ServSafe Chapter 1 Review

Descripción

ServSafe Food Safety Test sobre ServSafe Chapter 1 Review, creado por Kellie Jordan el 24/03/2020.
Kellie Jordan
Test por Kellie Jordan, actualizado hace más de 1 año
Kellie Jordan
Creado por Kellie Jordan hace más de 4 años
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Resumen del Recurso

Pregunta 1

Pregunta
A food handler's hands can transfer pathogens from one food to another.
Respuesta
  • True
  • False

Pregunta 2

Pregunta
Food handlers who don't wash their hands correctly can cause a foodborne illness.
Respuesta
  • True
  • False

Pregunta 3

Pregunta
A foodborne-illness outbreak is when two or more people get sick after eating at the same place.
Respuesta
  • True
  • False

Pregunta 4

Pregunta
Adults are more likely than preschool-age children to get sick from contaminated food.
Respuesta
  • True
  • False

Pregunta 5

Pregunta
How food becomes unsafe. Leftover chili is cooled on the counter.
Respuesta
  • Cross-contamination
  • Poor-personal hygiene
  • Time-temperature abuse
  • Poor cleaning and sanitizing

Pregunta 6

Pregunta
How food becomes unsafe. A food handler wearing gloves places a chicken breast on the grill and then places lettuce and tomatoes on a bun.
Respuesta
  • Cross-contamination
  • Poor personal hygiene
  • Time-temperature abuse
  • Poor cleaning and sanitizing

Pregunta 7

Pregunta
How food becomes unsafe. A food handler prepping a salad stops to scratch an itch on her arm and then returns to making the salad.
Respuesta
  • Cross-contamination
  • Poor personal hygiene
  • Time-temperature abuse
  • Poor cleaning and sanitizing

Pregunta 8

Pregunta
How food becomes unsafe. After prepping raw chicken on a cutting board, a food handler wipes the cutting board with a towel and then uses the same cutting board to slice tomatoes for a salad.
Respuesta
  • Cross-contamination
  • Poor personal hygiene
  • Time-temperature abuse
  • Poor cleaning and sanitizing

Pregunta 9

Pregunta
Mark each food that is or contains a TCS food.
Respuesta
  • Baked potatoes
  • Orange juice
  • Pizza with diced tomatoes and green pepper
  • Poached salmon
  • Refried beans
  • Scrambled shell eggs
  • Shrimp fried rice
  • Tofu ice cream
  • Vanilla milkshake
  • Whole-wheat bread

Pregunta 10

Pregunta
What is a foodborne-illness outbreak?
Respuesta
  • When two or more food handlers contaminate multiple food items
  • When an operation serves contaminated food to two or more people
  • When two or more people report the same illness from eating the same food
  • When the CDC receives information on two or more people with the same illness

Pregunta 11

Pregunta
Which is a ready-to-eat food?
Respuesta
  • Uncooked rice
  • Raw deboned chicken
  • Sea salt
  • Unwashed green beans

Pregunta 12

Pregunta
Why are preschool-age children at a higher risk for foodborne illnesses?
Respuesta
  • 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.

Pregunta 13

Pregunta
Which is a TCS food?
Respuesta
  • Bread
  • Flour
  • Sprouts
  • Strawberries

Pregunta 14

Pregunta
Which is a common risk factor for foodborne illness?
Respuesta
  • Reheating leftover food
  • Serving ready-to-eat food
  • Using single-use, disposable gloves
  • Purchasing food from unsafe sources

Pregunta 15

Pregunta
Raw chicken breasts are left out at room temperature on a prep table. What is the risk that could cause a foodborne illness?
Respuesta
  • Cross-contamination
  • Poor personal hygiene
  • Time-temperature abuse
  • Poor cleaning and sanitizing

Pregunta 16

Pregunta
What is TCS food?
Respuesta
  • Food requiring thermometer checks for security
  • Food requiring trustworthy conditions for service
  • Food requiring training commitments for standards
  • Food requiring time and temperature control for safety

Pregunta 17

Pregunta
Which government agency is responsible for regulating and inspecting meat, poultry, and eggs?
Respuesta
  • Food and Drug Administration (FDA)
  • U.S. Department of Agriculture (USDA)
  • The Centers for Disease Control and Prevention (CDC)
  • The Public Health Service (PHS)
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