ServSafe Chapter 1 Review

Front

To prevent food contamination, you should never store food with high acidity, such as tomato juice, in....

Back

galvanized containers

Front

Which of the following is the most important reason why you should not store fruit juices in a pewter pitcher?
Options:
the juice will not be stored at the proper temperature,
acids in the fruit juice can leach the metal into the juice,
the juice will spoil quickly,
the juice will absorb a metallic taste

Back

acids in the fruit juice can leach the metal into the juice

Front

Which of the following could result in chemical contamination?
Options: a foodservice worker sprays insecticide around the food preparation area, a metal scoop is used to handle ice, orange juice is served to customers in a plastic pitcher, a foodservice worker uses dried herbs to flavor a soup she is making

Back

a foodservice worker sprays insecticide around the food preparation area

Front

Which of the following are examples of physical hazards that can result in food contamination? pesticides and cleaning products, staples from food packaging and broken glass, bacteria and viruses, toxins produced by microorganisms

Back

staples from food packaging and broken glass

Front

Which of the following is an example of an action that could reduce the risk of physical contamination? Options: using galvanized containers to store lemonade, Practicing proper hygiene, keeping food tightly covered during pesticide applications, storing toothpicks away from food preparation areas

Back

storing toothpicks away from food preparation areas

Front

All of the following may cause chemical contamination of food, EXCEPT..... a pewter soup bowl, using aluminum pans to cook food, using an empty detergent bucket to store food, a zinc-coated pitcher

Back

using aluminum pans to cook food

Front

Which of the following groups could be a source of deliberate contamination? Competitors, Current or former employees, Terrorists, all of the above

Back

all of the above

Front

Which of the following is an example of a chemical hazard? Cleaning solution, Salmonella spp., broken glass, Mold

Back

Cleaning solution

Front

Which of the following is one way to help customers with food allergies at a food service establishment? Options: Tell customers when they arrive that the food may cause them to become ill. Fully describe each menu item, including any "secret" ingredients to customers who ask. Fully describe the symptoms of an allergic reaction before the customer leaves. If a customer informs the establishment that he or she has a food allergy, politely tell the customer that you will not be able to serve him or her.

Back

Fully describe each menu item, including any "secret" ingredients to customers who ask.

Front

All of the following are types of food commonly associated with food allergies EXCEPT... peanuts, soy and soy products, eggs and egg products, melons

Back

melons