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.

ServSafe Forms of Contamination Practice Test (Chapter 2)

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
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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 should managers focus on?

2 / 31

When would you use single use gloves?

3 / 31

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

4 / 31

People can contaminate food when (select all that apply)

5 / 31

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

6 / 31

What are the most common symptoms of a foodborne illness?

7 / 31

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

8 / 31

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

9 / 31

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

10 / 31

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

11 / 31

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

12 / 31

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

13 / 31

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

14 / 31

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

15 / 31

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

16 / 31

Common food allergens: (Select all that apply)

17 / 31

How should chemicals be stored to prevent chemical contamination?

18 / 31

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

19 / 31

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

20 / 31

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

21 / 31

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

22 / 31

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

23 / 31

Parasites are commonly linked with what type of food?

24 / 31

25 / 31

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

26 / 31

tBacteria will grow rapidly if ______ conditions are correct?

27 / 31

Select all that apply "Physical Contaminants"

28 / 31

Select all that apply "Chemical Contaminants"

29 / 31

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

30 / 31

How does most contamination of food happen?

31 / 31

What are the following requirements for food handlers?

Your score is

The average score is 65%

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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