CH. 1: KEEPING FOOD SAFE SERVSAFE COURSEBOOK 8TH

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CH. 1: KEEPING FOOD SAFE (SERVSAFE COURSEBOOK 8TH

ED.) EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -30 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: The same cutting board is used to prep raw meat, then lettuce. This is an example of

• cross-contamination.
• time-temperature abuse.
• poor personal hygiene.
• poor cleaning and sanitizing.

Answer:

• cross-contamination.

Question 2: In a situation that meets all other criteria, how many people must have the same symptoms for a foodborne illness to be considered an "outbreak"?

• 1
• 2
• 3
• 4

Answer:

• 2

Question 3: What is TCS food?

• Food requiring thermometer checks for security
• Food requiring trustworthy conditions for service
• Food requiring training commitments for standards
• Food requiring time and temperature control for safety

Answer:

• Food requiring time and temperature control for safety

Question 4: What is a foodborne-illness outbreak?

• When two or more food handlers contaminate multiple food items
• When an operation serves contaminated food to two or more people
• When two or more people report the same illness from eating the same food

When the CDC receives information on two or more people with the same illness

Answer:

• When two or more people report the same illness from eating the same food

Question 5: Why are young children at a higher risk for foodborne illness?

• They are more likely to spend time in a hospital.
• Their immune systems are not yet fully developed.
• They are more likely to suffer allergic reactions.
• Their appetites are suppressed.

Answer:

• Their immune systems are not yet fully developed.

Question 6: The three potential hazards to food are biological, physical, and

• situational.
• chemical.
• terminal.
• procedural.

Answer:

• chemical.

Question 7: A cook preps a beef tenderloin on a cutting board and then immediately cuts pies for dessert on the same cutting board. This is an example of which risk factor?

• Using contaminated equipment
• Practicing poor personal hygiene
• Purchasing food from unsafe sources
• Holding food at incorrect temperatures

Answer:

• Using contaminated equipment

Question 8: Which of the following people are at high risk for getting a foodborne illness?

• Preschool-age children
• Women in their twenties and thirties
• Middle-aged men
• Teenagers who have reached puberty

Answer:

• Preschool-age children

Question 9: A group is dining out and includes a man and woman in their forties, their teenage son, and grandparents in their early seventies. Who is at high risk for foodborne illness?

• The man in his forties
• The woman in her forties
• The teenage son
• The grandparents in their seventies

Answer:

• The grandparents in their seventies

Question 10: Which contaminants pose the greatest threat to food safety?

• Toxins
• Allergens
• Pathogens
• Chemicals

Answer:

• Pathogens

Question 11: What is an example of a TCS food?

• Bread
• Bananas
• Sprouts
• Rosemary

Answer:

• Sprouts