7th Edition ServSafe Manager
What is a foodborne-illness outbreak? Ans- When two or more people report the same illness
from eating the same food
Which is a ready to eat food?
A. Uncooked rice
B. Raw deboned chicken
C. Sea salt
D. Unwashed green beans Ans- C. Sea salt
Why are preschooled-age children at a higher risk for foodborne-illness1? Ans- They have not
built up strong immune systems
Which is a TCS food?
A. Bread
B. Flour
C. Sprouts
D. Strawberries Ans- C. Sprouts
,The 5 most common risk factors 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 ________? Ans- Purchasing food from unsafe sources
Raw chicken breasts are left out at room temperature on a prep table. What is the risk that could
cause a foodborne illness? Ans- Time-temperature abuse
What is TCS food? Ans- Food requiring time and temperature control for safety
A food handler left a pan of roasted turkey breasts to cool at room temperature overnight. In
addition to throwing away the turkey, what is an appropriate corrective action? Ans- Make sure
the food handler understands safe cooling practices
What is an important measure for preventing foodborne illness? Ans- Preventing cross-
contamination
What is one possible function of a government agency that is responsible for food safety? Ans-
Approving a construction project
, What are the most common symptoms of a foodborne illness? Ans- Diarrhea, vomiting, fever,
nausea, abdominal cramps, and jaundice
How does most contamination of food happen? Ans- When people cause the contamination
What is the most important way to prevent a foodborne illness from bacteria? Ans- Control time
and temperature
What is the most important way to prevent a foodborne illness from viruses? Ans- Practice good
personal hygiene
Parasites are commonly linked with what type of food? Ans- Seafood
A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused
the illness? Ans- Biological toxins
A prep cook stores a bottle of sanitizer on a shelf above a prep table. To prevent chemical
contamination, what should be done differently? Ans- Store sanitizer bottle away from prep area
What is a foodborne-illness outbreak? Ans- When two or more people report the same illness
from eating the same food
Which is a ready to eat food?
A. Uncooked rice
B. Raw deboned chicken
C. Sea salt
D. Unwashed green beans Ans- C. Sea salt
Why are preschooled-age children at a higher risk for foodborne-illness1? Ans- They have not
built up strong immune systems
Which is a TCS food?
A. Bread
B. Flour
C. Sprouts
D. Strawberries Ans- C. Sprouts
,The 5 most common risk factors 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 ________? Ans- Purchasing food from unsafe sources
Raw chicken breasts are left out at room temperature on a prep table. What is the risk that could
cause a foodborne illness? Ans- Time-temperature abuse
What is TCS food? Ans- Food requiring time and temperature control for safety
A food handler left a pan of roasted turkey breasts to cool at room temperature overnight. In
addition to throwing away the turkey, what is an appropriate corrective action? Ans- Make sure
the food handler understands safe cooling practices
What is an important measure for preventing foodborne illness? Ans- Preventing cross-
contamination
What is one possible function of a government agency that is responsible for food safety? Ans-
Approving a construction project
, What are the most common symptoms of a foodborne illness? Ans- Diarrhea, vomiting, fever,
nausea, abdominal cramps, and jaundice
How does most contamination of food happen? Ans- When people cause the contamination
What is the most important way to prevent a foodborne illness from bacteria? Ans- Control time
and temperature
What is the most important way to prevent a foodborne illness from viruses? Ans- Practice good
personal hygiene
Parasites are commonly linked with what type of food? Ans- Seafood
A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused
the illness? Ans- Biological toxins
A prep cook stores a bottle of sanitizer on a shelf above a prep table. To prevent chemical
contamination, what should be done differently? Ans- Store sanitizer bottle away from prep area
