ServSafe Chapter 1: Keeping Food Safe

ServSafe Chapter 1: Keeping Food Safe

9th - 12th Grade

12 Qs

quiz-placeholder

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ServSafe Chapter 1: Keeping Food Safe

ServSafe Chapter 1: Keeping Food Safe

Assessment

Quiz

Life Skills

9th - 12th Grade

Practice Problem

Medium

Created by

Brittany Jenkins

Used 65+ times

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12 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

2 mins • 1 pt

A food handler’s hands can transfer pathogens from one food to another.

True

False

2.

MULTIPLE CHOICE QUESTION

2 mins • 1 pt

Food handlers who don’t wash their hands correctly can cause a foodborne illness

True

False

3.

MULTIPLE CHOICE QUESTION

2 mins • 1 pt

To be considered an outbreak, a foodborne illness must

include at least six people.

involve more than one food.

be confirmed by laboratory analysis.

occur over multiple days.

4.

MULTIPLE CHOICE QUESTION

2 mins • 1 pt

Adults are more likely than preschool-age children to get sick from contaminated food

True

False

5.

MULTIPLE CHOICE QUESTION

2 mins • 1 pt

Leftover chili is cooled on the counter.

Cross-contamination

Poor personal hygiene

Time-temperature abuse

Poor cleaning and sanitizing

6.

MULTIPLE CHOICE QUESTION

2 mins • 1 pt

A food handler wearing gloves places a chicken breast on the grill and then places lettuce and tomato on a bun.

Cross-contamination

Poor personal hygiene

Time-temperature abuse

Poor cleaning and sanitizing

7.

MULTIPLE CHOICE QUESTION

2 mins • 1 pt

A food handler prepping a salad stops to scratch an itch on her arm and then returns to making the salad

Cross-contamination

Poor personal hygiene

Time-temperature abuse

Poor cleaning and sanitizing

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