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
Correct Answer
C. BeveragesExplanation
Beverages have been associated with salmonella typhi. Salmonella typhi is a bacterium that causes typhoid fever, a serious illness characterized by high fever, abdominal pain, and diarrhea. Contaminated beverages, such as water or drinks made with contaminated water, can be a source of this bacterium. It is important to ensure that beverages are prepared and stored in a hygienic manner to prevent the spread of salmonella typhi.Rate this question:
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- 2.
What symptom requires a food handler to be excluded from the operation?
- A.
Jaundice
- B.
Coughing
- C.
Stomach cramps
- D.
Sore throat
Correct Answer
A. JaundiceExplanation
Jaundice is a symptom that requires a food handler to be excluded from the operation. Jaundice is a condition characterized by yellowing of the skin and eyes, which is usually caused by liver problems. It can be a sign of a contagious illness such as hepatitis A, which can be transmitted through food handling. To prevent the spread of illness, food handlers with jaundice should be excluded from the operation until they are no longer contagious.Rate this question:
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- 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
Correct Answer
C. Bones in fishExplanation
Bones in fish are an example of physical contamination because they are foreign objects that can accidentally be consumed and cause harm to the person eating the fish. Physical contamination refers to the presence of any physical objects in food that are not intended to be there and can pose a risk to consumer health. In this case, the bones in the fish can cause choking or injury if not properly removed before consumption.Rate this question:
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- 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
Correct Answer
A. They have not built up strong immune systemsExplanation
Preschool-age children are at a higher risk for food-borne illness because they have not yet developed strong immune systems. The immune system is responsible for fighting off harmful bacteria and viruses that can cause illness. Since preschool-age children's immune systems are still developing, they may not be as effective in defending against these pathogens, making them more susceptible to food-borne illnesses.Rate this question:
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- 5.
Which is a TCS food?
- A.
Bread
- B.
Flour
- C.
Sprouts
- D.
Strawberies
Correct Answer
C. SproutsExplanation
Sprouts are considered a TCS (Time/Temperature Control for Safety) food because they are a high-risk food that requires specific temperature control to prevent bacterial growth. TCS foods are those that are prone to bacterial growth and can cause foodborne illnesses if not handled and stored properly. Bread, flour, and strawberries do not fall under the category of TCS foods as they are less likely to support bacterial growth.Rate this question:
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- 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
Correct Answer
D. Purchasing food from unsafe sourcesExplanation
One of the common mistakes that can lead to foodborne illness is purchasing food from unsafe sources. This means acquiring food from places that do not follow proper food safety regulations or have a history of contamination. Consuming food from such sources increases the risk of consuming contaminated or spoiled food, which can result in foodborne illnesses. It is important to ensure that the food we purchase comes from reputable and safe sources to minimize the risk of foodborne illnesses.Rate this question:
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- 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
Correct Answer
D. Controlling time and temperatureExplanation
Controlling time and temperature is an important measure for preventing foodborne illness. Properly cooking food at the right temperature kills harmful bacteria and other pathogens that can cause illness. Additionally, storing food at the correct temperature and limiting the time it is left out at room temperature can prevent the growth of bacteria. By controlling time and temperature, the risk of foodborne illness can be significantly reduced.Rate this question:
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- 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
Correct Answer
D. Time-temperature abuseExplanation
Leaving raw chicken breasts out at room temperature can allow bacteria to multiply rapidly, leading to time-temperature abuse. This increases the risk of foodborne illness as the bacteria can reach dangerous levels. Cross-contamination, poor cleaning and sanitizing, and poor personal hygiene are also important factors in food safety, but in this scenario, the main risk is the time-temperature abuse.Rate this question:
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- 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
Correct Answer
B. Poor cleaning and sanitizingExplanation
The risk that could cause a foodborne illness in this scenario is poor cleaning and sanitizing. If the wiping cloth used to clean the dining table is not properly cleaned and sanitized, it can harbor bacteria and contaminants. Putting the dirty cloth in an apron pocket can further spread these pathogens to other surfaces or food items, leading to cross-contamination and potential foodborne illnesses. It is important for servers to follow proper cleaning and sanitizing procedures to prevent the risk of contamination.Rate this question:
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- 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
Correct Answer
C. Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundiceExplanation
Foodborne illnesses are caused by consuming contaminated food or beverages. The most common symptoms include diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice. Jaundice is a yellowing of the skin and eyes, which can occur when the liver is affected by the illness. This set of symptoms is characteristic of many foodborne illnesses, indicating that the correct answer is "Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice."Rate this question:
