Safe Serv Review

Using one set of cutting boards for raw TCS food and another set of cutting boards for ready-to-eat food reduces the risk of: 1. Cross-contamination 2. Toxic-metal poisoning 3. Physical contamination 4. Time-temperature abuse

1. Cross-contamination

Which of the following statements are not among the Food and Drug Administration (FDA) recommendations that regulatory authorities hold the person in charge of a foodservice operation responsible for ensuring the following standards are met. 1.Food is being delivered to a location separate from where it is to be prepared. 2.Food is not being prepared in a private home or in a room where people are living or sleeping. 3.People other than food handlers are restricted from prep, storage, and dishwashing areas. If other people are allowed in these areas, steps are taken to protect food, utensils, and equipment from contamination. 4.Maintenance and delivery workers are following food safety practices while in the operation.

1.Food is being delivered to a location separate from where it is to be prepared.

Potentially hazardous foods are often: 1. Very acidic (pH level of 0.0 to 4.5), moist, and high in protein 2. Slightly acidic (pH level of 4.6 to 7.5), dry, and low in protein 3. Slightly acidic (pH level of 4.6 to 7.5), moist, and high in protein 4. Non-acidic, dry, and low in protein

3. Slightly acidic (pH level of 4.6 to 7.5), moist, and high in protein

Which of the following must be washed before preparing for service? 1. Pasta 2. Raw shell eggs 3. Raw meat 4. Carrots

4. Carrots

Which of the following is a direct threat to the safety of food? 1. Reheating foods more than once 2. Cooking scrambled eggs to an internal temperature of 165F 3. Holding hot foods at 140F. For longer than four hours 4. Poor personal hygiene by foodhandlers

4. Poor personal hygiene by foodhandlers

Food contamination resulting in foodborne illness is most often caused by: 1. Dirty utensils 2. Insects and rodents 3. Improperly washed hands 4. Improper storage practices

Improperly washed hands

Which is a TCS food? a. Strawberries b. Bread c. Flour d. Sprouts

Sprouts

The five common mistakes that can lead to foodborne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and a. Reheating leftover food. b. Purchasing food from unsafe sources. c. Serving ready-to-eat food. d. Using single-use, disposable gloves.

b. Purchasing food from unsafe sources.

Which type of food would be the most likely to cause a foodborne illness? a. Baked potatoes b. Frozen corn c. Sliced cucumbers d. Instant soup mixes

a. Baked potatoes

What is an important measure for preventing foodborne illness? a. Controlling time and temperature b. Measuring pathogens. c. Using new equipment. d. Serving locally grown food.

a. Controlling time and temperature

All of the following are considered potentially hazardous food except: a. Cranberry juice b. Garlic and oil dressing c. Raw oysters d. Ground beef

a. Cranberry juice

If plant food is heat-treated a. It is considered potentially hazardous food b. It must not be mixed with other food c. It tastes better d. Its shelf life can be extended

a. It is considered potentially hazardous food

A preschool cafeteria manager protects young children's health by serving: a. Pasteurized eggs. b. Raw milk. c. Sliced cantaloupe. d. Fresh orange juice.

a. Pasteurized eggs.

High-risk populations can be served by someone who is: a. Pregnant. b. Recovering from hepatitis A. c. Living with a roommate who has shiga toxin-producing Escherichia coli. d. Jaundiced.

a. Pregnant.

Why are preschool-age children at a higher risk for foodborne illnesses? a. They have not built up strong immune systems. b. They are more likely to suffer allergic reactions. c. They are more likely to spend time in a hospital. d. Their appetites have increased since birth.

a. They have not built up strong immune systems.

Which of these is not one of the food safety responsibilities of a manager? a.The inspection of deliveries is delegated only to food handling personnel to ensure that food is received from an approved source; at the correct temperature; and has not been contaminated b.Food handlers are being monitored to make sure TCS food is cooked to required temperatures. c.Consumer advisories are posted notifying customers of the risk of ordering raw or partially cooked food. d.Staff are monitored for proper handwashing procedures.

a.The inspection of deliveries is delegated only to food handling personnel to ensure that food is received from an approved source; at the correct temperature; and has not been contaminated

Which of the following is not considered a potentially hazardous food? a. Sliced watermelon b. Baked pears c. Chopped celery d. Alfalfa sprouts

b. Baked pears

Who is often at high risk for contracting a foodborne illness? a. Adults between the ages of 35 and 50 b. Children under the age of four c. Adults between the ages of 20 and 34 d. Teenagers between the ages of 13 and 19

b. Children under the age of four

Which of the following statements are not among the Food and Drug Administration (FDA) recommendations that regulatory authorities hold the person in charge of a foodservice operation responsible for ensuring the following standards are met. a.People other than food handlers are restricted from prep, storage, and dishwashing areas. If other people are allowed in these areas, steps are taken to protect food, utensils, and equipment from contamination. b. Food is being delivered to a location separate from where it is to be prepared. c. Maintenance and delivery workers are following food safety practices while in the operation. d. Food is not being prepared in a private home or in a room where people are living or sleeping.

b. Food is being delivered to a location separate from where it is to be prepared.

