servsafe manager chapter 3 quiz Flashcards
Which situation describes cross-contact with a Big Nine allergen?
a. A cook bakes pecan pies before blueberry pies in the same unwashed pans
b. A cook uses the deep fryer to fry chicken and a pan to fry shrimp
c. A cook slices cheese and then replaces the knife before chopping carrots
d. A cook preps raw chicken and then uses the same cutting board to chop lettuce
a. A cook bakes pecan pies before blueberry pies in the same unwashed pans
Which guideline should be included in an effective food defense program?
a. Purchase products from a range of suppliers.
b. Provide employees with easy access to cleaning chemicals.
c. Keep receiving logs for all deliveries to the operations.
d. Hire an on-site food safety expert to supervise service.
c. Keep receiving logs for all deliveries to the operations.
What should food handlers do to prevent food allergens from being transferred to food?
a. Use clean and sanitized utensils when prepping the order.
b. Cook food to the appropriate minimum internal temperature.
c. Store cold food at 41°F (5°C) or lower.
d. Label chemical containers correctly.
a. Use clean and sanitized utensils when prepping the order.
Which is a chemical contaminant?
a. Tomato sauce in a copper pan
b. Bones in a chicken filet
c. Ciguatera toxin in a red snapper
d. Metal shavings in a can of peaches
a. Tomato sauce in a copper pan
Parasites are commonly associated with seafood.
True
False
true
Which symptom could mean a customer is having an allergic reaction to food?
Sneezing
Coughing
Dehydration
Swollen tongue
Swollen tongue
What is the best way to protect food from deliberate tampering?
a. Make it as difficult as possible for someone to tamper with it.
b. Allow former employees into the operation.
c. Perform spot inspections on new vendors.
d. Use the USDA A.L.A.R.M. system
a. Make it as difficult as possible for someone to tamper with it.
Wheezing and hives are a symptom of:
a. Food allergies
b. Norovirus
c. Botulism
d. Hepatitis A
a. Food allergies
What can kitchen staff do to prevent guests from having an allergic reaction?
a. Cook all fried foods in the same fryers.
b. Check recipes and ingredient labels for allergens.
c. Use the same cooking utensils to handle all food.
d. Wash hands after preparing food for guests with allergies.
b. Check recipes and ingredient labels for allergens.
A guest chipped their tooth while eating at a restaurant. What type of contamination was the likely cause?
a. Viral
b. Physical
c. Chemical
d. Biological
b. Physical
Which is a chemical contaminant?
a. Bones in a chicken filet
b. Norovirus in shellfish
c. Metal shavings in a can of peaches
d. Tomato juice served in a pewter pitcher
d. Tomato juice served in a pewter pitcher
A dishwasher runs out of sanitizer for the three-compartment sink and uses sanitizer from the dish machine instead. Why is this a mistake?
a. The sanitizer is too expensive to use this way.
b. The sanitizer is not used in the way it is intended.
c. It is too difficult to measure the sanitizer correctly.
d. The sanitizer does not sanitize equipment when used this way
b. The sanitizer is not used in the way it is intended.
All pathogens need oxygen to grow.
True
False
True
The most important way to prevent foodborne illnesses caused by viruses is to control time and temperature.
True
False
False
Salmonella Typhi is commonly linked with ground beef.
True
False
False
A chef uses paintbrushes purchased at the local hardware store to baste food. Why is this a mistake?
a. The brushes will not last due to heavy use.
b. These types of brushes are not as easy to clean.
c. The brushes are not approved for use with food.
d. These brushes are not long enough to prevent burns
c. The brushes are not approved for use with food.
A guest became ill with vomiting and diarrhea within minutes of eating. What type of contamination was the likely cause?
a. Viral
b. Allergen
c. Chemical
d. Biological
c. Chemical
How should chemicals be stored to prevent chemical contamination?
a. Away from prep areas
b. On the floor between uses
c. On the work surface of prep tables
d. With food supplies below prep tables
a. Away from prep areas
The transfer of allergens from food or food-contact surfaces to the food served to an allergic guest is called
a. biological contamination.
b. cross-contact.
c. cross-contamination.
d. allergenic transfer.
b. cross-contact.
Peanuts and soy products are two possible food items that can be dangerous for people with
a. food allergies.
b. FAT TOM.
c. weak immune systems.
d. chemical sensitivity.
a. food allergies.
What is the point of the acronym FAT TOM?
To aid in remembering the elements associated with bacterial growth or its prevention
What does FAT TOM stand for?
F - food
A - acid
T - temperature
T - time
O - oxygen
M - moisture
What is allergenic transfer?
The transfer of allergens through contact with utensils, surfaces or objects, as well as passed through saliva
