ServSafe 7th Edition Study Questions
with correct answers
What is a foodborne-illness outbreak?
- When two or more food handlers contaminate multiple food items
- When an operation serves contaminated food to two or more people
- When two or more people report the same illness from eating the same food
- When the CDC receives information on two or more people with the same illness - correct answer -
When two or more people report the same illness from eating the same food
Which is a ready-to-eat food?
- Uncooked rice
- Raw deboned chicken
- Sea salt
- Unwashed green beans - correct answer -Sea salt
Why are preschool-age children at a higher risk for foodborne illnesses?
- They have not built up strong immune systems
- They are more likely to spend time in a hospital
- They are more likely to suffer allergic reactions
- Their appetites have increased since birth - correct answer -They have not built up strong immune
systems
Which is a TCS food?
- Bread
- Floud
- Sprouts
- Strawberries - correct answer -Sprouts
,The five common risk factors that can lead to foodborne illness are failing to cook food adequately,
holding food at incorrect temperatures, using contaminated equipment, practicing poor personal
hygiene, and
- reheating leftover food
- serving ready-to-eat food
- using single-use, disposable gloves
- purchasing food from unsafe sources - correct answer -Purchasing food from unsafe sources
Raw chicken breasts are left out at room temperature on a prep table. What is the risk that could cause
a foodborne illness?
- Cross-contamination
- Poor personal hygiene
- Time-temperature abuse
- Poor cleaning and sanitizing - correct answer -Time-temperature abuse
What is TCS food?
- food requiring thermometer checks for security
- food requiring trustworthy conditions for service
- food requiring training commitments for standards
- food requiring time and temperature control for safety - correct answer -Food requiring time and
temperature control for safety
A food handler left a pan of roasted turkey breasts to cool at room temperature overnight. In addition to
throwing away the turkey, what is an appropriate corrective action?
- Complete an incident report
- order additional turkey breasts
- deduct the cost from the food handler's pay
- make sure the food handler understands safe cooling practices - correct answer -Make sure the food
handler understands safe cooling practices
What is an important measure for preventing foodborne illness?
, - using new equipment
- measuring pathogens
- preventing cross-contamination
- serving locally grown, organic food - correct answer -Preventing cross-contamination
What is one possible function of a government agency that is responsible for food safety?
- ensuring a product's appeal
- approving a construction project
- monitoring an operation's revenue
- protecting a product's brand name - correct answer -Approving a construction project
What are the most common symptoms of a foodborne illness?
- Diarrhea, vomiting, fever, nausea, abdominal cramps, and dizziness
- Diarrhea, vomiting, fever, nausea, abdominal cramps, and headaches
- Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice
- Diarrhea, vomiting, fever, nausea, abdominal cramps, and tiredness - correct answer -Diarrhea,
vomiting, fever, nausea, abdominal cramps, and jaundice
How does most contamination of food happen?
- Through contaminated water
- when contaminants are airborne
- when people cause the contamination
- through the use of contaminated animal products - correct answer -When people cause the
contamination
What is the most important way to prevent a foodborne illness from bacteria?
- Control time and temperature
- prevent cross-contamination
- practice good personal hygiene
with correct answers
What is a foodborne-illness outbreak?
- When two or more food handlers contaminate multiple food items
- When an operation serves contaminated food to two or more people
- When two or more people report the same illness from eating the same food
- When the CDC receives information on two or more people with the same illness - correct answer -
When two or more people report the same illness from eating the same food
Which is a ready-to-eat food?
- Uncooked rice
- Raw deboned chicken
- Sea salt
- Unwashed green beans - correct answer -Sea salt
Why are preschool-age children at a higher risk for foodborne illnesses?
- They have not built up strong immune systems
- They are more likely to spend time in a hospital
- They are more likely to suffer allergic reactions
- Their appetites have increased since birth - correct answer -They have not built up strong immune
systems
Which is a TCS food?
- Bread
- Floud
- Sprouts
- Strawberries - correct answer -Sprouts
,The five common risk factors that can lead to foodborne illness are failing to cook food adequately,
holding food at incorrect temperatures, using contaminated equipment, practicing poor personal
hygiene, and
- reheating leftover food
- serving ready-to-eat food
- using single-use, disposable gloves
- purchasing food from unsafe sources - correct answer -Purchasing food from unsafe sources
Raw chicken breasts are left out at room temperature on a prep table. What is the risk that could cause
a foodborne illness?
- Cross-contamination
- Poor personal hygiene
- Time-temperature abuse
- Poor cleaning and sanitizing - correct answer -Time-temperature abuse
What is TCS food?
- food requiring thermometer checks for security
- food requiring trustworthy conditions for service
- food requiring training commitments for standards
- food requiring time and temperature control for safety - correct answer -Food requiring time and
temperature control for safety
A food handler left a pan of roasted turkey breasts to cool at room temperature overnight. In addition to
throwing away the turkey, what is an appropriate corrective action?
- Complete an incident report
- order additional turkey breasts
- deduct the cost from the food handler's pay
- make sure the food handler understands safe cooling practices - correct answer -Make sure the food
handler understands safe cooling practices
What is an important measure for preventing foodborne illness?
, - using new equipment
- measuring pathogens
- preventing cross-contamination
- serving locally grown, organic food - correct answer -Preventing cross-contamination
What is one possible function of a government agency that is responsible for food safety?
- ensuring a product's appeal
- approving a construction project
- monitoring an operation's revenue
- protecting a product's brand name - correct answer -Approving a construction project
What are the most common symptoms of a foodborne illness?
- Diarrhea, vomiting, fever, nausea, abdominal cramps, and dizziness
- Diarrhea, vomiting, fever, nausea, abdominal cramps, and headaches
- Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice
- Diarrhea, vomiting, fever, nausea, abdominal cramps, and tiredness - correct answer -Diarrhea,
vomiting, fever, nausea, abdominal cramps, and jaundice
How does most contamination of food happen?
- Through contaminated water
- when contaminants are airborne
- when people cause the contamination
- through the use of contaminated animal products - correct answer -When people cause the
contamination
What is the most important way to prevent a foodborne illness from bacteria?
- Control time and temperature
- prevent cross-contamination
- practice good personal hygiene
