ServSafe Chapters 1 and 2 Quiz

What is the best way to protect food from deliberate tampering?

• Make it as difficult as possible for someone to tamper with it.

• Allow former employees into the operation.

• Perform spot inspections on new vendors.

• Use the USDA A.L.A.R.M. system.

To prevent the deliberate contamination of food, a manager should know whom to contact about suspicious activity, monitor the security of products, keep information related to food security on file, and know

• when to register with the EPA.

• how to fill out an incident report.

• where to find Safety Data Sheets in the operation.

• who is in the facility.

In addition to other criteria, how many people must have the same symptoms in order for a foodborne illness to be considered an outbreak?

• At least 1

• At least 2

• At least 10

• At least 20

What is a basic characteristic of a virus?

• Destroyed by cooking

• Grows in food

• Requires a living host to grow

• Commonly found in cattle intestines

Which is a chemical contaminant?

• Bones in a chicken fillet

• Norovirus in shellfish

• Metal shavings in a can of peaches

• Tomato juice served in a pewter pitcher

Which is a biological contaminant?

• Bones in a chicken fillet

• Norovirus in shellfish

• Metal shavings in a can of peaches

• Tomato juice served in a pewter pitcher

The 6 conditions bacteria need to grow are food, acidity, temperature, time, oxygen, and

• meat.

• moisture.

• melatonin.

• management.