ServSafe Manager 7th Ed Chapters 1-3

What constitutes an outbreak?

• When food handler has a fever and vomiting.

• When 2 or more people are sick with the same symptoms after eating the same food.

• When at least one person gets sick after eating at your restaurant.

The best way to prevent viral foodborne illness is to

• learn about foodborne illnesses

• clean and sanitize the kitchen

• wash hands frequently

All of the following are risk factors that can cause foodborne illness except

• holding food at incorrect temperatures

• purchasing food from a reputable source

• practicing poor personal hygiene

An example of a TCS food is

• sprouts

• crackers

• apple pie

This agency investigates foodborne illness outbreaks.

• Your local regulatory authority

• The CDC

• The FDA

What are TCS foods?

• Foods requiring time and temperature control for safety.

• Foods requiring thermometer checks for safety.

• Foods requiring training commitments for standards.

A customer found a bone in their chicken salad. This is an example of

• biological contaminate

• chemical contaminate

• physical contaminate

Which food would be good to serve an elderly person?

• Scramble eggs

• Rare hamburger

• Sushi

The most common symptoms of foodborne illnesses are

• Diarrhea, vomiting, fever, nausea, abdominal cramps, and dizziness

• Diarrhea, vomiting, fever, nausea, abdominal cramps, and headache

• Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice

To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file, and know

• when to register with the EPA

• whom to contact about suspicious activity.

• where to find the Safety Data Sheets