Test Bank For ServSafe Coursebook, 8th Edition By ServSafe Chapters 1 – 15 (National Restaurant Association, 2022) Isbn No: 9780866127097 || Complete A+ Guide

ServSafe
Test Bank For ServSafe Coursebook, 8th Edition By ServSafe

Chapters 1 – 15 Isbn No: 9780866127097 || Complete A+ Guide




Ascorers Stuvia

,Table Of Contents:

Chapter 1: Keeping Food Safe

 Foodborne Illnesses
 How Foodborne Illnesses Occur
 The Food Safety Responsibilities of a Manager

Chapter 2: Understanding the Microworld

 Pathogens
 Bacteria
 Viruses
 Parasites
 Fungi

Chapter 3: Contamination, Food Allergens, and Foodborne Illness

 Physical and Chemical Contaminants
 The Deliberate Contamination of Food
 Food Allergens

Chapter 4: The Safe Food Handler

 Personal Hygiene and Contamination

 A Good Personal Hygiene Program

Chapter 5: The Flow of Food: An Introduction

 Cross-Contamination
 Time-Temperature Control

Chapter 6: The Flow of Food: Purchasing and Receiving

 Purchasing Considerations
 Receiving Considerations
 General Inspection Guidelines
 Inspecting Specific Types of Food

Chapter 7: The Flow of Food: Storage

 General Storage Guidelines
 Storing Specific Food

Chapter 8: The Flow of Food: Preparation

 Preparation
 Cooking Food

,  Cooling and Reheating Food

Chapter 9: The Flow of Food: Service

 Holding Food for Service
 Serving Food Safely
 Off-Site Service

Chapter 10: Food Safety Management Systems

 Food Safety Management Systems
 Active Managerial Control
 Crisis Management

Chapter 11: Safe Facilities and Management

 Designing a Safe Operation
 Considerations for Other Areas of the Facility
 Equipment Selection
 Installing and Maintaining Kitchen Equipment
 Utilities

Chapter 12: Cleaning and Sanitizing

 Cleaning
 Sanitizing
 Dishwashing
 Cleaning the Premises
 Developing a Cleaning Program

Chapter 13: Integrated Pest Management

 Integrated Pest Management (IPM) Systems
 Identifying Pests
 Working with a Pest Control Operator (PCO)
 Treatment
 Using and Storing Pesticides

Chapter 14: Food Safety Regulation and Standards

 Government Agencies Responsible for Preventing Foodborne Illness
 The Inspection Process
 Self-Inspections
 Voluntary Controls within the Industry

Chapter 15: Staff Food Safety Training

 Training Staff
 Ways of Training

, Chapter 1: Keeping Food Safe

TEST BANK

1. To be considered an outbreak, a foodborne illness must

a. include at least six people.
b. involve more than one food.
c. be confirmed by laboratory analysis.
d. show different symptoms in different people.

Ans: c
LO: What a foodborne illness is and how to determine when one has occurred


2. Two guests became ill after eating at a restaurant. They each ate different food items and suffered different
symptoms. Would the incident be considered a foodborne illness outbreak?

a. No, because they ate different foods.
b. No, because they ate different foods and had different symptoms.
c. Yes, because they ate different foods.
d. Yes, because they ate different foods and had different symptoms.

Ans: b
LO: What a foodborne illness is and how to determine when one has occurred


3. What is a foodborne-illness outbreak?

a. When two or more food handlers contaminate multiple food items.
b. When an operation serves contaminated food to two or more people.
c. When two or more people report the same illness from eating the same food.
d. When the CDC receives information on two or more people with the same illness.

Ans: c
LO: What a foodborne illness is and how to determine when one has occurred


4. In a situation that meets all other criteria, how many people must have the same symptoms for a foodborne
illness to be considered an “outbreak”?

a. 1
b. 2
c. 3
d. 4

Ans: b
LO: What a foodborne illness is and how to determine when one has occurred