SERVSAFE QUIZ QUESTIONS ALL CHAPTERS EXAM

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SERVSAFE QUIZ QUESTIONS (ALL CHAPTERS) EXAM

QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -99 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What types of food are commonly associated with yeast?

a) Fatty

b) Alkaline

c) Acidic

d) Proteins

Answer:

a) Norovirus

Question 2: Which symptom could mean a customer is having an allergic reaction to food?

a) Swollen lips

b) Dehydration

c) Sneezing

d) Coughing

Answer:

a) Wheat

Question 3: To prevent the deliberate contamination of food, a manager should know

• how to fill out an incident report.
• where to find Safety Data

Sheets in the operation.

• whom to contact about suspicious activity.
• when to register with the EPA.

Answer:

b) Make it as difficult as possible for someone to tamper with it.

Question 4: c) Purchasing food from unsafe sources

Answer:

Which is a common risk factor for foodborne illness?

a) Using single-use, disposable gloves

b) Reheating leftover food

c) Purchasing food from unsafe sources

d) Serving ready-to-eat food

Question 5: a) purchasing food from unsafe sources.

Answer:

The most common mistakes that can cause foodborne illness include practicing poor personal hygiene, using contaminated equipment, failing to cook and hold food correctly, and

• purchasing food from unsafe sources.

• thawing food incorrectly.

• storing food without labels.

• receiving food in dented cans.

Question 6: c) be confirmed by laboratory analysis

Answer:

To be considered an outbreak, a foodborne illness must:

• include at least six people.

• involve more than one food.

• be confirmed by

• laboratory analysis.

occur over multiple days.

Question 7: What is the best way to protect food from deliberate tampering?

a) Allow former employees into the operation.

b) Make it as difficult as possible for someone to tamper with it.

c) Use the USDA A.L.A.R.M. system.

d) Perform spot inspections on new vendors.

Answer:

c) Lock them.

Question 8: A guest became ill with vomiting and diarrhea within minutes of eating. What type of contamination was the likely cause?

a) Allergen

b) Chemical

c) Biological

d) Viral

Answer:

• separate from food.

Question 9: d) Mozzarella cheese

Answer:

Which is considered a ready-to-eat food?

a) Unwashed kale

b) Raw cookie dough

c) Dried beans

d) Mozzarella cheese

Question 10: a) When two or more people report the same illness from eating the same food

Answer:

What is a foodborne-illness outbreak?

a) When two or more people report the same illness from eating the same food

b) When the CDC receives information on two or more people with the same illness

c) When two or more food handlers contaminate multiple food items

d) When an operation serves contaminated food to two or more people

Question 11: A guest became ill with nausea and vomiting after eating shrimp, chicken, rice, and vegetables. Which food was the likely cause of the illness?

a) Rice

b) Shrimp

c) Vegetables

d) Chicken

Answer:

d) Salmonella

Typhi