ServSafe FINAL EXAM Questions and Answers Already Passed

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ServSafe FINAL EXAM Questions and Answers Already Passed Why are preschool-age children at a higher risk for foodborne illnesses? ✔✔They have not built up strong immune systems Which is a TCS ... food? ✔✔Sprouts The 5 common mistakes that can lead to food borne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and ✔✔Purchasing food from unsafe sources What is an important measure for preventing foodborne illness? ✔✔Controlling time and temperature 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 What is the most important way to prevent a foodborne illness from bacteria? ✔✔control time & temperature Enterohemoryhagic and shiga toxin-producing E. coli are commonly linked with what type of food? ✔✔raw ground beef What is the most important way to prevent a foodborne illness from viruses? ✔✔practice good personal hygiene A customer called an operation and told the manager about getting sick after eating there. The customer complained of vomiting and diarrhea a few hours after eating the raw oysters. What pathogen probably caused the illness? ✔✔Norovirus Parasites are commonly linked with what type of food? ✔✔seafood A customer had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness? ✔✔toxin Which pathogens are found in high numbers in an infected person's feces, are highly infectious, and can cause severe illness? ✔✔Hepatitis A, Norovirus, Salmonella Typhi, Shigella spp., and enterohemorrhagic and shiga toxin-producing E. coli A food handler stored a sanitizer spray bottle on a shelf above the prep table that had just been sanitized. Throughout the day, the food handler used the sanitizer on the prep table, storing it in the same spot. What should the food handler have done differently? ✔✔Stored the sanitizer bottle away from the prep area Eggs and peanuts are dangerous for people with which condition? ✔✔Food allergies Wheezing and shortness of breath are symptoms of what? ✔✔Allergic reaction What should food handlers do to prevent food allergens from being transferred to food? ✔✔Clean and sanitize utensils after use 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 on file, and know ✔✔who to contact about suspicious activity After which activity must food handlers wash their hands? ✔✔cleaning tables What should food handlers do after prepping food and before using the restroom? ✔✔take off their aprons Which piece of jewelry can be worn on a food handler's hand or arm? ✔✔plain band ring When should antiseptics be used? ✔✔after washing [Show More]

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