WorksheetsServSafe Chapter 3 Review
Total questions: 25
Worksheet time: 12mins
Name
Class
Date
1.
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
2.
Eggs and peanuts are dangerous for people with which condition?
a)
FAT TOM
b)
Food allergies
c)
Chemical sensitivity
d)
Poor personal hygiene
3.
Wheezing and shortness of breath are symptoms of what?
a)
Hepatitis A
b)
Bacillus cereus
c)
Allergic reaction
d)
Hemorrhagic colitis
4.
What should food handlers do to prevent allergens from being transferred to food?
a)
Clean and sanitize utensils before use.
b)
Buy from approved, reputable suppliers.
c)
Store cold food at 41°F (5°F) or lower.
d)
Label chemical containers correctly.
5.
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)
when to register with the EPA.
b)
how to fill out an incident report.
c)
where to find Safety Data Sheets in the operation.
d)
whom to contact about suspicious activity.
6.
What is the best way to protect food from deliberate tampering?
a)
Make it as difficult as possible for someone to tamper with it.
b)
Allow former employees into the operation.
c)
Perform spot inspections on new vendors.
d)
Use the USDA A.L.A.R.M. system.
7.
Which is a chemical contaminant?
a)
Bones in a chicken fillet
b)
Norovirus in shellfish
c)
Metal shavings in a can of peaches
d)
Tomato juice served in a pewter pitcher
8.
Which is an example of physical contamination?
a)
Sneezing on food
b)
Touching dirty food-contact surfaces
c)
Bones in fish
d)
Cooking tomato sauce in a copper pan
9.
Which symptom could mean a customer is having an allergic reaction to food?
a)
Coughing
b)
Dehydration
c)
Swollen lips
d)
Sneezing
10.
Which is a Big Nine food allergen?
a)
Broccoli
b)
Wheat
c)
Grapes
d)
Pork
11.
Which food could be transported in a galvanized metal container?
a)
Citrus fruit salad
b)
Enriched flour
c)
Salad dressing vinaigrette
d)
Tomato soup
12.
What food should a guest with a shellfish allergy avoid?
a)
Salmon
b)
Cod
c)
Shrimp
d)
Bass
13.
The presence of metal shavings in a can of tomatoes is considered
a)
physical contamination.
b)
chemical contamination.
c)
biological contamination.
d)
cross-contamination.
14.
A common allergen can be found in
a)
a peanut butter and jelly sandwich.
b)
a green salad served with a vinaigrette dressing.
c)
corn on the cob.
d)
baked potatoes served with chives.
15.
The accidental introduction of foreign objects into food is known as
a)
biological toxicity.
b)
pesticide poisoning.
c)
food tampering.
d)
physical contamination.
16.
An example of a physical contaminant is a
a)
caterpillar found in a case of lettuce.
b)
foul odor coming from fresh seafood.
c)
sanitizer falling into a case of live shellfish
d)
buildup of heavy frost on frozen fruit.
17.
A piece of plastic is found in a bagel. Which type of hazard does the plastic pose to the customer?
a)
Physical
b)
Biological
c)
Chemical
d)
Environmental
18.
What is the primary method of preventing allergic reactions from consumed food?
a)
Not using the Big 9 as ingredients
b)
Avoiding cross-contact
c)
Avoiding cross-contamination
d)
Cooking food to proper temperature
19.
Which of the following is a food defense programs that helps protect against the deliberate contamination of food?
a)
ALARM
b)
FAT TOM
c)
TCS TOP
d)
ALERT
20.
_____________________ is a severe allergic reaction that can lead to death.
a)
Scombroid poisoning
b)
Anaphylaxis
c)
Anisakis
d)
Food poisoning
21.
Which of the following dishes does NOT contain a food allergen?
a)
Scrambled eggs with bacon and cheese
b)
Fried shrimp poboy with french fries
c)
Country fried steak with mashed potatoes
d)
Fish tacos with southwest slaw and avocado cream
22.
What is the difference between Food Safety and Food Defense?
a)
Verified versus unverified food contamination
b)
Accidental versus intentional food contamination
c)
Both are accidental food contamination
d)
They are the same thing
23.
Which is NOT a type of food contamination?
a)
Chemical Hazard
b)
Traffic Hazzard
c)
Biological Hazzard
d)
Physical Hazzard
24.
Allergens can transfer in which of the following ways?
a)
Between two foods within a deep fryer
b)
Between closed containers in storage
c)
Sweat from a food handler who had fish for lunch
d)
All of the above
25.
Metal shavings are what type of contaminant
a)
Biological
b)
Chemical
c)
Physical
d)
Microbial
100 %
