Servsafe Certification Exam Questions And Answers All Correct

Servsafe Certification Exam Questions And Answers All Correct According to experts, how much does foodborne illness usually cost an operation? A. thousands of dollars B. Millions of dollars C. hundred of dollars D. billions of dollars - CORRECT ANSWER A. thousands of dollars which is ready-to-eat food? A. washed carrots B. chicken C. shell egg D. shellfish - CORRECT ANSWER A. washed carrots which type of food carries the highest risk of causing a foodborne illness? A. milk and dairy products B. treated garlic and oil C. spinach fettuccine pasta D. cream-filled pasta - CORRECT ANSWER A. milk and dairy products what is considered a challenge to an operation's food safety? A. approved suppliers and purveyors delivering food B. trained employees and supervisors following safety rules C. employees juggling time pressures with safety issues D. non-hygienic customers eating on-site - CORRECT ANSWER C. employees juggling time pressures with safety issues which is a type of physical contaminant? A. polishes B. fungi C. seafood D. staples - CORRECT ANSWER D. staples what is the purpose of the FDA food code? A. investigates major foodborne-illness outbreaks B. recommends food safety regulations C. provides examples of healthy food menus D. identifies agricultural best practices - CORRECT ANSWER B. recommends food safety regulations Chemical contaminants that cause foodborne illness to occur include what? A. polishes and cleaners B. metal shavings and glass C. dirt on mushrooms D. pathogens and toxins - CORRECT ANSWER A. polishes and cleaners An employee coming to work sick is an example of: A. cross contamination B. time-temp abuse C. poor personal hygiene D. poor cleaning and sanitizing - CORRECT ANSWER C. poor personal hygiene teaching correct food safety rules is sometimes complicated by ____? A. unapproved suppliers and purveyors B. staff with varying levels of edu C. constantly changing national standards D. more sophisticated pathogens - CORRECT ANSWER B. staff with varying levels of edu TCS food is food that ______? A. that is only packaged using reduced-oxygen packaging B. that has been processed in a manufacturing plant C. requires time and temp control for safety D. that must be frozen for safety - CORRECT ANSWER C. requires time and temp control for safety what is an example of time-temp abuse? A. food handlers touch contaminated food and then touch ready-to-eat food B. food-contact surfaces are wiped cleaned instead of washed, rinsed and sanitized C. food is coughed or sneezed upon by kitchen employees D. food is not reheated to a high enough temp to kill pathogens - CORRECT ANSWER D. food is not reheated to a high enough temp to kill pathogens a foodborne illness is considered an outbreak when two or more people _______? A. become ill after eating the same food B. become ill after eating at the same restaurant C. have the same symptoms of illness after eating the same food D. have the same symptoms of illness after eating at the same restaurant - CORRECT ANSWER C. have the same symptoms of illness after eating the same food