ServSafe Certification Foodborne Illness Prevention 2

Question 1

Which pathogen is most commonly associated with undercooked poultry and cross-contamination in foodservice?

Accepted Answer

Campylobacter jejuni

Answer

Campylobacter jejuni is one of the most common causes of foodborne illness and is frequently linked to undercooked poultry.

Question 2

A food handler notices a shipment of raw chicken arrived at 52°F. What is the correct action?

Accepted Answer

Reject the shipment

Answer

Raw poultry must be received at 41°F or below; a temperature of 52°F indicates the cold chain was broken and the shipment should be rejected.

Question 3

What is the primary purpose of the HACCP system in food safety?

Accepted Answer

Identify and control biological, chemical, and physical hazards

Answer

HACCP (Hazard Analysis Critical Control Points) is a preventive system designed to identify, evaluate, and control food safety hazards.

Question 4

Which of the following is an example of a biological hazard in food?

Accepted Answer

Norovirus on ready-to-eat food

Answer

Biological hazards include bacteria, viruses, parasites, and fungi — Norovirus is a biological hazard that can contaminate ready-to-eat food.

Question 5

At what internal temperature should ground beef be cooked to destroy pathogens?

Accepted Answer

155°F (68°C)

Answer

Ground beef must reach an internal temperature of 155°F (68°C) for 15 seconds to kill pathogens like E. coli O157:H7.

ServSafe Practice Test