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

What are the 3 food contaminants?

A) chemical, physical and biological.

B) chemical, biological. and natural.

C) natural, physical and biological.

D) chemical, physical and natural.

2 / 30

Select all that apply "Chemical Contaminants"

A) Polishes

B) Cleaners

C) Sanitizers

D) Dirt

3 / 30

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

A) round meat products

B) cheeses

C) all of the above

D) raw milk

4 / 30

Select all that apply "Biological Contaminants"

A) Toxin

B) Bacteria

C) Viruses

D) Fungi

E) Parasites

5 / 30

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

A) All of the above

B) Work while sick.

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

D) Cough or sneeze on food.

6 / 30

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

A) Their appetites have increased since birth.

B) They are more likely to suffer allergic reactions.

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

D) They have not built up strong immune systems.

7 / 30

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

A) Washing

B) All of the above

C) Cooking

D) Preparation

8 / 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 sneeze or vomit onto food or food contact surfaces

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

9 / 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) Poor personal hygiene

B) Poor cleaning and sanitizing

C) Time-temperature abuse

D) Cross-contamination

10 / 30

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

A) All of the above

B) Good personal hygiene..

C) Properly cleaning and sanitizing

D) Control time and temperature

11 / 30

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

A) Parasites

B) Fungi

C) Viruses

D) Bacteria,

12 / 30

Parasites are commonly linked with what type of food?

A) Bakery items

B) Fish

C) Seafood

D) Meat

13 / 30

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

A) none of the above

B) during the day

C) after every uses

D) between uses

14 / 30

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

A) Poor cleaning and sanitizing

B) Time-temperature abuse

C) Cross-contamination

D) Poor personal hygiene

15 / 30

Which is a common risk factor for foodborne illness?

A) Using single-use, disposable gloves

B) Purchasing food from unsafe sources

C) Reheating leftover food

D) Serving ready-to-eat food

16 / 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) Monitoring an operation's revenue

D) Approving a construction project

17 / 30

What is TCS food?

A) Food requiring training commitments for standards

B) Food requiring time and temperature control for safety

C) Food requiring trustworthy conditions for service

D) Food requiring thermometer checks for security

18 / 30

Which is a TCS food?

A) Sprouts

B) Flour

C) Bread

D) Strawberries

19 / 30

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

A) wipe clean, rinse and sanitize

B) wipe clean and sanitize

C) wash, rinse, and sanitize

D) wipe clean rinse, and sanitize

20 / 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 with food supplies below the prep table.

B) Store the sanitizer bottle on the work surface of the prep table.

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

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

21 / 30

What foods carry harmful toxins?

A) Mushrooms

B) Bakery items

C) Seasonings

D) Deli meat

22 / 30

What is a foodborne-illness outbreak?

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

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

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

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

23 / 30

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

A) Offset times

B) Take to set times

C) Settled times

D) Onset times

24 / 30

What is an important measure for preventing foodborne illness?

A) Using new equipment

B) Measuring pathogens

C) Serving locally grown, organic food

D) Preventing cross-contamination

25 / 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) Norovirus.

B) Rotavirus

C) Flu

D) Sapovirus

26 / 30

Select all that apply "Physical Contaminants"

A) Bandages

B) Metal shavings

C) Staples

D) Natural Objects

27 / 30

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

A) Food and Drug Administration (FDA)

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

C) The Public Health Service (PHS)

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

28 / 30

Which is a ready-to-eat food?

A) Unwashed green beans

B) Sea salt

C) Raw deboned chicken

D) Uncooked rice

29 / 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) Time-temperature abuse

B) Cross-contamination

C) Poor personal hygiene

D) Poor cleaning and sanitizing

30 / 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) Deduct the cost from the food handler's pay.

B) Complete an incident report.

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

D) Order additional turkey breasts.

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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