SERVSAFE CHAPTER 1: PROVIDING SAFE FOOD EXAM

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SERVSAFE CHAPTER 1: PROVIDING SAFE FOOD EXAM

QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -19 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Equipment and utensils that are not washed, rinsed, and sanitized between uses; food contact surfaces that are "wiped" clean instead of being washed, rinsed, and sanitized; wiping cloths that are not stored in a sanitizer solution between uses; and/or sanitizer solution that is not prepared correctly.

Answer:

Poor cleaning and sanitizing is most often the result of:

Question 2: Further preparation, washing, or cooking. It includes: cooked food, washed fruit and vegetables, deli meat, bakery items, sugar, spices, and seasonings.

Answer:

RTE - Ready-to-eat food is food that can be eaten without:

Question 3: (1) Purchasing food from unsafe sources, (2) Failing to cook food correctly, (3) Holding food at incorrect temperatures, (4) Using contaminated equipment, and (5) Practicing poor personal hygiene.

Answer:

The five CDC risk factors for foodborne illnessn(identified by the Centers for Disease Control and

Prevention) are:

Question 4: Biological (pathogens- living micro-organisms), chemical (cleaners, polishes, toxic metals that leach), and/or physical hazards (foreign objects).

Answer:

Unsafe food is the result of contamination by:

Question 5: Controlling time and temperature, preventing cross-contamination, practicing good personal hygiene, purchasing from approved, reputable suppliers, and cleaning and sanitizing.

Answer:

To keep food safe, focus on these measures:

Question 6: Cleaners, sanitizers, and polishes.

Answer:

Examples of chemical contaminants are:

Question 7: Fail to wash their hands correctly after using the restroom, cough or sneeze on food, touch or scratch wounds and then touch food, and/or work while sick (only a few samples).

Answer:

Poor personal hygiene can cause foodborne illness when food handlers:

Question 8: (1) two or more people have the same symptoms after eating the same food, (2) an investigation is conducted by state and local regulatory authorities, and (3) the outbreak is confirmed by a laboratory analysis.

Answer:

Foodborne illness is considered to be an outbreak when:

Question 9: Is when food has stayed too long at temperatures good for pathogen growth.

Answer:

Time-temperature abuse:

Question 10: Microorganisms are transferred from one surface or food to another.

Answer:

Cross-contamination occurs whenever:

Question 11: Temperature danger zone, allowing for the growth of pathogens - usually during holding, storing, cooking, reheating, and/or cooling the food.

Answer:

Time-temperature abuse refers to food that has remained in the:

Question 12: Metal shavings, staples, bandages, glass, dirt, and natural objects such as fish bones in a fillet.

Answer:

Some examples of physical contaminants are:

Question 13: Elderly people, infants and pre-school age children; and people with a compromised immune system such as cancer, HIV/AIDS, and open heart surgery; and transplant recipients.

Answer:

High Risk Populations include:

Question 14: Bacteria, viruses, parasites, fungi, and toxins.

Answer:

Biological Contaminants consist of:

Question 15: (1) time-temperature abuse, (2) cross-contamination, (3) poor personal hygiene, and (4) poor cleaning and sanitizing.

Answer:

Four ways that food becomes unsafe:

Question 16: The Food and Drug Administration (FDA) - regulates/inspects all food except meat, poultry, and eggs; also issues the FDA Model Food Code. The U.S. Department of Agriculture (USDA) - regulates/inspects meat, poultry, and eggs. The Centers for Disease Control and Prevention (CDC) - research causes of foodborne illness outbreaks. The U.S. Public Health Service (PHS) - researches the causes of foodborne illness outbreaks. State and local regulatory authorities (the Health Department) - regulate/inspect retail and foodservice operations.

Answer:

A Regulatory Authority is a governmental agency responsible for regulating/inspecting a food service

establishment. Regulatory Authorities include:

Question 17: It has not been held or stored at correct temperatures; it is not cooked or reheated enough to kill pathogens; and/or when it is not cooled correctly.

Answer:

Food is time-temperature abused when:

Question 18: Contaminated ingredients are added to foods that receive no further cooking; ready-to-eat (RTE) food touches contaminated surfaces; a food handler touches contaminated food and then touches ready-to-eat food; and/or whenever contaminated cleaning cloths touch food-contact surfaces.

Answer:

Cross contamination can result in a foodborne illness when:

Question 19: Milk and dairy products, meat (beef, pork, and lamb), fish, poultry, eggs, baked potatoes, tofu and other soy protein products, sliced melons and cut tomatoes and leafy greens, shellfish and crustaceans, sprouts and sprout seeds, untreated garlic and oil mixtures, and heat treated plants food such as cooked rice, vegetables, and beans.

Answer:

Food that requires time and temperature control for safety (TCS food) is food that is most likely to

become unsafe due to time and temperature abuse. TCS food includes: