ServSafe Manager Chapter 3

ServSafe Manager Chapter 3

9th - 12th Grade

30 Qs

quiz-placeholder

Similar activities

economics chapter 2 test review

economics chapter 2 test review

12th Grade

25 Qs

evaluasi pembelajaran ekonomi II Kelas XI Semester Ganjil

evaluasi pembelajaran ekonomi II Kelas XI Semester Ganjil

11th Grade

25 Qs

CJ Historical Significance Quiz

CJ Historical Significance Quiz

12th Grade

25 Qs

Uji Pengetahuan tentang Hikayat

Uji Pengetahuan tentang Hikayat

10th Grade - University

25 Qs

Breve storia d'Italia

Breve storia d'Italia

9th Grade

25 Qs

07. Közlésmódok

07. Közlésmódok

9th Grade

25 Qs

Latihan Cerdas Cermat

Latihan Cerdas Cermat

7th - 9th Grade

25 Qs

शिक्षक सेवा आयोग तयारि

शिक्षक सेवा आयोग तयारि

12th Grade - Professional Development

25 Qs

ServSafe Manager Chapter 3

ServSafe Manager Chapter 3

Assessment

Quiz

Other

9th - 12th Grade

Medium

Created by

Morgan Craig-Hazelwood

Used 12+ times

FREE Resource

AI

Enhance your content in a minute

Add similar questions
Adjust reading levels
Convert to real-world scenario
Translate activity
More...

30 questions

Show all answers

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

Mixing vinegar and salt 

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which is a chemical contaminant? 

Tomato sauce in a copper pan  

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 for 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.

Access all questions and much more by creating a free account

Create resources

Host any resource

Get auto-graded reports

Google

Continue with Google

Email

Continue with Email

Classlink

Continue with Classlink

Clever

Continue with Clever

or continue with

Microsoft

Microsoft

Apple

Apple

Others

Others

Already have an account?