ServSafe Chapter 1- Providing Safe Food Practice Test

ServSafe Chapter 1- Providing Safe Food Practice Test ServSafe Food Handler, Manager, Alcohol, and Allergens exam preparation. Free

Study Questions
• What is a foodborne illness and What is a foodborne illness outbreak?
• What are TCS and ready-to-eat food?
• What are the five risk factors for foodborne illness?
• Which populations have a higher risk for foodborne illness?
• How can you help to keep food safe in your operation?
• What are the roles of government agencies in keeping food safe?

Chapter 1- Providing Safe Food Practice Test

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ServSafe Chapter 1-Providing Safe Food

ServSafe Practice Test (Quiz)

Test Purpose: ServSafe Test Prep
Question Type: Sample / Demo
Time Allowed: N/A
Topics Covered: Chapter 1-Providing Safe Food
Total Questions: 30
Live Score: You can find your test score as a percentage at the of the test.

1 / 30

Pathogens can be spread to food if the equipment has not been cleaned and sanitized correctly _________

A) during the day

B) after every uses

C) none of the above

D) between uses

2 / 30

Leftover chili is cooled on the counter is an example of _______?

A) Cross-contamination

B) Poor cleaning and sanitizing

C) Time-temperature abuse

D) Poor personal hygiene

3 / 30

A food handler stored a sanitizer spray bottle on a 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) Store the sanitizer bottle on the work surface of the prep table.

B) Store the sanitizer bottle with food supplies below the prep table.

C) Store the sanitizer bottle away from the prep area.

D) Store the sanitizer bottle on the floor between uses.

4 / 30

Which government agency is responsible for regulating and inspecting meat, poultry, and eggs?

A) Food and Drug Administration (FDA)

B) The Centers for Disease Control and Prevention (CDC)

C) U.S. Department of Agriculture (USDA)

D) The Public Health Service (PHS)

5 / 30

Select all that apply "Biological Contaminants"

A) Fungi

B) Toxin

C) Bacteria

D) Viruses

E) Parasites

6 / 30

What is an important measure for preventing foodborne illness?

A) Using new equipment

B) Serving locally grown, organic food

C) Preventing cross-contamination

D) Measuring pathogens

7 / 30

What is one possible function of a government agency that is responsible for food safety?

A) Protecting a product's brand name

B) Ensuring a product's appeal

C) Approving a construction project

D) Monitoring an operation's revenue

8 / 30

Select all that apply "Physical Contaminants"

A) Metal shavings

B) Natural Objects

C) Bandages

D) Staples

9 / 30

What is the process of cleaning and sanitizing equipment tools and utensils?

A) wash, rinse, and sanitize

B) wipe clean and sanitize

C) wipe clean rinse, and sanitize

D) wipe clean, rinse and sanitize

10 / 30

Which is a TCS food?

A) Strawberries

B) Bread

C) Flour

D) Sprouts

11 / 30

Which is a common risk factor for foodborne illness?

A) Reheating leftover food

B) Using single-use, disposable gloves

C) Purchasing food from unsafe sources

D) Serving ready-to-eat food

12 / 30

What foods carry harmful toxins?

A) Seasonings

B) Deli meat

C) Mushrooms

D) Bakery items

13 / 30

Which of the following is bad personal hygiene practice at work?

A) All of the above

B) Fail to wash their hands correctly after using the restroom.

C) Cough or sneeze on food.

D) Work while sick.

14 / 30

What types of pathogens can contaminate food and cause foodborne illness? (select all that apply)

A) Viruses

B) Fungi

C) Parasites

D) Bacteria,

15 / 30

Select all that apply "Chemical Contaminants"

A) Dirt

B) Cleaners

C) Polishes

D) Sanitizers

16 / 30

What are the 3 food contaminants?

A) chemical, biological. and natural.

B) natural, physical and biological.

C) chemical, physical and natural.

D) chemical, physical and biological.

