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ServSafe Ch.1 & 2 Review Flashcards | StudBud
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ServSafe Ch.1 & 2 Review
ServSafe Ch.1 & 2 Review
20 terms
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StudBud Administration
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A multiple choice review to prepare for a Chapter Test
Flashcards
20 cards
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Practice quiz
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Questions
20
Answers
1
TCS foods are those foods that need
time control with sugar
thermometers to check for safety
time/temperature control for safety
time to control sulfites
2
TCS foods are often
moist, contain protein and are neutral to slightly acidic
dry and highly alkaline
highly acidic and low in protein
moist and high in carbohydrates
3
What can cause cross-contamination?
if an RTE food touches a contaminated surface
food is not cooled correctly
sneezing on food
wiping cloths are stored in apron pockets
4
Which microorganism multiplies quickly in FAT TOM conditions?
viruses
parasites
bacteria
mold
5
Cross-contamination occurs when
metal shavings get into the food
an allergen food touches another food
bacteria from one food gets into another food
dirty water is connected to clean water
6
Foods that support the rapid growth of bacteria are called
OSHA
ROP
FAT TOM
TCS
7
Which food would be considered a TCS food?
peanuts
milk
tree nuts
cut apples
8
If you find a band aid in your salad, this is an example of which type of contamination?
physical
biological
ecological
chemical
9
Preschool age and younger children are at a higher risk for foodborne illness because
ther immune systems are not stable
their immune systems are not mature
their immune systems are compromised because of colds
the eat things off the ground
10
Time-temperature abuse occurs when
food is stored in a cooler
food is cooled on the counter overnight
when you add frozen vegetables as the soup is cooking
you use cold water to wipe down the prep table
11
Populations that are considered highly susceptible to foodborne illness include
residents in a nursing home
people serving in the military
individuals who eat raw or undercooked beef
college athletes
12
If a worker doesn't properly wash their hands after using the restroom,this makes food unsafe
poor cleaning and sanitizing
time-temperature abuse
cross-contamination
poor personal hygiene
13
Pesticides would be considered what kind of contaminate?
Biological
Environmental
Chemical
Physical
14
What is the minimum # of foodborne illness complaints to be considered an outbreak?
1
5
10
2
15
Contaminates that cause foodborne illnesses are ___________.
Biological
Physica
Chemical
Ecological
16
Cross-contamination can occur when
when workers wash their hands
cleaning cloths are stored in cleaning solution
raw meat is stored over raw vegetables
when additional eggs are cooked and added to a plate of ham
17
Which organization creates the Food Code?
OSHA
FDA
CDC
USDA
18
Which of the following foods would MOST likely be the cause of a foodborne illness?
cut broccoli
cut berries
cut melons
cut carrots
19
A food handler serves a raw hamburger. This is a problem due to
poor cleaning & sanitation
time-temperature abuse
poor personal hygiene
cross-contamination
20
Which contamination category poses the greatest THREAT to food safety?
Physical
Chemical
Biological
Ecological