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SERVSAFE- CHAPTER 1: KEEPING FOOD SAFE EXAM
QUESTIONS
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -30 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: The most common mistakes that can cause foodborne illness include
practicing poor personal hygiene, using contaminated equipment, failing to cook and hold food correctly, and
Answer:
purchasing food from unsafe sources
Question 2: The three potential hazards to food are biological, physical, and
Answer:
chemical Question 3: Which organization makes recommendations for food safety regulation of the foodservice industry?
Answer:
Food and Drug Administration (FDA)
Question 4: What is a human cost to victums of foodborne illness?
Answer:
Long-term disability
Question 5: The regulatory authority will hold the person in charge responsible for ensuring that
Answer:
guests use clean tablewre when returning to self-service areas
Question 6: To be considered an outbreak, a foodborne illness must
Answer:
be confirmed by laboratory analysis
Question 7: How are chemicals most likely to get into food?
Answer:
When they are used incorrectly Question 8: Two guests become ill after eating at a restaurant. They each ate different food items and suffered different symptoms. Would this be considered a foodborne-illness outbreak?
Answer:
No, because they ate different foods and had different symptoms
Question 9: What is an example of TCS food
Answer:
sliced cantaloupe
Question 10: Which is a challenge to food safety in an operation?
Answer:
The growing elderly population in the US
Question 11: Why are young children at a higher risk for foodborne illness?
Answer:
Their immune systems are not fully developed
Question 12: What is an example of TCS food?
Answer:
sprouts
Question 13: Which is a common food-handling mistake that can cause foodborne illness?
Answer:
failing to exclude thermometers reguarly Question 14: 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 15: Which of the following is a food safety responsibility of a manager?
Answer:
Ensuring that delivery drivers are following food safety practices while in the operation
Question 16: What is a foodborne illness outbreak?
Answer:
When two or more people report the same illness from eating the same food
Question 17: Which is a common risk factor for foodborne illness?
Answer:
purchasing food from unsafe sources
Question 18: What is TCS food?
Answer:
food requiring time and temperature control for safety
Question 19: Which is considered ready to eat food?
Answer:
mozzarella cheese
Question 20: Which food requires time and temperature control to keep it safe?
Answer:
Baked potatoes
Question 21: cooked rice was left out on a prep table to cool for several hours. This is an example of
Answer:
time-temperature abuse
Question 22: Which contaminants pose the greatest threat to food safety?
Answer:
Pathogens Question 23: Which of the following people are at high risk of getting foodborne illness?
Answer:
Preschool-age children
Question 24: Which of the following is a physical contaminant?
Answer:
Bone in a filet Question 25: A cook preps a beef tenderloin on a cutting board and then immediately cuts pies for dessert on the same cutting board. This is an example of which risk factor?
Answer:
Using contaminated equipment Question 26: In a situation that meets all other criteria, how many people must have the same symptoms for a foodborne illness to be considered an "outbreak"?
Answer:
2 Question 27: The same cutting board is used to prep raw meat, then lettuce. This is an example of
Answer:
cross-contamination Question 28: A group is dining out and includes a man and woman in their forties, their teenage son, and grandparents in their early seventies. Who is at high risk for foodborne illness?
Answer:
Grandparents
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