Which operations mainly serve populations that are susceptible to foodborne illnesses? a. Quick-service restaurants b. Nursing homes c. Full-service restaurants d. High school cafeterias

b. Nursing homes

Why are elderly people at higher risk for foodborne illness? a. They are likely to have diminished appetites b. Their immune systems have weakened with age c. Their allergic reactions to chemicals used in food production might be greater than those of younger people d. They are more likely to spend more time in a hospital

b. Their immune systems have weakened with age

Cross-contamination is likely to occur when: a. Food is undercooked b. Utensils and equipment are not cleaned and sanitized between uses c. Food is held at room temperature d. Uncovered food is cooled on the top shelf of a refrigerator

b. Utensils and equipment are not cleaned and sanitized between uses

Which of these is not one of the food safety responsibilities of a manager? a. Staff are monitored for proper handwashing procedures. b.The inspection of deliveries is delegated only to food handling personnel to ensure that food is received from an approved source; at the correct temperature; and has not been contaminated c. Consumer advisories are posted notifying customers of the risk of ordering raw or partially cooked food. d. Food handlers are being monitored to make sure TCS food is cooked to required temperatures.

b.The inspection of deliveries is delegated only to food handling personnel to ensure that food is received from an approved source; at the correct temperature; and has not been contaminated

Why must special care be taken when handling ready-to-eat food? a. Because air is removed in packaging and replaced by gases b. Because its quality is often very poor c. Because it does not require further cooking, when levels of harmful microorganisms can be reduced d. Because it is sensitive to heat and cold

c. Because it does not require further cooking, when levels of harmful microorganisms can be reduced

A sanitarian has traced a salmonellosis outbreak to a carrot salad that was prepared on a surface that was also used to cut raw chicken. The most probable reason for the outbreak was: a. Unwashed chicken. b. Inadequate refrigeration. c. Cross-contamination. d. Unchilled ingredients.

c. Cross-contamination.

Foodborne illness is least likely caused by: a. Cross-contamination. b. Poor personal hygiene. c. Improper equipment storage. d. Time and temperature abuse

c. Improper equipment storage.

Foodborne illness is least likely caused by: a. Time and temperature abuse. b. Cross-contamination. c. Improper equipment storage. d. Poor personal hygiene.

c. Improper equipment storage.

What is one of the five CDC risk factors? a. Improper employee training. b. Inadequate ventilation. c. Inadequate cooking. d. Improper food storage.

c. Inadequate cooking.

When food becomes unsafe, it is most often due to: a. Insects and rodents. b. The foodservice operation serving the food. c. The people handling the food. d. The equipment used in food preparation.

c. The people handling the food.

What is contamination? a. The failure to cook food to the proper temperature to kill bacteria. b. The accidental mixing of flavors in food. c. The presence of harmful substances in food. d. The preparation of food a day or more before service.

c. The presence of harmful substances in food.

Which of the following is an example of cross-contamination? a. Washing hands frequently b. Cleaning and sanitizing work surfaces c. Touching raw food and then touching ready-to-eat food d. Speaking to someone who has a cold

c. Touching raw food and then touching ready-to-eat food

Cross-contamination is likely to occur when: a. Uncovered food is cooled on the top shelf of a cooler b. Food is undercooked c. Utensils and equipment are not cleaned and sanitized between uses. d. Food is held at room temperature

c. Utensils and equipment are not cleaned and sanitized between uses.

Three friends who ate a sausage pizza together fell ill with yersiniosis. It was later determined that the sausage had been time-temperature abused. This is an example of: a. Food irradiation b. Cross-contamination c. Stationary Phase d. A foodborne illness outbreak

d. A foodborne illness outbreak

Several people who ate at a foodservice operation a few days ago are now complaining of diarrhea, vomiting, and fever. This is a possible example of: a. People with sensitive stomachs. b. An allergic reaction. c. A corrective action. d. A foodborne illness outbreak.

d. A foodborne illness outbreak.

A sanitarian has traced a salmonellosis outbreak to a carrot salad that was prepared on a surface that was also used to cut raw chicken. The most probably reason the for outbreak was: a. Inadequate refrigeration. b. Unwashed chicken. c. Uncooled ingredients. d. Cross-contamination.

d. Cross-contamination.

Which of the following is not considered a potentially hazardous food? a. Cooked rice b. Cooked beans c. A soy burger d. Dried parsley

d. Dried parsley

What is contamination? a. The preparation of food a day or more before service. b. The accidental mixing of flavors in food. c. The failure to cook food to the proper temperature to kill bacteria. d. The presence of harmful substances in food.

d. The presence of harmful substances in food.