ServSafe Chapter 2 Quiz

What is the primary cause of foodborne illness?

• Poor personal hygiene

• Time-temperature abuse

• Cross-contamination

• All of the above

Which of the following is NOT a symptom of foodborne illness?

• Nausea

• Fever

• Dry mouth

• Vomiting

What is the most important personal hygiene practice to prevent foodborne illness?

• Wearing a hairnet

• Washing hands

• Wearing gloves

• Changing aprons regularly

Which of the following is an example of cross-contamination?

• Storing raw meat above vegetables in a refrigerator

• Cooking food to the right internal temperature

• Washing hands before handling food

• Using a sanitizer for cleaning surfaces

What is the danger zone temperature range in which foodborne pathogens grow most quickly?

• 32°F to 68°F (0°C to 20°C)

• 41°F to 135°F (5°C to 57°C)

• 50°F to 100°F (10°C to 38°C)

• 70°F to 125°F (21°C to 52°C)

Which of the following is NOT a critical step in the cleaning and sanitizing process?

• Rinsing with clean water

• Soaking in detergent

• Air drying

• Rinsing with dirty water

Which of the following is NOT a common food allergen?

• Peanuts

• Salt

• Shellfish

• Milk

What are the five ways foods can become unsafe?

• Time-temperature abuse, cross-contamination, poor personal hygiene, chemical contamination, physical contamination

• Poor cooking methods, using expired ingredients, unclean utensils, improper food storage, lack of food safety training

• Biological contamination, chemical contamination, physical contamination, poor personal hygiene, improper cleaning and sanitizing

• All of the above

Which of the following is a biological contaminant?

• Glass shards

• Pesticides

• Bacteria

• Cleaning chemicals

What does TCS stand for in TCS Foods?

• Time-Controlled for Safety

• Temperature-Controlled for Safety

• Time and Chemical Safety

• Temperature and Contamination Safety