Serv Safe 2019 Test Review 2 Question Preview (ID: 46710)


Review For Serv Safe Exam. TEACHERS: click here for quick copy question ID numbers.

Which is not a symptom of foodborne illness
a) Vomiting
b) Diarrhea
c) Fever/Chills
d) Weight Gain

Which item below is a physical contaminant
a) E Coli
b) Degreaser
c) Glass
d) Hand Sanitizer

The three types of contaminants are
a) Physical, Biological, and Radioactive
b) Physical, Biological, and Chemical
c) Physical, Physiological, and Biological
d) Physiological, Biological, and Chemical

Which microorganism requires a host in order to survive?
a) Bacteria
b) Yeast
c) Virus
d) Parasite

Which is not an example of a chemical contaminant
a) Degreaser
b) Improperly Mixed Sanitizers
c) Properly Mixed Sanitizer
d) Pesticides

HACCP is a system for
a) Controlling Employee Illnesses
b) Scheduling Cleaning and Maintenance Programs
c) Preventing Foodborne Illness
d) Evaluating the Safety of Food Vendors

In order for cross-contact to take place, there must be a(n)____ present.
a) Allergen
b) Bacteria
c) Virus
d) Parasite

Which symptom listed below suggests a reaction to a food allergen?
a) Sneezing
b) Vomiting
c) Diarrhea
d) Wheezing

Which item listed below is considered an appropriate hand drying method?
a) Clean cloth towels that are put out each morning
b) The kitchen dish towels used for drying dishes
c) An electric hand dryer
d) Cloth towels that are rotated each shift

Which set of hands is ready to work with food?
a) Clean hands with short nails that have clear polish on them.
b) Clean hands that have an exposed cut
c) Clean hands with short nails and no nail polish
d) Clean hands with short artificial nails

Which is not an example of proper glove usage?
a) Using properly fitting gloves
b) Changing gloves every six hours
c) Changing gloves between food tasks
d) Using gloves that are free of holes and are for single use

Which illness requires both a doctors note and approval from the health department before returning to work?
a) Food handler has vomiting and diarrhea
b) Food handler has a fever and sore throat
c) Food handler has jaundice
d) Food handler works at a hospital and has vomiting and diarrhea.

The most appropriate thermometer to measure the temperature of soup is
a) Penetration probe
b) Immersion probe
c) Surface probe
d) Air probe

The most appropriate type of thermometer for measuring grilled chicken is
a) Penetration probe
b) Immersion probe
c) Surface probe
d) Air probe

Making sure a thermometer is working correctly requires
a) Checking temperatures every two hours
b) Calibrating the thermometer regularly
c) Cleaning and sanitizing the thermometer
d) Using a glass thermometer

The most effective way to dry dishes to prevent the growth of bacteria is
a) Drying with paper towels
b) Drying with a cloth towel
c) Air drying
d) Drying with warm, forced air

Which is not an appropriate thawing method
a) As a part of the cooking process
b) In the refrigerator
c) Under warm, running water
d) In the microwave on the defrost setting if it will be immediately cooked

Discovering that a food is unsafe and bringing that food up to standard is an example of which HACCP process
a) Cross Contact
b) Hazard Analysis
c) Corrective Action
d) Food Monitoring

The first step in the HACCP process is to
a) Conduct a hazard analysis
b) Verify that the system is working
c) Set critical limits
d) Identify the critical control points

A food that contains special preparation and also requires an HACCP plan must have a ____.
a) Certificate of approved vendor
b) A variance
c) ROP packaging
d) Health Department Approval

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