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ServSafe Chapter 1
Test Description: ServSafe Chapter 1
Instructions: Answer all questions to get your test result.
1) A foodborne illness is a disease transmitted to people through food. How many people have to get sick for it to be considered a foodborne outbreak?
A
10 people
B
2 people
C
8 people
D
4 people
2) Who investigates a Foodborne Illness Outbreak?
A
FDA
B
USDA
C
State and Local Regulatory authorities
D
CDC
3) How does food become unsafe?
A
Poor cleaning, sanitizing and personal hygiene
B
Time-temperature Abuse
C
Cross Contamination
D
All of the above.
4) Which food item below would not be considered a TCS food?
A
Baked Potato
B
Candy
C
Meat
D
Eggs
5) RTE stands for
A
Ready to Eat
B
Rush To Eat
C
Read To Deliver
D
Rest Then Eat
6) Which contaminant below can not cause a foodborne illness?
A
Chemical
B
Physical
C
Biological
D
Psychological
7) The high risk population groups consist of the following people below,
A
Teenagers
B
Answer 1 and 3
C
Elderly People and Preschool Age Children
D
People with compromised immune system and pregnant women
8) The are many negative effects when a food establishment has a foodborne illness outbreak.
A
True
B
False
9) Contaminants can come from a variety of places:
A
People, deliberately and accidentally
B
All of the above.
C
Animals we use for food.
D
Air, contaminated water and dirt
10) Which statement below is true?
A
People can contaminate food when they are sick.
B
People can contaminate food when they wash their hands correctly.
*select an answer for all questions
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