SERV SAFE: CHAPTER 1 STUDY QUESTIONS EXAM

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SERV SAFE: CHAPTER 1 STUDY QUESTIONS EXAM

QUESTIONS

Qs and Ans - Expert- Explanation - ing score -10 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: The 5 common risk factors 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.

Question 2: What is an important measure for preventing food borne illness?

Answer:

Preventing cross-contamination

Question 3: Which is a ready to eat food?

Answer:

Sea Salt Question 4: What is one possible function of a government agency that is responsible for food safety?

Answer:

Approving a construction project

Question 5: A food handler left a pan of roasted turkey breasts to cool at room temperature overnight. In addition to throwing away the turkey, what is an appropriate corrective action?

Answer:

Make sure the food handler understands safe cooling practices.

Question 6: What is TCS food?

Answer:

Food requiring time and temperature control for safety

Question 7: What is a food borne-illness outbreak?

Answer:

When two or more people report the same illness from eating the same food.Question 8: Raw chicken breasts are left out at room temperature on a prep table. What is the risk that could cause a food borne illness?

Answer:

Time-temperature abuse

Question 9: What is a TCS food?

Answer:

Sprouts Question 10: Why are preschool-age children at a higher risk for food borne illness?

Answer:

They have not built up strong immune systems.