ServSafe Certification: Food Safety Quiz

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Quizzes Created: 4 | Total Attempts: 28,711

Questions: 59 | Attempts: 11,928 | Updated: Mar 22, 2023

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ServSafe Certification: Food Safety Quiz - Quiz

Do you know that there is a strict way to handle food to prevent contamination before it reaches the final consumer? Waiters are the people that bring food to a customer and have some knowledge of food handling. Take the ServSafe practice questions to prepare for an upcoming exam and learn interesting facts about safe food handling.

Questions and Answers

1.

A package of raw chicken breasts is left out at room temperature
- A.
  
  Time temp abuse
- B.
  
  Poor personal hygiene
- C.
  
  Cross contamination
Correct Answer
A. Time temp abuse

Explanation
The correct answer is time temp abuse. Leaving a package of raw chicken breasts out at room temperature can lead to bacterial growth and foodborne illness. Bacteria multiply rapidly in the temperature danger zone of 40°F to 140°F, and room temperature falls within this range. It is important to keep perishable foods, such as raw chicken, refrigerated or properly cooked to prevent the growth of harmful bacteria.

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2.

A food handler sneezes on a salad
- A.
  
  Time temp abuse
- B.
  
  Poor personal hygiene
- C.
  
  Cross contamination
Correct Answer
B. Poor personal hygiene

Explanation
The correct answer is poor personal hygiene. This is because the food handler sneezing on a salad indicates a lack of proper hygiene practices. Sneezing without covering the mouth can result in the spread of bacteria and viruses onto the salad, potentially causing foodborne illnesses. It is essential for food handlers to maintain good personal hygiene, such as covering their mouths when sneezing or coughing, to prevent cross-contamination and ensure food safety.

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0
1
3.

A food handler cooks a rare hamburger
- A.
  
  Time temp abuse
- B.
  
  Poor personal hygiene
- C.
  
  Cross contamination
Correct Answer
A. Time temp abuse

Explanation
The correct answer is time temp abuse. This means that the food handler did not cook the hamburger to the correct temperature or did not cook it for the appropriate amount of time. This can lead to the growth of harmful bacteria and increase the risk of foodborne illness.

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2
1
4.

A food handler scratches a cut, and then continues to make a sandwich
- A.
  
  Time temp abuse
- B.
  
  Poor personal hygiene
- C.
  
  Cross contamination
Correct Answer
B. Poor personal hygiene

Explanation
The correct answer is poor personal hygiene. This is because the food handler is not following proper hygiene practices by continuing to make a sandwich after scratching a cut. This can introduce bacteria from the cut into the food, potentially causing contamination and foodborne illnesses. It is important for food handlers to maintain good personal hygiene, such as washing hands properly and wearing gloves, to prevent the spread of pathogens.

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2
0
5.

A food handler leaves the restroom without washing her hands
- A.
  
  Time temp abuse
- B.
  
  Poor personal hygiene
- C.
  
  Cross contamination
Correct Answer
B. Poor personal hygiene

Explanation
The correct answer is poor personal hygiene. This is because the food handler is not following proper hygiene practices by not washing her hands after using the restroom. This can lead to the spread of bacteria and other contaminants onto the food, posing a risk to the health and safety of consumers.

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6.

A food handler cuts up raw chicken. He then use the same knife to chop carrots for a salad.
- A.
  
  Time temp abuse
- B.
  
  Poor personal hygiene
- C.
  
  Cross contamination
Correct Answer
C. Cross contamination

Explanation
The correct answer is cross contamination. Cross contamination occurs when harmful bacteria or pathogens from one food item are transferred to another food item, potentially causing foodborne illness. In this scenario, the food handler used the same knife to cut raw chicken and chop carrots, allowing any bacteria present on the raw chicken to contaminate the carrots. This highlights the importance of using separate utensils and cutting boards for different types of food to prevent cross contamination.

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7.

Why are elderly people at a higher risk for food borne illnesses?
- A.
  
  Their immune systems have weakened with age
- B.
  
  They are more likely to spend time in a hospital
- C.
  
  Climb a tree
Correct Answer
A. Their immune systems have weakened with age

Explanation
As people age, their immune systems naturally weaken, making them more susceptible to infections and illnesses, including foodborne illnesses. The immune system plays a crucial role in fighting off bacteria, viruses, and other pathogens that can be present in contaminated food. With a weakened immune system, elderly individuals may have a harder time fighting off these pathogens, leading to a higher risk of developing foodborne illnesses. This is why elderly people are at a higher risk for foodborne illnesses compared to younger individuals.

