Servsafe Exam 2022 Complete solution guide distinction level answers, updated fall 2022

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(Solved) Servsafe Exam What is a foodborne-illness outbreak? a) When two or more food handlers contaminate multiple food items b) When an operation serves contaminate 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 - When two or more people report the same illness from eating the same food What is TCS food? a) Food requiring thermometer checks for security b) Food requiring trustworthy conditions for service c) Food requiring training commitments for standards d) Food requiring time and temperature control for safety - Food requiring time and temperature control for safety Why are preschool-aged children at a higher risk for foodborne illnesses a) Their appetites have increased since birth b) They have not built up strong immune systems c) They are more likely to spend time in a hospital d) Food requiring time and temperature control for safety - They have not built up strong immune systems Which is a TCS food? a) Bread b) Flour c) Sprouts d) Strawberries - sprouts The five common risk factors that can lead to foodborne illnesses 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 - purchasing food from unsafe sources What is an important measure for preventing foodborne illness? a) Using new equipment b) Measuring pathogens c) Preventing cross-contamination d) Serving locally grown, organic food - preventing cross-contamination Raw chicken breasts are left out at room temperature on a prep table. What is the main risk that could cause a foodborne illness? a) Cross-contamination b) Poor personal hygiene c) Time-temperature abuse d) Poor cleaning and sanitizing - time-temperature abuse A server cleans a dining table with a wiping cloth and then puts the wiping cloth in an apron pocket. What is the risk that could cause foodborne illness?a) Cross-contamination b) Poor personal hygiene c) Time-temperature abuse d) Poor cleaning and sanitizing - poor cleaning and sanitizing What are the most common symptoms of a foodborne illness? a) Diarrhea, vomiting, fever, nausea, abdominal cramps and dizziness b) Diarrhea, vomiting, fever, nausea, abdominal cramps and headache c) Diarrhea, vomiting, fever, nausea, abdominal cramps and jaundice d) Diarrhea, vomiting, fever, nausea, abdominal cramps and tiredness - Diarrhea, vomiting, fever, nausea, abdominal cramps and jaundice What is the most important way to prevent a foodborne illness cause by bacteria? a) Control time and temperature b) Prevent cross-contamination c) Practice good personal hygiene d) Practice correct cleaning and sanitation - control time and temperature [Show More]

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