SERVESAFE CH. 1 QUIZ EXAM QUESTIONS

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SERVESAFE CH. 1 QUIZ EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -35 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Contaminants are divided into three categories, which are:

Answer:

Physical, biological, and chemical.Question 2: Leftover chili is cooled on the counter overnight. This situation is an example of:

Answer:

Time-temperature abuse.Question 3: The presence of harmful substances in food is called:

Answer:

Contamination.Question 4: Food that contains moisture, protein, and has a neutral or slightly acidic pH, and

has the potential of causing a foodborne illness is called:

Answer:

TCS foods

Question 5: What is an important measure for preventing foodborne illness?

Answer:

Preventing cross-contamination.

Question 6: A foodborne illness is:

Answer:

An illness carried or transmitted to people by food.Question 7: Which government organization includes inspecting food as one of its primary responsibilities?

Answer:

U.S. Department of Agriculture - USDA Question 8: A server cleans a dining table with a wiping cloth and does not use a sanitizer. He then wipes a spill on the floor with the same cloth. What is the risk that could cause a foodborne illness?

Answer:

Poor cleaning and sanitizing.

Question 9: What is ServSafe?

Answer:

A food program designed to establish standard operating procedures to keep food safe.Question 10: After prepping raw chicken on a cutting board, a food handler only wipes the cutting board with a towel and then uses the same cutting board to slice tomatoes for a salad.The worker does not wash and sanitize the board in between uses. This situation is an example

of:

Answer:

Poor cleaning and sanitizing.Question 11: The five common risk factors that can lead to foodborne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, , practicing poor personal hygiene, and

Answer:

Purchasing food for unsafe sources.

Question 12: Which is NOT a common characteristic of TCS food?

Answer:

Dry.

Question 13: Which is a ready-to-eat food?

Answer:

Sea salt.

Question 14: Which is NOT an example of high risk populations?

Answer:

Football players with approved physicals.Question 15: A food handler wearing gloves places a chicken breast on the grill and then places lettuce and tomato on a bun using the same glove. This situation is an example of:

Answer:

Cross-contamination.Question 16: A manager purchased several cans of Aunt Jane's Home-made canned green

beans from the farmer's market to use in the restaurant. This is an example of:

Answer:

Purchasing for unsafe sources.Question 17: After prepping raw chicken on a cutting board, a food handler only wipes the cutting board with a towel and then uses the same cutting board to slice tomatoes for a salad.

This situation is an example of:

Answer:

Poor cleaning and sanitation.Question 18: A food government organization that is responsible for regulating and inspecting

of meat, poultry and eggs is:

Answer:

USDA.

Question 19: Which types of food are especially at risk for contamination?

Answer:

TCS and ready-to-eat foods.

Question 20: Food that has been allowed to remain too long at a temperature to the growth of

foodborne microorganisms is an example of:

Answer:

Time-temperature abuse.Question 21: What causes preschool-age children to be at risk for foodborne illnesses?

Answer:

Their immune systems are not strong and immature.Question 22: Restaurants are inspected by:

Answer:

State and Local regulatory authorities.

Question 23: Which responsibility is included in the FDA's role?

Answer:

Issuing a food code which is used by local agencies to regulate food service.Question 24: Raw chicken breasts are left out at room temperature overnight on a prep table.What is the risk that could cause a foodborne illness?

Answer:

Time-temperature abuse.Question 25: Which characteristic is NOT a part of the evaluation process for the confirmation of a foodborne illness outbreak?

Answer:

Two or more food handlers contaminate multiple food items by eating while preparing food.

Question 26: Which is not a cost of a foodborne illness?

Answer:

Large increase of customer sales.Question 27: Why are people who take certain medicines at risk for foodborne illness?

Answer:

Their immune systems are compromised.