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ServSafe Chapters 1-4

Total questions: 45

Worksheet time: 40mins

Name
Class
Date
1.
Why are preschool age children at a higher risk for foodborne illnesses?
a)
Their immune systems are not built up.
b)
They are more likely to send time in a hospital.
c)
They are more likely to suffer allergic reactions.
d)
Their appetites have increased since birth.
2.
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
a)
reheating leftovers
b)
serving ready-to-eat food
c)
using single-use, disposable gloves
d)
purchasing food from unsafe sources
3.
The three keys to food safety are practicing good personal hygiene, preventing cross contamination, and
a)
bacterial abatement
b)
toxic metal leaching
c)
pathogen measurement
d)
time- temperature control
4.
Food can become unsafe through
a)
Improper cleaning and sanitizing
b)
Cross contamination
c)
Poor personal hygeine
d)
All of the above
5.
Raw chicken breasts are left out at room temperature on a prep table. What is the main risk that could cause a foodborne illness?
a)
Cross-contamination
b)
Poor personal hygiene
c)
Time-temperature abuse
d)
Poor cleaning and sanitizing
6.
People who don't wash their hands properly are the biggest food safety risk.
a)
true
b)
false
7.
A food handler prepping salad stops to scratch and itch on her arm and then returns to making the salad. What is the risk that could cause foodborne illness?
a)
Cross contamination
b)
Poor personal hygiene
c)
Poor cleaning and sanitizing
d)
Time and temperature abuse
8.
A food handler wearing gloves places a chicken breast on the grill and then places lettuce and tomato on a bun. What is the risk that could cause a foodborne illness?
a)
Cross-contamination
b)
Poor personal hygiene
c)
Time-temperature abuse
d)
Poor cleaning and sanitizing
9.
Food that requires temperature control for safety.
a)
TCS
b)
RTE
c)
CDC
d)
FDA
10.
The presence of harmful substances in food is the definition of
a)
contamination
b)
foodborne illness
c)
TCS food
d)
RTE food
11.

What is one factor that affects the growth of bacteria in food?

a)

Leanness

b)

Density

c)

Ripeness

d)

Acidity

12.

Peanuts and soy products are two possible food items that can be dangerous for people with

a)

FAT TOM

b)

food allergies

c)

chemical sensitivity

d)

poor personal hygiene

13.

Wheezing and hives are symptoms of

a)

Food allergies

b)

Norovirus

c)

Botulism

d)

Hepatitis A

14.

What are the most common symptoms of a foodborne illness?

a)

Diarrhea, vomiting, fever, nausea, abdominal cramps, and dizziness.

b)

Diarrhea, vomiting, fever, nausea, abdominal cramps, and headache.

c)

Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice.

d)

Diarrhea, vomiting, fever, nausea, abdominal cramps, and tiredness.

15.

Shiga Toxin-producing E. Coil (STEC) is commonly linked with what type of food?

a)

Potato salad

b)

Thick stews

c)

Dairy products

d)

Raw ground beef

16.

What is the most important way to prevent a foodborne illness from viruses?

a)

Control time and temperature.

b)

Prevent cross-contamination

c)

Practice good personal hygiene.

d)

Practice good cleaning and sanitizing.

17.

A food handler stored a sanitizer spray bottle on the shelf above the prep table that had just been sanitized. Throughout the day, the food handler used the sanitizer on the prep table, storing it in the same spot. What should the food handler have done differently?

a)

Stored the sanitizer bottle away from the prep area.

b)

Stored the sanitizer bottle on the floor between uses.

c)

Stored the sanitizer bottle on the prep table between uses.

d)

Stored the sanitizer bottle with food supplies below the prep table.

18.

An example of a physical contaminant is a

a)

sanitizer

b)

pesticide

c)

metal fragment

d)

parasite

19.

The gap between what food handlers are required to know to perform their jobs and what they actually know is called

a)

a job scan.

b)

a task analysis.

c)

a training need.

d)

an employment deficit.