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8.

The three categories of food safety hazards are biological, physical, and
- A.
  
  Temporal
- B.
  
  Chemical
- C.
  
  Biological
Correct Answer
B. Chemical

Explanation
The three categories of food safety hazards are biological, physical, and chemical. Biological hazards refer to harmful microorganisms or toxins present in food that can cause illness or infection. Physical hazards include foreign objects such as glass, metal, or plastic that can cause injury if consumed. Chemical hazards involve the presence of harmful substances such as pesticides, cleaning agents, or food additives that can be toxic if ingested. Therefore, the correct answer is chemical.

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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.
  
  1
- B.
  
  2
- C.
  
  20
Correct Answer
B. 2

Explanation
An outbreak of a foodborne illness is defined as a situation where at least two people experience the same illness after consuming the same food. This is because when two or more individuals fall ill with the same symptoms after eating the same food, it suggests that the food was the source of the illness and not just a coincidence. Therefore, a minimum of two people must experience the same illness after eating the same food for it to be considered an outbreak.

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1
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10.

The three keys to food safety are practicing good personal hygiene, preventing cross contamination, and
- A.
  
  Toxic metal leaching
- B.
  
  Time temperature control
- C.
  
  Thawing it out
Correct Answer
B. Time temperature control

Explanation
Time temperature control is one of the three keys to food safety because it helps prevent the growth of harmful bacteria. Properly controlling the time and temperature at which food is stored, cooked, and served ensures that it remains safe to consume. This includes refrigerating perishable foods promptly, cooking them to the correct internal temperature, and keeping hot foods hot and cold foods cold. By following these guidelines, the risk of foodborne illnesses caused by bacterial growth can be significantly reduced.

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2
0
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.
  
  Reheating leftover food
- B.
  
  Purchasing food from unsafe sources
- C.
  
  Cool it down
Correct Answer
B. Purchasing food from unsafe sources

Explanation
The CDC states that one of the common causes for foodborne illnesses is purchasing food from unsafe sources. This means that if individuals buy food from places that do not follow proper food safety protocols, such as unregulated or unsanitary establishments, they are at a higher risk of getting sick from contaminated food. It is important to ensure that the food we consume comes from reliable and safe sources to prevent foodborne illnesses.

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12.

FATTOM stands for
- A.
  
  Food, Acidity, Temperature, Time, Oxygen, Moisture
- B.
  
  Food, Action, Temperature, Temporal, Oxygen, Mixture
- C.
  
  Food, Acidity, Temperature, Twitch, Orange, Moisture
Correct Answer
A. Food, Acidity, Temperature, Time, Oxygen, Moisture

Explanation
FATTOM stands for Food, Acidity, Temperature, Time, Oxygen, Moisture. These factors are important in understanding and controlling the growth of microorganisms. Food refers to the availability of nutrients for the microorganisms to thrive. Acidity refers to the pH level, as some microorganisms prefer certain pH levels. Temperature is the ideal temperature range for microorganisms to grow. Time refers to the duration of exposure to favorable conditions. Oxygen is the presence or absence of oxygen, as some microorganisms require it for growth. Moisture refers to the availability of water, which is essential for microbial growth.

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13.

Temperature danger zone is
- A.
  
  35* F- 145*F
- B.
  
  41*F- 135*F
- C.
  
  41*F- 145*F
Correct Answer
B. 41*F- 135*F

Explanation
The temperature danger zone refers to the range of temperatures in which bacteria can grow and multiply rapidly, increasing the risk of foodborne illnesses. The correct answer is 41*F- 135*F because this range is considered the optimal temperature for bacterial growth. Temperatures below 41*F slow down bacterial growth, while temperatures above 135*F start to kill bacteria. Therefore, it is important to keep perishable foods out of this temperature range to ensure food safety.

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3
1
14.

Hemorrhagic colitis
- A.
  
  Purchasing from approved, reputable suppliers
- B.
  
  Practicing personal hygiene
- C.
  
  Controlling time and temperature
- D.
  
  Preventing cross contamination
Correct Answer
C. Controlling time and temperature

Explanation
Controlling time and temperature is crucial in preventing the growth of bacteria that can cause hemorrhagic colitis. Properly cooking food at the right temperature and for the appropriate duration kills harmful bacteria, ensuring food safety. Similarly, refrigerating perishable foods promptly and maintaining them at the correct temperature slows down bacterial growth. By implementing these measures, the risk of contamination and subsequent infection can be significantly reduced.

