CHAPTER 1 - SERVSAFE EXAM QUESTIONS

PDF Download

CHAPTER 1 - SERVSAFE EXAM QUESTIONS

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

-Format: Multiple-choice / Flashcard

Question 1: Which organization makes recommendations for food safety regulation of the foodservice industry?

• State regulatory authority
• Food and Drug Administration (FDA)
• U.S. Department of Agriculture (USDA)
• Centers for Disease Control and Prevention (CDC)

Answer:

• Food and Drug Administration (FDA)

Question 2: 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 3: Which of the following is a food safety responsibility of a manager?

• Ensuring that chemicals are stored in a way that meets OSHA requirements
• Ensuring that food prepared in a private home for a restaurant is prepared safely
• Ensuring that delivery drivers are following food safety practices while in the operation
• Ensuring that separate fryers are available for preparing food for customers with allergies

Answer:

• Ensuring that delivery drivers are following food safety practices while in the operation

Question 4: Which is a biological contaminant?

• Bones in a chicken filet
• Seafood toxin in a red snapper
• Metal shavings in a can of peaches
• Tomato juice served in a pewter pitcher

Answer:

• seafood toxin in a red snapper

Question 5: Which is a challenge to food safety in an operation?

• The lack of certified training programs
• The growing elderly population in the U.S.
• The infrequency of health inspections in an operation
• The increased focus on personal hygiene in the operation

Answer:

• The growing elderly population in the U.S.

Question 6: To be considered an outbreak, a foodborne illness must

• include at least six people
• involve more than one food

• be confirmed by laboratory analysis
• occur over multiple days

Answer:

• be confirmed by laboratory analysis

Question 7: Which of the following is a physical contaminant

• Bone in a filet
• Virus on a salad
• Cleaning solution in a spray bottle
• Toxin in seafood

Answer:

• bone in a filet

Question 8: 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 9: 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 10: 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 11: Raw chicken breasts are left out at room temperature on a prep table. What is the risk that could cause a foodborne illness?

• Cross-contamination
• Poor personal hygiene
• Time-temperature abuse
• Poor cleaning and sanitizing

Answer:

• time-temperature abuse

Question 12: Cooked rice was left out on a prep table to cool for several hours. This is an example of

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

Answer:

• time-temperature abuse