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True or False
- True
- True
- False
- False
How Food Becomes Unsafe
- C
- A
- B
- 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 |
