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ServSafe Manager Comprehensive Review
Test Description: Review game for Chapters 1-15 of the ServSafe Manager Coursebook to help students prepare for the ServSafe Manager certification exam.
Instructions: Answer all questions to get your test result.
1) What is a foodborne illness outbreak?
A
When two or more food handlers contaminate multiple food items
B
When the CDC receives information on two or more people with the same illness.
C
When two or more people report the same illness from eating the same food
D
When an operation serves contaminated food to two or more people
2) What is TCS food?
A
Food requiring trustworthy conditions for service
B
Food requiring thermometer checks for security
C
Food requiring training commitments for standards
D
Food requiring time and temperature control for safety.
3) Why are preschool-age children at a higher risk for foodborne illnesses?
A
They have not built up strong immune systems
B
Their appetites have increased since birth
C
They are more likely to suffer allergic reactions
D
They are more likely to spend time in a hospital
4) Which is a TCS food?
A
Sprouts
B
Flour
C
Strawberries
D
Bread
5) The five common risk factors that can lead to foodborne illess are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and
A
reheating leftover food.
B
purchasing food from unsafe sources.
C
serving ready-to-eat-food.
D
using single-use, disposable gloves.
6) What is an important measure for preventing foodborne illness?
A
Serving locally-grown, organic food
B
Measuring pathogens
C
Using new equipment
D
Preventing cross-contamination
7) Raw chicken breasts are left out at room temperature on a prep table. What is the main risk that could cause a foodborne illness?
A
Poor personal hygiene
B
Poor cleaning and sanitizing
C
Cross-contamination
D
Time-temperature abuse
8) A server cleans a dining table with a wiping cloth and then puts the wiping cloth in an apron pocket. What is the risk that could cause a foodborne illness?
A
Cross-contamination
B
Time-temperature abuse
C
Poor personal hygiene
D
Poor cleaning and sanitizing
9) What are the most common symptoms of foodborne illness?
A
Diarrhea, vomiting, fever, nausea, abdominal cramps, and dizziness
B
Diarrhea, vomiting, fever, nausea, abdominal cramps, and headache
C
Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice
D
Diarrhea, vomiting, fever, nausea, abdominal cramps, and tiredness
10) What si the most important way to prevent a foodborne illness caused by bacteria?
A
Prevent cross-contamination
B
Control time and temperature
C
Practice good personal hygiene
D
Practice correct cleaning and sanitizing
*select an answer for all questions
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