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.

Test Mode	Online Practice Test
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

Parasites are commonly linked with what type of food?

A) Rice

B) Seafood

C) Poultry

D) Canned food

2 / 31

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

A) 15 to 20 seconds

B) 10 to 15 seconds

C) 5 to 10 seconds

D) 30 seconds

3 / 31

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

A) Bacteria found almost everywhere

B) Bacteria grow best in food that contains no acid

C) Some bacteria need carbon dioxide to grow

D) Bacteria cannot be seen, smelled, or tasted

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

4 / 31

When would you use single use gloves?

A) If you have Bare hand

B) All of the above

C) Handling ready-to-eat food

D) Use in place of hand washing

5 / 31

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

A) Bacteria,

B) Parasites

C) Fungi

D) Viruses

6 / 31

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

A) Exclude from work if serving a high risk population

B) Restrict from working with food

C) Report to the regulatory authority

D) Exclude the food handler from the operation

7 / 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) Using the restroom

C) Eating, drinking,

D) Handling raw meat,

E) Touching the hair, face, or body

8 / 31

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

A) Practice good personal hygiene.

B) Practice good cleaning and sanitizing.

C) Prevent cross-contamination.

D) Control time and temperature.

9 / 31

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

A) Serving food

B) Working in prep areas

C) Prepping food

D) Working in areas used to clean utensils and equipment

E) Using the restroom

10 / 31

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

A) at least 105°F/41°C)

B) at least 110°F/43°C)

C) at least 95°F/35°C)

D) at least 100°F/38°C)

11 / 31

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

12 / 31

Select all that apply "Physical Contaminants"

A) Bandages

B) Natural Objects

C) Staples

D) Metal shavings

13 / 31

Purpose of FDA Alert Tool

A) All of the above

B) Terrorists or activists

C) Disgruntled current or former staff Vendors

D) Prevents Groups who may attempt to contaminate food

14 / 31

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

A) Creating personal hygiene policies

B) Wear clean clothing daily

C) Remove aprons when leaving food-preparation areas

D) Wear a clean hat or other hair restraint

15 / 31

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

A) whom to contact about suspicious activity.

B) how to fill out an incident report.

C) when to register with the EPA

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

16 / 31

What are the following requirements for food handlers?

A) Do NOT wear false nails

B) Do NOT wear nail polish

C) Keep fingernails short and clean

D) Do NOT wear a plain ring

E) Can wear medical ID bracelets?

17 / 31

Select all that apply "Chemical Contaminants"

A) Dirt

B) Polishes

C) Cleaners

D) Sanitizers

18 / 31

How does most contamination of food happen?

A) When people cause the contamination

B) When contaminants are airborne

C) Through the use of contaminated animal products

D) Through contaminated water

19 / 31

What should managers focus on?

A) Training food handlers on personal hygiene policies

B) Remove aprons when leaving food-preparation areas

C) Wear clean clothing daily

D) Wear a clean hat or other hair restraint

20 / 31

Common food allergens: (Select all that apply)

A) Milk

B) Eggs

C) Tree nuts

D) Fish

E) Mushrooms.

21 / 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) Reheat the suspected product to safe temperatures

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

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

22 / 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 headache

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

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

23 / 31

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

A) Single-use paper

B) Air dry

C) Towels or Cloths

D) Paper towel

24 / 31

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

A) Viruses remain infectious in food

B) Viruses grow in food

C) Viruses carried by human beings and animals

D) Viruses can be destroyed by normal cooking temperatures

E) Viruses can be transferred through food

25 / 31

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

A) Biological toxins

B) Chemical contamination

C) Parasites

D) Allergic reaction

26 / 31

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

A) Practice good cleaning and sanitizing.

B) Prevent cross-contamination

C) Practice good personal hygiene

D) Control time and temperature.

27 / 31

How should chemicals be stored to prevent chemical contamination?

A) On the floor between uses

B) On the work surface of prep tables

C) With food supplies below prep tables

D) Away from prep areas

28 / 31

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

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

B) Label chemical containers correctly.

C) Use clean and sanitized utensils when prepping the order

D) Cook food to the appropriate minimum internal temperature

29 / 31

People can contaminate food when (select all that apply)

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

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

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

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

30 / 31

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

A) Microorganism

B) All of the above

C) Toxin (Poison)

D) Pathogen

31 / 31

tBacteria will grow rapidly if ______ conditions are correct?

A) FAA TOM

B) FAT TOM

C) FAT OOM

D) FAT OM

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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