ServSafe Chp. 1-4 Question Preview (ID: 57935)


Short Quiz. TEACHERS: click here for quick copy question ID numbers.

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) 10
c) 20
d) 2

Foodborne pathogens grow well at temperatures
a) between 135F-180F
b) between 41F-135F
c) below 41F
d) above 135F

The three categories of food safety hazards are biological, physical and
a) temporal
b) practical
c) chemical
d) Chef

FAT TOM stands for Food, Acidity, Time, Temperature, Oxygen and
a) Moisture
b) Mozzarella
c) Meat Sauce
d) Management

Which food has been associated with Salmonella Typhi?
a) Shellfish
b) Poultry
c) Beverages
d) Produce

What does the L stand for in the FDA's ALERT tool?
a) Look
b) Listen
c) Louder
d) Leave

Parasites are commonly associated with what food?
a) Chicken
b) Fish and Wild Game
c) Pork
d) Beef

What symptom can indicate a customer is having an allergic reaction?
a) Arm pain
b) Wheezing and shortness of breathe
c) Jaundice
d) Bloody nose

What practice is useful for preventing Norovirus from causing foodborne illness?
a) Cooking food to the proper internal temperature
b) Properly cooling food
c) Holding food below 41F
d) Excluding staff with diarrhea and vomiting

How should chemicals be stored?
a) Above food
b) In the cooler
c) Away from food prep areas
d) With dry goods like rice and flour

What should food handlers do after leaving and returning to the prep area?
a) Wash hands
b) Put on the same gloves
c) Use hand antiseptic
d) Remove their apron

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