SERVSAFE CHAPTER 3 EXAM QUESTIONS

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SERVSAFE CHAPTER 3 EXAM QUESTIONS

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

-Format: Multiple-choice / Flashcard

Question 1: Wheezing and hives are a symptom of

• Food allergies
• Norovirus
• Botulism
• Hepatitis A

Answer:

• Food allergies

Question 2: 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 3: Which item contains a common allergen?

• Peanut butter
• Garlic powder
• Chicken wings
• Orange juice

Answer:

• Peanut butter

Question 4: Which symptom could mean a customer is having an allergic reaction to food?

• Coughing
• Dehydration
• Swollen lips
• Sneezing

Answer:

• Swollen lips

Question 5: 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 6: 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 7: When implementing a food defense program, what is the best way to make sure food has been received from a safe source?

• Purchase food only from a large distributor.
• Use food suppliers who are local.
• Purchase products directly from the source.
• Request delivery vehicles be locked and sealed.

Answer:

• Request delivery vehicles be locked and sealed.

Question 8: To prevent food allergens from being transferred to food,

• buy food from trusted suppliers.
• store cold food at 41°F (5°C) or lower.
• avoid using pewter tableware and copper cookware.
• check ingredient labels to confirm that an allergen is not present.

Answer:

• check ingredient labels to confirm that an allergen is not present.

Question 9: 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 10: 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 11: 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