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ServSafe 1-2
Test Description: ServSafe
Instructions: Answer all questions to get your test result.
1) 2) The three categories of food safety hazards are biological, physical and
A
temporal
B
practical
C
chemical
D
thermal
2) Three keys to food safety are practicing good personal hygiene, preventing cross-contamination, and
A
Time-temperature control
B
Bacteria abatement.
C
Pathogen measurement.
D
Toxic-metal leaching.
3) According to the CDC, the five common causes for foodborne illnesses are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and
A
Using single-use disposable gloves
B
Serving ready-to-eat food.
C
Purchasing food from unsafe sources.
D
Reheating leftover food
4) Foodborne pathogens grow well at temperatures
A
1-40 degrees
B
Below 41 degrees
C
41-135 degrees
D
above 140
5) FAT TOM stands for Food, Acidity, Temperature, Time, Oxygen and
A
Management
B
Meat
C
Mass
D
Moisture
6) 1) Why are the elderly people at a higher risk for foodborne illnesses
A
They are more likely to spend time in a hospital
B
They are more likely to suffer allergic reactions
C
Their immune systems have weakened with age.
D
Their appetites have decreased with age.
7) While commonly linked with contaminated ground beef, what pathogen has also been linked contaminated produce?
A
Listeria
B
E coli
C
Shigella
D
Salmonella
8) Which practice can reduce Salmonella spp. in poultry to safe levels?
A
Storing food at 55F or higher
B
Purchasing oysters from approved, reputable
C
Inspecting canned food for damage
D
Cooking food to the right temperature
9) Covering wounds can help prevent the spread of which pathogen?
A
Norovirus
B
Shigella
C
Staphylococcus aureus
D
Salmonella
10) A foodborne illness to be considered an “outbreak,” a minimum of how many people must experience the same illness after eating the same food?
A
10
B
1
C
20
D
2
*select an answer for all questions
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