Why are preschool aged children at higher risk for foodborne illness

They have not built up a strong enough immune system

Which is a common mistake that can lead to foodborne illness

purchasing food from unsafe sources

Who writes the codes that regulate retail and foodservice operations?

State and local health departments

What is the responsibility of the USDA?

Regulates and inspects meat, poultry, eggs.

Untreated garlic and oil mixtures

What is an important measure for preventing foodborne illness?

Controlling time and temperature

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ServSafe Chapter 1

20 termsStudBud Administration607 plays

Practice for Certification

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Questions 20

Answers

1
A server cleans a table with a sani cloth then puts in an apron. What risk could this cause?
Time and Temperature abuse
Poor cleaning and sanitizing
Poor Personal hygiene
Cross Contamination
2
What does the M in FATTOM stand for?
Money
Management
Moisture
Minutes
3
Who conducts research into the cause of foodborne illness?
State and regulatory authorities
FDA
TCS
CDC and PHS
4
Which is not inspected from the FDA ?
Poultry
Produce
Meat
Eggs
5
Why are preschool aged children at higher risk for foodborne illness
They have not built up a strong enough immune system
They are more likely to suffer allergic reactions.
Their appetites have increased since birth.
They are more likely to spend time in a hospital.
6
Which is a TCS food?
Sprouts
Bread
Flour
Strawberries
7
Which is a common mistake that can lead to foodborne illness
using single use disposable gloves
purchasing food from unsafe sources
Serving ready to eat food
Reheating leftover food
8
Which pathogen is found in the intestines of cattle?
E Coli
Hepatitis A
Norovirus
Salmonella
9
Who writes the food code?
USDA
State and regulatory authorities
CDC
FDA
10
in order to be considered a foodborne illness outbreak there must be how many people affected?
3 or more
1 or more
4 or more
2 or more
11
Which is a TCS food?
Beef Jerky
Dry Beans
Sliced Bread
Sliced melons
12
CDC stands for?
Centers for Disease Control
Centers for Delegation Control
Centers for Documenting Careers
County Divisions for Care
13
Who writes the codes that regulate retail and foodservice operations?
FDA
CDC and PHS
State and local health departments
USDA
14
What is the responsibility of the USDA?
Meat, poultry, seafood.
Regulates and inspects meat, poultry, produce.
Regulates and inspects meat, poultry, eggs.
Meat, poultry, grains.
15
Which is a TCS Food?
Canola Oil
Untreated garlic and oil mixtures
Flaxseed Oil
Extra Virgin Olive Oil
16
Which is not a cost of foodborne illness
Increased insurance premiums
Profits
lawsuits and legal fees
Staff Retraining
17
What is an important measure for preventing foodborne illness?
Measuring pathogens
Serving locally grown food
Using new equipment
Controlling time and temperature
18
PHS stands for?
Past history for students
Public Hazard Service
Public Hospital Service
Public Health Service
19
Chicken breast left out at room temp. What is the risk that could cause a foodborne illness?
Poor cleaning and sanitizing
Poor personal hygiene
Cross-contamination
Time-Temperature abuse
20
Which illness is caused by a virus?
Salmonella Typhi
Shigella spp.
Hepatitis A
Non-Typhoidal Salmonella

ServSafe Chapter 1 Flashcards | StudBud