ServSafe Chapter 1 and 2 (2023-2024)

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

• They have not built up strong immune systems.

• They are more likely to spend time in a hospital.

• They are more likely to suffer allergic reactions.

• their appetites have increased since birth.

What is a TCS food?

• Bread

• Flour

• Sprouts

• Strawberries

The 5 common mistakes that can lead to foodborne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and

• Reheating leftover food.

• Serving ready to eat food.

• Using single-use, disposable gloves.

• Purchasing food from unsafe sources.

What is an important measure for preventing foodborne illness?

• Serving locally grown food.

• Using new equipment.

• Measuring pathogens.

• Controlling time and temperature.

Raw chicken breast are left out at room temperature on a prep table. What is the risk that could cause a foodborne illness?

• Time-temperature abuse

• Cross-contamination

• Poor cleaning and sanitizing

• Poor personal hygiene

A server cleans a dining table with a wiping cloth and then puts the cloth in an apron pocket. What is the risk that could cause a foodborne illness?

• Cross-contamination

• Poor cleaning and sanitizing

• Poor personal hygiene

• Time-temperature abuse

Which agency enforces food safety in a restaurant or food service operation?

• Centers for Disease Control and Prevention

• Food and Drug Administration

• State or local regulatory authority

• U.S. Department of Agriculture.

To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file, and know

• When to register with the EPA

• How to fill out an incident report.

• Where to find Safety Data Sheets in the operation.

• Whom to contact about suspicious activity.

Cut melons should be stored at what internal temperature?

• 41 F

• 45 F

• 51 F

• 55 F

What is one factor that affects the growth of bacteria in food?

• Leanness

• Density

• Ripeness

• Acidity