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ServSafe Chapter 3: The Safe Food Handler

Authored by Brittany Jenkins

Other

9th - 12th Grade

Used 29+ times

ServSafe Chapter 3: The Safe Food Handler
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11 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

How should chemicals be stored to prevent chemical contamination?

Away from prep areas

On the floor between uses

On the work surface of prep tables

With food supplies below prep tables

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which is a chemical contaminant?

Bones in a chicken filet

Norovirus in shellfish

Metal shavings in a can of peaches

Tomato juice served in a pewter pitcher

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which is an example of physical contamination?

Bones in fish

Sneezing on food

Touching dirty food-contact surfaces

Cooking tomato sauce in a copper pan

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which is a chemical contaminant?

Tomato juice served in a pewter pitcher

Bones in a chicken filet

Ciguatera toxin in a red snapper

Metal shavings in a can of peaches

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the best method from preventing a physical hazard in food from causing an injury?

Practicing proper food defense

Preventing cross-contamination

Proper cleaning and sanitizing

Purchasing from approved suppliers

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

A guest became ill with vomiting and diarrhea within minutes of eating. What type of contamination was the likely cause?

Viral

Allergen

Chemical

Biological

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Chemicals must be stored

over food

separate from food.

in their original containers

above food-contact surfaces.

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