SERVSAFE CHAPTER 1 FOOD SAFETY IS IMPORTANT

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EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -17 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: illness

Answer:

being sick or not feeling well

Question 2: Time-Temperature Abuse

Answer:

Letting food stay too long at temperatures that are good for pathogen growth.

Question 3: preventable

Answer:

avoidable (can be stopped before it happens)

Question 4: foodborne

Answer:

when a sickness comes from food

Question 5: poor personal hygiene

Answer:

Transferring pathogens from your body to food. Not washing your hands, sneezing in your hands, etc.

Question 6: hazard

Answer:

A danger or risk.

Question 7: biological hazards

Answer:

These are tiny forms of life that you can't always see, taste, or smell. They include bacteria, viruses, parasites, and fungi

Question 8: raw

Answer:

uncooked

Question 9: airborne illness

Answer:

a disease that is transmitted through the air such as COVID-19

Question 10: surface

Answer:

the outside layer; the top, such as a countertop.

Question 11: foodborne illness

Answer:

a disease that is transmitted to people through food.

Question 12: transmitted

Answer:

how disease is transferred or spread

Question 13: cross-contamination

Answer:

Transferring pathogens from one surface or food to another.

Question 14: Poor Cleaning and Sanitizing

Answer:

Transferring pathogens from incorrectly cleaned surfaces to food.

Question 15: physical hazards

Answer:

Some physical hazards occur naturally in food. Bones from fish or pits from fruit for example. They can also be bandages, staples, dirt, jewelry, and glass.

Question 16: chemical hazard

Answer:

chemicals that can contaminate food such as cleaners, sanitizers, and polishers

Question 17: personal hygiene

Answer:

Daily maintenance of cleanliness by practicing good healthful habits