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0
1
15.

Neurotoxic shellfish poisoning (NSP)
- A.
  
  Purchasing from approved, reputable suppliers
- B.
  
  Practicing personal hygiene
- C.
  
  Controlling time and temperature
- D.
  
  Preventing cross contamination
Correct Answer
A. Purchasing from approved, reputable suppliers

Explanation
The correct answer is purchasing from approved, reputable suppliers. This is because neurotoxic shellfish poisoning (NSP) is caused by the consumption of shellfish contaminated with toxins produced by certain species of marine algae. To prevent NSP, it is important to ensure that the shellfish being purchased are from approved and reputable suppliers who follow proper harvesting and storage practices to minimize the risk of contamination. By purchasing from such suppliers, the chances of acquiring contaminated shellfish and subsequently developing NSP are significantly reduced.

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16.

Listeriosis
- A.
  
  Purchasing from approved, reputable suppliers
- B.
  
  Practicing personal hygiene
- C.
  
  Controlling time and temperature
- D.
  
  Preventing cross contamination
Correct Answer
C. Controlling time and temperature

Explanation
Controlling time and temperature is crucial in preventing the growth and multiplication of bacteria, including Listeria monocytogenes, which causes Listeriosis. By ensuring that food is cooked or held at the correct temperature for the appropriate duration, the risk of bacterial contamination and subsequent illness can be minimized. This control measure helps to inhibit the growth of pathogens and ensures that food is safe for consumption.

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17.

Amnesic shellfish poisoning (ASP)
- A.
  
  Purchasing from approved, reputable suppliers
- B.
  
  Practicing personal hygiene
- C.
  
  Controlling time and temperature
- D.
  
  Preventing cross contamination
Correct Answer
A. Purchasing from approved, reputable suppliers

Explanation
Purchasing from approved, reputable suppliers is important in preventing amnesic shellfish poisoning (ASP). Approved suppliers are more likely to follow proper harvesting and processing techniques, ensuring that the shellfish are free from toxins that cause ASP. Reputable suppliers are also more likely to have proper storage and transportation practices, minimizing the risk of contamination. By purchasing from such suppliers, one can reduce the chances of consuming contaminated shellfish and protect against ASP.

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1
1
18.

Vibrio vulnificus primary septicemia
- A.
  
  Purchasing from approved, reputable suppliers
- B.
  
  Practicing personal hygiene
- C.
  
  Controlling time and temperature
- D.
  
  Preventing cross contamination
Correct Answer
A. Purchasing from approved, reputable suppliers

Explanation
Purchasing from approved, reputable suppliers is important in preventing Vibrio vulnificus primary septicemia. Approved and reputable suppliers are likely to follow strict food safety standards and regulations, ensuring that the seafood products are safe and free from contamination. By purchasing from such suppliers, the risk of acquiring the infection from contaminated seafood is significantly reduced.

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19.

Staphylococcal gastroenteritis
- A.
  
  Purchasing from approved, reputable suppliers
- B.
  
  Practicing personal hygiene
- C.
  
  Controlling time and temperature
- D.
  
  Preventing cross contamination
Correct Answer
B. Practicing personal hygiene

Explanation
Practicing personal hygiene is essential in preventing Staphylococcal gastroenteritis. This bacterial infection is often caused by consuming food or beverages contaminated with Staphylococcus aureus, which can be present on the skin, nose, and throat of infected individuals. By practicing personal hygiene, such as washing hands regularly, avoiding touching the face, and using clean utensils and equipment, the risk of contamination and transmission of the bacteria can be significantly reduced. Therefore, practicing personal hygiene is an effective measure to prevent Staphylococcal gastroenteritis.

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20.

Norovirus gastroenteritis
- A.
  
  Purchasing from approved, reputable suppliers
- B.
  
  Practicing personal hygiene
- C.
  
  Controlling time and temperature
- D.
  
  Preventing cross contamination
Correct Answer
B. Practicing personal hygiene

Explanation
Practicing personal hygiene is an effective measure to prevent the spread of norovirus gastroenteritis. Norovirus is highly contagious and can be transmitted through contaminated food, water, or surfaces. By practicing personal hygiene, such as washing hands regularly with soap and water, individuals can reduce the risk of spreading the virus. This includes proper handwashing techniques, using hand sanitizers when soap is not available, and avoiding touching the face or mouth. Additionally, practicing personal hygiene also involves wearing clean clothing, maintaining good personal cleanliness, and avoiding food handling when sick.

