Chipotle Manager Servsafe Exam |Question and Answers| VERIFIED!!![Graded A+]
TRUE OR FALSE
A food handler's hands can transfer pathogens from one food to another *Ans* TRUE
TRUE OR FALSE
Food handlers who don't wash their hands correctly can cause a foodborne illness *Ans* TRUE
TRUE OR FALSE
A foodborne-illness outbreak is when two or more people get sick after eating at the same place *Ans* FALSE
TRUE OR FALSE
Adults are more likely than preschool-age children to get sick from contaminated food.*Ans* FALSE
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Leftover chili is cooled on the counter *Ans* Time-temperature abuse
A food handler wearing gloves places a chicken breast on the grill and then places lettuce and tomato on a bun. *Ans* Cross-contamination
A food handler prepping a salad stops to scratch an itch on her arm and then returns to making the salad. *Ans* Poor-personal hygiene
A server setting tables touches the food-contact surfaces of a water glass when placing it on the table. *Ans* Cross-contamination
Place an X next to each food that is or contains a TCS food
- Baked potatoes
- Orange juice
- Pizza with diced tomatoes and green pepper
- Poached salmon
- Refried beans
- Scrambled shell eggs
- Shrimp fried rice
- Tofu ice cream
- Vanilla milk shake
- Whole-wheat bread *Ans* -baked potatoes 2 / 3
-pizza with diced tomatoes and green pepper -poached salmon -refried beans -scrambled shell eggs -shrimp fried rice -tofu ice cream -vanilla milk shake
All pathogens need oxygen to grow *Ans* FALSE
The most important way to prevent foodborne illnesses caused by viruses is to control time and temperature. *Ans* FALSE
Salmonella Typhi is commonly linked with ground beef. *Ans* FALSE
Parasites are commonly associated with seafood. *Ans* TRUE
List the six conditions that pathogens need to grow *Ans* pathogens need these conditions to
grow:
• Food • Acidity • Temperature
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