Servsafe Class Exam Review 2018 part 1

What is a foodborne illness outbreak?

• when 2 or more food handlers contaminate food

• when an operation serves contaminated food

• when 2 or more people eat the same thing and get sick

• when the CDC reports 1 person getting sick at a restaurant

Why are preschool aged children at a higher risk for foodborne illness?

• they do not have strong immune systems

• they spend more time in the hospital

• they suffer more allergic reactions

• they have increased appetites

An employee is making a turkey sandwich for a elderly man at a nursing home. The sandwich includes: wheat bread, turkey, swiss cheese, sprouts, and mustard. Which item should not be served to the man because he is a part of a high risk population?

• bread

• turkey

• sprouts

• swiss cheese

Which government agency is responsible for inspecting restaurants?

• CDC

• FDA

• USDA

• health department

What cost is associated with foodborne illness?

• boost in sales

• lawsuits and legal fees

• more cusomers

• positive media exposure

Leftover chili being cooled on the counter is an example of...

• time temperature abuse

• cross contamination

• poor personal hygiene

• poor cleaning and sanitizing

Which is not an example of a TCS food?

• chicken thighs

• raw peanuts

• crab legs

• tofu burgers

Which is not a TCS food?

• pizza with diced tomatoes

• tofu ice cream

• shrimp fried rice

• orange juice

Which is not a type of contaminant?

• physical

• occupational

• biological

• chemical

What are the most common symptoms of a foodborne illness?

• Diarrhea, vomiting, nausea, abdominal cramps, and dizziness
• Diarrhea, vomiting, nausea, abdominal cramps, and headache
• Diarrhea, vomiting, nausea, abdominal cramps, and jaundice
• Diarrhea, vomiting, nausea, abdominal cramps, and tiredness