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3
0
21.

Salmonellosis
- A.
  
  Purchasing from approved, reputable suppliers
- B.
  
  Practicing personal hygiene
- C.
  
  Controlling time and temperature
- D.
  
  Preventing cross contamination
Correct Answer
D. Preventing cross contamination

Explanation
Preventing cross contamination is an effective measure to control salmonellosis. Cross contamination occurs when bacteria from one food item is transferred to another, leading to the spread of harmful pathogens such as Salmonella. By ensuring that different food items are kept separate, using separate cutting boards and utensils for raw and cooked foods, and properly cleaning and sanitizing surfaces, the risk of cross contamination can be minimized. This helps to prevent the transmission of Salmonella and reduces the likelihood of salmonellosis outbreaks.

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1
0
22.

Giardiasis
- A.
  
  Purchasing from approved, reputable suppliers
- B.
  
  Practicing personal hygiene
- C.
  
  Controlling time and temperature
- D.
  
  Preventing cross contamination
Correct Answer
A. Purchasing from approved, reputable suppliers

Explanation
Purchasing from approved, reputable suppliers is important in preventing Giardiasis because these suppliers are likely to follow proper food safety protocols and have measures in place to ensure their products are free from contamination. By purchasing from such suppliers, the risk of acquiring Giardiasis from contaminated food or water is reduced.

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23.

Scombroid poisoning
- A.
  
  Purchasing from approved, reputable suppliers
- B.
  
  Practicing personal hygiene
- C.
  
  Controlling time and temperature
- D.
  
  Preventing cross contamination
Correct Answer
A. Purchasing from approved, reputable suppliers

Explanation
Purchasing from approved, reputable suppliers is the correct answer because it ensures that the food being purchased is safe and of good quality. Approved suppliers have met certain standards and have been inspected to ensure that they follow proper food safety practices. By purchasing from these suppliers, the risk of foodborne illnesses, such as Scombroid poisoning, is reduced as the food is less likely to be contaminated or spoiled.

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1
0
24.

Shigellosis
- A.
  
  Purchasing from approved, reputable suppliers
- B.
  
  Practicing personal hygiene
- C.
  
  Controlling time and temperature
- D.
  
  Preventing cross contamination
Correct Answer
B. Practicing personal hygiene

Explanation
Practicing personal hygiene is an effective measure to prevent shigellosis, a bacterial infection caused by the Shigella bacteria. By maintaining good personal hygiene, such as washing hands thoroughly with soap and water, individuals can reduce the risk of spreading the bacteria to themselves or others. This includes washing hands before handling food, after using the bathroom, and after changing diapers. Practicing personal hygiene also involves avoiding behaviors that can contribute to the spread of the infection, such as sharing utensils or food with infected individuals.

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25.

Bacillus cereus gastroenteritis
- A.
  
  Purchasing from approved, reputable suppliers
- B.
  
  Practicing personal hygiene
- C.
  
  Controlling time and temperature
- D.
  
  Preventing cross contamination
Correct Answer
C. Controlling time and temperature

Explanation
Controlling time and temperature is an effective measure to prevent Bacillus cereus gastroenteritis. This bacterium can produce toxins that can cause food poisoning. By controlling the time and temperature at which food is stored, cooked, and served, the growth and multiplication of Bacillus cereus can be inhibited. Proper cooking temperatures and refrigeration can help kill or slow down the growth of the bacteria, reducing the risk of contamination and subsequent illness.

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26.

Botulism
- A.
  
  Purchasing from approved, reputable suppliers
- B.
  
  Practicing personal hygiene
- C.
  
  Controlling time and temperature
- D.
  
  Preventing cross contamination
Correct Answer
C. Controlling time and temperature

Explanation
Controlling time and temperature is crucial in preventing botulism, a severe foodborne illness caused by the Clostridium botulinum bacteria. This pathogen produces a toxin that thrives in low-oxygen environments, such as improperly canned or preserved foods. By controlling time and temperature during food preparation and storage, the growth of these bacteria can be inhibited, reducing the risk of botulism. This includes properly cooking and reheating foods at appropriate temperatures and ensuring perishable items are stored at safe temperatures to prevent bacterial growth.

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27.

Clostridium perfringens gastroenteritis
- A.
  
