ServSafe Quiz 1: Providing Safe Food Questions and Answers Graded A

ServSafe Quiz 1: Providing Safe Food Questions and Answers Graded A True or false: A food handler's hands can transfer pathogens from one food to another. True True or false: Food handlers who don't wash their hands correctly can cause a foodborne illness. True True or False: A foodborne-illness outbreak is when two or more people get sick after eating at the same place. False - 1) Two or more people must have the same symptoms after eating the same food 2) An investigation is conducted by state and local regulatory authorities 3) The outbreak is confirmed by a laboratory analysis True or False: Adults are more likely than preschool-age children to get sick from contaminated food. False: Pre-school aged children are more susceptible to food borne illnesses because their immune system is not fully developed yet. What are the four categories of unsafe food handling? 1) Failure to wash hands correctly after using the restroom 2) Coughing or sneezing on food 3) Touching or scratching wounds and then touching food 4) Working while sick When a food has stayed too long at temperatures that are good for the growth of pathogens this is an example of... Time-temperature abuse An employee comes into work feeling sick. His skin looks a little yellow and he has a fever, but he has a good work ethic and doesn't want to miss work. Later an outbreak of hepatitis is traced back to this worker. What kind of unsafe food handling is this? Working While Sick A food handler wearing gloves places a chicken breast on the grill and then places lettuce and tomato on a bun. This is an example of... Cross-contamination A worker leaves chili on the counter to cool. What kind of unsafe food handling is this? Time-temperature abuse A food handler prepping a salad stops to scratch an itch on her arm and then returns to making the salad. What kind of unsafe food handling is this? Poor personal hygiene When pathogens are transferred from one surface or food to another it is called... Cross-contamination A server setting tables touches the food-contact surfaces of a water glass when placing it on the table. This is an example of... Cross-contamination A sanitation bucket is filled with only an inch or two of sanitizing solution so that the towel is not fully submerged. Why could this be a problem? If the towel is not fully submerged the sanitizer will not have enough contact time with the entire surface of the towel to kill pathogens effectively. True or false: Sanitizing alone is sufficient to reduce pathogens to safe levels. False - Sanitizing can only be fully effective if washing and rinsing have also been done completely. What is the Definition of a TCS food? TCS stands for "Time Controlled for Safety". These are foods that are not shelf stable and must be kept out of the temperature danger zone to prevent the growth of harmful contaminants. True or false: Baked potatoes are a TCS food. True True or false: Whole wheat bread is a TCS food. False True or false: Refried beans are a TCS food True True or false: Pizza with diced tomatoes and green pepper is a TCS food True True or false: Scrambled shell eggs are a TCS food True