SERVSAFE MANAGER 6TH EDITION BOOK; CHAPTER 1

PDF Download

SERVSAFE MANAGER 6TH EDITION BOOK; CHAPTER 1

EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -21 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Ready-To-Eat Food

Answer:

Food that can be eaten without further preparation, washing or cooking.

Question 2: Contamination

Answer:

The presence of harmful substances in food.

Question 3: Time-Temperature Abuse

Answer:

Food has been time-temperature abused when it has stayed too long at temperatures that are good for the growth of pathogens.

Question 4: CDC

Answer:

Centers for Disease Control and Prevention

Question 5: What are the five most common food-handling mistakes that can cause a foodborne illness?

Answer:

-Purchasing food from unsafe sources.-Failing to cook food correctly.-Holding food at incorrect temperatures.-Using contaminated equipment.-Practicing poor personal hygiene.

Question 6: Victims of foodborne illnesses may experience the following;

Answer:

-Lost work -Medical costs and long-term disability -Death

Question 7: In what ways can cross-contamination cause a foodborne illness?

Answer:

-Contaminated ingredients are added to food that receives no further cooking.-Ready-to-eat food touches contaminated surfaces.-Contaminated food touches or drips fluids onto cooked or ready-to-eat food.-A food handler touches contaminated food and then touches ready-to-eat food.-Contaminated cleaning cloths touch food-contact surfaces.Question 8: Food handlers can cause a foodborne illness if:

Answer:

-They fail to wash their hands correctly after using the restroom.-Cough or sneeze on food.-Touch or scratch wounds and then touch food.-Work while sick.Question 9: In what ways can a foodborne illness result if food is time-temperature abused?

Answer:

-Food is not held or stored at the correct temperature.-Food is not cooked or reheated enough to kill pathogens.-Food is not cooled correctly.

Question 10: When is an illness considered an outbreak?

Answer:

-Two or more people have the same symptoms after eating the same food.-An investigation is conducted by state and local regulatory authorities.-The outbreak is confirmed by a laboratory analysis.

Question 11: Biological Contaminants

Answer:

Viruses, bacteria, parasites, fungi: the leading causes of foodborne illness.

Question 12: PHS

Answer:

U.S. Public Health Service

Question 13: Physical Contaminants

Answer:

Foreign objects such as metal shavings, staples, and bandages can get into food. So can glass, dirt, and even bag ties. Naturally occurring objects, such as fish bones in fillets, are another example.

Question 14: Foodborne Illness

Answer:

A disease transmitted to people by food.

Question 15: Chemical Contaminants

Answer:

Chemical substances, such as cleaners, sanitizers, polishes, machine lubricants, and toxic metals, that leach from cookware and equipment that have contaminated food.

Question 16: Cross-Contamination

Answer:

Pathogens that are transferred from one surface or food to another.Question 17: How can pathogens spread to food if equipment has not been cleaned and sanitized correctly between uses?

Answer:

-Equipment and utensils are not washed, rinsed, sanitized correctly between uses.-Food-contact surfaces are wiped clean rather then being washed.

-Wiping cloths are not stored in a sanitizer soulution between uses.-Sanitizing solutions are not at the required levels to sanitize objects.

Question 18: USDA

Answer:

U.S. Department of Agriculture Question 19: What populations of people area at high risk for foodborne illnesses?

Answer:

-Elderly people.-Preschool-age children.-People with compromised immune systems.

Question 20: How do you keep food safe?

Answer:

-Controlling time and temperature.-Preventing cross-contamination.-Practicing personal hygiene.-Purchasing from approved, reputable suppliers.-Cleaning and sanitizing.

Question 21: FDA

Answer:

Food and Drug Administration