SERVSAFE SECTION 1 EXAM QUESTIONS

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SERVSAFE SECTION 1 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -7 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Which item is a potentially hazardous food (PHF)?

• raw carrots
• dry rice
• bread
• raw bean sprouts

Answer:

• Raw bean sprouts

Question 2: List of PHF

Answer:

milk and milk products eggs (except those treated to eliminate Salmonella spp) shellfish and crustacea fish baked potato sliced melons synthetic ingredients, like textured soy protein in meat alternatives

meat: beef, lamb, pork

raw sprouts and sprout seeds heat-treated plant food, such as cooked rice, beans, and vegetables poultry tofu or other soy-protein food

untreated garlic- and oil-mixtures

Question 3: Which food would most likely cause a foodborne illness?

• Tomato juice
• Cooked rice
• Whole wheat flour
• Powdered Milk

Answer:

• Cooked rice

Question 4: PHFs characteristics

Answer:

Contains moisture Contains protein Has a neutral or slightly acidic pH Requires time-temperature control to prevent the growth of microorganisms and the production of toxins Question 5: Which is NOT a common characteristic of potentially hazardous food (PHF)?

• They are moist
• They are dry
• They have a pH that is neutral or slightly acidic
• They contain protein

Answer:

• They are dry

Question 6: Why are elderly people at a higher risk for foodborne illness?

• They are more likely to spend time in a hospital
• Their immune systems have weakened w/ age
• Their allergic rxns to chemicals used in food production might be greater than those of

younger people

• They are likely to have smaller appetites

Answer:

• Their immune systems have weakened w/ age

Question 7: For a foodborne illness to be considered an "outbreak", how many people must experience the same illness after eating the same food?

• 1
• 2
• 10
• 20

Answer:

• 2