  Purchasing from approved, reputable suppliers
- B.
  
  Practicing personal hygiene
- C.
  
  Controlling time and temperature
- D.
  
  Preventing cross contamination
Correct Answer
C. Controlling time and temperature

Explanation
Controlling time and temperature is important in preventing the growth of Clostridium perfringens, a bacterium that causes gastroenteritis. This bacterium can multiply rapidly in foods that are kept at room temperature for too long or not cooked at the right temperature. By controlling the time that food spends in the danger zone (40°F - 140°F) and ensuring that it is cooked to the appropriate temperature, the growth of Clostridium perfringens can be prevented, reducing the risk of gastroenteritis.

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1
1
28.

Hepatitis A
- A.
  
  Purchasing from approved, reputable suppliers
- B.
  
  Practicing personal hygiene
- C.
  
  Controlling time and temperature
- D.
  
  Preventing cross contamination
Correct Answer
B. Practicing personal hygiene

Explanation
Practicing personal hygiene is an effective measure to prevent the transmission of Hepatitis A. This includes washing hands thoroughly with soap and water, especially after using the restroom or handling potentially contaminated items. By practicing personal hygiene, individuals can minimize the risk of spreading the virus to others through direct contact or by contaminating food or surfaces. It is an essential step in maintaining good health and preventing the spread of infectious diseases like Hepatitis A.

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1
0
29.

Anisakiasis
- A.
  
  Purchasing from approved, reputable suppliers
- B.
  
  Practicing personal hygiene
- C.
  
  Controlling time and temperature
- D.
  
  Preventing cross contamination
Correct Answer
A. Purchasing from approved, reputable suppliers

Explanation
Purchasing from approved, reputable suppliers is the correct answer because it ensures that the food products are sourced from reliable sources that follow proper hygiene and safety standards. This reduces the risk of contamination and the transmission of Anisakiasis, a parasitic infection caused by consuming raw or undercooked seafood contaminated with Anisakis larvae. By purchasing from approved, reputable suppliers, one can have confidence in the quality and safety of the seafood products, minimizing the chances of contracting Anisakiasis.

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30.

Crytosporidiosis
- A.
  
  Purchasing from approved, reputable suppliers
- B.
  
  Practicing personal hygiene
- C.
  
  Controlling time and temperature
- D.
  
  Preventing cross contamination
Correct Answer
A. Purchasing from approved, reputable suppliers

Explanation
Purchasing from approved, reputable suppliers is the correct answer because it ensures that the products being purchased are of high quality and have been sourced from reliable sources. This reduces the risk of contamination or infection with crytosporidiosis, a parasitic infection that can be transmitted through contaminated food or water. By purchasing from approved suppliers, who follow strict quality control measures, the chances of acquiring the infection are significantly reduced.

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31.

Paralytic shellfish poisoning (PSP)
- A.
  
  Purchasing from approved, reputable suppliers
- B.
  
  Practicing personal hygiene
- C.
  
  Controlling time and temperature
- D.
  
  Preventing cross contamination
Correct Answer
A. Purchasing from approved, reputable suppliers

Explanation
Purchasing from approved, reputable suppliers is the correct answer because these suppliers have been verified and deemed trustworthy by relevant authorities. By purchasing from them, one can ensure that the shellfish being bought is safe and free from toxins that cause paralytic shellfish poisoning (PSP). This measure helps to prevent the risk of contamination and ensures that the shellfish meets the necessary safety standards.

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32.

Ciguatera fish poisoning
- A.
  
  Purchasing from approved, reputable suppliers
- B.
  
  Practicing personal hygiene
- C.
  
  Controlling time and temperature
- D.
  
  Preventing cross contamination
Correct Answer
A. Purchasing from approved, reputable suppliers

Explanation
Purchasing from approved, reputable suppliers is an effective measure to prevent Ciguatera fish poisoning. Approved suppliers ensure that the fish being sold is safe for consumption and has undergone necessary inspections and testing. Reputable suppliers are known for their adherence to quality standards and regulations, reducing the risk of contaminated fish reaching consumers. By purchasing from such suppliers, individuals can ensure that they are obtaining safe and uncontaminated fish, minimizing the chances of experiencing Ciguatera fish poisoning.

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33.

Vibrio gastroenteritis
- A.
  
  Purchasing from approved, reputable suppliers
- B.
  
  Practicing personal hygiene
- C.
  
  Controlling time and temperature
- D.
  
