ServSafe Review 1-8

Daniel, Ava, and Grace all ate chicken salad at the same restaurant and later reported the same illness. What does this situation represent?

• 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.

Samuel is preparing chicken soup in a restaurant kitchen. He needs to ensure the food is safe for customers. What type of food is he handling?

• 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.

Emma is planning a birthday party for her preschool-age friends. She wants to make sure the food she serves is safe. Why are preschool-age children at higher risk for foodborne illness?

• Their appetites have increased since birth.

• 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.

Aria is preparing food for a party. She needs to identify which item is a TCS (Time/Temperature Control for Safety) food. Which should she be most concerned about?

• Bread

• Flour

• Sprouts

• Strawberries

James is opening a new restaurant and wants to ensure food safety. He learns that the five 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

Mia is preparing a meal in her kitchen. What is an important measure she should take to prevent foodborne illness?

• Using new equipment

• Measuring pathogens

• Preventing cross-contamination

• Serving locally grown, organic food

Ava is preparing chicken breasts for dinner service. She leaves the raw chicken breasts out at room temperature on a prep table while she works on other tasks. What is the main risk that could cause a foodborne illness?

• Cross-contamination

• Poor personal hygiene

• Time-temperature abuse

• Poor cleaning and sanitizing

Liam is working as a server in a restaurant. After cleaning a dining table with a wiping cloth, he puts the wiping cloth in his apron pocket. What is the risk that could cause a foodborne illness?

• Cross-contamination

• Poor personal hygiene

• Time-temperature abuse

• Poor cleaning and sanitizing

Hannah attended a family picnic and ate some food that had been left out for several hours. Later that evening, she started feeling unwell. What are the most common symptoms Hannah might experience if she has a foodborne illness?

• Diarrhea, vomiting, fever, nausea, abdominal cramps, and dizziness

• Diarrhea, vomiting, fever, nausea, abdominal cramps

• Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice

• Diarrhea, vomiting, fever, nausea, abdominal cramps, and tiredness

Michael is working in a restaurant kitchen and wants to make sure the food he prepares is safe for customers. What is the most important way Michael can prevent a foodborne illness caused by bacteria?

• Control time and temperature

• Prevent cross-contamination

• Practice good personal hygiene

• Practice correct cleaning and sanitizing