Review Game Zone
Flash Cards
(current)
Games
Teachers
Search
Serv Safe 2019 Test Review 2
Test Description: Review for Serv Safe Exam
Instructions: Answer all questions to get your test result.
1) Which is not a symptom of foodborne illness
A
Fever/Chills
B
Diarrhea
C
Vomiting
D
Weight Gain
2) Which item below is a physical contaminant
A
Glass
B
E Coli
C
Hand Sanitizer
D
Degreaser
3) The three types of contaminants are
A
Physical, Biological, and Chemical
B
Physiological, Biological, and Chemical
C
Physical, Biological, and Radioactive
D
Physical, Physiological, and Biological
4) Which microorganism requires a host in order to survive?
A
Virus
B
Bacteria
C
Parasite
D
Yeast
5) Which is not an example of a chemical contaminant
A
Pesticides
B
Properly Mixed Sanitizer
C
Improperly Mixed Sanitizers
D
Degreaser
6) HACCP is a system for
A
Evaluating the Safety of Food Vendors
B
Controlling Employee Illnesses
C
Preventing Foodborne Illness
D
Scheduling Cleaning and Maintenance Programs
7) In order for cross-contact to take place, there must be a(n)____ present.
A
Allergen
B
Parasite
C
Virus
D
Bacteria
8) Which symptom listed below suggests a reaction to a food allergen?
A
Wheezing
B
Diarrhea
C
Vomiting
D
Sneezing
9) Which item listed below is considered an appropriate hand drying method?
A
Clean cloth towels that are put out each morning
B
The kitchen dish towels used for drying dishes
C
Cloth towels that are rotated each shift
D
An electric hand dryer
10) Which set of hands is ready to work with food?
A
Clean hands with short artificial nails
B
Clean hands that have an exposed cut
C
Clean hands with short nails that have clear polish on them.
D
Clean hands with short nails and no nail polish
11) Which is not an example of proper glove usage?
A
Using properly fitting gloves
B
Changing gloves every six hours
C
Using gloves that are free of holes and are for single use
D
Changing gloves between food tasks
12) Which illness requires both a doctors note and approval from the health department before returning to work?
A
Food handler has a fever and sore throat
B
Food handler works at a hospital and has vomiting and diarrhea.
C
Food handler has jaundice
D
Food handler has vomiting and diarrhea
13) The most appropriate thermometer to measure the temperature of soup is
A
Surface probe
B
Air probe
C
Penetration probe
D
Immersion probe
14) The most appropriate type of thermometer for measuring grilled chicken is
A
Immersion probe
B
Air probe
C
Penetration probe
D
Surface probe
15) Making sure a thermometer is working correctly requires
A
Using a glass thermometer
B
Cleaning and sanitizing the thermometer
C
Calibrating the thermometer regularly
D
Checking temperatures every two hours
16) The most effective way to dry dishes to prevent the growth of bacteria is
A
Drying with paper towels
B
Drying with warm, forced air
C
Air drying
D
Drying with a cloth towel
17) Which is not an appropriate thawing method
A
In the refrigerator
B
In the microwave on the defrost setting if it will be immediately cooked
C
As a part of the cooking process
D
Under warm, running water
18) Discovering that a food is unsafe and bringing that food up to standard is an example of which HACCP process
A
Corrective Action
B
Hazard Analysis
C
Food Monitoring
D
Cross Contact
19) The first step in the HACCP process is to
A
Verify that the system is working
B
Identify the critical control points
C
Conduct a hazard analysis
D
Set critical limits
20) A food that contains special preparation and also requires an HACCP plan must have a ____.
A
Certificate of approved vendor
B
ROP packaging
C
A variance
D
Health Department Approval
*select an answer for all questions
Check Results & Get Answers
Play Games with the Questions Above
Teachers: Create FREE classroom games with your questions
Click for more info!
©2007-2024
ReviewGameZone.com
|
About
|
Privacy
|
Contact
|
Terms
|
Site Map
WAIT! Find what you needed?
×
Still Looking for the Answers?
Have Another Question?
Play a Review Game with These Questions?
Want to Make Your Own Test Like This One?