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Foodborne Illness Prevention Flashcards

7 cards from real SERVSAFE practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.

Read the first 7 Foodborne Illness Prevention flashcards as text

  1. Which of the following is a chemical hazard that could contaminate food in a foodservice operation?

    Answer: Pesticide residue carried on unwashed produce

    Pesticide residue is a chemical hazard; washing produce thoroughly under running water helps reduce this risk.

  2. What is the minimum internal cooking temperature for stuffed pasta (e.g., stuffed chicken)?

    Answer: 165°F (74°C)

    Stuffed meats and pasta must reach 165°F (74°C) because the stuffing can harbor pathogens that require higher heat to destroy.

  3. A food worker cuts raw shrimp and then, without washing hands or changing gloves, begins to slice bread. This is an example of:

    Answer: Cross-contamination

    Transferring pathogens from raw shrimp to ready-to-eat bread via unwashed hands/gloves is a classic example of cross-contamination.

  4. Which organism is responsible for 'big 6' pathogens that require immediate reporting to the regulatory authority?

    Answer: Shiga toxin-producing E. coli (STEC)

    Shiga toxin-producing E. coli (STEC/E. coli O157:H7) is one of the FDA's 'Big 6' pathogens requiring mandatory regulatory reporting.

  5. Which of the following best describes 'time-temperature abuse'?

    Answer: Failing to keep food at safe temperatures for the required time

    Time-temperature abuse occurs when food is not kept at safe temperatures (below 41°F or above 135°F) or is left in the danger zone too long.

  6. Which cooling method is recommended for a large pot of hot chili to bring it to safe temperatures quickly?

    Answer: Divide into shallow pans no more than 2 inches deep and place in an ice bath

    Dividing food into shallow containers and using an ice-water bath rapidly reduces temperature, moving food through the danger zone quickly.

  7. A food handler diagnosed with Salmonella Typhi may return to work only when:

    Answer: The regulatory authority grants approval

    Salmonella Typhi is one of the Big 6 pathogens; an infected food handler may only return to work with written approval from the regulatory authority.