ServSafe
Manager
Exam
master test
bank
(COMPLE
TE
SOLUTIO
N)Master
Test Bank
Chapter 1
Food borne illnesses are:
A. Caused by overeating
B. Cured through correct eating habits
C. Transmitted to people through food
D. Transmitted to food handlers only
In an operation, the individual or group that is responsible for ensuring food safety is the
A. Manager
B. Owner/operator
C. Health department
D. Entire staff
What is a foodborne-illness outbreak?
A. When two or more food handlers contaminate multiple food items
B. When an operation serves contaminated food to two or more people
C. When two or more people report the same illness from eating the same food
D. When the CDC receives information on two or more people with the same illness
A foodborne illness is considered an outbreak when 2 or more
A. Bacteria are found in food
B. People are sickened by the same food
C. People are preparing the same food
D. Contaminants are present
In addition to other criteria, how many people must have the same symptoms in order for a foodborne illness to be
considered an outbreak?
A. At least 1
B. At least 2
C. At least 10
D. At least 20
The CDC defines a foodborne illness outbreak as an incident in which or more people experience the same illness
after eating the same food.
A. One
B. Two
C. Six
D. Twelve
The three potential hazards to food are biological, physical, and
A. Acetyl
B. Chemical
C. Terminal
D. Procedural
What is one of the five CDC risk factors?
A. Improper food storage
B. Inadequate cooking
C. Inadequate ventilation
D. Improper employee training
Which is a common risk factor for foodborne illness?
A. Reheating leftover food
B. Serving ready-to-eat food
C. Using single-use, disposable gloves
D. Purchasing food from unsafe sources
The five common mistakes 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
A. Reheating leftover food
B. Serving ready-to-eat food
C. Using single-use, disposable gloves
D. Purchasing food from unsafe sources
What is an important measure for preventing foodborne illness?
A. Serving locally grown food
B. Using new equipment
C. Measuring pathogens
D. Controlling time and temperature
A server cleans a dining table with a wiping cloth and then puts the wipin
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