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