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

ServSafe Chapter 1- Providing Safe Food Practice Test

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

Select all that apply "Chemical Contaminants"

2 / 30

Which is a TCS food?

3 / 30

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

4 / 30

Select all that apply "Biological Contaminants"

5 / 30

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

6 / 30

What is a foodborne-illness outbreak?  

7 / 30

Parasites are commonly linked with what type of food?

8 / 30

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

9 / 30

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

10 / 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?

11 / 30

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

12 / 30

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

13 / 30

What are the 3 food contaminants?

14 / 30

Which is a ready-to-eat food?

15 / 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?

16 / 30

People can contaminate food when (select all that apply)

17 / 30

What foods carry harmful toxins?

18 / 30

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

19 / 30

Select all that apply "Physical Contaminants"

20 / 30

What is TCS food?

21 / 30

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

22 / 30

Which is a common risk factor for foodborne illness?

23 / 30

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

24 / 30

What is an important measure for preventing foodborne illness?

25 / 30

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

26 / 30

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

27 / 30

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

28 / 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 ______________

29 / 30

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

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?

Your score is

The average score is 75%

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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