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ServSafe Chapter 3 Review

Authored by Kristin Clark

9th - 12th Grade

Used 3+ times

ServSafe Chapter 3 Review
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20 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

A food handler stored a sanitizer spray bottle on a shelf above the prep table that had just been sanitized. Throughout the day, the food handler used the sanitizer on the prep table, storing it in the same spot. What should the food handler have done differently?

Stored the sanitizer bottle away from the prep area

Stored the sanitizer bottle on the floor between uses

Stored the sanitizer bottle on the prep table between uses

Stored the sanitizer bottle with food supplies below the prep table

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Eggs and peanuts are dangerous for people with which condition?

FAT TOM

Food allergies

Chemical sensitivity

Poor personal hygiene

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Wheezing and shortness of breath are symptoms of what?

Hepatitis A

Bacillus cereus

Allergic reaction

Hemorrhagic colitis

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What should food handlers do to prevent food allergens from being transferred to food?

Clean and sanitize utensils after use.

Buy from approved, reputable suppliers

Store cold food at 41F or lower.

Label chemical containers correctly.

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security, and know

when to register with the EPA.

How to fill out an incident report.

Where to find MSDS in the operation.

Who to contact about suspicious activity.

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which of the following is NOT a symptom of a food allergy?

Vomiting

Hives

Nausea

Paralysis

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Tuna

Food allergen

NOT a food allergen

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