WorksheetsCh. 3 Servsafe Practice Quiz
Total questions: 15
Worksheet time: 8mins
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
Which item contains a common allergen?
Peanut butter
Garlic powder
Chicken Wings
Orange juice
What should food handlers do to prevent food allergens from being transferred to food?
Use clean and sanitized utensils when prepping the order
Cook food to the appropriate minimum internal temperature
Store cold food at 41 degrees or lower
Label chemical containers correctly
What can servers do to prevent guests from having an allergic reaction?
Identify all ingredients except secret ingredients
Let guests know when you think they are reasonably safe
Deliver all food to a table at the same time
Mark the order for a guest with an allergy
The transfer of allergens from food or food contact surfaces to the food served to an allergic guest is called
biological contamination
cross-contact
cross-contamination
Allergenic transfer
A guest chipped their tooth while eating at a restaurant. What type of contamination was the likely cause?
Viral
Physical
Chemical
Biological
