SERVSAFE CHAPTER 1 KEEPING FOOD SAFE EXAM

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SERVSAFE CHAPTER 1 (KEEPING FOOD SAFE) EXAM

QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -18 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Compromised Immune Systems (High Risk Populations)

Answer:

• includes people with cancer, or on chemo, people with HIV/AIDS, people who have had bone marrow

transplants, and those on certain medications

• all of these conditions lead to weakened or suppressed immune systems

1-7

Question 2: Time-Temperature Abuse

Answer:

• food that has stayed at temperatures too long that are good for the growth of pathogens
• can happen by: storing at incorrect temps, not cooked or reheated enough to kill pathogens, not cooled

correctly 1-5

Question 3: Foodborne Illness

Answer:

a disease transmitted to people by food 1-2

Question 4: Foodborne Illness Outbreak

Answer:

• considered an outbreak when 2 or more people have the same symptoms after eating the same food
• requires an investigation and confirmation by a lab

1-2

Question 5: Pre School Aged Children (High Risk Populations)

Answer:

have yet to build up a strong immune system 1-7

Question 6: Cross-Contamination

Answer:

• pathogens being transferred from one source to another
• can happen by: contaminated ingredients are added to food that requires no more cooking,

ready-to-eat food touches contaminated surfaces, contaminated food touches or drips fluids onto cooked or ready-to-eat foods

• person touches contaminated food them touches ready-to-eat foods, contaminated wiping cloths touch

food contact surfaces 1-5

Question 7: Ready to Eat Food

Answer:

• food that can be eaten without further preparation, washing or cooking
• needs carful handling to prevent contamination

1-7

Question 8: Poor Personal Hygiene

Answer:

• food handlers can cause foodborne illnesses by the following actions: failing to correctly wash hands

after using the restroom, coughing or sneezing on food, touch/scratch wounds then touch food, work while sick 1-5

Question 9: Key Practices for Ensuring Food Safety

Answer:

• purchasing food from approved, reputable suppliers
• controlling time and temp
• preventing cross-contamination

• practicing good personal hygiene
• cleaning and sanitizing

1-7

Question 10: 5 Most Common Food-Handling Mistakes

Answer:

• purchasing food from unsafe sources

• failing to cook food correctly

• holding food at incorrect temperatures

• using contaminated equipment

• practicing poor personal hygiene

1-4

Question 11: SOPs

Answer:

standard operating systems 1-7

Question 12: Poor Cleaning and Sanitizing

Answer:

• pathogens can be spread to food if equiptment has not been cleaned and sanitized correctly between

uses

• this can happen by: equipment is 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 sanitizing solutions between uses, sanitation solutions are not at the required levels to sanitize objects 1-5

Question 13: Ready to Eat Food Examples

Answer:

• already cooked food
• washed fruits and veggies
• deli meat
• bakery items
• sugar, spices, and seasonings

1-7

Question 14: High Risk Populations

Answer:

• pre school aged children
• elderly people
• those with compromised immune systems

1-7

Question 15: TCS Food Examples

Answer:

• milk and dairy products
• shell eggs
• meat, pork and lamb
• poultry
• fish, shellfish and crustaceans
• baked potato
• cooked rice, beans and vegetables
• tofu
• sprouts and sprout seeds
• sliced melon, cut tomatoes, cut leafy greens
• untreated garlic-and-oil mixtures

1-6

Question 16: Contamination

Answer:

• presence of harmful substances in food
• can come from pathogens, chemicals, physical objects or unsafe practices

1-4

Question 17: Elderly People (High Risk Populations)

Answer:

• stomach acid production reduces with age, this allows more pathogens to enter the intestines than

normal

• food also stores in stomach and intestines longer, giving pathogens more time to grow

1-7

Question 18: TCS Food

Answer:

food that requires time and temperature control for safety 1-6