ServSafe Chapter 1 Review

What is a foodborne-illness outbreak?

• When 2 or more food handlers contaminate multiple food items

• When an operation serves contaminated food to two or more people

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

• When the CDC receives info on 2 or more people with the same illness

Which is a ready-to-eat food?

• Uncooked rice

• Raw deboned chicken

• Sea salt

• Unwashed green beans

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

• They have not built strong immune systems

• They cannot digest food as well as adults

• They are more likely to suffer allergic reactions

• Their appetites have increased since birth

Which is a TCS food?

• Bread

• Flour

• Cooked carrots

• Strawberries

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

• Cross-contamination

• Poor personal hygiene

• Time-Temp abuse

• Poor cleaning & Sanitizing

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

• reheating leftover food

• Serving ready-to-eat food

• Using single-use gloves

• Purchasing food from unsafe sources

What does TCS stand for?

• food requiring thermometer checks for security

• food requiring trustworthy conditions for service

• food requiring training commitments for standards

• food requiring time and temperature control for safety

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 handlers pay

• Make sure the food handler understands safe cooling practices

What is an important measure for preventing foodborne illness?

• Using new equipment

• Measuring pathogens

• Preventing cross-contamination

• Serving locally grown, organic food

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

• Ensuring a product's appeal

• Approving a construction project

• Monitoring an operations revenue

• Protecting a product's brand name

Answer explanation

Government agencies approve construction plans to make sure food facilities are designed for safety — like having enough sinks for handwashing, proper refrigeration, and surfaces that can be cleaned and sanitized.