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SERVSAFE CHAPTER 1: FOODBORNE ILLNESS EXAM
QUESTIONS
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -24 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: A food handler left a pan of roasted turkey breasts to cool at room temperature overnight. In addition to throwing away the turkey, what is an appropriate corrective action?
Answer:
Make sure the food handler understands safe cooling practices
Question 2: What is TCS food?
Answer:
food requiring time and temperature control for safety
Question 3: What types of food are TCS?
Answer:
-Dairy -Meat -Baked Pots -Eggs -Tofu(Soy Proteins) -Produce -Heat Treated Plant Foods -Sprouts and Sprout Seeds -Untreated Garlic and Oil Mixtures
Question 4: How does food become unsafe?
Answer:
-Purchasing food from unsafe sources -Failing to cook food correctly -Holding food at incorrect temperatures -Using contaminated equipment -Practicing poor personal hygiene
Question 5: populations at high risk for foodborne illness
Answer:
infants and preschool-age children, pregnant women, elderly people, people taking antibiotics and immunosuppressants, those who are seriously ill
Question 6: When is an illness considered an outbreak?
Answer:
- Two or more people have the same symptoms after eating the same food.
- An investigation is conducted by state and local regulatory authorities.
- The outbreak is confirmed by laboratory analysis.
Question 7: Why are preschool-age children at a higher risk for foodborne illnesses?
Answer:
They have not built up strong immune systems
Question 8: FDA
Answer:
-Issues a food code recommended to follow for food-safety regulations -Regulates food safety for the following groups (Restaurant and retail food stores, Vending operations, Schools and daycare centers, and Hospitals and nursing homes) Question 9: State and local regulatory authorities are not required to adopt the food code from the FDA. What are the responsibilities related to food safety?
Answer:
-Inspecting Operations -Enforcing Regulations -Investigating complaints and illnesses -Issuing licenses and permits -Approving construction
-Reviewing and approving HACCP plans
Question 10: What is an important measure for preventing foodborne illness?
Answer:
Preventing cross contamination
Question 11: Where do food borne illness contaminants come from?
Answer:
Pathogens (Biological) Chemicals Physical Objects
Question 12: What challenges do operations face when it comes to food safety?
Answer:
-Time -Language and Culture -Literacy and Education -Pathogens
- Unapproved suppliers
- Staff turnover
-High-risk customers
Question 13: CDC and PHS
Answer:
Conducts research into the causes of foodborne-illness outbreaks
Question 14: USDA
Answer:
Inspects meat, poultry, and eggs. Also regulates food that crosses state boundaries or involves more than one state.
Question 15: What do victims of food borne illnesses experience?
Answer:
-Lost work -Medical costs -Long-term disability -Death
Question 16: Which is a ready-to-eat food?
Answer:
sea salt Question 17: What government agencies are responsible for the prevention of food borne illness?
Answer:
The FDA, USDA, CDC and PHS Question 18: Raw chicken breast are left out at room temperature on a prep table. What is the main risk that could cause a foodborne illness?
Answer:
Time temperature abuse
Question 19: What is a Foodborne Illness outbreak?
Answer:
When two or more people report the same illness from eating the same food
Question 20: Ready-to-eat food
Answer:
Food that can be eaten without further preparation, washing, or cooking. (Sugar, Spices, Seasonings)
Question 21: Which is a TCS food?
Answer:
sprouts
Question 22: Foodborne illeness
Answer:
Disease transmitted to people to people by food Question 23: The 5 common risk factors that can be lead to food borne 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
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