20.
What should food handlers do after prepping food and before using the restroom?
a)
Wash their hands
b)
Take off their hats
c)
Change their gloves
d)
Take off their aprons
21.
After which activity must food handlers wash their hands?
a)
Putting on gloves
b)
Serving customers
c)
Applying hand antiseptic
d)
Clearing tables
22.
When should hand antiseptics be used?
a)
After washing hands
b)
Before washing hands
c)
When soap is unavailable
d)
When gloves are not being used
23.
When should food handlers who wear gloves wash their hands?
a)
After putting on the gloves
b)
Before taking off the gloves
c)
Before putting on the gloves
d)
After applying a hand antiseptic 
24.
A cook wore single-use gloves while forming raw ground beef into patties.  The cook continued to wear them while slicing hamburger buns. What mistake was made?
a)
The cook did not were reusable gloves while handling the raw ground beef and hamburger buns.
b)
The cook did not clean and sanitize the gloves before handling the hamburger buns.
c)
The cook did not wash hands before putting on the same gloves to slice the hamburger buns.
d)
The cook did not wash hands and put on new gloves before slicing the hamburger buns. 
25.
A food handler prepares and delivers meals to elderly individuals receiving cancer care services at home. What symptoms require this food handler to stay home from work?
a)
Thirst and itching
b)
Soreness with fatigue
c)
Sore throat with fever
d)
Headache and soreness 
26.
When is it acceptable to eat in an operation?
a)
When prepping food
b)
When washing dishes
c)
When sitting in the break area
d)
When handling utensils
27.
What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea?
a)
Tell the cook to stay away from work and see a doctor.
b)
Tell the cook to come in for a couple of hours and then go home.
c)
Tell the cook to rest for a couple of hours and then come to work.
d)
Tell the cook to go to the doctor and then immediately come to work. 
28.

Which of the following symptoms requires excluding a food handler from work?

a)

Sore throat and fever in a high-risk population

b)

Vomiting

c)

Jaundice

d)

All of the above

29.

To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file, and know...

a)

how to fill out an incident report

b)

when to register with the EPA

c)

who to contact about suspicious activity

d)

where to find the chemicals in the operation

30.

One way to prevent deliberate contamination of food is to?

a)

Make sure you hire your friends

b)

Make sure products you receive are from safe sources

c)

Make sure you buy products from friends

d)

Make sure products are open

31.

Which is a type of physical contamination?

a)

filet bones

b)

drinking lemonade from a pewter pitcher

c)

health and beauty products

d)

hand sanitizer

32.

What are the common symptoms of food allergies?

a)

Headache and blurred vision

b)

Itching, hives, and difficulty breathing

c)

Joint pain and fatigue

d)

None of the above

33.

Maya is running a small restaurant. What is the best way for her to ensure the food in her restaurant is stored at the correct temperature?

a)

Checking the temperature regularly

b)

Storing food in a cool, dry place

c)

Using airtight containers

d)

Keeping food in the refrigerator

34.

What are some common food allergens?

a)

Peanuts and tree nuts

b)

Milk and dairy products

c)

Shellfish and fish

d)

All of the above

35.

What are the potential health risks of consuming food with physical contaminants?

a)

Food poisoning and allergic reactions

b)

Choking and injury

c)

Nutritional deficiencies

d)

Weight gain and obesity

36.

How can cross-contact be avoided in a foodservice operation?

a)

Checking recipes and ingredient labels

b)

Washing, rinsing, and sanitizing cookware and utensils

c)

Making sure the allergen doesn't touch anything for customers with food allergies

d)

All of the above

37.

What are the most common food allergens?

a)

Bacteria and viruses

b)

Peanuts and tree nuts

c)

Metal shavings and wood

d)

Chemical cleaners and sanitizers

38.

Who are some groups that may attempt to deliberately contaminate food?

a)

Terrorists or activists

b)

Farmers and producers

c)

Health inspectors

d)

Restaurant customers

39.

What does the "flow of food" refer to in a food operation?

a)

The path food takes from purchasing to service.

b)

The process of food being cooked and served.

c)

The movement of food within the kitchen.

d)

The journey of food from farm to table.

40.

What are the two critical practices for keeping food safe throughout its flow?

a)

Preventing cross-contamination and ensuring proper cooking.

b)

Preventing cross-contamination and preventing time-temperature abuse.

c)

Maintaining cleanliness and proper storage.

d)

Monitoring temperatures and recording data.

41.

What is the temperature range considered the "temperature danger zone" for food?

a)

32°F and 212°F (0°C and 100°C)

b)

41°F and 135°F (5°C and 57°C)

c)

70°F and 125°F (21°C and 52°C)

d)

0°F and 40°F (-18°C and 4°C)

42.

How long can food safely remain in the temperature danger zone before it must be discarded?

a)

Up to 2 hours.

b)

Up to 3 hours.

c)

Up to 4 hours.

d)

Up to 6 hours.

43.

What is the most important tool for monitoring temperature to keep food safe?

a)

Timer

b)

Thermometer

c)

Hygrometer

d)

Pressure gauge

44.

What is the primary limitation of infrared (laser) thermometers when measuring food temperatures?

a)

They are only accurate for measuring the internal temperature of thick foods.

b)

They can only measure surface temperatures and cannot measure internal food temperatures.

c)

They require direct contact with the food, which can lead to cross-contamination.

d)

They are not suitable for use with hot liquids or frying oil.

45.

What is a cooking lab you would really enjoy? Keep in mind time and expenses.

4 lines

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