.png){kind=logo}
PDF Download
SERVSAFE UNIT I: THE FOOD SAFETY CHALLENGE EXAM
QUESTIONS
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -100 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: True or False. Simple acts such as rubbing an ear or scratching the scalp can contaminate food.
Answer:
True.Question 2: To prevent chemical contamination, chemicals should be stored ______ from food and utensils.
Answer:
Separate from
Question 3: Itching and tightening of the throat are symptoms of what?
Answer:
Food allergy.Question 4: True or False. A foodborne-illness can occur if food is not cooled properly.
Answer:
True.
Question 5: What food items are better able to support the growth of pathogens?
Answer:
Dairy, Eggs, Meat, Pultry, Fish and shellfish, baked bpotates, heat-treated plant food such as rice or beans, tofu, sprouts, melons and tomatoes, untreated garlic mixtures.
Question 6: Chemical contaminants
Answer:
Responsible for many cases of foodborne illness. Can come from a variety of substances normally found in the establishment.Question 7: Four types of pathogens are:
Answer:
Viruses, Bacteria, Fungi, and Parasites.Question 8: Which pathogen is primarily found in the hair, nose, and throat of humans?
Answer:
Staphylococcus aureus Question 9: This illness can be prevented by purchasing from approved suppliers:
Answer:
Vibrio vulnificus (primary septicemia / gastroenteritis)
Question 10: Food defense
Answer:
A program developed and implemented by an operation to prevent deliberate contamination of its food.Question 11: What three points should a food defense program focus on to prevent possible threats to food?
Answer:
Human elements, building interior, building exterior Question 12: True or False. Food handlers who have had jaundice for less than seven days must be excluded from the operation.
Answer:
True. They must have a written release from a medical practioner and approval from the regulatory authority before returning to work.
Question 13: Why are elderly people at a higher risk for fodborne illness?
Answer:
Their immune systems are weekened with age.Question 14: True or False. Wounds on hands should be covered with a clean bandage and a glove or finger cot.
Answer:
True.
Question 15: Yeast
Answer:
Type of fungus that causes food spoilage.
Question 16: Toxins
Answer:
poisons produced by pathogens, plants or animals.Question 17: Which practice can reduce Salmonella spp. in poultry to safe levels?
Answer:
Cooking food to the right temperature.Question 18: True or False. People on chemo have a higher risk of contracting a foodborne illness.
Answer:
True.
Question 19: Foodborne pathogens grow well at temperatures...
Answer:
between 41 F and 135 F.
Question 20: Chemical Hazards
Answer:
Examples include cleaners, sanitizers, polishes, machine lubricants, and toxic metals.
Question 21: True or False. With some illnesses, a person may infect others before showing any symptoms.
Answer:
True.Question 22: True or False. During handwashing, foodhandlers must vigorously scrub their hands and arms for five seconds.
Answer:
False. Scrub hands and arms vigorously for ten to fifteen seconds.
Question 23: Fungi
Answer:
Ranging in size from microscopic, single-celled organisms to very large, multicellular organisms. Most often cause food to spoil. Molds, yeast, and mushrooms are examples.
Question 24: Biological Hazards
Answer:
Illness-causing microorganisms. Examples are plant, mushroom or seafood toxins.Question 25: Acording to the CDC, the most common risk factors that cause foodborne
illnesses are:
Answer:
1) failing to cook food adequately, 2) holding food at incorrect temperatures, 3) using contaminated equipment, 4) practicing poor personal hygiene and 5)purchasing food from unsafe sources.
Question 26: How can plant toxinsbe prevented from getting into food?
Answer:
Use only approved vendors. Cook and hold coorectly.
Question 27: Biological, Chemical and Physical Hazards
Answer:
The three major categories or types of hazards to food safety.
.png)