ServSafe Manager Comprehensive Review Question Preview (ID: 53935)


Review Game For Chapters 1-15 Of The ServSafe Manager Coursebook To Help Students Prepare For The ServSafe Manager Certification Exam. TEACHERS: click here for quick copy question ID numbers.

What is a foodborne illness outbreak?
a) When two or more food handlers contaminate multiple food items
b) When an operation serves contaminated food to two or more people
c) When two or more people report the same illness from eating the same food
d) When the CDC receives information on two or more people with the same illness.

What is TCS food?
a) Food requiring thermometer checks for security
b) Food requiring trustworthy conditions for service
c) Food requiring training commitments for standards
d) Food requiring time and temperature control for safety.

Why are preschool-age children at a higher risk for foodborne illnesses?
a) Their appetites have increased since birth
b) They have not built up strong immune systems
c) They are more likely to spend time in a hospital
d) They are more likely to suffer allergic reactions

Which is a TCS food?
a) Bread
b) Flour
c) Sprouts
d) Strawberries

The five common risk factors that can lead to foodborne illess are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and
a) reheating leftover food.
b) serving ready-to-eat-food.
c) using single-use, disposable gloves.
d) purchasing food from unsafe sources.

What is an important measure for preventing foodborne illness?
a) Using new equipment
b) Measuring pathogens
c) Preventing cross-contamination
d) Serving locally-grown, organic food

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

A server cleans a dining table with a wiping cloth and then puts the wiping cloth in an apron pocket. What is the risk that could cause a foodborne illness?
a) Cross-contamination
b) Poor personal hygiene
c) Time-temperature abuse
d) Poor cleaning and sanitizing

What are the most common symptoms of foodborne illness?
a) Diarrhea, vomiting, fever, nausea, abdominal cramps, and dizziness
b) Diarrhea, vomiting, fever, nausea, abdominal cramps, and headache
c) Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice
d) Diarrhea, vomiting, fever, nausea, abdominal cramps, and tiredness

What si the most important way to prevent a foodborne illness caused by bacteria?
a) Control time and temperature
b) Prevent cross-contamination
c) Practice good personal hygiene
d) Practice correct cleaning and sanitizing

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