
ServSafe Ch. 3
Quiz
•
Other
•
12th Grade
•
Practice Problem
•
Easy
Cesar Hinojosa
Used 7+ times
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15 questions
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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
A guest became ill with vomiting and diarrhea within minutes of eating. What type of contamination was the likely cause?
Viral
Allergen
Chemical
Biological
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Chemicals must be stored
In a locked cabinet
On the floor
With food supplies
On prep tables
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
A restaurant stores windshield washer fluid for their delivery vehicles with other chemicals used in the operation. Why can’t it be stored there?
It is highly toxic and corrosive to metals.
It is more likely to leak.
It is not necessary for the maintenance of the facility.
It can react with the other chemicals that are stored there.
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
A chef uses paint brushes purchased at the local hardware store to baste food. Why is this a mistake?
The brushes will not last due to heavy use.
These types of brushes are not as easy to clean.
The brushes are not approved for use with food.
These brushes are not long enough to prevent burns.
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
When implementing a food defense program, what is the best way to make sure food has been received from a safe source?
Purchase food only from a large distributor.
Use food suppliers who are local.
Purchase products directly from the source.
Request delivery vehicles be locked and sealed.
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Peanuts and soy products are two possible food items that can be dangerous for people with
food allergies.
FAT TOM.
weak immune systems.
chemical sensitivity.
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