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