ServSafe Review 1-8
Quiz
•
Life Skills
•
University
•
Medium
Chef Brown
Used 23+ times
FREE Resource
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70 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Daniel, Ava, and Grace all ate chicken salad at the same restaurant and later reported the same illness. What does this situation represent?
When two or more food handlers contaminate multiple food items.
When an operation serves contaminated food to two or more people.
When two or more people report the same illness from eating the same food.
When the CDC receives information on two or more people with the same illness.
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Samuel is preparing chicken soup in a restaurant kitchen. He needs to ensure the food is safe for customers. What type of food is he handling?
Food requiring thermometer checks for security.
Food requiring trustworthy conditions for service.
Food requiring training commitments for standards.
Food requiring time and temperature control for safety.
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Emma is planning a birthday party for her preschool-age friends. She wants to make sure the food she serves is safe. Why are preschool-age children at higher risk for foodborne illness?
Their appetites have increased since birth.
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.
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Aria is preparing food for a party. She needs to identify which item is a TCS (Time/Temperature Control for Safety) food. Which should she be most concerned about?
Bread
Flour
Sprouts
Strawberries
5.
MULTIPLE CHOICE QUESTION
45 sec • 1 pt
James is opening a new restaurant and wants to ensure food safety. He learns that the five common risk factors 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
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Mia is preparing a meal in her kitchen. What is an important measure she should take to prevent foodborne illness?
Using new equipment
Measuring pathogens
Preventing cross-contamination
Serving locally grown, organic food
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Ava is preparing chicken breasts for dinner service. She leaves the raw chicken breasts out at room temperature on a prep table while she works on other tasks. What is the main risk that could cause a foodborne illness?
Cross-contamination
Poor personal hygiene
Time-temperature abuse
Poor cleaning and sanitizing
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