Ch. 3 Servsafe Practice Quiz

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

Which is a chemical contaminant?

• Bones in a chicken filet

• Norovirus in Shellfish

• Metal shavings in a can of peaches

• Tomato juice served in a pewter pitcher

Which is an example of physical contamination?

• Bones in fish

• Sneezing on food

• Touching dirty food-contact surfaces

• Mixing vinegar and salt

Which is a chemical contaminant?

• Tomato sauce in a copper pan

• Bones in a chicken filet

• Ciguatera toxin in a red snapper

• Metal shavings in a can of peaches

What is the best method for preventing a physical hazard in food from causing an injury?

• Practicing proper food defense

• Preventing cross-contamination

• Proper cleaning and sanitizing

• Purchasing from an approved supplier

A dishwasher runs out of sanitizer for the three-compartment sink and uses sanitizer from the dish machine instead. Why is this a mistake?

• The sanitizer is too expensive to use this way

• The sanitizer is not used in the way it is intended

• It is too difficult to measure the sanitizer correctly

• The sanitizer does not sanitize equipment when used this way

Which symptom could mean a customer is having an allergic reaction to food?

• Coughing

• Dehydration

• Swollen Lips

• Sneezing

Which is a "Big Nine" food allergen?

• Broccoli

• Wheat

• Grapes

• Pork

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

Wheezing and hives are a symptom of 

• Norovirus

• Food allergies

• Botulism

• Hepatitis A