SERVSAFE MANAGER CHAPTER 1: KEEPING FOOD SAFE

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SERVSAFE MANAGER CHAPTER 1: KEEPING FOOD SAFE

EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -19 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Centers for Disease Control and Prevention (CDC)

Answer:

federal government agency responsible for improving the overall health and safety of the people of the United States

Question 2: What are the 2 types of food that are most likely to become unsafe?

Answer:

TCS food and ready-to-eat food

Question 3: FDA (Food and Drug Administration)

Answer:

an agency in charge of ensuring the safety of all foods sold except meat, poultry, and seafood, writes the Food Code.

Question 4: TCS foods include

Answer:

Milk, Eggs, Shellfish, Fish, Meats, Meat Alternatives, Untreated Garlic & Oil Mixtures, Baked Potatoes, Raw Sprouts, Cooked Rice, Cut Tomatoes, Cut Melons

Question 5: Why are preschool-age children at a higher risk for foodborne illnesses?

Answer:

They have not built up strong immune systems.

Question 6: What is TCS food?

Answer:

food requiring time and temperature control for safety Question 7: Raw chicken breasts are left out at room temp on a prep table. What is the main risk that could cause a foodborne illness?

Answer:

Time-temperature abuse

Question 8: What is a foodborne illness outbreak?

Answer:

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

Question 9: Which is a ready-to-eat food?

Answer:

sea salt

Question 10: USDA (US Department of Agriculture)

Answer:

an agency that monitors the safety and quality of poultry, eggs, and meat products Question 11: 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 12: local regulatory authority

Answer:

Inspects operations, enforces regulations, investigates complaints and illnesses, issues licenses and permits, approves constructions and reviews and approves HACCP plans.

Question 13: What is one possible function of a government agency that is responsible for food safety?

Answer:

Approving a construction project

Question 14: high risk populations

Answer:

Young children, the elderly, people with compromised immune systems

Question 15: What is cross contamination?

Answer:

the process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, with harmful effect.

Question 16: What is an important measure for preventing foodborne illness?

Answer:

Preventing cross-contamination

Question 17: "ServSafe Managers"

Answer:

must be on site at all times during operating hours, and show they have the required knowledge.

Question 18: Which is a TCS food?

Answer:

sprouts Question 19: The 5 common risk factors that can lead to a foodborne illness 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.