WorksheetsServSafe Chapter 1 Quiz
Total questions: 7
Worksheet time: 6mins
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:
Tofu
Chicken
Cut Melons
Cooked Rice
Potato Chips
Dry Pasta
Sour Patch Kids
Dr. Pepper
