FREE AND STUDY GAMES ABOUT SERVSAFE 1 EXAM

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FREE AND STUDY GAMES ABOUT SERVSAFE 1 EXAM

QUESTIONS

Actual Qs and Ans Expert-Verified Explanation

This Exam contains:

-Guarantee passing score -19 Questions and Answers -format set of multiple-choice -Expert-Verified Explanation

Question 1: What are three categories of contaminants?

Answer:

Biological, Chemical, Physical

Question 2: Name four biological hazards to food safety.

Answer:

Viruses, Bacteria, Parasites, Fungi

Question 3: Name six physical hazards to food safety.

Answer:

Hair, dirt, bandages, metal staples, broken glass, natural objects (i.e. fish bones)

Question 4: What is a foodborne-illness outbreak?

Answer:

Incident in which two or more people get the same illness after eating the same food.

Question 5: What is Ready To Eat Food?

Answer:

Food that can be eaten without further preparation, washing or cooking.

Question 6: Name three ways time-temperature abuse can occur.

Answer:

Food is not held or stored at the correct temperature. Food is not cooked or reheated enough to kill pathogens. Food is not cooled correctly.

Question 7: What four main factors can lead to a foodborne illness mistake?

Answer:

Time-temperature abuse.Cross-contamination.Poor Personal Hygiene.Poor Cleaning and Sanitizing.

Question 8: Costs of Foodborne Illnesses

Answer:

Loss of customers and sales, Loss of reputation, Negative Media Exposure, Lower Staff Morale, Lawsuits and Legal Fees, Staff Missing Work, Increased Insurance Premiums,and Staff Retention

Question 9: Challenges to Food Safety

Answer:

Time, Language and culture and education, Pathogens, Unapproved suppliers, High-risk populations,and Turnover

Question 10: Cross-contamination occurs when:

Answer:

Pathogens are transferred from one food or surface to another.Question 11: Name the five most common food handling mistakes or risk factors that cause a foodborne illness.

Answer:

Purchasing food from unsafe sources.Failing to cook food correctly.Holding food at incorrect temperatures.Using contaminated equipment.Practicing poor personal hygiene.

Question 12: Name five chemical hazards to food safety.

Answer:

Cleaners, sanitizers, polishes, machine lubricants, Toxic metals

Question 13: Name four important prevention measures.

Answer:

Controlling time and temperature. Preventing cross contamination. Practicing personal hygiene.Purchasing from approved, reputable suppliers.Question 14: Poor personal hygiene occurs when food handlers:

Answer:

Don't wash their hands after using the restroom or any time their hands get dirty. Come to work sick.Cough or sneeze on food. Touch or scratch wounds, and then touch food.

Question 15: What is a TCS food?

Answer:

Food requiring time and temperature control for safety.

Question 16: Which populations are at a higher risk for foodborne illness?

Answer:

Elderly people,Infants and preschool-age children,Pregnant women,People with cancer or on chemotherapy,People with HIV/AIDs, and Transplant recipients

Question 17: What causes unsafe food?

Answer:

Contamination Question 18: Food has been time-temperature abused when:

Answer:

It has stayed too long at temperatures that are good for the growth of pathogens.

Question 19: What is foodborne illness?

Answer:

Disease transmitted to people by food.