ServSafe Chapter 1 Question Preview (ID: 58490)
ServSafe Chapter 1.
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Which statement below is true?
a) People can contaminate food when they wash their hands correctly.
b) People can contaminate food when they are sick.
c)
d)
Contaminants can come from a variety of places:
a) Animals we use for food.
b) Air, contaminated water and dirt
c) People, deliberately and accidentally
d) All of the above.
The are many negative effects when a food establishment has a foodborne illness outbreak.
a) True
b) False
c)
d)
The high risk population groups consist of the following people below,
a) Elderly People and Preschool Age Children
b) Teenagers
c) People with compromised immune system and pregnant women
d) Answer 1 and 3
RTE stands for
a) Read To Deliver
b) Rush To Eat
c) Rest Then Eat
d) Ready to Eat
Which contaminant below can not cause a foodborne illness?
a) Psychological
b) Chemical
c) Physical
d) Biological
Which food item below would not be considered a TCS food?
a) Baked Potato
b) Eggs
c) Candy
d) Meat
Who investigates a Foodborne Illness Outbreak?
a) FDA
b) USDA
c) State and Local Regulatory authorities
d) CDC
How does food become unsafe?
a) Time-temperature Abuse
b) Cross Contamination
c) Poor cleaning, sanitizing and personal hygiene
d) All of the above.
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) 2 people
b) 4 people
c) 8 people
d) 10 people
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