SERVSAFE MODULE 1 QUESTIONS EXAM QUESTIONS

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SERVSAFE MODULE 1 QUESTIONS EXAM QUESTIONS

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

-Format: Multiple-choice / Flashcard

Question 1: why is it important to be certified in food safety?

-it reduces the risk of a foodborne illness outbreak -it helps control risks for foodborne illness, like poor personal hygiene -it guarantees customers will not get a foodborne illness

Answer:

it reduces the risk of a foodborne illness outbreak and it helps control risks for foodborne illness, like poor personal hygiene

Question 2: what is the usual cause of unsafe food?

-Incorrect cooler temperatures -contamination

Answer:

contamination Question 3: As a food service manager, how can you show that you have the required knowledge?-by answering questions asked by the regulator -by passing a test from an accredited program -by achieving a high score on the health inspection

Answer:

by passing a test from an accredited program

Question 4: Which organization issues the food code?

-local regulatory authority -centers for disease control and prevention -us food and drug administration -us department of agriculture

Answer:

us food and drug administration Question 5: A foodborne illness is a disease transmitted to people through food.-true -false

Answer:

true Question 6: Which agency conducts research into the causes of foodborne-illness outbreaks?-state and local regulatory authorities -us department of agriculture -centers for disease control and prevention

Answer:

centers for disease control and prevention Question 7: the same cutting board is being use for raw chicken and lettuce. Which hazard is this?-time-temperature abuse -cross-contamination -poor personal hygiene -poor cleaning and sanitizing

Answer:

cross-contamination Question 8: To be considered an outbreak, foodborne illness must be confirmed by laboratory analysis after..-two or more people get sick after eating at the same restaurant -two or more people have the same symptoms after eating the same food -one person files a formal complaint of illness -one person informs a restaurant manager of a foodborne illness

Answer:

two or more people have the same symptoms after eating the same food

Question 9: A pan of chicken wings left out on a prep table for seven hours is which type of hazard?-time-temperature abuse -cross-contamination -poor personal hygiene -poor cleaning and sanitizing

Answer:

time-temperature abuse

Question 10: which food needs time and temperature control for safety?

-flour -milk

Answer:

milk

Question 11: When must staff be trained in food safety?

-only upon hiring -upon hiring and periodically afterwards -only after a foodborne illness has been confirmed -after a minimum 30-day probationary period

Answer:

upon hiring and periodically afterwards Question 12: Why are preschool-age children at a higher risk for foodborne illnesses?-they have not built up strong immune systems -they are more likely to spend time in a hospital -they are more likely to suffer allergic reactions -their appetites have increased since birth

Answer:

they have not yet built up strong immune systems

Question 13: which food needs time and temperature control for safety"

-uncooked broccoli -cooked broccoli

Answer:

cooked broccoli

Question 14: macaroni salad has been left on a table for five hours. Which hazard is this?-time-temperature abuse -cross-contamination -poor personal hygiene -poor cleaning and sanitizing

Answer:

time-temperature abuse

Question 15: which food needs time and temperature control for safety?

-eggs -bread

Answer:

eggs Question 16: which agency is responsible for inspecting meat, poultry, and eggs?-state and local regulatory authorities -us department of agriculture -centers for disease control and prevention

Answer:

us department of agriculture Question 17: A piece of glass found in a beverage is an example of which type of hazard?-occupational -biological -chemical -physical

Answer:

physical Question 18: Which group writes or adopts codes that regulate retail and foodservice operations?-state and local regulatory authorities -us department of agriculture -centers for disease control and prevention

Answer:

state and local regulatory authorities