WorksheetsServSafe Chapter 1 Test
Total questions: 20
Worksheet time: 10mins
Name
Class
Date
1.
Why are preschool age children at a higher risk for foodborne illnesses?
a)
Their immune systems are not built up.
b)
They are more likely to send time in a hospital.
c)
They are more likely to suffer allergic reactions.
d)
Their appetites have increased since birth.
2.
Which is a TCS food?
a)
bread
b)
flour
c)
sprouts
d)
strawberries
3.
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
a)
reheating leftovers
b)
serving ready-to-eat food
c)
using single-use, disposable gloves
d)
purchasing food from unsafe sources
4.
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)
4
d)
20
5.
The three keys to food safety are practicing good personal hygiene, preventing cross contamination, and
a)
bacterial abatement
b)
toxic metal leaching
c)
pathogen measurement
d)
time- temperature control
6.
Cross contamination occurs when pathogens are transferred from one food or surface to another, carried by utensils, hands or
a)
other foods
b)
insects
c)
dish soap
d)
seasonings
7.
Food is being time and temperature abused when it is kept between
a)
0-41 °F
b)
32-41 °F
c)
41-135°F
d)
70-135°F
8.
Food can become unsafe through
a)
Improper cleaning and sanitizing
b)
Cross contamination
c)
Poor personal hygeine
d)
All of the above
9.
Raw chicken breasts are left out at room temperature on a prep table. What is the main risk that could cause a foodborne illness?
a)
Cross-contamination
b)
Poor personal hygiene
c)
Time-temperature abuse
d)
Poor cleaning and sanitizing
10.
People who don't wash their hands properly are the biggest food safety risk.
a)
true
b)
false
11.
A server cleans a dining table with a wiping cloth and then puts the wiping cloth in an apron pocket. What is the risk that could cause a foodborne illness?
a)
Cross contamination
b)
Poor cleaning and sanitizing
c)
Poor personal hygiene
d)
Time and temperature abuse
12.
Leftover chili is cooled on the counter. What is the risk that could cause a foodborne illness?
a)
Cross contamination
b)
Poor cleaning and sanitizing
c)
Poor personal hygiene
d)
Time and temperature abuse
13.
A food handler prepping salad stops to scratch and itch on her arm and then returns to making the salad. What is the risk that could cause foodborne illness?
a)
Cross contamination
b)
Poor personal hygiene
c)
Poor cleaning and sanitizing
d)
Time and temperature abuse
14.
Food that can be eaten without further preparation is ______
a)
TCS food
b)
RTE food
c)
CDC
d)
all of these are correct
15.
A food handler wearing gloves places a chicken breast on the grill and then places lettuce and tomato on a bun. What is the risk that could cause a foodborne illness?
a)
Cross-contamination
b)
Poor personal hygiene
c)
Time-temperature abuse
d)
Poor cleaning and sanitizing
16.
These cause foodborne illnesses
a)
pathogens
b)
hygiene program
c)
outbreaks
d)
thermometers
17.
Food that requires temperature control for safety.
a)
TCS
b)
RTE
c)
CDC
d)
FDA
18.
The presence of harmful substances in food is the definition of
a)
contamination
b)
foodborne illness
c)
TCS food
d)
RTE food
19.
What is an important measure for preventing foodborne illness?
a)
Using new equipment
b)
Measuring pathogens
c)
Preventing cross-contamination
d)
Serving locally grown, organic food
20.
Which is a not TCS food?
a)
Baked potato
b)
Chocolate Icecream
c)
Chocolate chip cookie
d)
Chopped tomatoes
100 %
