WorksheetsServSafe Module 1: Food Safety
Total questions: 10
Worksheet time: 5mins
Which scenario best represents a biological hazard that can make food unsafe?
Metal shavings in canned fruit
Broken glass in salad bowl
Bacterial growth on prepared meat
Degreaser residue on grill surface
A worker sprays cleaner near cooking equipment and wipes it quickly before service. What type of hazard is most likely introduced?
Physical contamination from hard objects
Chemical contamination from cleaning agents
Temperature abuse causing rapid spoilage
Biological contamination from pathogens
Why can purchasing food from unsafe sources increase the risk of contamination?
Packaging is always damaged and torn
Suppliers may lack proper safety controls
Products are always cheaper and older
Food always travels longer distances
In the image, raw chicken pieces are on the same cutting board as lettuce. What is the correct action to prevent the hazard shown?
Add a sanitizing spray after chopping both foods
Use separate boards for raw and ready-to-eat foods
Cook lettuce briefly to kill possible pathogens
Rinse lettuce and chicken together under cold water
In the image, a worker wipes a knife with a cloth while cutting peppers on a green board. Which practice best prevents the hazard shown?
Use a red cutting board for all foods
Switch to a serrated knife for vegetables
Sanitize the knife between tasks and air-dry
Rinse the knife briefly under cool water
What food safety problem is shown: Sneezing on a salad.
Poor personal hygiene
Time-temperature abuse
Poor cleaning and sanitizing
Cross-contamination
Scraping baked-on food from a plate that otherwise looks clean—what food safety problem is indicated?
Poor cleaning and sanitizing of dishware
Cross-contamination between raw and ready foods
Poor personal hygiene after restroom use
Time-temperature abuse during cooling food
Which action best demonstrates good personal hygiene to prevent transferring pathogens from your body to food?
Wearing gloves without washing hands first
Using hand sanitizer instead of washing hands
Washing hands thoroughly before handling food
Rinsing hands quickly under cold water
A worker checks packaged fruit with a thermometer in cold storage. What is the primary purpose of this action in food service?
Speed up service by organizing items more efficiently
Keep fruit fresher by improving shelf presentation
Prevent pathogen growth by controlling time and temperature
Reduce energy use by adjusting cooler fan speed
Which action best prevents cross-contamination when preparing produce, as shown in the image?
Use a color-coded board for produce only
Rinse tomatoes and skip sanitizing tools
Cut produce on any board after wiping
Share the same board with raw chicken
