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Servsafe Chap 1

Total questions: 40

Worksheet time: 13mins

Name
Class
Date
1.

The FDA

a)

writes the food code

b)

inspects

c)

enforces

d)

writes laws

2.

The USDA

a)

inspects meat, poultry, eggs

b)

enforces

c)

writes laws

d)

writes food code

3.

The State of Florida is

a)

local

b)

federal

4.

The State of Florida

a)

writes laws

b)

enforces

c)

inspects

d)

recommends

5.

The FDA

a)

inspects

b)

recommends

c)

enforces

d)

researches

6.

The Health Department

a)

can inspect and enforce

b)

writes laws

c)

inspects meat, poultry and eggs

d)

recommends

7.

Why are elderly people at a higher risk?

a)

immune not built up

b)

immune not working well

c)

immune wearing out

8.

The danger zone is

a)

30 - 131 degrees

b)

41- 140 degrees

c)

41- 135 degrees

d)

40 - 141

9.

The worst part of the danger zone is

a)

70-125 degrees

b)

75 - 130

c)

60-120

d)

70 - 135

10.

The best way to prevent Foodborne illness is

a)

to clean well

b)

cook things perfectly

c)

practice good personal hygeine

d)

use clean equipment

11.

TCS stands for

a)

time control system

b)

time temperature control for safety

c)

temperature can't slow

d)

time temperature constants

12.

Pregnant women need to worry about

a)

e-coli

b)

listeria

c)

salmonella

d)

Hep A

13.

An employee should be trained

a)

when first hired, retrained and monitored

b)

after 2 days to make sure they will stay

c)

when first hired, and then tested often

d)

when first hired, and when making mistakes

14.

Lettuce is a TCS food

a)

true

b)

false

15.

Ready To Eat Food needs to be treated carefully because it is not cooked

a)

true

b)

false

16.

People on certain medications are also at risk for Foodborne illness

a)

true

b)

false

17.

There are three types of contaminants

a)

biological, physical, chemical

b)

bacterial, physical, chemical

c)

bacterias, fungus, molds

d)

hair, bandaids, bleach

18.

Solvents would be a type of ______________ contaminant

a)

biological

b)

chemical

c)

physical

19.

E-coli is an example of __________ contaminant

a)

chemical

b)

biological

c)

physical

20.

A bug would be an example of ____________ contaminant

a)

physical

b)

biological

c)

chemical

21.

Some cookware can leach into food if they are very acidic

a)

true

b)

false

22.

Practicing good personal hygiene is the BEST way to prevent foodborne illness

a)

true

b)

false

23.

Buying from a guy on the side of the road is

a)

bad personal hygiene

b)

unreliable source

c)

using contaminated equipment

d)

improper cooking

24.

TCS foods are...

a)

food that require temperature control for safety

b)

food that require time control for safety

c)

foods that require taste control for safety

d)

foods that require time & temperature control for safety

25.

What internal temp should whole poultry be cooked to?

a)

140F

b)

155F

c)

165F

d)

170F

26.
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?
a)
1
b)
2
c)
10
d)
20
27.
Foodborne pathogens grow well at temperatures 
a)
Below 32°F
b)
Between 1°F to 40°F
c)
Between 41°F to 135°F
d)
Above 212°F
28.
The three categories of food safety hazards are biological, physical and 
a)
Temporal.
b)
Practical.
c)
Chemical.
d)
Physical.
29.
FAT TOM stands for Food, Acidity, Time, Temperature, Oxygen and 
a)
Meat.
b)
Moisture.
c)
Melatonin.
d)
Management.
30.
What must food handlers do after touching their hair, face or body?
a)
Wash their hands
b)
Rinse their gloves
c)
Change their aprons
d)
Use a hand antiseptic
31.
When washing your hands, you should scrub them for at least
a)
5 to 10 seconds
b)
10 to 15 seconds
c)
15 to 20 seconds
d)
20 to 25 seconds
32.
Which of the follow is considered a chemical hazard?
a)
Fish bone
b)
Bacteria
c)
Broken glass
d)
Sanitizer
33.
Which of the following is not a physical hazard?
a)
Chicken bone
b)
Band aid
c)
Toxic metal leaching
d)
Hair
34.
The whole handwashing process should take at least ______ seconds.
a)
5
b)
15
c)
20
d)
30
35.
Which of the following is NOT a TCS food?
a)
Bean sprouts
b)
Baked potato
c)
Sliced melon
d)
Peanut butter cookie
36.
What water activity level is suitable for the growth of bacteria?
a)
.23
b)
.46
c)
.61
d)
.89
37.

When is it acceptable to use hand antiseptics in place of hand washing?

a)

never

b)

always

c)

after clearing tables

d)

after using the restroom

38.

Which one is cross contamination?

a)
b)
c)
39.

True or false, It is important to wash between your fingers, under your nails, the tops of your hands.

a)

True

b)

False

40.
What is the most important way to prevent a foodborne illness from bacteria? 
a)
Control time and temperature.
b)
Prevent cross-contamination.
c)
Practice good personal hygiene.
d)
Practice good cleaning and sanitizing.

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