  Preventing cross contamination
Correct Answer
A. Purchasing from approved, reputable suppliers

Explanation
Purchasing from approved, reputable suppliers is a recommended practice to prevent Vibrio gastroenteritis. This is because approved and reputable suppliers are more likely to follow proper food safety protocols and maintain high-quality standards in their products. By purchasing from such suppliers, the risk of contamination or infection with Vibrio bacteria is minimized, ensuring the safety of the consumers.

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34.

Food borne pathogens grow well at temperatures
- A.
  
  Between 1*F to 40*F
- B.
  
  Between 41*F to 135*F
Correct Answer
B. Between 41*F to 135*F

Explanation
Food borne pathogens grow well at temperatures between 41*F to 135*F. This temperature range is known as the "danger zone" for food safety because it provides optimal conditions for the growth of bacteria, viruses, and other pathogens. Temperatures below 41*F can slow down the growth of pathogens, while temperatures above 135*F can kill them. Therefore, it is important to keep perishable foods either below 41*F (refrigeration) or above 135*F (cooking) to prevent the growth of harmful pathogens and reduce the risk of foodborne illnesses.

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35.

Which pathogen is primarily found in the hair, nose, and throat of humans?
- A.
  
  Giardia duodenalis
- B.
  
  Salmonella spp
- C.
  
  Shiga toxin- producing E. Coli
Correct Answer
C. Shiga toxin- producing E. Coli

Explanation
Shiga toxin-producing E. Coli is primarily found in the hair, nose, and throat of humans. This pathogen can cause severe gastrointestinal illness, including diarrhea and abdominal cramps. It is often transmitted through contaminated food or water, and can also be spread from person to person through close contact. Shiga toxin-producing E. Coli is a common cause of foodborne illness outbreaks, and proper hygiene practices, such as handwashing, are important in preventing its spread.

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5
1
36.

Which practice can reduce Salmonella spp. in poultry to safe levels?
- A.
  
  Storing food at 55*F or higher
- B.
  
  Inspecting canned food for damage
- C.
  
  Cooking food to the right temperature
Correct Answer
C. Cooking food to the right temperature

Explanation
Cooking food to the right temperature can reduce Salmonella spp. in poultry to safe levels. This is because cooking poultry at the correct temperature kills the bacteria and prevents its growth. Salmonella is commonly found in poultry and can cause food poisoning if consumed. Therefore, it is essential to cook poultry thoroughly to ensure that it is safe to eat. Storing food at 55°F or higher may not necessarily kill the bacteria, and inspecting canned food for damage does not specifically address Salmonella contamination.

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37.

Covering wounds can help prevent the spread of which pathogen?
- A.
  
  Staphylococcus aureus
- B.
  
  Norovirus
- C.
  
  Vibrio vulnificus
Correct Answer
A. Staphylococcus aureus

Explanation
Covering wounds can help prevent the spread of staphylococcus aureus because this pathogen is commonly found on the skin and can easily enter the body through open wounds. By covering the wound, it creates a barrier that prevents the pathogen from coming into contact with other surfaces or individuals, reducing the risk of transmission. Additionally, covering the wound can also help promote faster healing and prevent further contamination.

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38.

Which food borne illness has been linked with ready to eat food and shellfish contaminated by sewage?
- A.
  
  Hepatitis A
- B.
  
  Anisakiasis
- C.
  
  Shigellosis
Correct Answer
A. Hepatitis A

Explanation
Hepatitis A is a foodborne illness that can be transmitted through contaminated food and water, including ready-to-eat food and shellfish. It is commonly associated with sewage contamination, as the virus can be present in the feces of infected individuals. Consuming food or water contaminated with the hepatitis A virus can lead to symptoms such as fever, fatigue, nausea, and jaundice. Therefore, hepatitis A is the correct answer in this case.

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39.

Viruses such as Norovirus and hepatitis A can be spread when food handlers fail to
- A.
  
  Use pasteurized eggs
- B.
  
  Wash their hands
- C.
  
  Determine the correct moisture level
Correct Answer
B. Wash their hands

Explanation
Viruses such as Norovirus and hepatitis A can be spread when food handlers fail to wash their hands. This is because these viruses can be present on the hands of infected individuals and can easily be transferred to food or surfaces, leading to contamination and potential illness for those who consume the contaminated food. Proper handwashing is essential in preventing the spread of these viruses and maintaining food safety.

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0
40.

What is the best way to prevent a food borne illness caused by seafood toxins?
- A.
  
