ServSafe Quiz: Ultimate Trivia Test

29 Questions | Total Attempts: 549

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ServSafe Quiz: Ultimate Trivia Test

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Questions and Answers
  • 1. 
    Which food item has been associated with salmonella typhi?
    • A. 

      Produce

    • B. 

      Undercooked ground beef

    • C. 

      Beverages

    • D. 

      Shellfish from contaminated water

  • 2. 
    What symptom requires a food handler to be excluded from the operation?
    • A. 

      Jaundice

    • B. 

      Coughing

    • C. 

      Stomach cramps

    • D. 

      Sore throat

  • 3. 
    Which is an example of physical contamination?
    • A. 

      Sneezing on food

    • B. 

      Touching dirty food contact surfaces

    • C. 

      Bones in fish

    • D. 

      Cooking tomato sauce in a copper pan

  • 4. 
    Why are preschool-age children at a higher risk for food-borne illness?
    • A. 

      They have not built up strong immune systems

    • B. 

      They are more likely to spend time in a hospital

    • C. 

      They are more likely to suffer allergic reaction

    • D. 

      Their appetites have increased since birth

  • 5. 
    Which is a TCS food?
    • A. 

      Bread

    • B. 

      Flour

    • C. 

      Sprouts

    • D. 

      Strawberies

  • 6. 
    The 5 common mistakes that can lead to foodborne illness are failing to cook adequately, holding food at incorrect temperatures, suing contaminated equipment, practicing poor personal hygiene, and ...?
    • A. 

      Reheating leftover food

    • B. 

      Serving ready-to-eat food

    • C. 

      Using single-use, disposal gloves

    • D. 

      Purchasing food from unsafe sources

  • 7. 
    What is an important measure for preventing foodborne illness?
    • A. 

      Serving locally grown food

    • B. 

      Using new equipment

    • C. 

      Measuring pathogens

    • D. 

      Controlling time and temperature

  • 8. 
    Raw chicken breasts are left out at room temperature on a prep table. What is the risk that could cause a foodborne illness?
    • A. 

      Cross-contamination

    • B. 

      Poor cleaning and sanitizing

    • C. 

      Poor personal hygiene

    • D. 

      Time-temperature abuse

  • 9. 
    A server cleans a dining table with a wiping cloth and then puts the cloth in an apron pocket. What is the risk that could cause a foodborne illness?
    • A. 

      Cross-contamination

    • B. 

      Poor cleaning and sanitizing

    • C. 

      Poor personal hygiene

    • D. 

      Time-temperature

  • 10. 
    What are the most common symptoms of a foodborne illness?
    • A. 

      Diarrhea, vomiting, fever, nausea, abdominal cramps, and dizziness

    • B. 

      Diarrhea, vomiting, fever, nausea, abdominal cramps, and headache

    • C. 

      Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice

    • D. 

      Diarrhea, vomiting, fever, nausea, abdominal cramps, and tiredness

  • 11. 
    What is the most important way to prevent a foodborne illness?
    • A. 

      Control time and temperature

    • B. 

      Prevent cross-contamination

    • C. 

      Practice good personal hygiene

    • D. 

      Practice good cleaning and sanitizing

  • 12. 
    Enterohemorrhagic and shiga toxin-producing E.coli are commonly linked with type of food?
    • A. 

      Potato salad

    • B. 

      Thick stews

    • C. 

      Dairy products

    • D. 

      Raw ground beef

  • 13. 
    What is the most important way to prevent a foodborne illness from viruses?
    • A. 

      Control time and temperature

    • B. 

      Prevent cross-contamination

    • C. 

      Practice good personal hygiene

    • D. 

      Practice good cleaning and sanitizing

  • 14. 
    A guest called restaurant and told the manager about getting sick after eating there. The guest complained of vomiting and diarrhea a few hours after eating the raw oysters. What pathogen probably caused the illness?
    • A. 

      Norovirus

    • B. 

      Shigella spp.

    • C. 

      Salmonella Typhi

    • D. 

      Enterohemorrhagic and shiga toxin-producing E.coli

  • 15. 
    Parasites are commonly linked with what type of food?
    • A. 

      Rice

    • B. 

      Poultry

    • C. 

      Seafood

    • D. 

      Canned food

  • 16. 
    A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness?
    • A. 

      Toxin

    • B. 

      Virus

    • C. 

      Bacteria

    • D. 

      Parasite

  • 17. 
    A food handler stored a sanitizer spray bottle on a shelf above the prep table that had just been sanitized. Throughout the day, the food handler used the sanitizer on the prep table storing it in the same spot. What should the food handler have done differently?
    • A. 

      Stored the sanitizer bottle away from the prep area

    • B. 

      Stored the sanitizer bottle on the floor between uses

    • C. 

      Stored the sanitizer bottle on the prep table between uses

    • D. 

      Stored the sanitizer bottle with food supplies below the prep table

  • 18. 
    To prevent deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file, and know....
    • A. 

      When to register with the EPA

    • B. 

      How to fill out an incident report

    • C. 

      Where to find find MSDS in the operation

    • D. 

      Who to contact about suspicious activity

  • 19. 
    What should food handlers do to prevent food allergens from being transferred to food?
    • A. 

      Clean and sanitize utensils after use

    • B. 

      Buy from approved, reputable suppliers

    • C. 

      Store cold food at 41F (5C) or lower

    • D. 

      Label chemical containers correctly

  • 20. 
    After which activity must food handlers wash their hands?
    • A. 

      Putting on gloves

    • B. 

      Serving customers

    • C. 

      Applying hand antiseptic

    • D. 

      Clearing tables

  • 21. 
    What should food handlers do after prepping food and before using the restroom?
    • A. 

      Wash their hands

    • B. 

      Take off their hats

    • C. 

      Change their gloves

    • D. 

      Take off their aprons

  • 22. 
    Which piece of jewelry can be worn on a food handlers hand or arm?
    • A. 

      Watch

    • B. 

      Diamond ring

    • C. 

      Plain band ring

    • D. 

      Medical bracelet

  • 23. 
    When should antiseptics be used?
    • A. 

      After washing hands

    • B. 

      Before washing hands

    • C. 

      When soap is unavailable

    • D. 

      When gloves are not being used

  • 24. 
    When should food handlers who wear gloves wash their hands?
    • A. 

      After putting on the gloves

    • B. 

      Before taking off their gloves

    • C. 

      Before putting on the gloves

    • D. 

      After applying a hand antiseptic

  • 25. 
    A cook wore single-use gloves while forming ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made?
    • A. 

      The cook did not wear reusable gloves while handling raw ground beef and hamburger buns

    • B. 

      The cook did not clean and sanitizing the gloves before handling the hamburgers buns

    • C. 

      The cook did not wash hands before putting on the same gloves to slice the hamburger buns

    • D. 

      The cook did not wash hands and put on new gloves before slicing the hamburger buns

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