFE VOCABULARY TEST AND ANSWERS

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    12
    October 2024
    2024/2025
    A+
  • 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...
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