001 ServSafe Manager Chapter One: Keeping Food Safe

What is a foodborne illness?

• A hazard

• A disease transmitted to people by food

• A disease transmitted to people by other people

• A disease transmitted by drinking contaminated water

A Foodborne illness outbreak occurs when

• Two or more people get the same symptoms from eating different food

• One person gets ill from eating contaminated food

• Two or more people get the same illness from eating the same food

• Two or more people have the same symptoms from eating the same food, an investigation is completed by the regulatory authority, and confirmed by laboratory analysis

Why are elderly people at a greater risk for foodborne illness?

• Their appetites have decreased with age

• They are more likely to spend time in a hospital

• They tend to ignore food safety rules

• Their immune systems have weakened with age

The three categories of contaminants that make food unsafe are

• Physical, Chemical, Biological

• Thermal, Chemical, Biological

• Physical, Hygiene, Chemical

• Physical, Bacteria, Chemical

Glass from a broken lightbulb is an example of which type of contaminant?

• Physical

• Chemical

• Biological

• Environmental

TCS stands for

• Temperature Center Standards

• Time Cooking Standards

• Temperature-Time Cooking Standards

• Time-Temperature Control for Safety

What agency inspects meat, poultry and eggs?

• Food and Drug Administration (FDA)

• US Department of Agriculture (USDA)

• Center for Disease Control (CDC)

• State and Local Regulatory Authorities

Who writes the Model Food Code, inspects all food EXCEPT meat poultry and eggs, and regulates food transported across state lines?

• Food and Drug Administration (FDA)

• US Department of Agriculture (USDA)

• Center for Disease Control (CDC)

• State and Local Regulatory Authorities

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 cleaning and sanitizing

• poor personal hygiene

• time-temperature abuse

The 5 common mistakes that can lead to food borne 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