CH. 3: CONTAMINATION, FOOD ALLERGENS, AND

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CH. 3: CONTAMINATION, FOOD ALLERGENS, AND

FOODBORNE ILLNESS (SERVSAFE COURSEBOOK, 8TH ED.)

EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -30 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What should food handlers do to prevent food allergens from being

transferred to food?

• Use clean and sanitized utensils when prepping the order.
• Cook food to the appropriate minimum internal temperature.
• Store cold food at 41°F (5°C) or lower.
• Label chemical containers correctly.

Answer:

• Use clean and sanitized utensils when prepping the order.

Question 2: A guest chipped their tooth while eating at a restaurant. What type of contamination was the likely cause?

• Viral
• Physical
• Chemical
• Biological

Answer:

• Physical

Question 3: A restaurant stores windshield washer fluid for their delivery vehicles with other chemicals used in the operation. Why can't it be stored there?

• It is highly toxic and corrosive to metals.
• It is more likely to leak.
• It is not necessary for the maintenance of the facility.
• It can react with the other chemicals that are stored there.

Answer:

• It is not necessary for the maintenance of the facility.

Question 4: A customer having an allergic reaction may show which symptom?

• Itchy throat
• Cold sweats
• Dizzy spells
• Dehydration

Answer:

• Itchy throat

Question 5: Which is a chemical contaminant?

• Bones in a chicken filet
• Norovirus in shellfish
• Metal shavings in a can of peaches
• Tomato juice served in a pewter pitcher

Answer:

• Tomato juice served in a pewter pitcher

Question 6: How should food be served to a guest who has allergens?

• With other allergen special orders
• With two sets of eating utensils
• Hand-delivered by an employee
• In a separate area of the dining room

Answer:

• Hand-delivered by an employee

Question 7: How should chemicals be stored to prevent chemical contamination?

• Away from prep areas
• On the floor between uses
• On the work surface of prep tables
• With food supplies below prep tables

Answer:

• Away from prep areas

Question 8: A dishwasher runs out of sanitizer for the three-compartment sink and uses sanitizer from the dish machine instead. Why is this a mistake?

• The sanitizer is too expensive to use this way.
• The sanitizer is not used in the way it is intended.
• It is too difficult to measure the sanitizer correctly.
• The sanitizer does not sanitize equipment when used this way

Answer:

• The sanitizer is not used in the way it is intended.

Question 9: A guest became ill with vomiting and diarrhea within minutes of eating. What type of contamination was the likely cause?

• Viral
• Allergen
• Chemical
• Biological

Answer:

• Chemical

Question 10: When implementing a food defense program, what is the best way to protect food storage areas?

• Lock them.
• Always leave the lights on.
• Install cameras in these areas.
• Supervise traffic going in and out of them.

Answer:

• Lock them.

Question 11: What is the best way to protect food from deliberate tampering?

• Make it as difficult as possible for someone to tamper with it.
• Allow former employees into the operation.
• Perform spot inspections on new vendors.
• Use the USDA A.L.A.R.M. system.

Answer:

• Make it as difficult as possible for someone to tamper with it.