SERVSAFE CHAPTER 1 VOCAB EXAM QUESTIONS

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SERVSAFE CHAPTER 1 VOCAB EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -22 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: foodborne illness

Answer:

a disease carried or transmitted to people by food

Question 2: costs of foodborne illness

Answer:

loss of customers, sales, reputation; lowered staff morale; negative media exposure; lawsuits and legal fees; increased insurance premiums; and staff missing work and retraining

Question 3: USDA

Answer:

regulates and inspects meat, poultry and eggs. Regulates food that crosses state boundaries or involves multiple states.

Question 4: sanitizing

Answer:

reducing pathogens on a surface to a safe level

Question 5: contamination

Answer:

the presence of harmful substances in food

Question 6: chemical contaminant

Answer:

cleaners, sanitizers, greases, oils, pesticides

Question 7: high-risk populations

Answer:

elderly, pre-school age and very young children, those with compromised immune systems, pregnant women

Question 8: state and local regulatory authorities

Answer:

inspect food businesses, issue permits, enforce regulations and investigate complaints and foodborne illnesses

Question 9: shelf-stable food

Answer:

can be stored on shelves at room temperature for long periods of time because it is not high-hazard; dry goods

Question 10: how food becomes unsafe

Answer:

unsafe suppliers; incorrect cooking temps; incorrect holding temps; contaminated equipment; poor personal hygiene

Question 11: personal hygiene

Answer:

habits that include keeping the hands, hair, and body clean and wearing clean and appropriate uniforms

Question 12: FDA (Food and Drug Administration)

Answer:

federal agency that publishes the Food Code and inspects food service operations that cross state borders

Question 13: TCS foods (examples)

Answer:

dairy, eggs, poultry, meat, baked potatoes, soy products, sprouts, sliced fruit and veggies, cooked food, untreated garlic-and-oil mixtures

Question 14: TCS food

Answer:

food that requires time and temperature control for safety

Question 15: how to keep food safe

Answer:

purchase from approved reputable suppliers; control time and temperature; prevent cross-contamination; practice good personal hygiene; clean and sanitize

Question 16: cleaning

Answer:

removing surface dirt and debris

Question 17: ready-to-eat food

Answer:

food that requires no further cooking before being served and consumed. examples include raw fruits and vegetables, sandwiches, cookies, cakes, candies etc.

Question 18: physical contaminant

Answer:

bandages, broken glass, staples, metal shavings, hair, dirt, paper, lint

Question 19: biological contaminant

Answer:

pathogens such as bacteria, viruses, parasites and fungi

Question 20: cross-contamination

Answer:

occurs when microorganisms are transferred from one food source or surface to another

Question 21: time and temperature abuse

Answer:

allowing food to remain too long at a temperature favorable to the growth of foodborne pathogens

Question 22: foodborne illness outbreak

Answer:

an incident in which two or more people get the same illness (the same symptoms) after eating the same food and it is verified by a laboratory test