SERVSAFE MANAGER CHAPTER 1

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2) EXAM QUESTIONS

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

-Format: Multiple-choice / Flashcard

Question 1: The 5 common risk factors that can lead to foodborne illnesse are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene and...

Answer:

Purchasing food from unsafe sources Question 2: who conducts research into the causes of foodborne-illness outbreaks?

Answer:

CDC and PHS

Question 3: What is a foodborne illness outbreak?

Answer:

When two or more people report the same illness from eating the same food

Question 4: Which is a ready-to-eat food?

Answer:

sea salt

Question 5: Shigella spp.

Answer:

-food that is easily contaminated by hands: salads conatining TCS foods (potato, tuna, shrimp, macoroni, and chicken)

• food that has made contact with contaminated water, such as produce

Question 6: major bacteria that causes foodborne illness

Answer:

salmonella nontyphoidal salmonella shigella spp shiga toxin-producing

• coli

Question 7: What is TCS food?

Answer:

food requiring time and temperature control for safety Question 8: A food handler left a pan of roasted turkey breasts to cool at room temperature overnight. In addition to throwing away the turkey, what is an appropriate corrective action?

Answer:

Make sure the food handler understands safe cooling practices

Question 9: Nontyphoidal Salmonella

Answer:

-Poultry and eggs -Meat -Milk and dairy products -Produce, such as tomatoes, peppers, and cantaloupes

Question 10: foods most likely to become unsafe

Answer:

Milk & dairy Eggs Poultry Beef Fish Shellfish Sprouts Sliced Melons

Cut leafy greens baked potatos cooked foods like rice, beans, and veggies tofu and soy protein

Question 11: Norovirus

Answer:

-Ready-to-eat food -Shellfish from contaminated water

Question 12: Salmonella typhi

Answer:

-ready-to-eat food -beverages

Question 13: role of FDA

Answer:

ensures the safety of foods, cosmetics, and medications regulate foodservice industries like restaurants and retail food stores, vending operations, schools and daycares, and hospitals and nursing homes.

Question 14: how food becomes unsafe

Answer:

Purchasing food from unsafe sources Failing to cook food correctly Holding food at incorrect temperatures Using contaminated equipment Practicing poor personal hygiene Question 15: Raw chicken breast are left out at room temperature on a prep table. What is the risk that could cause a foodborne illness?

Answer:

Time-temperature abuse

Question 16: cross-contamination

Answer:

the spreading of pathogens from one food to another

Question 17: Symptoms of foodborne illness

Answer:

Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice

Question 18: how contamination happens

Answer:

-From person to person -Through sneezing or vomiting onto food or food-contact surfaces -From touching dirty food-contact surfaces and equipment, and then touching food

Question 19: What bacteria needs to grow. FATTOM

Answer:

F- FOOD

A -ACIDITY

T -TEMPERATURE

T -TIME

O- OXYGEN

M -MOISTURE

Question 20: Who writes the food code?

Answer:

FDA

Question 21: Hepatitis A

Answer:

-Ready-to-eat food -Shellfish from contaminated water

Question 22: populations at high risk for foodborne illnesses

Answer:

Elderly people Preschool-age children People with compromised immune systems