ServSafe Unit 1 Review

For a foodborne illness to be considered an “outbreak,” a minimum of how many people must experience the same illness after eating the same food?

• 1

• 2

• 10

• 20

While commonly linked with contaminated ground beef, what pathogen has also been linked contaminated produce?

• Bacillus cereus

• Nontyphoidal salmonella

• Shiga toxin-producing E.coli

• Shigella

Itching and tightening of the throat are symptoms of what?

• Hepatitis A

• Food allergy

• Hemorrhagic colitis

• Cigueatera fish poisoning

What must foodhandlers do after touching their hair, face or body?

• Wash their hands

• Rinse their gloves

• Change their aprons

• Use a hand antiseptic

Why are the elderly people at a higher risk for foodborne illnesses?

• Their immune systems have weakened with age.

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

• They are more likely to suffer allergic reactions.

• Their appetites have decreased with age.

Which practice can reduce nontyphoidal salmonella in poultry to safe levels?

• Storing food at 55 F or higher

• Inspecting canned food for damage

• Cooking food to the right temperature

• Purchasing oysters from approved, reputable suppliers

Cooking tomato sauce in a copper pot can cause which foodborne illness?

• Hemorrhagic colitis

• Foodborne infection

• Toxic-metal poisoning

• Staphylococcal gastroenteritis

What should foodhandlers do after prepping food and before using the restroom?

• Wash their hands

• Take off their hats

• Change their gloves

• Take off their aprons

The three categories of food safety hazards are biological, physical and

• Temporal.

• Practical.

• Chemical.

• Thermal.

What is the best way to prevent a foodborne illness caused by seafood toxins?

• Freezing seafood prior to cooking it

• Purchasing smoked or cured seafood

• Purchasing seafood from approved, reputable suppliers

• Cooking seafood to the right minimum internal temperature