ServSafe Ch. 1
Quiz by Angela Dismukes
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- Q1
Two guests became ill after eating at a restaurant. They each ate different food items and suffered different symptoms. Would the incident be considered a foodborne-illness outbreak?
Yes, because they ate at the same restaurant.
No, because they ate different foods.
No, because they ate different foods and had different symptoms.
Yes, because they ate different foods and had different symptoms.
45s - Q2
To be considered an outbreak, a foodborne illness must
be confirmed by laboratory analysis.
occur over multiple days.
include at least six people.
involve more than one food.
30s - Q3
What is a foodborne illness outbreak?
When the CDC receives information on two or more people with the same illness
When two or more people report the same illness from eating the same food.
When an operation serves contaminated food to two or more people.
When two or more food handlers contaminate multiple food items
45s - Q4
In a situation that meets all other criteria, how many people must have the same symptoms for a foodborne illness to be considered an "outbreak"?
2
4
1
3
45s - Q5
Why do pathogens pose an increasing challenge to food safety in an operation?
It is harder to prevent pathogens from causing foodborne illness.
Pathogens are being found on food items once considered safe.
Pathogens can no longer be eliminated from food products.
Strains of pathogens are stronger than ever before.
30s - Q6
Which is a challenge to food safety in an operation?
The increased focus on personal hygiene in the operation
The infrequency of health inspections in an operation
The lack of certified training programs
The growing elderly population in the U.S.
30s - Q7
Which is a challenge to food safety in an operation?
The infrequency of health inspections in an operation
The lack of certified training programs
The growing elderly population in the U.S.
The increased focus on personal hygiene in the operation
30s - Q8
What is a human cost to victims of foodborne illness?
Decreased resistance to pathogens
Negative publicity
Changes to the immune system
Long-term disability
30s - Q9
Which contaminants pose the greatest threat to food safety?
Allergens
Toxins
Chemicals
Pathogens
30s - Q10
Which of the following is a physical contaminant?
Bone in a filet
Toxin in seafood
Cleaning solutions in a spray bottle
Virus on a salad
30s - Q11
The three potential hazards to food are biological, physical, and
situational.
procedural.
chemical.
terminal.
30s - Q12
Which is a biological contaminant?
Tomato juice served in a pewter pitcher
Metal shavings in a can of peaches
Seafood toxin in a red snapper
Bones in a chicken filet
30s - Q13
Cooked rice was left out on a prep table to cool for several hours. This is an example of
time-temperature abuse.
improper personal hygiene.
poor cleaning and sanitizing.
cross-contamination.
30s - Q14
The same cutting board is used to prep raw meat, then lettuce. This in an example of
cross-contamination.
poor personal hygiene .
poor cleaning and sanitizing.
time-temperature abuse.
30s - Q15
Which is a common risk factor for foodborne illness?
Using single-use, disposable gloves
Reheating leftover food
Purchasing food from unsafe sources
Serving ready-to-eat food
30s