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Safe Serve Practice Questions Ch 1- 3

59 Questions  I  By Neeravypatel
Safe Serve Practice Questions Ch 1- 3
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1.  A package of raw chicken breasts  is left out at room temperature
A.
B.
C.
2.  A food handler sneezes on a salad
A.
B.
C.
3.  A food handler cooks a rare hamburger
A.
B.
C.
4.  A food handler scratches a cut, and then continues to make a sandwich
A.
B.
C.
5.  A food handler leaves the restroom without washing her hands
A.
B.
C.
6.  A food handler cuts up raw chicken. He then use the same knife to chop carrots for a salad.
A.
B.
C.
7.  Why are elderly people at a higher risk for food borne illnesses?
A.
B.
C.
8.  The three categories of food safety hazards are biological, physical, and
A.
B.
C.
9.  For a food borne illness to be considered an "outbreak," a minimum of how many people must experience the same illness after eating the same food?
A.
B.
C.
10.  The three keys to food safety are practicing good personal hygiene, preventing cross contamination, and
A.
B.
C.
11.  According to the CDC, the five common causes for food borne illnesses are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and
A.
B.
C.
12.  FATTOM stands for
A.
B.
C.
13.  Temperature danger zone is
A.
B.
C.
14.  Hemorrhagic colitis
A.
B.
C.
D.
15.  Neurotoxic shellfish poisoning (NSP)
A.
B.
C.
D.
16.  Listeriosis
A.
B.
C.
D.
17.  Amnesic shellfish poisoning (ASP)
A.
B.
C.
D.
18.  Vibrio vulnificus primary septicemia
A.
B.
C.
D.
19.  Staphylococcal gastroenteritis
A.
B.
C.
D.
20.  Norovirus gastroenteritis
A.
B.
C.
D.
21.  Salmonellosis
A.
B.
C.
D.
22.  Giardiasis
A.
B.
C.
D.
23.  Scombroid poisoning
A.
B.
C.
D.
24.  Shigellosis
A.
B.
C.
D.
25.  Bacillus cereus gastroenteritis
A.
B.
C.
D.
26.  Botulism
A.
B.
C.
D.
27.  Clostridium perfringens gastroenteritis
A.
B.
C.
D.
28.  Hepatitis A
A.
B.
C.
D.
29.  Anisakiasis
A.
B.
C.
D.
30.  Crytosporidiosis
A.
B.
C.
D.
31.  Paralytic shellfish poisoning (PSP)
A.
B.
C.
D.
32.  Ciguatera fish poisoning
A.
B.
C.
D.
33.  Vibrio gastroenteritis
A.
B.
C.
D.
34.  Food borne pathogens grow well at temperatures
A.
B.
35.  Which pathogen is primarily found in the hair, nose, and throat of humans?
A.
B.
C.
36.  Which practice can reduce Salmonella spp. in poultry to safe levels?
A.
B.
C.
37.  Covering wounds can help prevent the spread of which pathogen?
A.
B.
C.
38.  Which food borne illness has been linked with ready to eat food and shellfish contaminated by sewage?
A.
B.
C.
39.  Viruses such as Norovirus and hepatitis A can be spread when food handlers fail to
A.
B.
C.
40.  What is the best way to prevent a food borne illness caused by seafood toxins?
A.
B.
C.
41.  A person who ate raw oysters later became disoriented and suffered memory loss. What illness was most likely the cause?
A.
B.
C.
42.  Food service operations should not use mushrooms unless they have been
A.
B.
C.
43.  Jack needed to prep heads of lettuce. When he ripped open the box, two staples flew off. he couple only find one of them, which he threw away. Can it cause contamination?
A.
B.
44.  Lee mixed some sanitizer solution according to the directions on the container. He then used it sanitize a clean prep table after the kitchen was closed. Can it cause contamination?
A.
B.
45.  Anita needed to make several gallons of lemonade for a private outdoor party. She mixed the lemonade and served it in a new, galvanized tub. The tub was cleaned and sanitized before use. Can it cause contamination?
A.
B.
46.  Lisa used a new saucepan to make hollandaise sauce. The pan had a copper base but had stainless steel on the inside. Can it cause contamination?
A.
B.
47.  Pete carried a large tray of dirty dishes to the dishwashing area. A wine glass fell off the tray and broke on a prep table, near some chopped onion. He cleaned up the glass and rinsed the onions in a colander. Can it cause contamination?
A.
B.
48.  Marlene put a large stock pot on the shelf below the dishwasher detergent. Can it cause contamination?
A.
B.
49.  Avery put vegetables dressed in vinaigrette on a pewter platter. Can it cause contamination?
A.
B.
50.  Paul poured some detergent from  its original container into a smaller bottle. When he was finished using it, he put both bottles back into the chemical-storage area. Can it cause contamination?
A.
B.
51.  Jennie wore false fingernails to work. She made potato salad and hamburger patties for most on the morning. Can it cause contamination?
A.
B.
52.  The symptoms that could indicate a customer is having an allergic reaction.
A.
B.
53.  These type of food is a common food allergen.
A.
B.
54.  Eggs and peanuts dangerous for people with which condition?
A.
B.
C.
D.
55.  Cooking tomato sauce in a copper pot can cause which food borne illness?
A.
B.
C.
D.
56.  To prevent chemical contamination, chemicals should be stored _____________ food and utensils.
A.
B.
C.
D.
57.  Itching and tightening of the throat are symptoms of what?
A.
B.
C.
D.
58.  To prevent food allergens from being transferred to food,
A.
B.
C.
D.
59.  What three points should a food defense program focus on to prevent possible threats to food?
A.
B.
C.
D.
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