WorksheetsServSafe Ch. 3 & 4 Quiz
Total questions: 13
Worksheet time: 13mins
Sort the item by contamination type.
Staples
Fingernails
Pesticides
Toxic Metals
Toxins
Bacteria
Who is someone that is NOT likely to deliberately contaminate food?
Competitors
Terrorists or activists
Restaurant Owner
A former staff member who was fired
What does the acronym ALERT stand for in food safety?
What is the definition of a food allergen?
A food allergen is a protein in a food or ingredient that some people are sensitive to.
What is anaphylaxis?
Anaphylaxis is a severe allergic reaction that can lead to death.
Sort the Big 9 Allergens from the non-allergens.
Milk
Eggs
Mustard
Celery
Pork
Chicken
Sugar
Garlic
Orange Juice
Water
Reorder the handwashing steps.
Wet hands and arms
Apply soap
Scrub hands and arms for at least 10-15 seconds
Rinse hands and arms
Dry with a single use paper towel
True or false: It is ok to use hand antiseptics (sanitizers) instead of washing your hands.
Why is it important not to wear false eyelashes when preparing food?
They can fall off and become a physical contaminants.
Why is it important to wear a hat or hair restraint when preparing food?
To look more professional in the kitchen.
To prevent hair contamination in food.
To keep the head warm during cooking.
Exclude or Restrict: a food handler with vomiting and diarrhea.
Exclude
Restrict
Exclude or restrict: A food handler with seasonal allergies and a runny nose.
Exclude
Restrict
Exclude or restrict: A food handler with a sore throat.
Exclude always
Exclude only if the food handler works with a high risk population
Restrict always
Neither - they're fine
