ServSafe Chapter 1 Quiz

What is a foodborne illness?

• A disease transmitted by air

• A disease transmitted by water

• A disease transmitted to people by food

• A disease transmitted by animals

How can language and culture affect food safety in a food service operation?

• By increasing food costs

• By influencing views on food safety

• By reducing the number of staff

• By simplifying food preparation

What are some of the human costs associated with foodborne illnesses?

• Lost work, medical costs, long-term disability, death

• Increased appetite, better health, more energy, happiness

• Improved digestion, weight loss, enhanced immunity, longevity

• Financial gain, career advancement, social popularity, fame

Which practice is NOT a risk factor for foodborne illnesses according to the CDC?

• Practicing poor hygiene

• Using contaminated equipment

• Failing to cook food adequately

• Washing hands regularly

What happens when ready-to-eat food touches contaminated surfaces?

• It becomes safer to eat

• It may cause foodborne illness

• It enhances the flavor of the food

• It preserves the food for longer

Which of the following actions by food handlers can cause a foodborne illness?

• Washing hands after using the restroom

• Coughing or sneezing on food

• Wearing gloves while handling food

• Using hand sanitizer before touching food

Sort the TCS (time-temperature control for safety) Foods:

Groups:

(a) TCS

,

(b) Not-TCS

• Cooked Rice

• Cut Melons

• Tofu

• Chicken

• Sour Patch Kids

• Potato Chips

• Dr. Pepper

• Dry Pasta