servsafe 6

What is the first thing you should do when notified by a customer of a foodborne illness?

• Throw food out

• call a staff meeting go over your food safety program

• collext their contact information food eaten and symptoms

For an illness to be considered a “foodborne outbreak,” how many people must be affected after eating the same food?

• 5

• 2

• 10

While everyone is at risk for foodborne illnesses given the right circumstances, a few populations are more susceptible. Who of these is least likely to contract a foodborne illness?

• 22 year old

• healthy 3 year

• healthy 80 year old

• A clinically obese 30 year old

A guest finds an adhesive bandage in his food. What type of contamination would this be considered?

• chemical

• cross

• physical

You receive a shipment of cold foods and notice the storage temperature is 45° F. This would be a problem for all of these foods except ____.

• poultry

• live shellfish

• sliced melon

• sprouts

Which of the following best represents a TCS food?

• frozen fish in freezer storage

• 1. a ribeye cooked and served rare

  
  

• 1. room temperature olive oil

  
  

• 1. baked potatoes on the counter

  
  

Bacteria is most likely to thrive in which type of environment?

• moist

• arid

• temperature over 135

• oxygen rich

One of the responsibilities of Public Health Services (PHS) is to ____.

• 1. keep poultry, meat, and eggs safe

  
  

• 1. review and approve food safety plans

  
  

Jessica needs to thaw some frozen chicken. Which method would not be appropriate?

• micowave it

• running water

• put on the counter

Chicken must be cooked to an internal temperature of ____ to be considered safe for consumption.

• 185

• 175

• 165

• 135