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ServSafe Review
Test Description: A review of ServSafe
Instructions: Answer all questions to get your test result.
1) The three categories of food safety hazards are biological, physical and
A
practical
B
chemical
C
temporal
D
thermal
2) Three keys to food safety are practicing good personal hygiene, preventing cross-contamination, and
A
Pathogen measurement
B
Toxic-metal leaching.
C
Bacteria abatement.
D
Time-temperature control
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
Purchasing food from unsafe sources
B
Using single-use disposable gloves
C
Reheating leftover food
D
Serving ready-to-eat food
4) Foodborne pathogens grow well at temperatures
A
1-40 degrees
B
above 140
C
Below 41 degrees
D
41-135 degrees
5) A foodborne illness to be considered an “outbreak,” a minimum of how many people must experience the same illness after eatin
A
20
B
10
C
2
D
1
6) Which is an example of cross contamination?
A
Cutting raw vegetables with a clean chef's knife
B
Using clean hands and work surfaces when preparing food
C
Placing raw meats on a shelf below ready to eat food in the refrigerator
D
Preparing raw chicken and vegetables on the same cutting board
7) Within the Temperature Danger Zone, most harmful microorganisms:
A
Reproduce rapidly
B
Survive, but do not grow
C
Die
D
Produce toxin
8) To prevent food in a self-service area from becoming contaminated by guests an operation should
A
Require food employees to monitor the self-service area
B
Post allergen information around the self-service area
C
Ensure that guests use only one plate
D
List all of the ingredients in each menu item
9) Which is a physical hazard that could be introduced by improper facility design maintenance?
A
Glass shards in the pasta salad on the buffet
B
Earring in the chicken pot pie
C
Plastic wrap on a sandwich
D
Rat traps in the take out containers
10) How many seconds should the total handwashing process take?
A
10
B
20
C
30
D
15
*select an answer for all questions
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