CHAPTER 1 SERVSAFE: PROVIDING SAFE FOOD EXAM

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CHAPTER 1 SERVSAFE: PROVIDING SAFE FOOD EXAM

QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -20 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What is something you do to keep your food safe?

Answer:

Practicing personal hygiene, cleaning and sanitizing

Question 2: What are examples of TCS foods?

Answer:

• Milk & Dairy products,

• Egg shells,

3. Meat: lamb, beef, poultry & pork,

• Fish,

• Shellfish,
• Baked potatoes,
• Heat treated plant food (cooked rice, beans, & vegetables),
• Untreated garlic & oil mixtures,
• Sprouts.

Question 3: What is cross - contamination?

Answer:

Pathogens being transferred from one surface or food to another, causing a food -borne illness.Question 4: Alec wanted a glass of ice. Alec scooped up the ice with his glass he is using to eat the ice out of. Is this safe? Explain why.

Answer:

This is not safe because, Alec did an example of physical contamination, the glass would have broken a chip off and get in the ice and someone could choke and possibly die.Question 5: True or False: Chefs have to follow specific procedures and food safety.

Answer:

True.

Question 6: What does the USDA do?

Answer:

Inspects eggs, meat, and poultry Question 7: False or True: Time- temperature abuse, Cross- contamination, Poor hygiene, and Poor cleaning and sanitizing can all make food unsafe.

Answer:

True; Having time - temperature abuse can not kill the pathogens.Cross contamination can transfer the pathogens.Someone with poor hygiene can cough or sneeze into the food, which is gross.With poor cleaning and sanitizing, pathogens can spread quickly to food.

Question 8: What is time temperature abuse?

Answer:

Time temperature abuse is when food has stayed too long at temperatures that are good for the growth of pathogens.Question 9: True or False: When two or more people have the same symptoms after eating same food, this causes a foodborne illness.

Answer:

True

Question 10: What are the 3 contaminants?

Answer:

• Biological,

• Chemical,

• Physical.

Question 11: Who are at a high risk for Foodborne illness?

Answer:

• Preschool - age kids,

• People already sick

• Elderly people.

Question 12: True or False: Foodborne illnesses can NOT cause death.

Answer:

False Question 13: False or True: The CDC (Center for Disease Control and prevention) and the U.S.PHS (Public Health Services) do NOT help out with the FDA, USDA, and the State and Local authorities.

Answer:

False, the CDC and PHS research with the USDA and State and local authorities to examine for outbreaks.

Question 14: What are cost of a foodborne illness to an operation?

Answer:

• Loss of customers & sales,

• Loss of reputation,

• Negative media exposure,

• Lowered staff morale,

• Lawsuits and legal fees,
• Staff missing work,
• Increased insurance premiums,
• Staff retraining.

Question 15: True or False: examples of biological contaminants are, bag ties, glass, dirt, nails, staplers, and a bone.

Answer:

False, these examples are physical contaminants. Biological contaminants include: viruses, parasites, bacteria, and fungi.Physical contaminants are naturally occurring objects.

Question 16: What does the FDA take care of?

Answer:

Inspects all foods BUT poultry, eggs, and meat.

Question 17: What is the definition of a pathogen?

Answer:

Microorganisms typically found on foods that aren't safe, causing foodborne illnesses.

Question 18: What is the definition TCS?

Answer:

Temperature Control for Safety foods. These foods require time and temperature control for its safety.Question 19: True or False: Biological contaminant, such as pathogens, can be a huge danger.

Answer:

True because they can cause food borne illnesses.Question 20: True or False: The outbreak is confirmed by the customers.

Answer:

False, the outbreak has to be confirmed by analysis from a laboratory.