  Freezing seafood prior to cooking it
- B.
  
  Purchasing smoked or cured seafood
- C.
  
  Purchasing seafood from approved, reputable suppliers
Correct Answer
C. Purchasing seafood from approved, reputable suppliers

Explanation
The best way to prevent a foodborne illness caused by seafood toxins is to purchase seafood from approved, reputable suppliers. This ensures that the seafood has been properly handled, stored, and sourced from safe and reliable sources. Approved, reputable suppliers follow strict guidelines and regulations to ensure the safety and quality of their seafood products. By purchasing from them, the risk of consuming seafood contaminated with toxins is significantly reduced. Freezing seafood prior to cooking and purchasing smoked or cured seafood may not guarantee the elimination of toxins, as freezing may not kill all harmful bacteria and toxins can still be present in smoked or cured seafood.

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41.

A person who ate raw oysters later became disoriented and suffered memory loss. What illness was most likely the cause?
- A.
  
  Amnesic shellfish poisoning
- B.
  
  Paralytic shellfish poisoning
- C.
  
  Neurotoxic shellfish poisoning
Correct Answer
A. Amnesic shellfish poisoning

Explanation
Amnesic shellfish poisoning is the most likely cause of the person's disorientation and memory loss after eating raw oysters. This illness is caused by the consumption of shellfish contaminated with a toxin called domoic acid. Domoic acid affects the brain, leading to symptoms such as confusion, disorientation, memory loss, and even seizures. This aligns with the symptoms experienced by the person in the question. Paralytic shellfish poisoning and neurotoxic shellfish poisoning typically present with different symptoms, such as paralysis or neurological symptoms, respectively, making them less likely explanations in this case.

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42.

Food service operations should not use mushrooms unless they have been
- A.
  
  Stored at 41*F or lower
- B.
  
  Frozen before cooking or serving
- C.
  
  Purchased from an approved, reputable supplier
Correct Answer
C. Purchased from an approved, reputable supplier

Explanation
The correct answer is "purchased from an approved, reputable supplier". This is because food service operations should only use mushrooms that have been sourced from a supplier who is approved and reputable. This ensures that the mushrooms have undergone proper handling, storage, and quality control measures, reducing the risk of contamination or spoilage. It is important for food service establishments to prioritize the safety and quality of their ingredients, and purchasing from approved suppliers helps in achieving this.

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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.
  
  Yes. The lost staple could have landed on food, equipment, or a prep area.
- B.
  
  No. the lost stapel could have fell on the floor, garbage, or in your pocket.
Correct Answer
A. Yes. The lost staple could have landed on food, equipment, or a prep area.

Explanation
Yes, the lost staple could have potentially landed on food, equipment, or a prep area, which could lead to contamination. It is important to maintain a clean and hygienic environment when handling food to prevent any potential health risks.

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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.
  
  Yes. he didnt follow the manufacture's direction in mixing the solution.
- B.
  
  No. he followed the manufacture's direction in mixing the solution. He also sanitized the table while it was not being used.
Correct Answer
B. No. he followed the manufacture's direction in mixing the solution. He also sanitized the table while it was not being used.

Explanation
The correct answer is no. Lee followed the manufacturer's directions in mixing the sanitizer solution and sanitized the table while it was not being used. This means that he took the necessary precautions to ensure proper sanitation and minimize the risk of contamination.

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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.
  
  Yes. Zinc from the tub could be transferred to the lemonade
- B.
  
  No. the was completely clean.
Correct Answer
A. Yes. Zinc from the tub could be transferred to the lemonade

Explanation
The answer is "Yes. Zinc from the tub could be transferred to the lemonade" because galvanized tubs are coated with a layer of zinc, which can sometimes leach into liquids when they come into contact with the tub. Even if the tub was cleaned and sanitized, there is still a possibility of zinc contamination.

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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.
  
  Yes. The food can touch the copper because of the stainless steel on the inside.
- B.
  
  No. The food cannot touch the copper because of the stainless steel on the inside.
Correct Answer
B. No. The food cannot touch the copper because of the stainless steel on the inside.

Explanation
The correct answer is No. The food cannot touch the copper because of the stainless steel on the inside. This is because stainless steel is non-reactive and does not leach any harmful substances into the food. Therefore, even though the pan has a copper base, the stainless steel lining acts as a barrier and prevents any potential contamination from occurring.

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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.
  
