SERVSAFE FINAL REVIEW CHAPTER 1 EXAM QUESTIONS

PDF Download

SERVSAFE FINAL REVIEW CHAPTER 1 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -32 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What is an example of time-temperature abuse?

Food is not reheated to a high enough temperature to kill the pathogens.Food handlers touch contaminated food and then touch ready-to-eat food.Food is coughed or sneezed upon by kitchen employees.Food-contact surfaces are wiped clean instead of washed, rinsed, and sanitized.

Answer:

Food is not reheated to a high enough temperature to kill the pathogens.

Question 2: Why is TCS food likely to become unsafe?

Pathogens grow well in it.It does not come from approved suppliers.Pests are more attracted to it.It contains physical contaminants.

Answer:

Pathogens grow well in it Question 3: Which type of contaminant is responsible for the majority of foodborne illnesses?Biological Environmental Physical Chemical

Answer:

Biological

Question 4: A foodborne illness is a disease transmitted to people by

food temperatures.recipes.people.

Answer:

food

Question 5: TCS food is food that

requires time and temperature control for safety.is only packaged using reduced-oxygen packaging.has been processed in a manufacturing plant.must be frozen for safety.

Answer:

requires time and temperature control for safety

Question 6: What is considered a challenge to an operation's food safety?

Employees juggling time pressure with safety issues.Trained employees and supervisors following safety rules.Approved suppliers and purveyors delivering food.Non-hygienic customers eating on-site.

Answer:

Employees juggling time pressure with safety issues

Question 7: Populations at high risk for foodborne illness include

preschool-age children.teachers of preschool-age children.hospital nurses.foodservice workers.

Answer:

preschool-age children

Question 8: Which is a food-safety responsibility of a manager?

Monitoring the staff to ensure correct hand washing Preparing food in a private home or in an occupied room Informing guests of the staff with ServSafe certificates Ensuring that customers are washing their hands

Answer:

Monitoring the staff to ensure correct hand washing

Question 9: To show guests that the staff know and follow food safety rules, managers can enforce a company policy regarding uniform cleanliness.post updated food safety ideas in the employee break room.test the guests on simple food safety questions.show the guests a copy of the employee training records.

Answer:

enforce a company policy regarding uniform cleanliness.Question 10: What is the least number of people who must display the same symptoms after eating the same food for an illness to be classified as an outbreak?Two Four Three One

Answer:

Two

Question 11: Which food items require time and temperature control for safety?

Baked potatoes Potato chip Chocolate chip cookies Whole apples

Answer:

Baked potatoes Question 12: Which type of food carries the highest risk of causing a foodborne illness?Milk and dairy products Spinach fettuccini pasta Treated garlic and oil Candy

Answer:

Milk and dairy products

Question 13: Which elements play the largest role in keeping TCS food safe?

Time and temperature Toxins and training Time and thawing Temperature and texture

Answer:

Time and temperature

Question 14: What is a potential cost that a foodborne illness brings to an operation?Lawsuits and legal fees Increased tax rates Increased building rent Pest control issues

Answer:

Lawsuits and legal fees

Question 15: Victims of foodborne illnesses may experience

long-term disability negative media exposure loss of business loss of reputation

Answer:

long-term disability Question 16: To keep food safe, what area in an operation is typically restricted to foodhandlers only?Prep area Bar or lounge Dining area Manager's office

Answer:

Prep area Question 17: A manager can market the operation's commitment to food safety to its guests by ensuring that staff can answer food safety questions when asked.making sure that all food safety questions are directed to a manager.providing staff with shirts displaying the operation's logo.posting safety concerns only in the kitchen.

Answer:

ensuring that staff can answer food safety questions when asked.

Question 18: What is a characteristic of TCS food items?

They need time and temperature control to limit the growth of bacteria.They lack oxygen.They have high acidic levels.They have a low moisture level.

Answer:

They need time and temperature control to limit the growth of bacteria.