ServSafe Manager Quiz

What is hazard analysis?

• Hazard analysis is the process of eliminating all potential hazards.

• Hazard analysis is the process of identifying potential hazards and evaluating associated risks.

• Hazard analysis is the process of mitigating risks associated with hazards.

• Hazard analysis is the process of predicting future hazards.

Name three safe food handling practices.

• Use the same cutting board for raw and cooked foods, eat expired food, store food at room temperature

• Wash hands, separate raw and cooked foods, cook at appropriate temperature.

What are the symptoms of foodborne illnesses?

• nausea, vomiting, diarrhea, abdominal pain, fever, and dehydration

• headache, dizziness, fatigue, and muscle aches

• cough, sore throat, and runny nose

• rash, itching, and hives

How can cross-contamination be prevented?

• By storing raw and cooked food together in the refrigerator.

• By practicing good hygiene and using separate utensils and cutting boards for different types of food.

• By using the same cutting board for all types of food.

• By washing hands before and after handling food.

What is the danger zone temperature range for food?

• 50°F (10°C) to 120°F (49°C)

• 40°F (4°C) to 140°F (60°C)

• 32°F (0°C) to 212°F (100°C)

• 60°F (15°C) to 130°F (54°C)

What are the three types of hazards in hazard analysis?

• physical hazards, chemical hazards, and biological hazards

• ergonomic hazards

• radiation hazards

• environmental hazards

List three examples of physical hazards in food.

• chemical contaminants, microbial contaminants, allergens

• glass or metal fragments, bones or bone fragments, plastic or rubber pieces

What are the four steps of the flow of food?

• receiving, storing, cleaning, serving

• ordering, storing, preparing, serving

• receiving, storing, cooking, serving

• receiving, storing, preparing, serving

What are the common sources of foodborne illnesses?

• Contaminated food

• Dirty utensils

• Expired food

• Improper food handling

How can temperature control be maintained during food storage?

• Using airtight containers

• Using a microwave to heat the food

• Refrigeration or freezing methods

• Leaving food at room temperature