ServSafe Chapter 1 Review

1.

Multiple Choice

30 sec

1 pt

What is a foodborne illness outbreak?

when 2 or more food handlers contaminate food

when an operation serves contaminated food

when 2 or more people eat the same thing and get sick

when the CDC reports 1 person getting sick at a restaurant

2.

Multiple Choice

30 sec

1 pt

Which is a ready to eat food?

uncooked rice

raw deboned chicken

sea salt

unwashed green beans

3.

Multiple Choice

30 sec

1 pt

Why are preschool aged children at a higher risk for foodborne illness?

they do not have strong immune systems

they spend more time in the hospital

they suffer more allergic reactions

they have increased appetites

4.

Multiple Choice

30 sec

1 pt

Which is a TCS food?

bread

flour

sprouts

strawberries

5.

Multiple Choice

30 sec

1 pt

Which is a risk factor that leads to foodborne illness?

reheating leftover food

serving ready to eat food

using single use gloves

purchasing food from unsafe sources

6.

Multiple Choice

30 sec

1 pt

What is a foodborne illness risk of leaving raw chicken out at room temperature?

cross contamination

poor personal hygiene

time temperature abuse

poor cleaning and sanitizing

7.

Multiple Choice

30 sec

1 pt

What is TCS food?

food that requires time and temperature control for safety

food that requires trustworthy service conditions

food that requires training commitments for standards

food that requires thermometer checks for security

8.

Multiple Choice

30 sec

1 pt

What is an important measure for preventing foodborne illness?

using new equipment

measuring pathogens

preventing cross contamination

serving locally grown, organic food

9.

Multiple Choice

30 sec

1 pt

Which government agency is responsible for inspecting restaurants?

CDC

FDA

USDA

local regulatory authorities

10.

Multiple Choice

30 sec

1 pt

A foodhandler's hands can transfer pathogens from one food to another.

true

false

11.

Multiple Choice

30 sec

1 pt

Food handlers who do not wash their hands properly can spread foodborne illness.

true

false

12.

Multiple Choice

30 sec

1 pt

What cost is associated with foodborne illness?

boost in sales

lawsuits and legal fees

more cusomers

positive media exposure

13.

Multiple Choice

30 sec

1 pt

Leftover chili being cooled on the counter is an example of...

time temperature abuse

cross contamination

poor personal hygiene

poor cleaning and sanitizing

14.

Multiple Choice

30 sec

1 pt

A food handler wearing gloves places chicken on the grill and then lettuce on a bun. This is an example of...

cross contamination

poor personal hygiene

time temperature abuse

poor cleaning and sanitizing

15.

Multiple Choice

30 sec

1 pt

A food handler prepping a salad stops to scratch her arm and returns to making the salad. This is an example of...

cross contamination

poor personal hygiene

time temperature abuse

poor cleaning and sanitizing

16.

Multiple Choice

30 sec

1 pt

Which is not an example of a TCS food?

chicken thighs

raw peanuts

crab legs

tofu burgers

17.

Multiple Choice

30 sec

1 pt

Which is not a TCS food?

pizza with diced tomatoes

tofu ice cream

shrimp fried rice

ritz crackers

18.

Multiple Choice

30 sec

1 pt

Which organization's responsibility is it to inspect food?

USDA

CDC

OSHA

FCCLA

19.

Multiple Choice

30 sec

1 pt

Which is not a type of contaminant?

physical

occupational

biological

chemical

20.

Multiple Choice

30 sec

1 pt

Who is most responsible for keeping food safe for consumers?

food handler

your mom

customer

children

21.

Multiple Choice

30 sec

1 pt

A foodborne illness is a...

Illness as a result of spoiled food

Illness as a result of viral contaminated food

Illness as a result of bacterial contaminated food

All of the above

22.

Multiple Choice

30 sec

1 pt

All of the following are listed in the book as challenges in keeping an operation safe, EXCEPT:

Time

Pathogens

Language and culture

Staff turnover

All of the following are challenges within the operation

23.

Multiple Choice

30 sec

1 pt

All of the following are a type of contaminant, EXCEPT:

Viral

Biological

Physical

Chemical

24.

Multiple Choice

30 sec

1 pt

Which is not an example of a biological contaminant?

Virus

Bacteria

Safety Pin

Toxin

25.

Multiple Choice

30 sec

1 pt

Which of the following is not an example of a chemical contaminant?

Sanitizer

Bleach

Windex

Bacteria

26.

Multiple Choice

30 sec

1 pt

Which of the following is not an example of a physical contaminent?

Hair

Pathogens

Staples

Cardboard

27.

Multiple Choice

30 sec

1 pt

What is Cross-Contamination?

Ready-to-eat-food touches a contaminated surface

When one food allergen touches another non-allergen food

When dirty water is sucked up into a clean water line

All of the above

28.

Multiple Choice

30 sec

1 pt

Which of the following is not an example of a TCS food?

Milk

Potatoes

Cooked Rice

Sprouts

29.

Multiple Choice

30 sec

1 pt

All of the following are populations that are at high risk for a foodborne illness, EXCEPT:

Elderly people

Toddlers

Pregnant women

People with weak immune systems

30.

Multiple Select

30 sec

1 pt

Which of these places are most at risk for a foodborne illness to occur? Select all that apply

Hospital

Preschool

Nursing Home

High School

31.

Multiple Choice

30 sec

1 pt

Which governmental organization governs meat, eggs, and poultry?

USDA

CDC

FDA

Local Regulatory Authority

32.

Multiple Choice

30 sec

1 pt

Which governmental organization governs all food, except meat, eggs and poultry?

USDA

CDC

FDA

Local Regulatory Authority

33.

Multiple Choice

30 sec

1 pt

Which governmental organization writes the food code?

USDA

CDC

FDA

Local Regulatory Authority

34.

Multiple Choice

30 sec

1 pt

True or False: The food code is not mandatory to follow, but encouraged.

True

False

35.

Multiple Choice

30 sec

1 pt

Which governmental organization regulates your restaurant set-up and are also responsible for making visits to ensure you're following code?

USDA

CDC

FDA

Local Regulatory Authority

36.

Multiple Choice

30 sec

1 pt

Which governmental organization governs the building/operation codes?

USDA

CDC

FDA

Local Regulatory Authority

37.

Multiple Choice

30 sec

1 pt

Which governmental organizations regulates vending machine operations, schools, hospitals, and day-cares??

USDA

CDC

FDA

Local Regulatory Authority

38.

Multiple Choice

30 sec

1 pt

What is a TCS food?

Food requiring trustworthy conditions for service

Food requiring time and temperature control for safety

Food requiring thermometer checks for security

Food requiring training commitments for standards

39.

Multiple Choice

30 sec

1 pt

A food handler left a pan of roasted turkey breasts to cool at room temperature overnight. In addition to throwing away the turkey, what is an appropriate corrective action?

Complete an incident report

Order additional turkey breasts

Deduct the cost from the food handler's pay

Make sure the food handler understands safe cooling practices

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