WorksheetsSERVSAFE CH.1 PROVIDING SAFE FOOD
Total questions: 42
Worksheet time: 29mins
foodborne illness is a
disease carried or transmitted to people by deer ticks.
disease carried or transmitted to people by mosquitoes.
disease carried or transmitted to people by food.
disease carried or transmitted to people by people.
a foodborne illness outbreak is when
two or more people gets an illness from eating at a restaurant.
two or more people get a different illness after eating the same food.
two or more people getting the same illness after eating different foods.
two or more people get the same illness after eating the same food.
a foodborne illness is confirmed when:
the doctor says there are confirmed results of you eating too much.
when laboratory analysis shows that a specific food is the source of illness
when laboratory analysis shows that different foods are the source of illness
when laboratory analysis shows that a variety of foods can cause a variety of illnesses
certain plants, mushrooms and seafood toxins are examples of:
chemical hazard
illness hazard
physical hazard
biological hazard
includes cleaners, sanitizers, polishers, machine lubricants, and toxic metals
biological hazards
physical hazards
illness causing hazards
chemical hazards
hair, dirt, bandages, metal staples, and broken glass. Naturally occurring objects such as bones in fillets...
chemical hazards
biological hazards
naturally occurring hazards
physical hazards
Cross Contamination occurs when
microorganisms are transferred from one surface ONLY.
microorganisms are transferred from one surface or food to another.
microorganisms are transferred by catching a trolley.
microorganisms are transferred from multiple surfaces or food to another.
Cross Contact happens when:
food does not come into contact with another food and their proteins.
food comes into contact with another food and their proteins mix.
food comes into contact with a surface and proteins mix.
food comes into contact with another protein and their foods mix.
personal hygiene has the ability to:
offend customers
contaminate food
contaminate food-contact surfaces
cause illness
buy me shoes.
Pathogens are:
Career Path Advisors
Program for Appropriate Technology in Health (PATH)
Disease Causing Microorganisms
Path to genetic studies (Patho-gen)
Physical food hazard is:
Hair
Concentrated Bleach
Saliva
Cream Sauce
One of the most common chemical hazards in a kitchen is:
Tomato Sauce
Running Water
Floor cleaner
Eyelashes
Biological hazard that contaminate food is:
Dust
Concentrated Bleach
Blood
Hair
Which is not a common characteristic of potentially hazardous food?
They have a neutral or slightly acidic pH.
They are protein rich.
Uncooked rice.
They are moist.
Which foods are most likely to cause foodborne illness?
Limes
Bananas
Apples
Sliced Melons
Pick the a non-hazardous food item.
Milk
Baked Potatoes
Flour
Eggs
Pregnant women are a at a high risk of foodborne illness.
TRUE
FALSE
Fish and shellfish are not potentially hazardous foods.
TRUE
FALSE
What is the Temperature Danger Zone for foods?
32-140 degrees Fahrenheit
40-140 degrees Fahrenheit
41-135 degrees Fahrenheit
41-140 degrees Fashrenheit
Which is not a reason why food becomes unsafe?
Plating food in a symmetrical order.
Failing to cook food adequately.
Using contaminated equipment.
Poor Personal Hygiene.
Example of Good Personal Hygiene is:
Showering
Washing Hands
Wearing Clean Clothes.
All of the above.
Identify Ready-to-Eat Foods
Potato Chips
Raw Steak
Nail Polish
Pancake batter
When a person vomits after eating a burger at McDonalds, that is considered a Foodborne-Illness outbreak.
TRUE
FALSE
Foodborne Illness is carried or transmitted to people by touching doors and other objects.
TRUE
FALSE
An outbreak occurs when ___ or more people consume the same food and have the same illness.
1
2
3
4
List ONE of the 8 costs of a foodborne illness
list ONE of the 4 populations at a higher risk for contracting a foodborne illness.
A seafood toxin is carried naturally by animals, when we consume that animal we may experience which type of contamination?
chemical
physical
biological
Which is a TCS food?
Saltines
Bananas
Baked Potato
Coffee
Metal shavings are what type of contaminant
Biological
Chemical
Physical
Microbial
Parasites are commonly associated with .....
seafood
eggs
potatoes
ready-to-eat food
Which group of individuals has a higher risk of a foodborne illness?
Teenagers
Elderly People
Women
Vegetarians
A food handler used the same cutting board to prepare raw meat and then immediately to chop produce. This is an example of...
Which government agency investigates complaints and illnesses against a foodservice operation?
FDA
USDA
CDC
State and local regulatory agencies
Which government agency is responsible for enforcing requirements in foodservice establishments?
FDA
USDA
CDC
State and local regulatory agencies
Which government agency is responsible for issuing the Food Code?
FDA
USDA
CDC
State and local regulatory agencies
Which government agency regulates food transported across state lines?
FDA
USDA
CDC
State and local regulatory agencies
Which government agency conducts an inspection program for cruise ships?
FDA
USDA
CDC
State and local regulatory agencies
Which government agency is responsible for inspecting all food except meat, poultry, and eggs?
FDA
USDA
CDC
State and local regulatory agencies
Which government agency is responsible for issuing the Food Code?
FDA
USDA
CDC
State and local regulatory agencies
What are the risk factors for foodborne illness that one should recognize?
Nutritional content and flavor profiles
Cooking techniques and presentation
Biological, chemical, and physical hazards
Food packaging and marketing strategies
What is a risk factor for foodborne illness related to temperature?
Holding food at incorrect temperatures
Storing food in large containers
Serving food on clean dishes
Washing hands before handling food
