SERVSAFE CH. 1 KEEPING FOOD SAFE EXAM QUESTIONS

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SERVSAFE CH. 1 KEEPING FOOD SAFE EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -15 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Why does staff turnover present a challenge to food safety training?

• Operations with high staff turnover rates are not expected to train staff about food

safety.

• More time has to be spent in job training, so there is less time available for food safety

training.

• Novice employees are uninterested in learning about foodborne illnesses.
• Food safety rules are changing too quickly to bother training employees who are

expected to leave.

Answer:

• More time has to be spent in job training, so there is less time available for food safety training.

Question 2: What are some of the potential costs of a foodborne-illness outbreak?

Answer:

• loss of customers and sales
• loss of reputation
• negative media exposure
• lawsuits and legal fees
• lowered staff morale
• closure

Question 3: What is the manager of an operation responsible for monitoring?

• staff hand washing practices
• actions of the regulatory agency
• creation of national standards for safety procedures
• inspection of manufacturer's facilities

Answer:

• staff hand washing practices

Question 4: A foodborne illness is considered an outbreak when two or more people

Answer:

have the same symptoms of illness after eating the same food, confirmed by a laboratory.Question 5: Which is a potential cost of a foodborne-illness outbreak to an operation?

• Heightened staff morale
• Heightened reputation
• Increased insurance premiums
• Increased customer sales

Answer:

• Increased insurance premiums

Question 6: Why are the elderly at a higher risk for getting foodborne illnesses?

Answer:

Their immune systems have weakened with age.

Question 7: What does TCS stand for?

Answer:

Temperature Control for Safety

Question 8: Biological contaminants include...

Answer:

• bacteria
• viruses
• parasites
• fungi.

Question 9: What do TCS foods include?

Answer:

Milk, Eggs, Shellfish, Fish, Meats, Meat Alternatives, Untreated Garlic & Oil Mixtures, Baked Potatoes.

Question 10: A foodborne-illness outbreak is confirmed by

Answer:

a regulatory authority

Question 11: Which employee attribute is a challenge to food safety?

• educated
• gender
• culture
• age

Answer:

• culture

Question 12: Physical hazards include...

Answer:

foreign objects such as metal shavings, staples, bandages, glass, and dirt.

Question 13: Chemical contaminants include...

Answer:

foodservice chemicals such as cleaners, sanitizers, and polishes.

Question 14: What are the three major types of contaminants?

Answer:

• Biological

• Chemical

• Physical

Question 15: A server cleans a dining table with a wiping cloth and then puts the wiping cloth in an apron pocket. What is the risk that could cause a foodborne illness?

• cross-conatmination
• poor cleaning and sanitizing
• poor personal hygiene
• time-temperature abuse

Answer:

• poor cleaning and sanitizing