ServSafe_1 Question Preview (ID: 45213)


ServSafe Chapter 1. TEACHERS: click here for quick copy question ID numbers.

What are the three types of hazards make food unsafe?
a) biological, chemical and physical
b) biological, chemical, environmental
c) biological, chemical, personal
d) none of the above

Biological Hazards are tiny forms of life that you can't always see, taste, or smell?
a) True
b) False
c)
d)

Chemical hazards are chemicals in your operation that can contaminant food.
a) True
b) False
c)
d)

Some physical hazards occur naturally in food.
a) True
b) False
c)
d)

Biological Hazards
a) Bacteria, Viruses, Parasites, Fungi
b) Bacteria, Viruses, Parasites
c) Bacteria, Viruses,Fungi
d) Bacteria, Fungi, Parasites

Chemical Hazards
a) Cleaners
b) Sanitizers
c) Polishes
d) All of the above

Some physical hazards occur naturally in food are:
a) Bones in fillets
b) Fruit pits
c) All of the above
d)

Some physical hazards occur when objects fall into food are:
a) Metal Shavings, Staples, Dirt, Glass, Bandages, Jewelry
b) Staples
c) Dirt
d) Glass

People make food unsafe
a) Poor Personal Hygiene, Cross-Contamination, Time-Temperature Abuse, Poor Cleaning and Sanitizing
b) Personal Hygiene, Cross-Contamination, Time-Temperature Abuse, Poor Cleaning and Sanitizing
c) Personal Hygiene, Cross-Contamination, Time-Temperature Abuse, Poor Cleaning
d) Personal Hygiene, Cross-Contamination, Temperature Abuse, Poor Cleaning and Sanitizing

Leaving raw chicken breast on a prep table to thaw.
a) Time-Temperature abuse
b) Poor Personal hygience
c) Cross-contamination
d) Poor cleaning and sanitizing

Sneezing on a salad would be?
a) Time-temperature abuse
b) Poor personal hygince
c) Cross-contamination
d) Poor cleaning and sanitizing

Using the same cutting board to cut up a raw chicken and then using it to slice tomatoes is:
a) Time-temperature absue
b) Poor personal hygience
c) Cross-contamination
d) Poor cleaning and sanitizing

Scraping off baked-on food from an otherwise clean plate is:
a) Time-temperature abuse
b) Poor personal hygiene
c) Cross-contamination
d) Poor cleaning and sanitizing

Cross-contamination occurs when:
a) labels do not contain information on allergens
b) food is not held at the correct temperature
c) pathogens transfer from one surface or food to another
d) deliveries of frozen food are rejected

What is time-temperature abuse?
a) Allowing food to stay at temperatures good for the growth of pathogens
b) Receiving frozen food frozen
c) Transferring pathogens from one surface or food o another
d) Staying home when sick with a fever

A food handler accidentally sprays a cleaner into the fryer oil and continues to use the fryer. Which type of hazard is this?
a) Biological
b) Chemical
c) Physical
d) Environmenal

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