ServSafe Employee guide

ServSafe Employee guide

KG - University

40 Qs

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ServSafe Employee guide

ServSafe Employee guide

Assessment

Quiz

KG - University

Easy

Created by

Camille Woods-Harding

Used 77+ times

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40 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

3 mins • 1 pt

Three types of hazards that make food unsafe are

Biological, environmental, and chemical
Biological, chemical, and sanitary
Chemical, physical, and environmantal
Chemical, physical, and biological

2.

MULTIPLE CHOICE QUESTION

3 mins • 1 pt

Some bacteria, viruses, parasites, and fungi that can't be seen, tasted, or smelled can cause an illness. These are known as

Pathogens
Carcinogens
Poisons
Pesticides

3.

MULTIPLE CHOICE QUESTION

3 mins • 1 pt

A food-handler accidentally spills sanitizer into the fryer grease and then let it soak in the grease. Which type of hazard is this?

Biological 
Chemical 
Physical 
Environmental

4.

MULTIPLE CHOICE QUESTION

3 mins • 1 pt

A food-handler cleans dirty dishes using hot water and then puts them away with the rest of the clean dishes. This is an example of?

Poor personal hygiene
Time-temperature abuse
Cross-contamination
Poor cleaning and sanitizing

5.

MULTIPLE CHOICE QUESTION

3 mins • 1 pt

A food-handler washes hands and changes gloves after hamburgers and before chopping lettuce. The food-handler is

Being too careful
Practicing good personal hygiene
Controlling time and temperature
Cleaning and sanitizing the right way

6.

MULTIPLE CHOICE QUESTION

3 mins • 1 pt

A food-handler who was called way while prepping a bowl of fruit put the bowl of fruit in the cooler. This is an example of?

Practicing good personal hygiene 
Controlling time and temperature
Preventing cross-contamination
cleaning and sanitizing the right water

7.

MULTIPLE CHOICE QUESTION

3 mins • 1 pt

A food-handler uses different cutting boards to chop raw beef and slices melons. This is an example of?

Practicing good personal hygiene
Controlling time and tempurature
Preventing cross-contamination
Cleaning and sanitizing the right way

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