ServSafe Questions 2

Question 0

What are examples of chemical contaminants?

Answer 0

Cleaners, sanitizers, polishes

Question 1

What are examples of biological contaminants?

Answer 1

Bacteria, viruses, fungi, parasites

Question 2

What are examples of physical contaminants?

Answer 2

Metal shavings, bandages, Staples, glass, dirt, or bones

Question 3

What is time temperature abuse?

Answer 3

When food has stayed too long at temperatures good for pathogen growth (at 70° - 120° bacteria will grow)

Question 4

What is a microorganism?

Answer 4

An organism that can only be seen with a microscope

Question 5

What is a pathogen?

Answer 5

A harmful microorganism that makes people sick when eaten or produce toxins that cause illness

Question 6

What are the four types of pathogens that can contaminate food and cause food-borne illness?

Answer 6

Bacteria, viruses, parasites, and fungi

Question 7

What are the common symptoms of foodborne illness?

Answer 7

Diarrhea, vomiting, fever, nausea, abdominal cramps, jaundice

Question 8

What are the big 6 pathogens foodhandlers must not have to be able to work in food-service?

Answer 8

Shigella SPP, salmonella typhi, non-typhoidal salmonella, E. coli, hepatitis A, norovirus

Question 9

What do bacteria need to grow?

Answer 9

Food, acidity, temperature, time, oxygen, and moisture

Question 10

Salmonella typhi is linked to what foods?

Answer 10

Ready to eat foods and beverages

Question 11

Non-typhoidal Salmonella is linked to what foods?

Answer 11

Poultry, eggs, milk, meat, dairy products, and produce

Question 12

Shigella SPP originates from what?

Answer 12

Human feces

Question 13

How do you respond to a foodborne illness outbreak?

Answer 13

Gather info, notify authorities, segregate product, document information, identify staff, cooperate with authorities, review procedures

Question 14

What are food allergens symptoms?

Answer 14

Nausea, wheezing, shortness of breath, Hives, or itchy rashes, swelling of the face, hands, eyes, or feet, and or diarrhea, abdominal pain

Question 15

What are the big eight food allergens?

Answer 15

Milk, eggs, soy, Fish, tree nuts, peanuts, crustacean shellfish, and wheat

Question 16

Food handlers contaminate food when they…

Answer 16

Have foodborne illnesses, don’t cover wounds, sneeze or cough, have contact with the person who is sick, Don’t wash contaminated hands, have symptoms of diarrhea, jaundice, vomiting, etc.

Question 17

When washing your hands it should take at least…

Answer 17

20 seconds

Question 18

Hand antiseptics must never be used in place of…

Answer 18

Washing hands

Question 19

Can you roll gloves to make them easier to put on?

Answer 19

No

Question 20

Bare hand contact with ready to eat food must be avoided unless…

Answer 20

The food is an ingredient in a dish that does not contain raw meat, poultry, or seafood. The dish must also be cooked to 145°

Question 21

When out in the open like at a buffet line, food must be…

Answer 21

Covered, protected with a sneeze guard, or both

Question 22

Hot food must reach what temperature in the middle?

Answer 22

135°F

Question 23

Cold food must reach what temperature in the middle?

Answer 23

41°F

Question 24

Cold food can be held without temperature control for up to six hours if…

Answer 24

It was held at 41°F or lower before removing from refrigeration, does not exceed 70° F during service, has a label on it specifying time it was taken out of fridge and what time it must be thrown out. Is sold, served, thrown out within 6 hours

Question 25

Hot food can be held without temperature control for up to four hours if…

Answer 25

It was held at 135°F or higher before removing it from temperature control, it has a label specifying win the item must be thrown out, is sold, served, thrown out within four hours

Question 26

Sneeze guards must extend how far beyond the food?

Answer 26

7 inches

Question 27

Keep food hot at what temperature?

Answer 27

135°F or higher

Question 28

Keep food cold at what temperature?

Answer 28

41° F or lower

Question 29

What must be installed to prevent grease and condensation from billing up on the walls and ceilings?

Answer 29

Ventilation systems

Question 30

What are the three signs pests may be in your facility?

Answer 30

Feces, nests, damage on products, packaging, and the facility itself