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
Practice Test Registration Not Required

ServSafe Forms of Contamination Practice Test (Chapter 2)

0%
0 votes, 0 avg
128

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?

2 / 31

How does most contamination of food happen?

3 / 31

What are the following requirements for food handlers?

4 / 31

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

5 / 31

People can contaminate food when (select all that apply)

6 / 31

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

7 / 31

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

8 / 31

9 / 31

tBacteria will grow rapidly if ______ conditions are correct?

10 / 31

Parasites are commonly linked with what type of food?

11 / 31

Common food allergens: (Select all that apply)

12 / 31

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

13 / 31

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

14 / 31

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

15 / 31

What are the most common symptoms of a foodborne illness?

16 / 31

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

17 / 31

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

18 / 31

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

19 / 31

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

20 / 31

When would you use single use gloves?

21 / 31

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

22 / 31

Select all that apply "Physical Contaminants"

23 / 31

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

24 / 31

What should managers focus on?

25 / 31

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

26 / 31

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

27 / 31

How should chemicals be stored to prevent chemical contamination?

28 / 31

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

29 / 31

Select all that apply "Chemical Contaminants"

30 / 31

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

31 / 31

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

Your score is

The average score is 62%

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. 

Reference