ServSafe Recap Review
Authored by Daniel R
Specialty
9th - 12th Grade
Used 1+ times
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20 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which is a common risk factor according to the CDC?
Controlling the temperature of foods
Holding food at incorrect temperatures
Practicing safe and proper hygiene
Using clean equipment
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What are the three types of contamination.
Biological, Viruses, Physical
Parasites, Chemical, Biological
Biological, Chemical, Physical
Chemical, E coli,Physical
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What does FAT TOM stand for
Food
Acidity
Time
Temperature
Oxygen
Medical
Food
Acidity
Time
Temperature
Oxygen
Moisture
Fruit
Acidity
TIme
Temperature
Oil
Mixtures
Food
Academic
Time
Temperature
Oxygen
Moisture
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What does A.L.E.R.T stand for?
Assure
Look
Employee
Report
Threat
Assure
Look
Engage
Report
Temerature
Assure
Locate
Employee
Repeat
Threat
Elergens
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which is a biological contamination.
Bandages
Hair
Fungi
Temperature
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Viruses require a
A nonliving host to grow
Bacteria
Dead host to grow
Living host to grow
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Fungi include
Yeast molds and mushrooms
Yeast molds and viruses
Bacteria and Mushrooms
Parasites and living host
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