ServSafe Manager Study Questions Review -Chapter 1

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

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

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

What is an important measure for preventing food borne illness?

• Using new equipment

• Masuring 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 products appeal

• Approving a construction project

• Monitoring an operation's revenue

• Protecting a product's brand name

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.

Which is a ready-to-eat food?

• Uncooked ricee

• Raw deboned chicken

• Sea Salt

• Unwashed green beans

Why are preschool-age children at a higher risk for food borne illnesses?

• They have not built up a strong immune system

• They are more likely to spend time in a hospital

• They are more likely to suffer allergic reactions

• Their appetites have increased since birth

Which of these is a TCS Food?

• Bread

• Flour

• Sprouts

• Strawberries

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

• reheating leftover food

• serving read-to-eat food

• using single-use, disposable gloves

• purchasing food from unsafe sources