ServSafe Chapter 1: Keeping Food Safe

A food handler’s hands can transfer pathogens from one food to another.

• True

• False

Food handlers who don’t wash their hands correctly can cause a foodborne illness

• True

• False

To be considered an outbreak, a foodborne illness must

• include at least six people.

• involve more than one food.

• be confirmed by laboratory analysis.

• occur over multiple days.

Adults are more likely than preschool-age children to get sick from contaminated food

• True

• False

Leftover chili is cooled on the counter.

• Cross-contamination

• Poor personal hygiene

• Time-temperature abuse

• Poor cleaning and sanitizing

A food handler wearing gloves places a chicken breast on the grill and then places lettuce and tomato on a bun.

• Cross-contamination

• Poor personal hygiene

• Time-temperature abuse

• Poor cleaning and sanitizing

A food handler prepping a salad stops to scratch an itch on her arm and then returns to making the salad

• Cross-contamination

• Poor personal hygiene

• Time-temperature abuse

• Poor cleaning and sanitizing

After prepping raw chicken on a cutting board, a food handler wipes the cutting board with a towel and then uses the same cutting board to slice tomatoes for a salad.

• Cross-contamination

• Poor personal hygiene

• Time-temperature abuse

• Poor cleaning and sanitizing

All pathogens need oxygen to grow

• True

• False

The most important way to prevent foodborne illnesses caused by viruses is to control time and temperature.

• True

• False