ServSafe CH 1-5

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?

No, because they ate different foods and had different symptoms.

Cooked rice was left out on a prep table to cool for several hours. This is an example of:

time-temperature abuse

The most common mistakes that can cause foodborne illness include practicing poor personal hygiene, using contaminated equipment, failing to cook and hold food correctly, and

purchasing food from unsafe sources.

Which is a common food-handling mistake that can cause foodborne illness?

Failing to exclude food handlers who are ill

The three potential hazards to food are biological, physical, and

chemical.

The same cutting board is used to prep raw meat, then lettuce. This is an example of:

cross-contamination

Which food requires time and temperature control to keep it safe?

Baked potato

Which is considered a ready-to-eat food?

mozzarella cheese

Why are young children at a higher risk for foodborne illness?

Their immune systems are not yet fully developed.

The regulatory authority will hold the person in charge responsible for ensuring that:

guests use clean tableware when returning to self-service areas.

What is a foodborne-illness outbreak?

When two or more people report the same illness from eating the same food

Which is a challenge to food safety in an operation?

The growing elderly population in the U.S.

A cook preps a beef tenderloin on a cutting board and then immediately cuts pies for dessert on the same cutting board. This is an example of which risk factor?

Using contaminated equipment

Which of the following is a physical contaminant?

Bone in a filet

What is an example of TCS food?

Sliced cantaloupe

Raw chicken breasts are left out at room temperature on a prep table. What is the risk that could cause a foodborne illness?

Time-temperature abuse

Which is a biological contaminant?

Seafood toxin in a red snapper

Which of the following people are at high risk for getting a foodborne illness?

Preschool-age children

Which of the following is a food safety responsibility of a manager?

Ensuring that delivery drivers are following food safety practices while in the operation

Why do pathogens pose an increasing challenge to food safety in an operation?

Pathogens are being found on food items once considered safe.

What is TCS food?

Food requiring time and temperature control for safety

What is a human cost to victims of foodborne illness?

Long-term disability

A group is dining out and includes a man and woman in their forties, their teenage son, and grandparents in their early seventies. Who is at high risk for foodborne illness?

The grandparents in their seventies

Which food best supports the growth of bacteria?

cooked rice

What is the temperature range of the temperature danger zone?

41F to 135F

In what temperature range does bacteria grow most rapidly?

70F to 125F

Which parasite is linked to berries and lettuce?

Cyclospora cayetanensis

Jaundice is a symptom of which foodborne illness?

Hepatitis A

A guest became ill with vomiting and diarrhea a few hours after eating a lobster dinner. Which pathogen is the likely cause of the illness?

Norovirus

What is the most important measure to take for preventing shigella spp. from causing foodborne illness?

practicing good personal hygiene

What is the most important measure to take for preventing nontyphoidal salmonella from causing a foodborne illness?

preventing cross-contamination

Scombroid poisoning can be prevented by:

purchasing fish from approved, reputable suppliers.

Which toxin causes an illness with neurological symptoms such as the reversal of hot and cold sensations?

ciguatoxin

What are the two conditions for bacterial growth that you can control?

time and temperature

Is vacuum-packed food safe from the growth of bacteria?

No, because bacteria can grow without oxygen.

A guest became ill with a high fever and a rash after eating at a salad bar. Which pathogen is the likely cause of illness?

salmonella typhi

Which bacteria is commonly linked to cooked rice dishes?

bacillus cereus

Handwashing is an important measure for preventing which pathogen from causing a foodborne illness?

staphylococcus aureus

When cutting away mold from hard cheese, how much does the FDA recommend removing around the affected area?

1 inch

Which fish are associated with ciguatoxin?

grouper

Bacteria grows best at which pH level?

7

What types of food are commonly associated with yeasts?

acidic

Parasites are commonly linked with:

seafood

What is the most important measure to take for preventing Hepatitis A from causing a foodborne illness?

practicing good personal hygiene

Which pathogens are linked to afatoxins?

mold

Which food is in the temperature danger zone?

chicken stored at 45F

Which pathogen is one of the leading causes of foodborne illness?

norovirus

Which food has the most available moisture for bacteria growth?

food with an aw of 1.0

What causes most foodborne illnesses associated with wild mushrooms?

Being mistaken for edible ones when harvested

Bloody diarrhea is a common symptom associated with which pathogen?

shigella spp.

