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ServSafe Quiz

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1. What populations are at high risk for foodborne illness?




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2. How many dollars does foodborne illnesses cost the United States each year?




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3. What is Cross-contamination?




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4. How can poor personal hygiene transfer foodborne illness? Name 4




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5. What are the 4 ways you can market food safety in your kitchen?




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6. Name the 8 costs of foodborne illness?




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7. Why are elderly at a high risk?




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8. How can cross-contamination cause foodborne illness? Name 5 ways




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9. What month is national food safety month?




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10. There are five ways food becomes unsafe. Name those 5 ways




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11. 1) Food is not held or stored at the correct temperature 2) Food is not cooked or reheated enough to kill pathogens 3) Food is not cooled correctly




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12. Millions




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13. Underdeveloped immune system




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14. 1) Time. 2) Language and culture 3) Literacy and education 4) Pathogens 5) Unapproved Suppliers 6) High-risk populations 7) Staff Turnover




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15. 41-135 degrees fahrenheit




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16. TCS Food




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17. Food that can be eaten without further preparation, washing or cooking.




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18. Food has stayed too long at temperatures that are good for the growth of pathogens.




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19. Contamination.




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20. 1) equipment and utensils are not washed, rinsed, and sanitized 2) Food contact surfaces wiped clean rather than washed, rinsed, sanitized 3) wiping cloths not stored in sanitizer solution in between uses 4) sanitizing solutions not at required levels





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