ServSafe Practice Test Chapter 2- Forms of Contamination

Last Updated on February 26, 2025

ServSafe Practice Test Chapter 2- Forms of Contamination is based on the ServSafe Manager 7th Edition Study Guide for Manager and Food Handler Online course preparation test. The answers to the following sample quiz questions are based on a multiple-choice format. Boost your ServSafe certification exam preparation with our comprehensive practice test on Chapter 2: Forms of Contamination.

This practice test covers critical topics such as biological, chemical, and physical contaminants, deliberate food contamination, responding to foodborne illness outbreaks, and managing food allergens. Each question is designed to reflect the style and difficulty of the actual exam, ensuring you are well-prepared to ace your ServSafe Food Handler and Food Manager certification tests. Start practicing today and ensure food safety in your establishment!

Our Sample ServSafe Test Prep Forms of Contamination has 30 questions. You’ll need to answer at least 21 correctly to achieve a passing score (75%). You can check your answers and all questions at the end of the quiz. In addition, you can finish it at any time by clicking on the “Finish Quiz” button.

Chapter 2- Forms of Contamination Test

Practice Test Name	ServSafe Practice Test 2024
Test Prep for	ServSafe Food Handler and Food Manager
Type of test	Sample Quiz Test
Total Question in the Test	30 questions
Question Type	Multiple-Choice Question Answers
Printable & Editable PDF	Yes Download link is given below
Topic Covered	Chapter 2- Forms of Contamination
Test Language	English

163

ServSafe Practice Test Chapter 2- Forms of Contamination

ServSafe Practice Test
(Chapter 2 - Forms of Contamination)
ServSafe Food Handler and Food Manager certification
Total Items: 30
Explanation Included: YES
Free Quiz on Chapter 2- No Registration is required

1 / 30

What is the correct way to store food to prevent contamination?

(A) Store raw food above ready-to-eat food

(B) Store ready-to-eat food above raw food

(D) Store food on the floor

2 / 30

What is the primary reason for documenting all reports of foodborne illnesses?

(A) To keep track of customer complaints

(B) To help with employee scheduling

(D) To adjust prices

3 / 30

How should a food establishment handle a complaint about foodborne illness?

(A) Ignore the complaint

(B) Offer a refund only

(D) Blame the customer

4 / 30

What type of contaminant is hair considered?

(A) Biological

(B) Chemical

(D) Allergenic

5 / 30

What is the best method to ensure chemicals do not contaminate food?

(A) Using chemicals during food prep

(B) Storing chemicals near food

(D) Using unlabeled spray bottles

6 / 30

How can physical contaminants be controlled in the kitchen?

(A) By using hand sanitizers

(B) By cooking food to the correct temperature

(D) By storing food properly

7 / 30

Which bacteria is often found in improperly canned foods?

(A) Salmonella

(B) Clostridium botulinum

(D) E. coli

8 / 30

What should be done if an employee is suspected of having a foodborne illness?

(A) Allow them to continue working

(B) Send them home and report to management

(D) Have them wear gloves

9 / 30

What is cross-contact in relation to food allergens?

(A) Using the same equipment for allergen and non-allergen foods

(B) Cooking food to the wrong temperature

(D) Mixing raw and cooked foods

10 / 30

Which of the following is not a food allergen?

(A) Peanuts

(B) Shellfish

(D) Broccoli

11 / 30

What should be done if a customer has an allergic reaction in the restaurant?

(A) Offer a different meal

(B) Call emergency services immediately

(D) Ignore the reaction

12 / 30

What should a server do if a customer informs them of a food allergy?

(A) Ignore the customer

(B) Suggest a menu item without checking ingredients

(D) Serve the same food as other customers

13 / 30

How can food handlers prevent allergic reactions in customers?

(A) By washing hands after handling allergens

(B) By cooking all foods to the same temperature

(D) By not labeling food ingredients

14 / 30

Which of the following is a common food allergen?

(A) Rice

(B) Wheat

(D) Apples

15 / 30

What should be done with suspected contaminated food during an outbreak investigation?

(A) Serve it to customers

(B) Destroy it immediately

(D) Mix it with other food

16 / 30

How can a food establishment help prevent foodborne-illness outbreaks?

(A) By storing food at room temperature

(B) By ensuring proper personal hygiene

(D) By using outdated ingredients

17 / 30

What is the first step in responding to a foodborne-illness outbreak?

(A) Contacting the local health department

(B) Cleaning the entire facility

(D) Interviewing the staff

18 / 30

What should employees do if they suspect deliberate contamination of food?

(A) Ignore it

(B) Report it to a supervisor immediately

(D) Continue with their work

19 / 30

Which program can help prevent deliberate contamination of food?

(A) HACCP

(B) FIFO

(D) OSHA guidelines

20 / 30

What is an example of deliberate contamination of food?

(A) Using dirty equipment

(B) Storing food at improper temperatures

(D) Cross-contamination from raw to cooked food

21 / 30

What should be done if physical contaminants are found in food?

(A) Continue serving the food

(B) Remove the contaminants and serve the food

(D) Ignore the contaminants

22 / 30

How can physical contaminants be prevented?

(A) By cooking food to the correct temperature

(B) By storing food properly

(D) By using hand sanitizers

23 / 30

Which of the following is an example of a physical contaminant?

(A) Bacteria

(B) Cleaning chemicals

(D) Mold

24 / 30

What is the best way to identify chemical contamination?

(A) By smell

(B) By color change in the food

(D) By taste

25 / 30

How should chemicals be stored to prevent contamination?

(A) In the same area as food

(B) In a locked storage area away from food

(D) On the floor

26 / 30

What is a common source of chemical contamination in foodservice?

(A) Dirt and debris

(B) Cleaning agents

(D) Bones in fish

27 / 30

Which practice helps prevent the growth of biological contaminants in food?

(A) Storing food at room temperature

(B) Cooking food to proper temperatures

(D) Handling food with bare hands

28 / 30

Which bacteria can grow rapidly at refrigerator temperatures and is often found in deli meats?

(A) Staphylococcus aureus

(B) Listeria monocytogenes

(D) Clostridium perfringens

29 / 30

What is the primary symptom of a foodborne illness caused by the Norovirus?

(A) Jaundice

(B) Diarrhea

(D) Fever

30 / 30

Which microorganism is commonly associated with raw poultry and can cause foodborne illness?

(A) Salmonella

(B) E. coli

(D) Norovirus

Your score is

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