Serv Safe Chapters 1-5

Which organization includes inspecting food as one of its primary responsibilities?

• U.S. Public health service

• Centers for disease control

• U.S. Department of agriculture

• Occupational safety and health administration

Which is a cost associated with a foodborne illness to an operation?

• Lawsuits and legal fees

• Decreased insurance premiums

• Increase in customer and sales

• Positive media exposure

What causes preschool age children to be at risk for foodborne illness

• Their immune systems are not strong.

• They have not received all of their immunization

• They only eat ready to eat food

• They have hidden allergies

Which responsibility is included in the food and drug administration roles?

• Inspecting meat,poultry, and eggs

• Issuing license ,permits,and sanitization scores

• Issuing a food code which is used by local agencies to regulate foodservice

• Approving food service HACCP plans for restaurants

What causes preschool-age children to be at risk for foodborne illness?

• They having not building up strong immune strong

• They have not received all of their immunizations

• They only eat ready- to-eat food

• They have hidden allergies

What does the l stand for in the FDA's ALERT tool?

• Listen

• Leave

• Limit

• Look

Which item is a potential physical contaminant?

• Sanitizer

• Jewelry

• Sweat

• Hand sanitizer

What condition promotes the growth of bacteria?

• High acidity

• Low level of moisture

• Food held between 70 F- 125 F(21 C-52 C)

How should chemical be stored?

• Above food

• Away from prep areas

• In food storage areas

• With kitchenware

What symptoms can indicate a customer is having an allergic reaction?

• Wheezing or shortness breathing

• Left arm pain

• Appetite loss

• Coughing blood