ServSafe Review

What is a foodborne-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 rice

• raw deboned chicken

• sea salt

• unwashed green beans

Why are preschool-age 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

Which is a TCS food?

• Bread

• Flour

• Sprouts

• Strawberries

The 5 common risk factors 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.

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

• Using new equipment

• measuring 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.