SERVSAFE CHAPTER 1 EXAM QUESTIONS

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SERVSAFE CHAPTER 1 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -40 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What is ready to eat food?

Answer:

food that can be eaten without further preparation, washing, or cooking (ex. cooked food, washed fruit/veggies, deli meat, bakery items, sugar, spices, and seasonings)

Question 2: Why is unapproved suppliers a challenge in food safety?

Answer:

food might be received from suppliers that are not practicing food safety; this can cause a foodborne-illness outbreak

Question 3: What is contamination?

Answer:

the presence of harmful substances in food

Question 4: What are the 5 most common food handling mistakes and risk factors?

Answer:

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

Question 5: The five common risk factors that can lead to foodborne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and ?

Answer:

purchasing food from unsafe sources

Question 6: Why is staff turnover a challenge in food safety?

Answer:

training new staff leaves less time for food safety training

Question 7: Why is language and culture a challenge in food safety?

Answer:

some staff may speak a language different from yours; this can create communication barriers; cultural differences can influence how staff view food safety as well

Question 8: What are examples of poor personal hygiene?

Answer:

fail to wash hands, cough or sneeze on food, touch or scratch wounds and then touch food, work while sick

Question 9: What are examples of poor cleaning and sanitizing?

Answer:

equipment and utensils are not washed, rinsed, and sanitized between uses; food contact surfaces are wiped clean rather than being washed, rinsed, and sanitized; wiping cloths are not stored in a sanitizer solution between uses; sanitizing solutions are not at the required levels to sanitize objects

Question 10: What are examples of TCS food?

Answer:

milk/dairy products, shell eggs, meat, poultry, fish, shellfish, baked potatoes, heat treated plant food (rice, beans, veggies), tofu, sliced melons, cut tomatoes, cut leafy greens, sprouts, untreated garlic/oil mixtures

Question 11: What are biological contaminants?

Answer:

greatest threat to food safety; certain viruses, parasites, fungi, and bacteria get into food

Question 12: How do foodborne illnesses cost an operation millions of dollars?

Answer:

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

Question 13: What is cross contamination?

Answer:

When pathogens are transferred from one surface or food to another

Question 14: What are responsibilities of a manager?

Answer:

food is not prepared in a private home; people other than food handlers are restricted from prep, storage, and dish washing areas; maintenance and delivery workers follow food safety practices; staff handwashing is monitored; inspection of deliveries is monitored; food delivered after hours is monitored; food handlers are monitored to make sure TCS food is cooked to required temps, cooled rapidly; consumer advisories are posted notifying quests of the risk of ordering raw food; cleaning and sanitizing procedures are monitored; staff aren't handling ready to eat food with bare hands; staff are trained in food safety; staff are reporting illnesses; food safety procedures are written down

Question 15: What is TCS food?

Answer:

food requiring time and temperature control for safety Question 16: Why are preschool-age children at a higher risk for foodborne illnesses?

Answer:

they have not yet built up a strong immune system

Question 17: What is the most important reason for foodborne illness costs?

Answer:

human costs; victims of foodborne illnesses may experience lost work, medical costs, long term disability, and death

Question 18: What is a SOP?

Answer:

standard operating procedures

Question 19: What is marketing food safety do?

Answer:

shows staff and guests that you take food safety seriously

Question 20: Why is literacy and education a challenge in food safety?

Answer:

staff often have varying education levels; this can make teaching food safety to some of them more difficult Question 21: Raw chicken breasts are left out at room temp on a prep table. What is the main risk that could cause a foodborne illness?

Answer:

time-temperature abuse Question 22: What populations are at a higher risk of getting a foodborne illness?

Answer:

preschool age children, elderly people, and people with a compromised immune system

Question 23: What are the challenges of food safety?

Answer:

time, language/culture, literacy/education, pathogens, unapproved suppliers, high risk populations, and staff turnover

Question 24: What is a foodborne illness outbreak?

Answer:

When two or more people report the same illness from eating the same food

Question 25: What is an important measure for preventing foodborne illness?

Answer:

preventing cross contamination

Question 26: Why are elderly people at a higher risk for foodborne illness?

Answer:

changes occur in their organs that allows more pathogens to enter the intestines; a change in the stomach and intestinal tract also allows the body to store food for longer periods which allows toxins more time to form