ServSafe Forms of Contamination Practice Test (Chapter 2)

ServSafe Forms of Contamination Practice Test (Chapter 2) Quiz Question Answers: Our free ServSafe practice test is also available in printable PDF.

Prepare for your ServSafe exams with our free ServSafe practice tests. The program includes the following training/certification courses: ServSafe Food Handler, ServSafe Manager, ServSafe Alcohol, and ServSafe Allergens.

Chapter 2 focuses on various forms of contamination and the potential consequences of these contaminations. Before studying and obtaining a food handler’s card, food workers must thoroughly understand the sources and types of contamination.

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Category	ServSafe
Test Name	ServSafe Practice Test
Content	Chapter 2
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ServSafe Forms of Contamination Practice Test (Chapter 2)

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ServSafe Chapter 2- Forms of Contamination

ServSafe Practice Test (Quiz)

Test Purpose: ServSafe Test Prep
Question Type: Sample / Demo
Time Allowed: N/A
Topics Covered: Chapter 2-Forms of Contamination
Total Questions: 30
Live Score: You can find your test score as a percentage at the of the test.

1 / 31

What step should be taken if a manager suspects a foodborne-illness outbreak?

A) Set aside the suspected product and label it with “do not use” and “do not discard.”

B) Provide as little information as possible to the regulatory authority

C) Deny that the operation has anything to do with the foodborne-illness outbreak.

D) Reheat the suspected product to safe temperatures

2 / 31

Which of the following statements are true? (select all that apply)

A) Some bacteria need carbon dioxide to grow

B) Bacteria cannot be seen, smelled, or tasted

C) Bacteria found almost everywhere

D) Bacteria do not grow well in food with high levels of moisture

E) Bacteria grow best in food that contains no acid

3 / 31

Work Attire - Food handlers must: (select all that apply)

A) Wear clean clothing daily

B) Creating personal hygiene policies

C) Wear a clean hat or other hair restraint

D) Remove aprons when leaving food-preparation areas

4 / 31

To prevent the deliberate contamination of food, a manager should know

A) where to find Safety Data Sheets in the operation.

B) when to register with the EPA

C) how to fill out an incident report.

D) whom to contact about suspicious activity.

5 / 31

Common food allergens: (Select all that apply)

A) Eggs

B) Fish

C) Mushrooms.

D) Tree nuts

E) Milk

6 / 31

When food handlers must not eat, drink, smoke, or chew gum or tobacco (select all that apply)

A) Using the restroom

B) Prepping food

C) Working in prep areas

D) Working in areas used to clean utensils and equipment

E) Serving food

7 / 31

Purpose of FDA Alert Tool

A) Prevents Groups who may attempt to contaminate food

B) Disgruntled current or former staff Vendors

C) All of the above

D) Terrorists or activists

8 / 31

What are the following requirements for food handlers?

A) Do NOT wear nail polish

B) Can wear medical ID bracelets?

C) Do NOT wear a plain ring

D) Keep fingernails short and clean

E) Do NOT wear false nails

9 / 31

What should food handlers do to prevent food allergens from being transferred to food?

A) Label chemical containers correctly.

B) Cook food to the appropriate minimum internal temperature

C) Store cold food at 41ºF (5ºC) or lower

D) Use clean and sanitized utensils when prepping the order

10 / 31

When washing hands a food handler should use water that is as hot as the food handler?

A) at least 100°F/38°C)

B) at least 105°F/41°C)

C) at least 95°F/35°C)

D) at least 110°F/43°C)

11 / 31

Select all that apply "Chemical Contaminants"

A) Cleaners

B) Dirt

C) Polishes

D) Sanitizers

12 / 31

How does most contamination of food happen?

A) Through the use of contaminated animal products

B) When contaminants are airborne

C) Through contaminated water

D) When people cause the contamination

13 / 31

Which of the following are harmful microorganisms and make people sick when eaten or produce toxins that cause illness.

A) All of the above

B) Microorganism

C) Toxin (Poison)

D) Pathogen

14 / 31

People can contaminate food when (select all that apply)

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

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

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

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

15 / 31

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

A) Onset times

B) Take to set times

C) Settled times

D) Offset times

16 / 31

What should you do if the food handler has a sore throat and fever? (select all that apply)

A) Exclude the food handler from the operation

B) Restrict from working with food

C) Report to the regulatory authority

D) Exclude from work if serving a high risk population

17 / 31

What should managers focus on?

A) Wear a clean hat or other hair restraint

B) Wear clean clothing daily

C) Remove aprons when leaving food-preparation areas

D) Training food handlers on personal hygiene policies

18 / 31

Select all that apply "Physical Contaminants"

A) Staples

B) Metal shavings

C) Bandages

D) Natural Objects

19 / 31

When would you use single use gloves?

A) All of the above

B) If you have Bare hand

C) Use in place of hand washing

D) Handling ready-to-eat food

20 / 31

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

A) Practice good cleaning and sanitizing.

B) Practice good personal hygiene.

C) Prevent cross-contamination.

D) Control time and temperature.

21 / 31

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

A) Prevent cross-contamination

B) Practice good cleaning and sanitizing.

C) Practice good personal hygiene

D) Control time and temperature.

22 / 31

How many seconds should food handlers scrub their hands and arms?

A) 10 to 15 seconds

B) 30 seconds

C) 15 to 20 seconds

D) 5 to 10 seconds

23 / 31

What are the most common symptoms of a foodborne illness?

A) Diarrhea, vomiting, fever, nausea, abdominal cramps, and tiredness

B) Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice

C) Diarrhea, vomiting, fever, nausea, abdominal cramps, and headache

D) Diarrhea, vomiting, fever, nausea, abdominal cramps, and dizziness

24 / 31

When a food handler must wash their hands before they start work and after _ (select all that apply)

A) Sneezing, coughing, or using a tissue

B) Eating, drinking,

C) Handling raw meat,

D) Using the restroom

E) Touching the hair, face, or body

25 / 31

Which of the following statements are true? (select all that apply)

A) Viruses can be transferred through food

B) Viruses can be destroyed by normal cooking temperatures

C) Viruses remain infectious in food

D) Viruses grow in food

E) Viruses carried by human beings and animals

26 / 31

A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness?

A) Parasites

B) Chemical contamination

C) Biological toxins

D) Allergic reaction

27 / 31

What Cannot Be Used to Dry Utensils? (select all that apply)

A) Towels or Cloths

B) Single-use paper

C) Paper towel

D) Air dry

28 / 31

Parasites are commonly linked with what type of food?

A) Poultry

B) Canned food

C) Seafood

D) Rice

29 / 31

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

A) Bacteria,

B) Fungi

C) Parasites

D) Viruses

30 / 31

How should chemicals be stored to prevent chemical contamination?

A) On the floor between uses

B) With food supplies below prep tables

C) Away from prep areas

D) On the work surface of prep tables

31 / 31

tBacteria will grow rapidly if ______ conditions are correct?

A) FAT OOM

B) FAA TOM

C) FAT TOM

D) FAT OM

Your score is

The average score is 63%

By the end of this ServSafe Forms of Contamination Practice Test (Chapter 2), you should be able to identify the following:

Biological, chemical, and physical contaminants and ways to prevent food from being contaminated by them
How to prevent the deliberate contamination of food
The correct response to a foodborne-illness outbreak
The most common food allergens and how to prevent exposure to food allergens

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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