SERVSAFE: PROVIDING SAFE FOOD CHAPTER

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SERVSAFE: PROVIDING SAFE FOOD (CHAPTER

1) EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -13 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: A foodborne illness is:

Answer:

A disease transmitted to people through food.Question 2: Five risk factors for foodborne illness:

Answer:

• Purchasing food from unsafe sources

• Failing to cook food correctly

• Holding food at incorrect temperatures

• Using contaminated equipment

• Practicing poor personal hygiene

Question 3: Training and monitoring:

Answer:

1.Train staff to follow food safety procedures 2.Provide initial and ongoing training 3.Provide all staff with general food safety knowledge 4.Provide job specific food safety training

5.Retrain staff regularly 6.Monitor staff to make sure they are following procedures 7.Document training Question 4: Government agencies:

Answer:

1.The Food and Drug Administration (FDA) 2.U.S. Department of Agriculture (USDA) 3.Centers for Disease Control and Prevention (CDC) 4.U.S. Public Health Service (PHS) 5.State and local regulatory authorities Question 5: TCS foods:

Answer:

• Milk and Dairy

• Eggs

• Beef, Pork, Lamb, etc.

• Poultry

• Fish
• Shellfish
• Potatos
• Soy Products
• Oils
• Sprouts
• Noodles
• Fruits and Vegetables

Question 6: Ready-to-eat food is food that can be eaten without further:

Answer:

1.Preparation 2.Washing 3.Cooking

Question 7: Poor cleaning and sanitizing:

Answer:

• Equipment and utensils are not washed, rinsed,

and sanitized between uses

• Food-contact surfaces are wiped clean instead

of being washed, rinsed, and sanitized

• Wiping cloths are not stored in a sanitizer

solution between uses

• Sanitizer solution was not prepared correctly

Question 8: How food becomes unsafe:

Answer:

• Time-temperature abuse

• Cross-contamination

• Poor personal hygiene

• Poor cleaning and sanitizing

Question 9: These people have a higher risk of getting

a foodborne illness:

Answer:

1.Elderly people 2.Preschool-age children 3.People with compromised immune systems Question 10: The food safety challenges include:

Answer:

• Time and money

• Language and culture

• Literacy and education

• Pathogens

• Unapproved suppliers

• High-risk customers
• Staff turnover

Question 11: Ready-to-eat food includes:

Answer:

1.Cooked food 2.Washed fruit and vegetables 3.Deli meat 4.Bakery items 5.Sugar, spices, and seasonings Question 12: An illness is considered an outbreak when:

Answer:

1.Two or more people have the same symptoms after eating the same food 2.An investigation is conducted by state and local regulatory authorities 3.The outbreak is confirmed by laboratory analysis Question 13: Focus on these measures:

Answer:

1.Controlling time and temperature 2.Preventing cross-contamination 3.Practicing personal hygiene 4.Purchasing from approved, reputable suppliers 5.Cleaning and sanitizing