
ServSafe Manager Study Questions Review -Chapter 1
Quiz
•
Specialty
•
10th - 12th Grade
•
Easy
Used 14+ times
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11 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Raw chicken breasts are left out at room temperature on a prep table. What is the risk that could cause a food borne illness?
Cross-Contamination
Poor personal hygiene
Time-Temperature Abuse
Poor cleaning and sanitizing
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is a TCS food?
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
3.
MULTIPLE CHOICE QUESTION
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
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is an important measure for preventing food borne illness?
Using new equipment
Masuring pathogens
Preventing cross-contamination
Serving locally grown, organic food
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is one possible function of a government agency that is responsible for food safety?
Ensuring a products appeal
Approving a construction project
Monitoring an operation's revenue
Protecting a product's brand name
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is a food borne-illness outbreak?
When two or more food handlers contaminate multiple food items
When an operation serves contaminated food to two or more people
When two or more people report the same illness from eating the same food
When the CDC receives information on two or more people with the same illness.
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which is a ready-to-eat food?
Uncooked ricee
Raw deboned chicken
Sea Salt
Unwashed green beans
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