ServSafe Chapter 1 Test

Why are preschool age children at a higher risk for foodborne illnesses?

• Their immune systems are not built up.
• They are more likely to send time in a hospital.
• They are more likely to suffer allergic reactions.
• Their appetites have increased since birth.

Which is a TCS food?

• bread
• flour
• sprouts
• strawberries

According to the CDC, the five common mistakes that can lead to a foodborne illness are: failing to cook for adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and

• reheating leftovers
• serving ready-to-eat food
• using single-use, disposable gloves
• purchasing food from unsafe sources

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
• 4
• 20

The three keys to food safety are practicing good personal hygiene, preventing cross contamination, and

• bacterial abatement
• toxic metal leaching
• pathogen measurement
• time- temperature control

Cross contamination occurs when pathogens are transferred from one food or surface to another, carried by utensils, hands or

• other foods
• insects
• dish soap
• seasonings

Food is being time and temperature abused when it is kept between

• 0-41 °F
• 32-41 °F
• 41-135°F
• 70-135°F

Food can become unsafe through

• Improper cleaning and sanitizing
• Cross contamination
• Poor personal hygeine
• All of the above

Raw chicken breasts are left out at room temperature on a prep table. What is the main risk that could cause a foodborne illness?

• Cross-contamination
• Poor personal hygiene
• Time-temperature abuse
• Poor cleaning and sanitizing

People who don't wash their hands properly are the biggest food safety risk.

• true
• false