SERVSAFE PRACTICE QUIZ 1 EXAM QUESTIONS

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SERVSAFE PRACTICE QUIZ 1 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -25 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Leftover chili is cooled on the counter.

• Time-temperature abuse
• Poor cleaning and sanitizing
• Poor personal hygiene
• Cross-contamination

Answer:

a Question 2: The five common risk factors that can lead to foodborne illness are: Failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene and..

• Preventing cross-contamination
• Reheating leftover food
• Serving ready-to-eat food
• Purchasing food from unsafe sources

Answer:

d

Question 3: What is TCS food?

• Food requiring thermometer checks for security
• Food requiring training commitments for standards
• Food requiring trustworthy conditions for service
• Food requiring time and temperature control for safety

Answer:

d

Question 4: Which is a TCS food?

• Whole wheat flour
• Apples
• Chicken
• Crackers

Answer:

c Question 5: If this gets into food, it is considered a chemical contaminant:

• String
• Sanitizer
• Fish bones
• Salmonella typhi

Answer:

b Question 6: A food handler prepping a salad stops to scratch an itch on her arm and then returns to making the salad.

• Poor personal hygiene
• Time-temperature abuse

• Cross-contamination
• Poor cleaning and sanitizing

Answer:

a Question 7: A server cleans a dining table with a wiping cloth and then puts the wiping cloth in an apron pocket. What is the risk that could cause foodborne illness?

• Cross-contamination
• Poor cleaning and sanitizing
• Time-temperature abuse
• Poor personal hygiene

Answer:

b

Question 8: Which food would be most likely to cause a foodborne illness?

• cherry tomatoes
• fresh fruit salad with melon balls
• breakfast cereal
• potato chips

Answer:

b Question 9: Biological hazards include:

• Dish soap
• Fish bones
• Parasites
• Hair

Answer:

c Question 10: After prepping raw chicken on a cutting board, a food handler wipes the cutting board with a towel and then uses the same cutting board to slice tomatoes for a salad.

• Poor cleaning and sanitizing
• Cross-contamination
• Poor personal hygiene
• Time-temperature abuse

Answer:

a Question 11: Adults are more likely than preschool-age children to get sick from contaminated food. (T/F)

Answer:

False Question 12: A food handler wearing gloves places a chicken breast on the grill and then places lettuce and tomato on a bun.

• Cross-contamination
• Poor cleaning and sanitizing
• Time-temperature abuse
• Poor personal hygiene

Answer:

a Question 13: Which of the following pathogens is not part of "the Big Six" as identified by the FDA?

• Shigella
• Norovirus