ServSafe Review

ServSafe Review

9th - 12th Grade

80 Qs

quiz-placeholder

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ServSafe Review

ServSafe Review

Assessment

Quiz

Education

9th - 12th Grade

Medium

Created by

Sarah Scott

Used 7+ times

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80 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

2 mins • 1 pt

Which food item has been associated with Salmonella Typhi?

Beverages

Produce

Shellfish from contaminated water

Undercooked ground beef

2.

MULTIPLE CHOICE QUESTION

2 mins • 1 pt

What symptom requires a food handler to be excluded from the operation?

Sore throat

Jaundice

Coughing

Stomach cramps

3.

MULTIPLE CHOICE QUESTION

2 mins • 1 pt

What practice is useful for preventing Norovirus from causing foodborne illness?

Cooking food to minimum internal temperatures

Correct handwashing

Cooling food rapidly

Encouraging staff to get flu shots

4.

MULTIPLE CHOICE QUESTION

2 mins • 1 pt

What condition promotes the growth of bacteria?

High acidity

Low levels of moisture

Food held between 70-125

Food with a pH that is highly alkaline

5.

MULTIPLE CHOICE QUESTION

2 mins • 1 pt

Parasites are commonly associated with what food?

Mushrooms

Wild game

Whole wheat

Dairy products

6.

MULTIPLE CHOICE QUESTION

2 mins • 1 pt

What practice should be used to prevent seafood toxins from causing a foodborne illness?

Cooking food to correct internal temperatures

Handwashing throughout the day

Purchasing food from approved, reputable suppliers

Microwaving fish to be served raw for 15 seconds

7.

MULTIPLE CHOICE QUESTION

2 mins • 1 pt

How should chemicals be stored?

Above food

Away from prep areas

In food-storage areas

With kitchenware

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