A guest experienced tingling in the mouth and face after eating oysters. What is the likely illness?

paralytic shellfish poisoning

What are the most common symptoms of a foodborne illness?

Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice

People with this illness may cough up worms.

anisakiasis

A chef uses paint brushes purchased at the local hardware store to baste food. Why is this a mistake?

The brushes are not approved for the use with food.

A restaurant stores windshield washer fluid for their delivery vehicles with other chemicals used in the operation. Why can’t it be stored there?

It is not necessary for the maintenance of the facility.

A guest chipped their tooth while eating at a restaurant. What type of contamination was the likely cause?

Physical

A guest became ill with vomiting and diarrhea within minutes of eating. What type of contamination was the likely cause?

Chemical

When implementing a food defense program, what is the best way to protect food storage areas?

Lock them.

What should a manager do with a product they suspect has been deliberately contaminated?

Hold on to the product.

Which is a “Big Nine” food allergen?

Wheat

A customer having an allergic reaction may show which symptom?

itchy throat

How should food be served to a guest who has allergens?

Hand-delivered by an employee.

What can kitchen staff do to prevent guests from having an allergic reaction?

Check recipes and ingredient labels for allergens.

Which is a chemical contaminant?

Tomato sauce in a copper pan.

How should chemicals be stored to prevent chemical contamination?

Away from prep areas

Which guideline should be included in an effective food defense program?

Keep receiving logs for all deliveries to the operations.

Peanuts and soy products are two possible food items that can be dangerous for people with:

food allergies.

Which situation describes cross-contact?

A cook slices cheese and then replaces the knife before chopping carrots.

What can servers do to prevent guests from having an allergic reaction?

Clearly mark the order for a guest with an allergy.

Chemicals must be stored:

separate from food.

To prevent the deliberate contamination of food, a manager should know:

whom to contact about suspicious activity.

Wheezing and hives are a symptom of:

food allergies

Which item contains a common allergen?

Peanut butter

A dishwasher runs out of sanitizer for the three-compartment sink and uses sanitizer from the dish machine instead. Why is this a mistake?

The sanitizer is not used in the way it is intended.

What is the best method for preventing a physical hazard in food from causing an injury?

Purchasing from approved suppliers.

When implementing a food defense program, what is the best way to make sure food has been received from a safe source?

Request delivery vehicles be locked and sealed.

What should food handlers do to prevent food allergens from being transferred to food?

Use clean and sanitized utensils when prepping the order.

What is the best way to protect food from deliberate tampering?

Make it as difficult as possible for someone to tamper with it.

Which is a chemical contaminant?

Tomato juice served in a pewter pitcher.

Which symptoms could mean a customer is having an allergic reaction to food?

swollen lips

The transfer of allergens from food or food-contact surfaces to the food served to an allergic guest is called:

cross-contact.

Food handlers must remove jewelry from the:

hands.

Where should staff members eat, drink, smoke, or chew gum?

Designated areas.

When using single-use gloves in an operation, a food handler should:

provide gloves made from non-latex materials.

What is the only jewelry that may be worn on the hands or arms while handling food?

Plain-band ring

What is the purpose of hand antiseptic?

To reduce pathogens to safe levels.

After washing her hands, a food handler applied a hand sanitizer, rubbed the sanitizer in, and immediately continued chopping vegetables on a cutting board. What did she do wrong?

She did not let the sanitizer dry.

When washing hands, what is the minimum time that food handlers should scrub hands and arms with soap?

10 seconds

Which food can be handled with bare hands?

Cheese for a pizza

What should a manager do with a food handler who is sneezing and has a persistent runny nose?

Restrict them from working with exposed food.

A food handler with a sore throat and a fever should be excluded from working in a day-care center because the children:

are a high-risk population.

Why should food handlers not wear false fingernails?

They are hard to keep clean.

A food handler has a wound on their finger. Can the wound cause a foodborne illness?

Yes, because a wound that contains pathogens can contaminate food.

What should food handlers do after prepping food and before using the restroom?

Take off their aprons.

What must always be worn when in a food prep area?

Hair restraint

After which activity must food handlers was their hands?

Clearing tables.

What must food handlers do after touching their body or clothing?

Wash their hands.

What should the temperature of the water be when washing hands?

Warm

What should a manager do with a food handler who has been vomiting?

Exclude them from the operation.

If food handlers are sick, they must:

stay home.