ServSafe Chapters 1-2

For a foodborne illness to be considered an "outbreak," a minimum of how many people must experience the same illness after eating the same food?

• 1
• 2
• 10
• 20

Foodborne pathogens grow well at temperatures 

• Below 32°F
• Between 1°F to 40°F
• Between 41°F to 135°F
• Above 212°F

The three categories of food safety hazards are biological, physical and 

• Temporal.
• Practical.
• Chemical.
• Physical.

FAT TOM stands for Food, Acidity, Time, Temperature, Oxygen and 

• Meat.
• Moisture.
• Melatonin.
• Management.

What is the best way to prevent a foodborne illness caused by seafood toxins?

• Freezing seafood prior to cooking it
• Purchasing smoke or cured seafood
• Purchasing seafood from aproved, reputable suppliers
• Cooking seafood to an internal temperature of 135°F

What must food handlers do after touching their hair, face or body?

• Wash their hands
• Rinse their gloves
• Change their aprons
• Use a hand antiseptic

Which of piece of jewelry can be worn by a foodhandler?

• Diamond ring
• Medical bracelet
• Plain band ring
• Watch

When should food handlers who wear gloves wash their hands?

• After putting on the gloves
• Before taking off the gloves
• After applying a hand antiseptic
• Before putting on the gloves

Food handlers who work in a nursing home can't work in the operation if they have which symptom?

• Thirst with itching
• Sore throat with fever
• Soreness with fatigue
• Headache with soreness

What should food handlers do if they cut their fingers while prepping food?

• Cover the wound with a bandage.
• Stay away from food and prep areas.
• Cover the hand with a glove or finger cot.
• Cover the wound with a bandage and a glove or finger cot.