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ServSafe Questions and Answers Complete Solutions

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The most important reason for a foodservice manager to understand microorganisms is to learn about their ... Ans- Growth condition so that control measures can be applied It was announce that there were 5,000 food borne illness disease outbreaks. This means that a minimum of _____ people became ill from food borne causes that year. Ans- 10,000 This pathogen is one of "the big five" and was responsible for causing the illness of the young women in the NY Times Article Ans- E. coli 01257 Which could lead to the contamination of food? Ans- Storing cleaning chemicals near food in the dry-storage area If a foodborne illness outbreak occurs, what would be considered a DIRECT cost to the establishment responsible? Ans- Lawsuits & legal fees TCS foods should be... Ans- Handled to minimize time in the danger zone. Regulations concerning food safety are written at which level? Ans- State and/or local According to the text, it is the foodservice manager's responsibility to... Ans- Set an example by personally implementing all food safety rules and regulations A foodborne-illness outbreak has occurred when... Ans- Two or more people experience the same illnesses after eating the same food With regards to food safety, the federal government... Ans- Recommends a risk-based approach to conducting inspections The Center for Disease Control and Prevention provide which service? Ans- Investigate outbreaks of food borne illness The Danger Zone is _____ degrees Fahrenheit? Ans- 41-135 Regulation and inspection of meats, poultry, and eggs is done by... Ans- USDA An example of time-temperature abuse is ... Ans- Potato salad held above 41dF on the all-day buffet To grow and reproduce, bacteria need _______ Ans- Nutrients in food, the appropriate level of acidity, proper temperature, adequate time, the necessary level of oxygen, and ample moisture Which of the following is NOT covered in the US Food Code? Ans- Effective employee training Currently the USDA Model Food code is revised every ___ years (with interim updates) and is ____ for regulatory authorities. Ans- 4 years, recommended What is NOT a reason food safety issues are of increasing concern for foodservice operation? Ans- Increase in time allowed for training Why are infants and preschool-age children at higher risk for contracting a food borne illness? Ans- They have not yet built up adequate immune systems Cross-contamination occurs when ... Ans- Raw chicken drips on lettuce What is considered a TCS food? Ans- A baked potato The most commonly reported causes of food borne illness are: Ans- Cross-contamination, failure to cook and hold foods at proper temperatures, and poor personal hygiene Yellow colored detergent that was inadvertently used to make a batch of lemonade would be considered a _____ hazard. Ans- Chemical When a health inspector visits a foodservice operation it is important to ... Ans- Discuss any violations that are noted and set a time frame for correction

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