SERVSAFE MANAGER CHAPTER 1 EXAM QUESTIONS

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SERVSAFE MANAGER CHAPTER 1 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -14 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What is time temperature abuse?

Answer:

food that has been held too long at a temperature that is good for the growth of pathogens.

Question 2: What are common TCS foods?

Answer:

Milk, dairy, fish, meat, baked potatoes, tofu, soy, melons, tomotes, leafy greens, shell eggs, shellfish, heat treated plant food, sprouts, sprout seeds, untreated garlic and oil mixtures

Question 3: How does food become unsafe?

Answer:

Purchasing from unsafe sources, failing to cook food correctly, holding food at incorrect temperatures, using contaminated equipment, and practicing poor personal hygiene

Question 4: What are high risk populations?

Answer:

Elderly, preschool aged children, people with compromised immune systems are at a greater risk for foodborne illness.

Question 5: When is a foodborne illness outbreak considered an outbreak?

Answer:

is considered when two or more people have the same symptoms after eating the same food, an investigation is conducted by state, and local regulatory authorities, and the outbreak is confirmed by a laboratory analysis.

Question 6: What is a biological contaminant?

Answer:

pathogens such as viruses, parasites, fungi, and bacteria

Question 7: What are 5 common mistakes that can lead to foodborne illness?

Answer:

failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, purchasing from unsafe sources.Question 8: What government agencies are responsible for the prevention of foodborne illness?

Answer:

The Food and Drug Administration (FDA), U.S. Department of Agriculture (USDA), Centers for Disease Control and Prevention (CDC) and U.S. Public Health Services (PHS)

Question 9: What is cross contamination?

Answer:

Pathogens that are transferred from one surface or food to another.

Question 10: What are the 3 types of contaminants?

Answer:

Biological, Chemical, Physical

Question 11: What is a physical contaminant?

Answer:

Foreign objects such as metal shavings, staples, bandages, glass, dirt, bag ties

Question 12: What is a chemical contaminant?

Answer:

Any chemical which comes in contact with food

Question 13: foodborne illness

Answer:

a disease transmitted to people by food

Question 14: What is a TCS food?

Answer:

food that needs temperature control for safety.