ServSafe Chapter 1 Review

Front

What is a foodborne-illness outbreak?

Back

When 2 or more people report the same illness from eating the same food.

Front

Which is a ready-to-eat food? Options: Uncooked rice, Raw deboned chicken, Sea salt, Unwashed green beans

Back

Sea salt

Front

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

Back

They have not built strong immune systems

Front

Which is a TCS food? Options: Bread, Flour, Sprouts, Strawberries

Back

Sprouts

Front

Raw chicken breasts are left out at room temperature on a prep table. What is the risk that could cause a foodborne illness?

Back

Time-temp abuse

Front

The 5 common risk factors that can lead to foodborne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and

Back

Purchasing food from unsafe sources

Front

What is a TCS food?

Back

food requiring time and temperature control for safety

Front

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?

Back

Make sure the food handler understands safe cooling practices

Front

What is an important measure for preventing foodborne illness?

Back

Preventing cross-contamination

Front

What is one possible function of a government agency that is responsible for food safety?

Back

Approving a construction project