ServSafe: Chapter 1 Questions and Answers | Latest Version | 2025/2026 | Correct & Verified

ServSafe: Chapter 1 Questions and Answers | Latest Version | 2025/2026 | Correct & Verified What is the purpose of a HACCP plan in a foodservice operation? To identify and control potential food safety hazards at critical points. Which type of food hazard comes from foreign objects like glass or metal? Physical hazard. Which type of food hazard comes from cleaning chemicals or pesticides? Chemical hazard. Which type of food hazard is caused by bacteria, viruses, or parasites? Biological hazard. What is a common symptom of foodborne illness? Vomiting, diarrhea, fever, or abdominal cramps. 2 Why is proper cooking temperature important for food safety? It kills harmful bacteria and pathogens. Which group of people is at the highest risk for foodborne illness? Young children, elderly adults, pregnant women, and immunocompromised individuals. What is a foodborne illness? An illness caused by consuming contaminated food or beverages. Which two types of contaminants are most commonly responsible for foodborne illness? Biological and chemical contaminants. What is the temperature danger zone where bacteria grow most rapidly? 41°F–135°F (5°C–57°C). Which pathogen is often associated with undercooked poultry and eggs? Salmonella. 3 How can cross-contamination occur? When harmful bacteria are transferred from one surface or food to another. What is one of the most important personal hygiene practices to prevent food contamination? Proper handwashing. Which surfaces must be cleaned and sanitized regularly to prevent foodborne illness? Food-contact surfaces, utensils, and equipment.