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