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- 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
Correct Answer
A. Control time and temperatureExplanation
Controlling time and temperature is the most important way to prevent a foodborne illness because bacteria multiply rapidly in the temperature danger zone (40°F - 140°F). By properly cooking and cooling food, and ensuring that it is held at the correct temperature, the growth of harmful bacteria can be inhibited. Additionally, controlling time and temperature helps to ensure that perishable foods are not left out for extended periods, reducing the risk of bacterial growth and contamination.Rate this question:
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- 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
Correct Answer
D. Raw ground beefExplanation
Raw ground beef is commonly linked with enterohemorrhagic and shiga toxin-producing E.coli. This is because E.coli bacteria can be present in the intestines of cattle and can contaminate the meat during the butchering process. If the ground beef is not cooked to a sufficient temperature, these bacteria can survive and cause foodborne illness when consumed. Therefore, it is important to handle and cook raw ground beef properly to minimize the risk of E.coli contamination.Rate this question:
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- 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
Correct Answer
C. Practice good personal hygieneExplanation
Practicing good personal hygiene is the most important way to prevent a foodborne illness from viruses. This includes washing hands regularly and properly, covering the mouth and nose when sneezing or coughing, and avoiding touching the face or hair while handling food. By maintaining good personal hygiene, individuals can reduce the risk of transferring viruses from their body to the food they handle, minimizing the chances of contamination and subsequent illness.Rate this question:
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- 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
Correct Answer
A. NorovirusExplanation
Based on the symptoms described by the guest (vomiting and diarrhea), as well as the fact that they became sick a few hours after eating raw oysters, the most likely pathogen that caused the illness is Norovirus. Norovirus is a common cause of foodborne illnesses and is known to cause symptoms such as vomiting and diarrhea. Raw oysters are also a known source of Norovirus contamination. Therefore, it is highly probable that Norovirus is the pathogen responsible for the guest's illness.Rate this question:
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- 15.
Parasites are commonly linked with what type of food?
- A.
Rice
- B.
Poultry
- C.
Seafood
- D.
Canned food
Correct Answer
C. SeafoodExplanation
Parasites are commonly linked with seafood because seafood, especially raw or undercooked fish and shellfish, can harbor various parasites such as tapeworms, roundworms, and flukes. These parasites can cause infections in humans if consumed. Therefore, it is important to properly cook seafood to kill any potential parasites and reduce the risk of infection.Rate this question:
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- 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
Correct Answer
A. ToxinExplanation
The guest experiencing a reversal of hot and cold sensations after eating seafood most likely indicates a toxin as the cause of the illness. Toxins produced by certain seafood, such as shellfish, can lead to symptoms like numbness, tingling, and a reversal of hot and cold sensations. This is commonly seen in cases of shellfish poisoning, such as ciguatera poisoning or paralytic shellfish poisoning. Both of these conditions are caused by toxins produced by marine organisms and can result in various neurological symptoms.Rate this question:
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- 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
Correct Answer
A. Stored the sanitizer bottle away from the prep areaExplanation
The food handler should have stored the sanitizer bottle away from the prep area. Storing the sanitizer bottle on a shelf above the prep table can lead to contamination of the sanitizer and the prep table. It is important to keep sanitizers and cleaning chemicals separate from food preparation areas to prevent cross-contamination. Storing the sanitizer bottle on the floor or on the prep table can also lead to contamination and is not recommended. Storing it with food supplies below the prep table is also not appropriate as it can lead to accidental contamination of the food.Rate this question:
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- 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
Correct Answer
D. Who to contact about suspicious activityExplanation
To prevent deliberate contamination of food, it is crucial for a manager to know who to contact about suspicious activity. This ensures that any potential threats or suspicious behavior can be reported promptly and appropriate actions can be taken to address the situation. By having this knowledge, the manager can maintain a safe and secure environment, protecting the integrity of the food and the well-being of the customers.Rate this question:
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- 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
Correct Answer
A. Clean and sanitize utensils after useExplanation
Food handlers should clean and sanitize utensils after use to prevent food allergens from being transferred to food. This is important because allergens can stick to utensils and contaminate other foods if not properly cleaned. By thoroughly cleaning and sanitizing utensils, food handlers can ensure that any traces of allergens are removed, reducing the risk of cross-contamination and allergic reactions in individuals with food allergies.Rate this question:
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- 20.
After which activity must food handlers wash their hands?
- A.
Putting on gloves
- B.
Serving customers
- C.
Applying hand antiseptic
- D.
