Servsafe Review Chp 1-4

Servsafe Review Chp 1-4

10th - 12th Grade

45 Qs

quiz-placeholder

Similar activities

quiz_static

quiz_static

12th Grade

50 Qs

Pendidikan jasmani

Pendidikan jasmani

12th Grade

50 Qs

Famous Seconds and Famous Cats.

Famous Seconds and Famous Cats.

KG - University

40 Qs

Characters in the Bible

Characters in the Bible

3rd Grade - Professional Development

45 Qs

11th GSEB [Ch-1 to 5] [T-28] [Dt : 6/10/21]

11th GSEB [Ch-1 to 5] [T-28] [Dt : 6/10/21]

11th Grade

44 Qs

May 17-GeoSprngFinalRvw #2

May 17-GeoSprngFinalRvw #2

3rd Grade - University

40 Qs

Informal Fallacies Quiz

Informal Fallacies Quiz

10th - 11th Grade

40 Qs

FO

FO

11th Grade

40 Qs

Servsafe Review Chp 1-4

Servsafe Review Chp 1-4

Assessment

Quiz

Other, Specialty

10th - 12th Grade

Medium

Created by

Lincoln Marquis

Used 12+ times

FREE Resource

AI

Enhance your content in a minute

Add similar questions
Adjust reading levels
Convert to real-world scenario
Translate activity
More...

45 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

Why are preschool-age children at a higher risk for foodborne illness?

They have not built up strong immune systems.
They are more likely to spend time in a hospital.
They are more likely to suffer allergic reactions.
Their appetites have increased since birth.

2.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

Which is a TCS food?

Bread
Flour
Sprouts
Strawberries

3.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

The 5 common mistakes that can lead to foodborne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and

reheating leftover food.
serving ready-to-eat food
using single-use, disposable gloves.
purchasing food from unsafe sources.

4.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

What is an important measure for preventing foodborne illness?

Serving locally grown food
Using new equipment
Measuring pathogens
Controlling time and temperature

5.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

Raw chicken breasts are left out at room temperature on a prep table. What is the risk that could cause a foodborne illness?

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

6.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

A server cleans a dining table with a wiping cloth and then puts the cloth in an apron pocket. What is the risk that could cause a foodborne illness?

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

7.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

What are the most common symptoms of a foodborne illness?

Diarrhea, vomiting, nausea, abdominal cramps, and dizziness
Diarrhea, vomiting, nausea, abdominal cramps, and headache
Diarrhea, vomiting, nausea, abdominal cramps, and jaundice
Diarrhea, vomiting, nausea, abdominal cramps, and tiredness

Create a free account and access millions of resources

Create resources

Host any resource

Get auto-graded reports

Google

Continue with Google

Email

Continue with Email

Classlink

Continue with Classlink

Clever

Continue with Clever

or continue with

Microsoft

Microsoft

Apple

Apple

Others

Others

Already have an account?