ServSafe Chapter 1 Quiz Answers: Providing Safe Food

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True or False

  1. True
  2. True
  3. False
  4. False

How Food Becomes Unsafe

  1. C
  2. A
  3. B
  4. A

TCS Food

1, 3, 4, 5, 6, 7, 8, and 9 should be marked.

After eating some food in a restaurant when a customer fills illness is called FOODBORNE ILLNESS.

  • True
  • False

TCS stands for

  • Time Control for Safety
  • Temperature Control for Safety
  • Three Contamination Safety
  • Time to Control Safety

After eating some food when two or more people get the same illness is called

  • Fever
  • Food Poisoning
  • Foodborne Illness
  • All of the above

What types of food can be eaten without further preparation, washing or cooking?

  • RTE Foods
  • TCS Foods
  • FDA Recommends
  • None of the above

Which department regulates and inspects meat, poultry, and eggs?

  • The Food and Drug Administration (FDA)
  • The U.S. Department of Agriculture (USDA)
  • The Centers for Disease Control and Prevention (CDC) and the U. S. Public Health Service (PHS)
  • State and local regulatory authorities

Which of the following food that supports the rapid growth of Microorganisms? (Select all that apply)

  • Contains moisture
  • Contains protein
  • Has a neutral or slightly acidic pH
  • Holding food at improper temperature

In your food business who must understand food safety practices and create the necessary procedures?

  • Owner
  • Manager
  • Food Handler
  • Kitchen Staffs

TCS foods are left in the danger zone for ____ hours?

  • less than one hour
  • one hour to two hours
  • more than two hours but less than three hours
  • more than four hours

The temperature danger zone is food temperatures between

  • 35 and 100 degrees Fahrenheit
  • 25 and 125 degrees Fahrenheit
  • 35 and 130 degrees Fahrenheit
  • 41 and 135 degrees Fahrenheit

Select which of the following is the “four most common ways food becomes contaminated”?

  • Time-temperature abuse
  • Time-temperature abuse
  • Poor personal hygiene
  • Purchasing from approved, reputable suppliers
  • Poor Cleaning & Sanitizing

Leftover chili is cooled on the counter.

  • Poor personal hygiene
  • Time-temperature abuse
  • Failing to cook food adequately
  • Cross-contamination

Whose responsibility is to ensure that employees have the knowledge and skills needed to handle food safely in your establishment?

  • All Kitchen staff
  • Food Manager
  • Food Handler
  • All cleaning Staff

Select most common three types of contamination to food

  • Biological
  • Logical
  • Chemical
  • Physical
  • Natural

Which of the following groups are the “Higher risk populations” in foodborne illness outbreak? (select all that apply)

  • Infants
  • Children
  • Teenager
  • Elderly
  • People who are seriously ill

Food handlers who don’t wash their hands correctly can cause foodborne illness.

  • True
  • False

Ready-to-eat food includes (select all that apply)

  • Cooked food
  • Washed fruit and vegetables
  • Deli meat
  • Bakery item
  • Spices

Which type of the following foods needs careful handling to prevent contamination?

  • RTE Foods
  • TCS Foods
  • A and B both

A food handler prepping a salad stops to scratch an itch on her arm and then returns to making the salad.

  • Failing to cook food adequately
  • Holding food at incorrect temperatures
  • Contaminated equipment
  • Poor personal hygiene

By this action “Touch or scratch wounds and then touch food” in which the food became unsafe?

  • Poor Personal Hygiene
  • Poor Cleaning and Sanitizing
  • Cross Contamination
  • Time-Temperature Abuse

A server setting tables touch the food-contact surfaces of a water glass when placing it on the table.

  • Cross-contamination
  • Poor personal hygiene
  • Time-temperature abuse
  • Contaminated equipment

Which of the following can cause Foodborne Illness?

  • People
  • Bacteria
  • Metal
  • Dust

Adults are more likely than preschool-age children to get sick from contaminated food.

  • True
  • False

Which of the following food that NOT contains a TCS food. (select all that apply)

  • Orange juice
  • Refried beans
  • Shrimp fried rice
  • Whole-wheat bread
  • Tofu ice cream

A food handler wearing gloves places a chicken breast on the grill and then places lettuce and tomato on a bun.

  • Failing to cook food adequately
  • Cross-contamination
  • Poor personal hygiene
  • Time-temperature abuse

Select all that apply for TCS foods

  • Milk
  • Eggs
  • Meats
  • Cut Melons
  • Nuts
  • Cut Tomatoes

A food handler’s hands can transfer pathogens from one food to another.

  • True
  • False

Which of the following types of food carry harmful toxins? (selects all that apply)

  • chicken
  • mushrooms
  • fishbone
  • seafood

Among all types of “food safety hazards,”  the Pathogens are the greatest threat to food safety.

  • True
  • False

What action describes foodhandler leaves the restroom without washing his/her hands

  • Time-temperature abuse
  • Poor personal hygiene
  • Cross-contamination
  • Contaminated equipment

What are the following actions comes under Time-Temperature Abuse? (select all that apply)

  • Food is not stored at the correct temperature
  • Food is not cooked enough
  • Contaminated ingredients are added to food
  • Food is not reheated enough
  • Food is not cooled correctly

Other Servsafe Quiz Answers

Chapter URL
Chapter 1: Providing Safe Food ServSafe Chapter 1 Quiz Answers
Chapter 2: Forms of Contamination ServSafe Chapter 2 Quiz Answers
Chapter 3: Personal Hygiene ServSafe Chapter 3 Quiz Answer
Chapter 4 ServSafe Chapter 4 Quiz Answers
Chapter 5 ServSafe Chapter 5 Quiz Answers
Chapter 6 ServSafe Chapter 6 Quiz Answers
Chapter 7 ServSafe Chapter 7 Quiz Answers
Chapter 8 ServSafe Chapter 8 Quiz Answers
Chapter 9 ServSafe Chapter 9 Quiz Answers
Chapter 10 ServSafe Chapter 10 Quiz Answers

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