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7TH EDITION SERVSAFE EXAM QUESTIONS WITH 100% CORRECT ANSWERS | ESTUDY LATEST, ALL ANSWERED 100%
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7TH EDITION SERVSAFE EXAM QUESTIONS WITH 100% CORRECT ANSWERS | ESTUDY LATEST, ALL ANSWERED 100%
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Estudy7TH EDITION SERVSAFE EXAM QUESTIONS WITH 100% CORRECT
ANSWERS | ESTUDY LATEST, ALL ANSWERED 100%
### 1. What is the definition of a foodborne illness?
- A) A condition spread through contact with food.
- B) A disease caused by contaminated water.
- C) A disease transmitted to people by food.
- D) A sickness caused by poor hygiene.
**Answer: C) A disease transmitted to people by food.**
---
### 2. When is a foodborne illness considered an outbreak?
- A) When one person gets sick.
- B) When two or more people have the same symptoms after eating the same food.
- C) When five people complain of illness after a meal.
- D) When multiple customers complain to the manager.
**Answer: B) When two or more people have the same symptoms after eating the same food.**
---
### 3. What challenges do food operations face in ensuring food safety?
- A) Inadequate equipment and poor lighting.
- B) Time pressure, unsafe supplies, high-risk customers, and staff-related problems.
- C) Limited storage and high food costs.
- D) Lack of food variety and inconsistent schedules.
**Answer: B) Time pressure, unsafe supplies, high-risk customers, and staff-related problems.**
---
### 4. What is the cost of a foodborne illness to an operation?
- A) Equipment failure and lost suppliers.
- B) Loss of guests and business.
- C) Increased food prices and higher rent.
- D) Lack of quality control and safety.
**Answer: B) Loss of guests and business.**
,Estudy
---
### 5. After a foodborne illness, what might an operation experience?
- A) A growth in customer base.
- B) Higher salaries for staff.
- C) Negative publicity, lawsuits, and increased insurance costs.
- D) Improved supplier relationships.
**Answer: C) Negative publicity, lawsuits, and increased insurance costs.**
---
### 6. What are the three types of contaminants that can threaten food safety?
- A) Chemical, physical, and environmental.
- B) Environmental, biological, and nutritional.
- C) Biological, chemical, and physical.
- D) Nutritional, chemical, and technological.
**Answer: C) Biological, chemical, and physical.**
---
### 7. Which type of contaminant is the most dangerous to food safety?
- A) Physical contaminants.
- B) Chemical contaminants.
- C) Biological contaminants.
- D) Environmental contaminants.
**Answer: C) Biological contaminants.**
---
### 8. What can happen if a food handler does not follow the proper procedures?
- A) They can make food unsafe.
- B) They might damage equipment.
- C) They may serve food too quickly.
- D) They could lose their job.
**Answer: A) They can make food unsafe.**
---
, Estudy
### 9. How can a food handler threaten the safety of food?
- A) By handling money while cooking.
- B) By failing to cook food thoroughly, holding food at the wrong temperatures, contaminating
equipment, and not practicing good hygiene.
- C) By working too many shifts in a row.
- D) By using outdated recipes.
**Answer: B) By failing to cook food thoroughly, holding food at the wrong temperatures,
contaminating equipment, and not practicing good hygiene.**
---
### 10. When has food been time-temperature abused?
- A) When it has been held at temperatures that allow pathogens to grow.
- B) When it is served too quickly after cooking.
- C) When it has been kept too cold for too long.
- D) When it is prepared with expired ingredients.
**Answer: A) When it has been held at temperatures that allow pathogens to grow.**
---
### 11. How can pathogens spread to food?
- A) By using clean utensils.
- B) If equipment is not properly cleaned and sanitized between uses.
- C) By cooking food at high temperatures.
- D) By refrigerating food immediately.
**Answer: B) If equipment is not properly cleaned and sanitized between uses.**
---
### 12. What is cross-contamination?
- A) When pathogens spread from one surface or food to another.
- B) When food is cooked for too long.
- C) When ingredients are mixed in the wrong order.
- D) When utensils are shared between two chefs.
**Answer: A) When pathogens spread from one surface or food to another.**
---
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