SERVSAFE CHAPTER 1- KEEPING FOOD SAFE EXAM

PDF Download

SERVSAFE CHAPTER 1- KEEPING FOOD SAFE EXAM

QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -14 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Why are preschool-age children at a higher risk for foodborne illnesses?

Answer:

They have not built up a strong immune systems.

Question 2: 7 Challenges to Food Safety

Answer:

1) Time

2) Language and Culture

3) Literacy and Education

4) Pathogens

5) Unapproved Suppliers 6) High-risk Populations 7)Staff Turnover

Question 3: Time-temperature abuse

Answer:

1) food is not held or stored at the correct temperature

2) food is not cooked or reheated enough to kill pathogens

3) food is not cooled correctly

Question 4: Cross-contamination

Answer:

pathogens can be transferred from one source or food to another

Examples:

1) contaminated ingredients are added to food that receives no further cooking

2) ready-to-eat food touches contaminated surfaces

3) contaminated food touches or drips fluids onto cooked or ready-to-eat food

4) a food handler touches contaminated food and then touches ready-to-eat food

5) contaminated wiping cloths touch food-contact surfaces

Question 5: Contamination

Answer:

the presence of harmful substances in food

Question 6: Foodborne-illness outbreak

Answer:

an illness, when two or more people have the same symptoms after eating the same food.

Question 7: Biological Contamination

Answer:

includes certain viruses, parasites, fungi, and bacteria. Some plants, mushrooms, and seafood that carry harmful toxins are also included in this group.

Question 8: Chemical Contamination

Answer:

includes cleaners, sanitizers, and polishes.

Question 9: 5 Ways Food Becomes Unsafe

Answer:

1) Purchasing food from unsafe sources

2) Failing to cook food correctly

3) Holding food at incorrect temperatures

4) Using contaminated equipment

5) Practicing poor personal hygiene

Question 10: Foodborne Illness

Answer:

a disease transmitted to people by food.

Question 11: TCS Foods

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.

Question 12: 3 Types of Contamination

Answer:

1) Biological

2) Chemical

3) Physical

Question 13: What is an important measure for preventing foodborne illness?

Answer:

Controlling time and temperature

Question 14: Physical Contamination

Answer:

includes foreign objects such as metal shavings, staples, bandages. Another example is naturally occurring objects such as fish bones in fillets.