ServSafe Manager Chapters 1-5 Review

Front

What is the primary purpose of food safety practices? Circle the correct answer for each question. Options: To enhance the taste of food, To prevent foodborne illnesses, To reduce food costs, To improve food presentation

Back

To prevent foodborne illnesses

Front

Which of the following is NOT a common cause of foodborne illness? Circle the correct answer for each question. Improper cooking temperatures, Cross-contamination, Proper food storage, Poor personal hygiene

Back

Proper food storage

Front

What are the three categories of hazards that can affect food safety?

Back

Chemical, physical, biological

Front

What is the role of the FDA in food safety? Circle the correct answer for each question.

Back

Establish food safety standards

Front

Which agency is responsible for regulating meat, poultry, and processed eggs?

Back

USDA

Front

What is a critical way to prevent foodborne illness? Circle the correct answer for each question. Options: Storing food at room temperature, Regularly washing hands and using gloves, Reusing single-use utensils, Not following the manufacturer's instructions

Back

Regularly washing hands and using gloves

Front

Which practice is acceptable when handling food? Circle the correct answer for each question: Using bare hands to handle ready-to-eat foods, Wearing gloves when handling food, Wearing jewelry while preparing food, Working while sick

Back

Wearing gloves when handling food

Front

Which of the following illnesses requires a food handler to stay home from work? Common cold, Allergies, Norovirus, Headache

Back

Norovirus

Front

How should a food handler manage a wound on their hand?

Back

Cover it with a clean bandage and a glove

Front

What is the minimum temperature for hand washing water?

Back

100°F