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Servsafe Final Exam Part 4
This deck covers key concepts and questions from the Servsafe final exam, focusing on food safety, pathogens, and proper food handling procedures.
Keep _____ for each chemical in a location to all employees on the job
MSDS
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Key Terms
Term
Definition
Keep _____ for each chemical in a location to all employees on the job
MSDS
Roaches
Oily smell, dropping look like grains of black pepper, and capsule egg cases can indicate
Rodents
Droppings, signs of gnawing, tracks, nesting materials and holes can be signs of
___ can carry Shigellosis and typhoid fever
Flies
Federal, State, local
Government control regarding food safety in the US is exercised at three levels
Regulations are usually enforced at the ___ levels
State and local
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| Term | Definition |
|---|---|
Keep _____ for each chemical in a location to all employees on the job | MSDS |
Roaches | Oily smell, dropping look like grains of black pepper, and capsule egg cases can indicate |
Rodents | Droppings, signs of gnawing, tracks, nesting materials and holes can be signs of |
___ can carry Shigellosis and typhoid fever | Flies |
Federal, State, local | Government control regarding food safety in the US is exercised at three levels |
Regulations are usually enforced at the ___ levels | State and local |
Staph | Often found in hospitals, on faces, and in the nose |
E. Coli | Typically found in undercooked beef |
Listeria | Causes miscarriage, found in deli meats |
Bacillus Cereus | Found in cooked rice dishes |
True or False: Cooking or freezing can kill spores | False |
Pre-school age children are at higher risk for foodborne illness because their ___ is weak | Immune system |
Sprouts is a __ food | TCS |
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 for foodborne illness? | Poor sanitizing |
Foodborne illness | Diarrhea, vomiting, fever, nausea, abdominal cramps and jaundice are all common symptoms of |
What is the most important way to prevent a foodborne illness from bacteria? | TTC |
A customer complained of vomiting and diarrhea a few hours after eating 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 probably caused the illness? | Toxin |
Eggs and peanuts are dangerous for people with ___ | Food allergies |
Wheezing and shortness of breath are symptoms of | Allergic reaction |
Fish must be correctly ___ before you receive it | Frozen |
Reconditioning | Cleaning the surface of some tomato sauce cans so they can be accepted is an example of |
How long can ready to eat TCS food that was prepped in house be stored if it was held at 41F or lower? | 7 days |