  Yes. Glass could still be in the onions
- B.
  
  No. Glass is not in the onions
Correct Answer
A. Yes. Glass could still be in the onions

Explanation
The correct answer is "Yes. Glass could still be in the onions." This is because when the wine glass broke on the prep table near the chopped onions, there is a possibility that small glass fragments could have landed on the onions. Even though Pete cleaned up the larger pieces of glass, there could still be tiny glass particles that are not visible to the naked eye. If these glass particles are consumed, they can cause contamination and pose a health risk.

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48.

Marlene put a large stock pot on the shelf below the dishwasher detergent. Can it cause contamination?
- A.
  
  Yes. If the detergent container leaks, detergent would get into the stock pot.
- B.
  
  No. the detergent wont leak.
Correct Answer
A. Yes. If the detergent container leaks, detergent would get into the stock pot.

Explanation
The answer is yes because if the detergent container leaks, the detergent can easily contaminate the stock pot since it is placed below the detergent.

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49.

Avery put vegetables dressed in vinaigrette on a pewter platter. Can it cause contamination?
- A.
  
  Yes. Lead from the platter could be transferred to the food.
- B.
  
  No. Lead wont be transferred into the food.
Correct Answer
A. Yes. Lead from the platter could be transferred to the food.

Explanation
Yes, the answer is correct. Pewter is an alloy that often contains lead, which can be transferred to food, especially if it is acidic or oily like vinaigrette. Lead is a toxic substance that can cause serious health issues if ingested, so it is important to avoid using pewter or other lead-containing materials for food storage or serving.

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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.
  
  Yes. He did not label the smaller bottle. It could be mistaken for a different substance and contaminate food.
- B.
  
  No. he told everyone what it was.
Correct Answer
A. Yes. He did not label the smaller bottle. It could be mistaken for a different substance and contaminate food.

Explanation
The correct answer is yes because Paul did not label the smaller bottle after transferring the detergent into it. This lack of labeling can lead to confusion and the smaller bottle could be mistaken for a different substance. This could potentially contaminate food if someone unknowingly uses the wrong substance from the unlabeled bottle.

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Quiz Review Timeline +

Our quizzes are rigorously reviewed, monitored and continuously updated by our expert board to maintain accuracy, relevance, and timeliness.

Current Version
Mar 22, 2023

Quiz Edited by
ProProfs Editorial Team
May 27, 2010

Quiz Created by
Nirav Patel

ServSafe Certification: Food Safety Quiz

A package of raw chicken breasts is left out at room temperature

A food handler sneezes on a salad

A food handler cooks a rare hamburger

A food handler scratches a cut, and then continues to make a sandwich

A food handler leaves the restroom without washing her hands

A food handler cuts up raw chicken. He then use the same knife to chop carrots for a salad.

Why are elderly people at a higher risk for food borne illnesses?

The three categories of food safety hazards are biological, physical, and

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?

The three keys to food safety are practicing good personal hygiene, preventing cross contamination, and

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

FATTOM stands for

Temperature danger zone is

Hemorrhagic colitis

Neurotoxic shellfish poisoning (NSP)

Listeriosis

Amnesic shellfish poisoning (ASP)

Vibrio vulnificus primary septicemia

Staphylococcal gastroenteritis

Norovirus gastroenteritis

Salmonellosis

Giardiasis

Scombroid poisoning

Shigellosis

Bacillus cereus gastroenteritis

Botulism

Clostridium perfringens gastroenteritis

Hepatitis A

Anisakiasis

Crytosporidiosis

Paralytic shellfish poisoning (PSP)

Ciguatera fish poisoning

Vibrio gastroenteritis

Food borne pathogens grow well at temperatures

Which pathogen is primarily found in the hair, nose, and throat of humans?

Which practice can reduce Salmonella spp. in poultry to safe levels?

Covering wounds can help prevent the spread of which pathogen?

Which food borne illness has been linked with ready to eat food and shellfish contaminated by sewage?

Viruses such as Norovirus and hepatitis A can be spread when food handlers fail to

What is the best way to prevent a food borne illness caused by seafood toxins?

A person who ate raw oysters later became disoriented and suffered memory loss. What illness was most likely the cause?

Food service operations should not use mushrooms unless they have been

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?

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?

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?

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?

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?

Marlene put a large stock pot on the shelf below the dishwasher detergent. Can it cause contamination?

Avery put vegetables dressed in vinaigrette on a pewter platter. Can it cause contamination?

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?