ServSafe Chapter 1 Review

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

Which is a ready to eat food?

• uncooked rice

• raw deboned chicken

• sea salt

• unwashed green beans

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

Which is a TCS food?

• bread

• flour

• sprouts

• strawberries

Which is a risk factor that leads to foodborne illness?

• reheating leftover food

• serving ready to eat food

• using single use gloves

• purchasing food from unsafe sources

What is a foodborne illness risk of leaving raw chicken out at room temperature?

• cross contamination

• poor personal hygiene

• time temperature abuse

• poor cleaning and sanitizing

What is TCS food?

• food that requires time and temperature control for safety

• food that requires trustworthy service conditions

• food that requires training commitments for standards

• food that requires thermometer checks for security

What is an important measure for preventing foodborne illness?

• using new equipment

• measuring pathogens

• preventing cross contamination

• serving locally grown, organic food

Which government agency is responsible for inspecting restaurants?

• CDC

• FDA

• USDA

• local regulatory authorities

A foodhandler's hands can transfer pathogens from one food to another.

• true

• false