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Shellfish tags must be kept for servsafe

23/04/2021 Client: muhammad11 Deadline: 2 Day

SERVESAFE QUESTIONS (MUTIPLE CHOICE) 1. Which step in a HACCP plan involves reviewing the layout of the kitchen to determine areas where food can become contaminated? A. Determine the critical control points B. Conduct a hazard analysis C. Establish monitoring procedures. 2. Customers experiencing allergic reactions often show which symptom? A. B. C. D. Fever Jaundice Hives Sneezing 3. When implementing a program that prevents pests from becoming a problem at an operation, it is best to A. B. C. D. Use baits and traps in potential problem areas Use a pesticide fog once a month Train food handlers on the correct use of pesticides Work with a pest-control operator 4. Which of the following example would be considered a physical contaminant? A. B. C. D. Caterpillar found in a case of lettuce Foul odor coming from fresh seafood Buildup of heavy frost on frozen fruit Seaweed in a container with shellfish 5. The purpose of a safety data sheet(SDS) is to A. B. C. D. Protect customers from potentially dangerous food substances Specify correct construction materials for foodservice operation Inform foodhandlers about the hazards of the chemicals they use. Explain the correct use of potentially dangerous tools in the prep area 6. What residue is being prevented by cleaning floor surfaces? A. B. C. D. Bacteria Food Insects Toxins 7. A person in change(PIC) can receive assistance with procedures related to consumer advisories from the A. B. C. D. Service and kitchen staff Local regulatory authority Food and Drug Administration Operation’s food suppliers 8.Operations can assist in minimizing insects and rodent presence by A. Setting outdoor traps B. applying pesticides daily C. eliminating harborage areas D. patrolling premises with cats 9. For at least how many days must a shellstock identification tag be kept after the last item is sold, served or thrown out? 10. To help ensure that shell eggs will be safe to eat, they should be A. pooled for preparation at a later time B. mixed together with pasteurized eggs C. stored in the cooler at 45 degrees F (7 C) or lower D. cooked to 130 degrees F (54 degrees C) 11. A food handler is washing his or her hands when the manager notices a lesion containing pus on one of the food handlers fingers. The manager should ensure that the foodhandler A. does not return to work in any food prep area B. wears a finger cot and uses a single-use glove C. washes hands for 15 seconds using warm water D. uncover galvanized metal trash cans 12. A food handler must report to the manager if he or she is diagnosed by a health practitioner with an illness caused by A. B. C. D. Listeria monocytogenes Hepatitis C Salmonella Typhi Staphylococcus aureus 13. An infrared thermometer is best used to measure the temperature of A. B. C. D. Liquids Equipment Coolers foods ...

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