SERVSAFE CH.1 EXAM QUESTIONS

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SERVSAFE CH.1 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -21 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Big Six

Answer:

Shigella spp, Salmonella Typhi, Nontyphoidal Salmonella (NTS), Shiga toxin-prudcing Escherichia coli (STEC), Hepatitus A, Norovirus

Question 2: Physical

Answer:

Foreign objects such as metal shavings, staples, and bandages can get into food. So can glass, dirt, and even bag ties. Naturally occurring objects, such as fish bones in fillets, are another examples.

Question 3: Costs of foodborne illness

Answer:

Loss of customers and sales, loss of reputation, negative media exposure, lowered staff morale, lawsuits and legal fees, staff missing work, increased insurance premiums, and staff retraining

Question 4: Immune system

Answer:

The body's defense system against illness. People with compromised immune systems are more susceptible to foodborne illness

Question 5: Populations at high risk for foodborne illnesses

Answer:

Elderly people, preschool-age children, and people with compromised immune systems

Question 6: Time-temperature abuse

Answer:

Food has been time-temperature abused any time it has been allowed to remain too long at a temperature favorable to the growth of foodborne microorganisms

Question 7: Symptoms of foodborne illness

Answer:

Diarrhea, vomiting, fever, nausea, abdominal cramps, jaundice

Question 8: Responsibilities related to food safety

Answer:

Inspecting operations, enforcing regulations, investigating complaints and illness, issuing licenses and permits, approving construction, and reviewing and approving HACCP plans

Question 9: FDA

Answer:

Inspects all food except meat, poultry, and eggs. Issue a Food Code which provides recommendations for food safety regulations.

Question 10: TCS food

Answer:

Food that contains moisture and protein and has a neutral or slightly acidic pH. Such food requires time-temperature control to prevent the growth of microorganisms and the production of toxins.Examples are milk and dairy products, shell eggs, meat, poultry, heat-treated food, etc.

Question 11: Foodborne illness outbreak

Answer:

An incident in which two or more people experience the same illness symptoms after eating the same food. An investigation is conducted by the state and local regulatory authorities, and the outbreak is confirmed by a laboratory analysis

Question 12: Cross-contamination

Answer:

Occurs when microorganisms are transferred from one food or surface to another

Question 13: USDA (U.S. Department of Agriculture)

Answer:

They inspect meat, poultry, and eggs. It also regulates food that crosses state boundaries or involves more than one state.

Question 14: CDC and PHS

Answer:

These agencies assist the FDA, USDA, and state and local health departments.

Question 15: Foodborne illness

Answer:

Illness carried or transmitted to people by food

Question 16: Ready-to-eat food

Answer:

Any food that is edible without further preparation, washing, or cooking. It includes washed fruit and vegetables, both whole and cut; deli meats; and bakery items. Sugars, spices, seasonings, and correctly cooked food items are also considered this.

Question 17: Chemical

Answer:

Foodservice chemicals can contaminate food if they are used incorrectly. Contaminants in this group can include cleaners, sanitizers, and polishes.

Question 18: How food becomes unsafe

Answer:

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

Question 19: Contamination

Answer:

Presence of harmful substances in food. Some food safety hazards occur naturally while others are introduced by humans or the environment

Question 20: Biological

Answer:

Pathogens are the greatest threat to food safety. They include certain viruses, parasites, fungi, and bacteria. Some plants, mushrooms, and seafood that carry harmful toxins (poison) are also included in this group.

Question 21: High-risk populations

Answer:

People susceptible to foodborne illness due to the effects of age or health on their immune systems, including infants and preschool-age children, pregnant women, older people, people taking certain medications, and those with certain diseases or weakened immune systems.