Serv safe Coursebook Exam Questions and Answers

Disease transmitted to people by food A. Foodborne illness B. Foodborne pathogen C. Transmitable disease - Answers-Foodborne illness disease transmitted by food causing two or more people to show the same signs and symptoms A. foodborne epidemic b. foodborne endemic c. foodborne-illness outbreak - Answers-Foodborne-illness outbreak Presence of harmful substances in food A. Contaminants B. pathogens C. bacteria - Answers-Contaminants What are the categories of contaminants? A. bacteria, temperature, and physical B. biological, physical, and chemical C. viruses, bacteria, and cleaners - Answers-Biological, physical and chemical Biological: viruses, bacteria, parasites and fungi Physical: foreign objects such as metal, staples, bandages Chemicals: cleaners, sanitizers, and polishes Select all that apply: What contributes to food becoming unsafe? A. purchasing food from unsafe sources B. failing to cook food correctly C. holding food at incorrect temperatures D. using contaminated equipment E. practicing poor personal hygiene - Answers-ALL are correct What is TCS foods, and what are some examples? - Answers-TCS foods are foods that need time and temperature control to limit the growth of pathogens. Some examples are: poultry, meats, milk, shell eggs, fish, sprouts, shellfish and crustaceans, baked potatoes, cooked rice, beans and vegetables, tofu or other soy proteins, sprouts, garlic and oil mixtures Which population is at high risk for foodborne-illnesses? - Answers-children, elderly, and people with compromised immune systems.