ServSafe Chapter 1 Test

To be considered an outbreak, a foodborne illness must

• include at least six people.

• involve more than one food.

• be confirmed by laboratory analysis.

• show different symptoms in different people.

Two guests became ill after eating at a restaurant. They each ate different food items and suffered different symptoms. Would the incident be considered a foodborne illness outbreak?

• No, because they ate different foods.

• No, because they ate different foods and had different symptoms.

• Yes, because they ate different foods.

• Yes, because they ate different foods and had different symptoms.

What is a foodborne-illness outbreak?

• 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.

In a situation that meets all other criteria, how many people must have the same symptoms for a foodborne illness to be considered an “outbreak”?

• 1

• 2

• 3

• 4

Which is a challenge to food safety in an operation?

• The growing elderly population in the U.S.

• A lack of opportunity to receive food safety training

• The infrequency of health inspections in an operation

• Too much focus on personal hygiene in the operation

Which are the greatest threat to food safety?

• Toxins

• Allergens

• Pathogens

• Chemicals

Which of the following is a physical contaminant?

• Bone in a filet

• Virus on a salad

• Spray bottle of cleaner

• Toxin in seafood

How are chemicals most likely to get into food?

• When they are used incorrectly

• When they are stored in original containers

• When they are purchased from unsafe sources

• When they are kept past their expiration date

The three potential hazards to food are biological, physical, and

• toxical.

• chemical.

• terminal.

• procedural.

Which is a biological contaminant?

• Bones in a chicken filet

• Seafood toxin in a red snapper

• Metal shavings in a can of peaches

• Tomato juice served in a pewter pitcher