SERVSAFE, MODULE 1 EXAM QUESTIONS

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SERVSAFE, MODULE 1 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -38 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: PHS

Answer:

Public Health Service

Question 2: A foodborne illness is an outbreak when

Answer:

• or more people eat the same food and get sick.

Question 3: Foodborne illnesses cost the United States _____ of dollars each year

Answer:

billions

Question 4: Food code is recommendations but it is not what?

Answer:

Required

Question 5: TCS foods include

Answer:

Dairy products, meats, eggs

Question 6: Challenges to foodservice operations include

Answer:

Time, language and culture, education/literacy, pathogens, unapproved suppliers, customers, staff turnover

Question 7: RTE food is

Answer:

Food that is ready to eat in its current form, it does not require additional preparation

Question 8: State and local regulatory authorities

Answer:

Local health departments

Question 9: Most common mistakes that can cause foodborne illness (cleanliness)

Answer:

Poor personal hygiene, poor cleaning/sanitizing

Question 10: Foodborne illness

Answer:

Disease transmitted to people through food.Question 11: Food prepared in a ___ ___ is considered to be from an unsafe source and must be avoided

Answer:

Private home

Question 12: High Risk population

Answer:

Elderly,Preschool children,People with already compromised immune systems

Question 13: CDC

Answer:

Centers for disease control and prevention

Question 14: Physical

Answer:

Broken glass, metal shavings, bandages

Question 15: FDA

Answer:

Food and Drug administration

Question 16: Poor personal hygiene is caused by

Answer:

coughing/sneezing, working while sick, not washing hands

Question 17: FDA Responsibilities

Answer:

Inspect Food, Regulates imported food, Upholds the food code

Question 18: What do city,county,state,and tribal agencies regulate?

Answer:

Restaurants,Retail,Schools,Daycare centers,Hospitals,and Nursing homes

Question 19: Poor cleaning and sanitizing

Answer:

Not using the right strength of sanitizer

Question 20: USDA

Answer:

U.S. Department of agriculture

Question 21: Victims of foodborne illnesses may experience

Answer:

Lost work, medical costs, long-term disability, death

Question 22: Corrective action

Answer:

If an employee makes a mistake a manager shows the employee the correct way to do that action

Question 23: The most important costs of a foodborne-illness outbreak

Answer:

The human costs

Question 24: How many people get sick from food each year

Answer:

millions

Question 25: Examples of ready to eat food

Answer:

Spices, washed fruit and vegetables

Question 26: TCS food is

Answer:

Food that requires time and temperature control to keep them safe

Question 27: Chemical

Answer:

Cleaners, sanitizers, and polishers

Question 28: Some of the costs of a foodborne-illness outbreak include

Answer:

Loss of customers and sales, reputation, lawsuits, legal fees, insurance, morale

Question 29: Most common mistakes that can cause foodborne illness (sources)

Answer:

Purchasing from unsafe sources