SERVSAFE 2020 CH 1 SAFE FOOD EXAM QUESTIONS

PDF Download SERVSAFE 2020 CH 1 "SAFE FOOD" EXAM QUESTIONS Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -30 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What types of food can be eaten without further preparation washing or cooking

Answer:

RTE foods

Question 2: Which of the following can cause a food borne illness

Answer:

Bacteria

Question 3: Which department regulates and inspects meat poultry and eggs

Answer:

The U.S Department is Agriculture (USDA) Question 4: Select which of the following is the "four most common ways food becomes contaminated"

Answer:

-time-temp abuse -poor personal hygiene -poor cleaning and sanitizing

Question 5: Leftover chili is cooled on the counter

Answer:

Time- temp abuse Question 6: A food handler's hands can transfer pathogens from one food to another

Answer:

True

Question 7: Select the most common three types of contamination to food

Answer:

Biological Chemical Physical

Question 8: TCS stands for

Answer:

Temp control for safety

Question 9: Which of the following foods don't contain and TCS food

Answer:

-orange juice -whole wheat bread

Question 10: Ready to eat food includes

Answer:

-cooked food -washes fruit and vegetables -deli meat -bakery item -spices Question 11: By this action touch or scratch wounds and then touch food in which the food became unsafe

Answer:

Poor personal hygiene

Question 12: What are the following actions comes under time temperature abuse

Answer:

-food isn't stored at the correct temp -food is not cooked enough -food isn't reheated enough -food isn't cooked completely Question 13: A food handler prepping a salad stops a scratch an itch on her arm and then returns to making the salad

Answer:

Poor personal hygiene Question 14: A server setting tables touches the food contact surfaces of a water glass when placing it on the table

Answer:

Cross-contamination Question 15: What action describes a food handler leaving the restroom without washing his or her hands

Answer:

Poor personal hygiene Question 16: In your food business you must understand food safety practices and create the necessary procedures

Answer:

Manager

Question 17: The temperature danger zone in food temperatures between

Answer:

41 and 135 deg Fahrenheit Question 18: Among all types of food safety hazards the pathogens are the greatest threat to food safety

Answer:

True

Question 19: Which of the following food that supports the rapid growth of microorganisms

Answer:

-contains moisture -contains protein -has a neutral or slightly acidic pH

• holding food at improper temp

Question 20: A food handler wearing gloves place is a chicken breast on the grill and then places lettuce and tomato on a bun

Answer:

Cross contamination Question 21: Who's responsibility is it to ensure that employees have the knowledge and skills needed to handle food safety in your establishment

Answer:

Food manager Question 22: Which type of the following foods needs careful handling to prevent contamination

Answer:

RTE and TCS foods Question 23: Adults are more likely than preschool age children to get sick from contaminated food

Answer:

False Question 24: After eating some food when two or more people get the same illness is called

Answer:

FOODBORNE illness Question 25: Food handlers who don't wash their hands correctly can cause food borne illness

Answer:

True