SERVSAFE CH. 1 EXAM QUESTIONS

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SERVSAFE CH. 1 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -25 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: cross contamination

Answer:

When pathogens are transferred from one surface to another.

Question 2: surfaces

Answer:

Cleaning towels can contaminate food contact _______.

Question 3: high risk populations

Answer:

Groups of people that have a higher risk of getting a foodborne illness than others.

Question 4: biological hazards

Answer:

This hazard can be bacteria, viruses, parasites, plants, seafood or mushrooms.

Question 5: controlling time and temperature

Answer:

An important measure for preventing foodborne illness is _____ _____ _____ _____.

Question 6: properly

Answer:

A foodborne illness can occur if food is not stored ______.

Question 7: foodborne illness

Answer:

A disease transmitted to people by food.

Question 8: time temperature abuse

Answer:

Allowed to remain too long at an unsafe temperature thus allowing the growth of pathogens.

Question 9: physical contamination

Answer:

Keeping toothpicks away from the prep areas could help prevent ______ ______.

Question 10: separate

Answer:

Having ______ cutting boards for cooked and raw foods will guard against cross contamination.

Question 11: poor personal hygiene

Answer:

Scratching wounds, can contaminate food or food contacts suraces, and cause illness.

Question 12: food

Answer:

Cross contamination can happen on ready to eat _____.

Question 13: pathogens

Answer:

Illness causing microorganisms that are typically found on food..

Question 14: abuse

Answer:

Food is stored too long at an unsafe temperature is time temperature ______.

Question 15: prevent

Answer:

Purchasing food from approved suppliers, using clean equipment, controlling time and temperature, and practicing good personal hygiene are items that can ______ foodborne illness and ensuring food safety.

Question 16: TCS

Answer:

Bean sprouts, baked potatoes, cooked pasta, and sliced tomatoes are examples of _______ foods.

Question 17: chemical hazards

Answer:

Cleaners, sanitizers, polishes, machine lubricants are examples of ______ ______.

Question 18: compromised

Answer:

A person with cancer and getting chemotherapy will have a ______ immune system and be at a higher risk of getting a foodborn illness.

Question 19: reheated

Answer:

Time temperature abuse can happen when food is not ______ hot enough to kill pathogens.

Question 20: recommended

Answer:

The FDA issues a Model Food Code that provides _______ for good safety regulations.

Question 21: physical hazards

Answer:

Foreign objects such as metal shaving, insects, bandages and bones.

Question 22: two

Answer:

A foodborne illness outbreak has occurred when _____ or more people get the same illness after eating the same food.

Question 23: FDA

Answer:

Who is responsible for regulating food transported across state lines?

Question 24: handling

Answer:

Keeping the kitchen and utensils clean, refrigerating food promptly, and cooking food thoroughly are proper food ______ and cooking practices.

Question 25: immune system

Answer:

Infants and preschool children at higher risk for getting a foodborne illness because they have not yet build up their _____ ______.