SERVSAFE - 7TH EDITION - CHAPTER 1 EXAM QUESTIONS

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SERVSAFE - 7TH EDITION - CHAPTER 1 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -24 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: foodborne illness outbreak

Answer:

• or more people have the same symptoms after eating the same food, investigation is conducted,

confirmed by lab analysis

Question 2: ready-to-eat food

Answer:

food that can be eaten without further preparation, washing or cooking; includes cooked food, washed fruit & vegetables (whole and cut), deli meat, bakery items, sugar, spices and seasonings

Question 3: unsafe source

Answer:

food prepared in a private home

Question 4: challenges to food safety

Answer:

time, language & culture, literacy & education, pathogens, unapproved suppliers, high-risk customers, staff turnover

Question 5: biological contaminants

Answer:

pathogens which include viruses, parasites, fungi, and bacteria; responsible for foodborne illness

Question 6: costs to victims

Answer:

lost work, medical costs, long-term disability, death

Question 7: contamination

Answer:

presence of harmful substance in food

Question 8: physical contaminants

Answer:

can include metal shavings, staples, bandages, glass, dirt, bag ties, fish bones.

Question 9: FDA (Federal Drug Administration)

Answer:

inspects all food except meat, poultry and eggs; regulates food transported across state lines; issues the Food Code

Question 10: most common risk factors

Answer:

purchasing from unsafe sources, failing to cook food correctly, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene

Question 11: TCS food

Answer:

food requiring time and temperature control for safety

Question 12: foodborne illness

Answer:

disease transmitted to people by food

Question 13: corrective action

Answer:

monitoring staff, noticing when a task is done incorrectly and correcting the situation immediately

Question 14: Food Code

Answer:

science-based code that provides recommendations for food safety regulations; created for city, county, state and tribal agencies

Question 15: cross-contamination

Answer:

pathogens are transferred from one surface or food to another

Question 16: USDA (U.S. Department of Agriculture)

Answer:

regulates and inspects meat, poultry and eggs; regulates food that crosses state boundaries or involves more than one state

Question 17: State & local health regulatory authorities

Answer:

responsibilities include inspecting operations, enforcing regulations, investigating complaints & illnesses, issuing licenses and permits, approving construction, reviewing & approving HACCP plans

Question 18: immune system

Answer:

the body's defense system against illness

Question 19: costs of foodborne illnesses to operations

Answer:

loss of customers, negative media exposure, lawsuits & legal fees, increased insurance premiums, loss of reputation, lowered staff morale, staff missing work, staff retraining Question 20: CDC (Centers for Disease Control and Prevention) & PHS (Public Health Service)

Answer:

assist FDA, USDA and state & local health departments; conduct research into the causes of foodborne-illness outbreaks; assist in investigating outbreaks

Question 21: chemical contaminants

Answer:

can include cleaners, sanitizers and polishes

Question 22: categories of contaminants

Answer:

biological, chemical, physical

Question 23: time-temperature abuse

Answer:

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

Question 24: high-risk populations

Answer:

groups of people who have a higher risk of getting foodborne illnesses; elderly, pre-school age children, people with compromised immune systems