CHAPTER 1 SERVSAFE QUESTIONS EXAM QUESTIONS

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CHAPTER 1 SERVSAFE QUESTIONS EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -16 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Food-borne disease outbreak in a restaurant could result in

Answer:

Lawsuits and increased insurance premiums, staff missing work, lower staff morale, staff retraining, loss of customer sales and loss of reputation Question 2: Time temperature abuse causes food-borne illnesses. This can happen when food is not held at the correct temperature, food that is not cooked or reheated enough to kill pathogens and

Answer:

Food that is not cooked properly

Question 3: Which is not a type of cross contamination?

Answer:

Coughing or sneezing on food Question 4: Biological pathogens including viruses, parasites, fungi and bacteria are the greatest threat to food safety

Answer:

True

Question 5: 25 preschool aged children and 2 chaperones got sick after they stopped at a local, family-owned restaurant and ate chicken sandwiches. Regulatory authorities determined that chicken was not fully cooked. The cooks rushed the cooking process and failed to check the internal temperature of the chicken. Most of the children became extremely ill and had to be hospitalized. Which of the following facts are NOT true?

Answer:

They are most likely to suffer allergic reactions Question 6: Which food is not a TCS food ( Time and Temperature control for safety)?

Answer:

Crackers, flour and bread Question 7: Which of the following are not things that can go wrong when cleaning and sanitizing?

Answer:

Ready-to-eat food touches contaminated surfaces Question 8: Preschool children and infants, Elderly people and people who are seriously ill, are groups of people that are at a higher risk for food-borne illnesses

Answer:

True Question 9: Raw chicken breasts are left out at room temp on a prep table. What is the main risk that could cause a food-borne illness?

Answer:

Time-temperature abuse

Question 10: What is an important measure for preventing food-borne illness?

Answer:

Controlling time and temperature Question 11: Of all the cost of food-borne illness, including billions of dollars, the most important are human costs such as lost work, medical costs and death

Answer:

True

Question 12: A server cleans a dining table with a wiping cloth and then puts the wiping cloth in an apron pocket. What is the risk that could cause a food-borne illness?

Answer:

Poor cleaning and sanitizing Question 13: Food-borne illness can happen if food handlers practice poor personal hygiene.Which one is not an action that is included under the heading of "poor personal hygiene"?

Answer:

Wiping cloths are not stored in a sanitizer solution between uses.

Question 14: Which is a TCS food?

Answer:

baked potato

Question 15: Metal shavings, staples, bandages are which type of contaminant?

Answer:

Physical Question 16: According to the Center for Disease Control, the top five common mistakes (documented reasons) that can lead to food-borne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene and

Answer:

Purchasing food from unsafe sources