Clearing tables
Correct Answer
D. Clearing tablesExplanation
Food handlers must wash their hands after clearing tables because this activity involves handling dirty dishes and utensils that may have come into contact with contaminants. Washing hands after clearing tables helps to prevent the spread of bacteria and other harmful pathogens that could contaminate food or surfaces. It is essential for food handlers to maintain proper hygiene practices to ensure food safety and prevent foodborne illnesses.Rate this question:
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- 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
Correct Answer
D. Take off their apronsExplanation
Food handlers should take off their aprons after prepping food and before using the restroom. This is important to prevent any potential contamination of the restroom area with food particles or bacteria that may be present on the aprons. Removing the aprons helps maintain hygiene and ensures that the food handlers do not carry any potential contaminants from the food preparation area to the restroom. Washing hands is also crucial in this process to further minimize the risk of cross-contamination.Rate this question:
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- 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
Correct Answer
C. Plain band ringExplanation
A plain band ring can be worn on a food handler's hand or arm because it is a simple and smooth piece of jewelry that does not have any protrusions or crevices where bacteria or food particles can get trapped. This makes it easier to maintain hygiene and cleanliness while handling food. A watch, diamond ring, or medical bracelet may have intricate designs, stones, or clasps that can harbor bacteria and pose a risk of contamination.Rate this question:
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- 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
Correct Answer
A. After washing handsExplanation
Antiseptics should be used after washing hands because washing hands with soap and water is the most effective way to remove dirt, germs, and other contaminants from the hands. Once the hands are clean, applying antiseptics can further reduce the number of microorganisms on the skin, helping to prevent the spread of infections. Using antiseptics before washing hands would not be effective as it would not remove the dirt and germs from the hands. Using antiseptics when soap is unavailable or when gloves are not being used can be an alternative method to maintain hand hygiene.Rate this question:
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- 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
Correct Answer
C. Before putting on the glovesExplanation
Food handlers who wear gloves should wash their hands before putting on the gloves. This is because washing hands before putting on gloves helps to remove any potential contaminants from the hands. By washing their hands before putting on gloves, food handlers can ensure that they are starting with clean hands and minimizing the risk of introducing any harmful bacteria or substances onto the gloves and subsequently onto the food they handle.Rate this question:
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- 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
Correct Answer
D. The cook did not wash hands and put on new gloves before slicing the hamburger bunsExplanation
The mistake made by the cook was that they did not wash their hands and put on new gloves before slicing the hamburger buns. Wearing the same gloves that were used to handle raw ground beef can lead to cross-contamination, as the bacteria from the raw meat can transfer onto the gloves and then onto the hamburger buns. By not washing their hands and changing gloves, the cook increased the risk of spreading harmful bacteria to the buns, potentially causing foodborne illnesses.Rate this question:
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- 26.
A food handler has been diagnosed with an illness from Shigella spp. What should the manager tell this food handler to do?
- A.
Stay home until a doctor approves return to work
- B.
Wear gloves while handling food
- C.
Work in a nonfood handling position
- D.
Wash hands frequently while handling food
Correct Answer
A. Stay home until a doctor approves return to workExplanation
The manager should tell the food handler to stay home until a doctor approves their return to work. This is because Shigella spp. is a highly contagious bacterial infection that can be easily transmitted through food handling. By staying home and receiving medical treatment, the food handler can prevent the spread of the illness to others in the workplace. Wearing gloves, working in a nonfood handling position, or washing hands frequently are important practices for food safety, but they are not sufficient in this case as the food handler is already diagnosed with an illness.Rate this question:
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- 27.
A food handler prepares and delivers meals to elderly individuals receiving cancer care services at home. What symptoms require this food handler to stay home from work?
- A.
Thirst with itching
- B.
Soreness with fatigue
- C.
Sore throat with fever
- D.
Headache with soreness
Correct Answer
C. Sore throat with feverExplanation
A food handler with a sore throat and fever should stay home from work because these symptoms could indicate a contagious illness such as a cold or flu. Working while sick could increase the risk of spreading the illness to vulnerable individuals, such as elderly individuals receiving cancer care services at home. It is important for the food handler to prioritize the health and safety of the individuals they serve by staying home and seeking medical attention if necessary.Rate this question:
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- 28.
When is it acceptable to eat in an operation?
- A.
When prepping food
- B.
When washing dishes
- C.
When sitting in a break area
- D.
When handling utensils
Correct Answer
C. When sitting in a break areaExplanation
It is acceptable to eat in an operation when sitting in a break area. This is because the break area is designated for employees to take a break and relax, including having their meals. Eating in the break area ensures that food is kept separate from the food preparation areas and reduces the risk of cross-contamination.Rate this question:
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- 29.
<span class="qWord lang-en">What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea and diarrhea?</span> What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea and diarrhea?
- A.
Tell the cook to stay away from work and see a doctor
- B.
Tell the cook to come in for a couple of hours and then go home
- C.
Tell the cook to rest for a couple of hours and then come to work
- D.
Tell the cook to go to the doctor and them immediately come to work
Correct Answer
A. Tell the cook to stay away from work and see a doctorExplanation
If a cook calls in with symptoms such as headache, nausea, and diarrhea, it is important for the manager of a hospital cafeteria to prioritize the health and safety of both the cook and the customers. In this case, the correct answer is to tell the cook to stay away from work and see a doctor. This is necessary to prevent the spread of any potential illness to others in the hospital environment, and to ensure that the cook receives appropriate medical attention for their symptoms.Rate this question:
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Current Version
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Mar 22, 2023Quiz Edited by
ProProfs Editorial Team -
Jan 04, 2013Quiz Created by
Cendy
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