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ServSafe Chp. 1-4
Test Description: Short quiz
Instructions: Answer all questions to get your test result.
1) For 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
1
B
20
C
2
D
10
2) Foodborne pathogens grow well at temperatures
A
between 135F-180F
B
below 41F
C
above 135F
D
between 41F-135F
3) The three categories of food safety hazards are biological, physical and
A
practical
B
chemical
C
Chef
D
temporal
4) FAT TOM stands for Food, Acidity, Time, Temperature, Oxygen and
A
Moisture
B
Management
C
Mozzarella
D
Meat Sauce
5) Which food has been associated with Salmonella Typhi?
A
Poultry
B
Produce
C
Shellfish
D
Beverages
6) What does the L stand for in the FDA's ALERT tool?
A
Louder
B
Look
C
Leave
D
Listen
7) Parasites are commonly associated with what food?
A
Chicken
B
Fish and Wild Game
C
Pork
D
Beef
8) What symptom can indicate a customer is having an allergic reaction?
A
Bloody nose
B
Wheezing and shortness of breathe
C
Jaundice
D
Arm pain
9) What practice is useful for preventing Norovirus from causing foodborne illness?
A
Properly cooling food
B
Excluding staff with diarrhea and vomiting
C
Cooking food to the proper internal temperature
D
Holding food below 41F
10) How should chemicals be stored?
A
In the cooler
B
With dry goods like rice and flour
C
Above food
D
Away from food prep areas
11) What should food handlers do after leaving and returning to the prep area?
A
Wash hands
B
Remove their apron
C
Use hand antiseptic
D
Put on the same gloves
*select an answer for all questions
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