ServSafe Practice Test 2020 (Chapter 1- Providing Safe Food)

Which of the following can cause Foodborne Illness?

After eating some food when two or more people get the same illness is called

Select most common three types of contamination to food

TCS stands for

Which of the following groups are the “Higher risk populations” in foodborne illness outbreak? (select all that apply)

Select which of the following is the “four most common ways food becomes contaminated”?

Which of the following types of food carry harmful toxins? (selects all that apply)

TCS foods are left in the danger zone for ____ hours?

The temperature danger zone is food temperatures between

Select all that apply for TCS foods 

A food handler’s hands can transfer pathogens from one food to another. 

After eating some food in a restaurant when a customer fills illness is called FOODBORNE ILLNESS.

Food handlers who don’t wash their hands correctly can cause foodborne illness.

Adults are more likely than preschool-age children to get sick from contaminated food.

Among all types of “food safety hazards,”  the Pathogens are the greatest threat to food safety.

Which of the following food that supports the rapid growth of Microorganisms? (Select all that apply)

For this situation, select one of the following ways in which food became unsafe.

Leftover chili is cooled on the counter.

For this situation, select one of the following ways in which food became unsafe.

A food handler wearing gloves places a chicken breast on the grill and then places lettuce and tomato on a bun.

For this situation, select one of the following ways in which food became unsafe.

A food handler prepping a salad stops to scratch an itch on her arm and then returns to making the salad.

For this situation, select one of the following ways in which food became unsafe.

A server setting tables touch the food-contact surfaces of a water glass when placing it on the table.

Which of the following food that NOT contains a TCS food. (select all that apply)

What action describes foodhandler leaves the restroom without washing his/her hands

What are the following actions comes under Time-Temperature Abuse? (select all that apply)

By this action “Touch or scratch wounds and then touch food” in which the food became unsafe?

What types of food can be eaten without further preparation, washing or cooking?

Which type of the following foods needs careful handling to prevent contamination?

In your food business who must understand food safety practices and create the necessary procedures?

Whose responsibility is to ensure that employees have the knowledge and skills needed to handle food safely in your establishment?

Ready-to-eat food includes (select all that apply)

Which department regulates and inspects meat, poultry, and eggs?