17 / 30

A food handler left a pan of roasted turkey breasts to cool at room temperature overnight. In addition to throwing away the turkey, what is an appropriate corrective action?

A) Make sure the food handler understands safe cooling practices.

B) Order additional turkey breasts.

C) Complete an incident report.

D) Deduct the cost from the food handler's pay.

18 / 30

Depend on the type of foodborne illness can range from 30 minutes to six weeks is known as _____.

A) Onset times

B) Offset times

C) Take to set times

D) Settled times

19 / 30

People can contaminate food when (select all that apply)

A) They don’t wash their hands after using the restroom

B) They are in contact with a person who is sick

C) They touch dirty food-contact surfaces and equipment and then touch food

D) They sneeze or vomit onto food or food contact surfaces

20 / 30

Enterohemorrhagic (Shiga toxin-producing) Escherichia coli (EHEC/STEC) are commonly linked with what type of food?

A) cheeses

B) all of the above

C) raw milk

D) round meat products

21 / 30

Why are preschool-age children at a higher risk for foodborne illnesses?

A) They are more likely to suffer allergic reactions.

B) Their appetites have increased since birth.

C) They have not built up strong immune systems.

D) They are more likely to spend time in a hospital.

22 / 30

A food handler wearing gloves places a chicken breast on the grill and then places lettuce and tomato on a bun is an example of ______________

A) Time-temperature abuse

B) Poor cleaning and sanitizing

C) Cross-contamination

D) Poor personal hygiene

23 / 30

Raw chicken breasts are left out at room temperature on a prep table. What is the risk that could cause a foodborne illness?

A) Poor personal hygiene

B) Cross-contamination

C) Poor cleaning and sanitizing

D) Time-temperature abuse

24 / 30

A. Ready-to-eat food is food that can be eaten without further:

A) Cooking

B) All of the above

C) Washing

D) Preparation

25 / 30

Which is a ready-to-eat food?

A) Raw deboned chicken

B) Unwashed green beans

C) Uncooked rice

D) Sea salt

26 / 30

Parasites are commonly linked with what type of food?

A) Seafood

B) Fish

C) Meat

D) Bakery items

27 / 30

What is TCS food?

A) Food requiring trustworthy conditions for service

B) Food requiring training commitments for standards

C) Food requiring time and temperature control for safety

D) Food requiring thermometer checks for security

28 / 30

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

A) Properly cleaning and sanitizing

B) Good personal hygiene..

C) Control time and temperature

D) All of the above

29 / 30

What is a foodborne-illness outbreak?

A) When the CDC receives information on two or more people with the same illness

B) When two or more food handlers contaminate multiple food items

C) When two or more people report the same illness from eating the same food

D) When an operation serves contaminated food to two or more people

30 / 30

A customer called a restaurant and told the manager about getting sick after eating there. The customer complained of vomiting and diarrhea a few hours after eating the raw oysters. What pathogen probably caused the illness?

A) Flu

B) Rotavirus

C) Sapovirus

D) Norovirus.

Your score is

The average score is 76%

As a manager, your job is more than just understanding food safety practices and creating the necessary procedures. You also must train your staff to follow these procedures, as shown in the photo at right. Staff should be trained when they are first hired and on an ongoing basis. Your entire staff needs general food safety knowledge. O

ther knowledge will be specific to the tasks performed on the job. For example, everyone needs to know the correct way to wash their hands. However, only receiving staff need to know how to inspect produce during receiving. Staff need to be retrained in food safety regularly. When a food handler completes this training, document it.

Once staff are trained, monitor them to make sure they are following procedures. At times, you may notice employees doing tasks incorrectly. Each incorrect task could lead to an increase in risk. When this happens, it is important to correct the situation immediately.

This is called corrective action. If an employee often completes a task incorrectly or if multiple employees complete a task incorrectly, they should be retrained.

Disclaimer: Not affiliated with or endorsed by the National Restaurant Association Educational Foundation (NRAEF). ServSafe is a registered trademark of NRAEF and is used here solely for purposes of identification.

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