Study

Servsafe -Chapter 1

  •   0%
  •  0     0     0

      Back   Restart
  • Which food is a TCS food?
    Crackers
    Cooked rice
    Bananas
    Candy
  • Which of the following is a biological contaminant?
    Bleach
    Plastic wrap
    Bacteria
    Metal shavings
  • What is one main cost of a foodborne illness to a food business?
    Better customer reviews
    Loss of reputation
    Free advertising
    Increased tips
  • What does TCS food mean?
    Time and Cleaning System
    Temperature Cooking System
    Time and Temperature Control for Safety
    Total Cleaning Standard
  • What is poor personal hygiene?
    Wearing clean clothes
    Using gloves when needed
    Taking a shower
    Not washing hands after the restroom
  • Which food is most likely to become unsafe?
    Dry rice
    Baked potatoes
    Chips
    Unwashed apples
  • What does it mean to be a high-risk population?
    Someone who is more likely to get sick from unsafe food
    Someone who skips meals
    Someone who eats fast food
    Someone who is allergic
  • What is cross-contamination?
    Spreading germs from one surface or food to another
    Putting cold food in the fridge
    Washing hands
    Using a clean towel
  • What is one responsibility of a food handler?
    Handle money
    Take customer orders
    Keep food safe
    Schedule workers
  • What is a foodborne illness?
    A sickness from eating contaminated food
    A sickness from not washing hands
    A sickness caused by eating too much
    A sickness from touching raw meat
  • What is the most common way food becomes unsafe?
    Poor cleaning
    Poor personal hygiene
    Not enough workers
    Too much seasoning
  • Which one is a physical contaminant?
    Dust
    Salmonella
    Pesticides
    Bone in fish
  • What is a foodborne illness outbreak?
    When a restaurant closes
    When someone sneezes on food
    When two or more people get the same illness from the same f
    When one person gets sick from food
  • Which group is NOT considered high-risk?
    Healthy teenagers
    Preschool-age children
    People with cancer
    Elderly people
  • Which group is at higher risk for foodborne illness?
    Healthy adults
    Elderly people
    Teenagers
    Athletes
    • Your experience on this site will be improved by allowing cookies.