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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
Vomiting
B
Diarrhea
C
Weight Gain
D
Fever/Chills
2) Which item below is a physical contaminant
A
Glass
B
Degreaser
C
E Coli
D
Hand Sanitizer
3) The three types of contaminants are
A
Physical, Biological, and Radioactive
B
Physical, Biological, and Chemical
C
Physiological, Biological, and Chemical
D
Physical, Physiological, and Biological
4) Which microorganism requires a host in order to survive?
A
Yeast
B
Parasite
C
Bacteria
D
Virus
5) Which is not an example of a chemical contaminant
A
Pesticides
B
Properly Mixed Sanitizer
C
Degreaser
D
Improperly Mixed Sanitizers
6) HACCP is a system for
A
Preventing Foodborne Illness
B
Evaluating the Safety of Food Vendors
C
Scheduling Cleaning and Maintenance Programs
D
Controlling Employee Illnesses
7) In order for cross-contact to take place, there must be a(n)____ present.
A
Parasite
B
Bacteria
C
Virus
D
Allergen
8) Which symptom listed below suggests a reaction to a food allergen?
A
Vomiting
B
Diarrhea
C
Sneezing
D
Wheezing
9) Which item listed below is considered an appropriate hand drying method?
A
The kitchen dish towels used for drying dishes
B
Cloth towels that are rotated each shift
C
Clean cloth towels that are put out each morning
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 with short nails that have clear polish on them.
C
Clean hands that have an exposed cut
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
Using gloves that are free of holes and are for single use
C
Changing gloves between food tasks
D
Changing gloves every six hours
12) Which illness requires both a doctors note and approval from the health department before returning to work?
A
Food handler works at a hospital and has vomiting and diarrhea.
B
Food handler has a fever and sore throat
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
Penetration probe
B
Surface probe
C
Immersion probe
D
Air probe
14) The most appropriate type of thermometer for measuring grilled chicken is
A
Surface probe
B
Air probe
C
Immersion probe
D
Penetration probe
15) Making sure a thermometer is working correctly requires
A
Cleaning and sanitizing the thermometer
B
Checking temperatures every two hours
C
Calibrating the thermometer regularly
D
Using a glass thermometer
16) The most effective way to dry dishes to prevent the growth of bacteria is
A
Drying with warm, forced air
B
Air drying
C
Drying with a cloth towel
D
Drying with paper towels
17) Which is not an appropriate thawing method
A
Under warm, running water
B
In the microwave on the defrost setting if it will be immediately cooked
C
As a part of the cooking process
D
In the refrigerator
18) Discovering that a food is unsafe and bringing that food up to standard is an example of which HACCP process
A
Cross Contact
B
Food Monitoring
C
Corrective Action
D
Hazard Analysis
19) The first step in the HACCP process is to
A
Identify the critical control points
B
Conduct a hazard analysis
C
Set critical limits
D
Verify that the system is working
20) A food that contains special preparation and also requires an HACCP plan must have a ____.
A
ROP packaging
B
Certificate of approved vendor
C
Health Department Approval
D
A variance
*select an answer for all questions
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