SERVSAFE CHAPTER 1 STUDY GUIDE EXAM QUESTIONS

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SERVSAFE CHAPTER 1 STUDY GUIDE EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -44 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: A server setting tables touches the food-contact surfaces of a water glass when placing it on the table

Answer:

Cross-contamination Question 2: T OR F: Cross-contamination can be prevented if utensils are washed after each use

Answer:

FALSE Question 3: #1 Mistake: Poor Personal Hygiene

Answer:

we must practice strict habits for hand washing, hair and clean clothing Question 4: #5 Mistake: Purchasing

Answer:

Only use approved, reputable suppliers to obtain food products, and never serve food that was prepared in a private home

Question 5: Cross-Contamination would likely occur if...

Answer:

Cutting boards are not washed, rinsed and sanitized between use

Question 6: How does poor cleaning and sanitizing occur?

Answer:

-When cutting boards and utensils are not washed, rinsed, and sanitized between uses -When food contact surfaces are wiped clean instead of being washed, rinsed and sanitized -When wiping cloths are not stored in a sanitizer solution between uses -When sanitizer solution was not prepared correctly

Question 7: Food Contaminants

Answer:

-Biological: bacteria, viruses, parasites, fungi and biological toxins

-Chemical: cleaners, pesticides, and cooking in toxic metals like copper

-Physical: bandages, hair, broken glass, bones

Question 8: What are the three categories of contamination to food safety?

Answer:

Biological, Chemical, Physical

Question 9: Ready-To-Eat food includes

Answer:

cooked food, washed fruit and vegetables, deli meat, bakery items, sugar, spices, and seasonings Question 10: T OR F: A food handler's hands can transfer pathogens from one food to another

Answer:

TRUE

Question 11: Local Regulatory Agency

Answer:

Inspections and enforcement of food service state regulations is usually carried out at the local, city and/or country level regulatory agency or Health Department. Health inspectors can inspect your facility anytime during your normal operating hours.

Question 12: State Health Departments

Answer:

In the United States, Food regulations are written by State governments where each state decides whether to adopt or modify the FDA Food Code Model

Question 13: Poor Personal Hygiene

Answer:

When people don't wash their hands after using the bathroom and then handle food Question 14: #2 Mistake: Improper Holding Foods

Answer:

Hold cold TCS food at 41 degrees F or less and Hot TCS foods at 135 degrees F or higher

Question 15: Pathogen

Answer:

-another word for illness causing microorganisms

-Includes:

Bacteria Viruses Parasites -Can be transferred by Poor Personal Hygiene

Question 16: Cross Contamination

Answer:

when pathogens from raw animal foods are transferred to cooked or ready-to-eat food by hands, equipment like cutting boards and utensils, wiping cloths or improper storage of raw foods in the refrigerator Question 17: T OR F: Purchasing fresh fish from a recreational fisherman could pose a threat to food safety

Answer:

TRUE Question 18: T OR F: USDA is a federal agency responsible for inspection of meats, poultry and shell eggs

Answer:

TRUE Question 19: CDC (Centers for Disease Control and Prevention) and the PHS (Public Health Service)

Answer:

are federal agencies that assist the FDA and USDA and conduct research into the causes of foodborne illness outbreaks

Question 20: Leftover chilli is left sitting out to cool on the counter, this is an example of?

Answer:

Time-Temperature Abuse

Question 21: TCS Foods Include

Answer:

1.Poultry (chicken, turkey, duck), 2.Meats (Beef, Pork, Lamb), 3.Seafood (Fish, Crustacean, Mollusk), 4.Milk and Dairy, 5.Eggs, 6.Soy foods like Tofu, 7.Untreated Garlic and Oil mixtures, 8.Cooked Plants like, Cooked Rice, Cooked Beans and Cooked Potatoes, and these uncooked plants, 9.Raw Bean Sprouts, 10.Cut Melons, 11.Cut Tomatoes and 12.Cut Leafy Greens like lettuce, spinach and cabbage.

Question 22: Populations at high-risk for foodborne illness

Answer:

-People with aging, weakening immune systems, like the elderly -preschool -age children and infants -People with compromised immune systems including cancer, HIV/AIDS and organ transplants

Question 23: Foodborne Illness

Answer:

-a major concern to the restaurant and food service industry, a disease carried or transmitted to people by food -Considered an outbreak when two or more people experience the same illness after eating the same food Question 24: T OR F: The FDA Food Code Model is an actual law that food establishments must follow

Answer:

FALSE

Question 25: Staff Training

Answer:

-As a manager it is your responsibility to ensure that employees have the knowledge and skills needed to keep food safe and protected from contamination -You must provide training when they are first hired and on an ongoing basis