ServSafe Chapter 1 Test
Authored by REBECCA ABERCROMBIE
others
9th - 12th Grade
Used 31+ times
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20 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Why are preschool age children at a higher risk for foodborne illnesses?
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which is a TCS food?
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
According to the CDC, the five common mistakes that can lead to a foodborne illness are: failing to cook for adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
For a foodborne illness to be considered an “outbreak,” a minimum of how many people must experience the same illness after eating the same food?
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The three keys to food safety are practicing good personal hygiene, preventing cross contamination, and
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Cross contamination occurs when pathogens are transferred from one food or surface to another, carried by utensils, hands or
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Food is being time and temperature abused when it is kept between
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