ServSafe Practice Test Chapter 2- Forms of Contamination is based on ServSafe Manager 7th Edition Study Guide for Manager and Food Handler Online course preparation test. The following sample quiz question answers are based on a multiple-choice format. Either you can practice by joining a free quiz without any registration or downloading printable and editable PDF/Doc files.
Our Sample ServSafe Test Prep Forms of Contamination has 30 questions, you’ll need to answer at least 21 of them correctly to achieve a passing score (75%). You can check your answers and all question at the end of the quiz. In addition, you can finish it at any by clicking on the “Finish Quiz” button.
ServSafe Practice Test – 2
| Practice Test Name | ServSafe Practice Test 2023 |
| Test Prep for | ServSafe Food Manager and Food Handler |
| 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 |
ServSafe Practice Test Chapter 2- Forms of Contamination
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Free ServSafe Practice Test Chapter 2- Forms of Contamination Online
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The official ServSafe Manager Practice Test exam has 80 multiple-choice questions. A minimum score of 75% or higher is required to pass the exam. This is obtained by answering at least 60 out of 80 questions correctly.
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Question 1 of 30
1. Question
1 pointsAll pathogens need oxygen to grow
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Question 2 of 30
2. Question
1 pointsThe most important way to prevent foodborne illnesses caused by viruses is to control time and temperature
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Question 3 of 30
3. Question
1 pointsSalmonella Typhi is commonly linked with ground beef.
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Question 4 of 30
4. Question
1 pointsParasites are commonly associated with seafood
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Question 5 of 30
5. Question
1 pointsSelect any six conditions that pathogens need to grow.
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Question 6 of 30
6. Question
5 pointsPathogens and Linked Food
Which of the following foods is linked with Hepatitis A?
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Question 7 of 30
7. Question
1 pointsPathogens and Linked Food
Which of the following foods is linked with “Norovirus”?
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Question 8 of 30
8. Question
1 pointsPathogens and Linked Food
Which of the following foods is linked with “Salmonella Typhi”?
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Question 9 of 30
9. Question
1 pointsPathogens and Linked Food
Which of the following foods is linked with “Shigella spp”?
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Question 10 of 30
10. Question
1 pointsPathogens and Linked Food
Which of the following foods is linked with “Shiga toxin-producing Escherichia coli”?
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Question 11 of 30
11. Question
1 pointsPathogens and Linked Food
Which of the following foods is linked with “Nontyphoidal Salmonella”?
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Question 12 of 30
12. Question
1 pointsWhat are the three types of contaminants that are a risk to food? (this type of question is also discussed in Chapter 1- Providing Safe Food)
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Question 13 of 30
13. Question
1 pointsFAT TOM stands for (Select and Drag the following words in ascending order to complete the FAT TOM meaning)
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Food
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Acidity
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Temperature
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Time
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Time,
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Oxygen
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Moisture
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Question 14 of 30
14. Question
1 pointsWhat you should when you found your food handlers diagnosed with Salmonella Typhi?
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Question 15 of 30
15. Question
1 pointsSalmonella Typhi – Lives only in
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Question 16 of 30
16. Question
1 pointsWhich of the following carry nontyphoidal Salmonella naturally?
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Question 17 of 30
17. Question
1 pointsWhat is the most likely way we will control bacteria on our food?
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Question 18 of 30
18. Question
1 pointsWhat are the following is a type of pathogen? (select all that apply)
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Question 19 of 30
19. Question
1 pointsWhat would be the Prevention Measures for Shiga toxin-producing E. Coli? (select all that apply)
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Question 20 of 30
20. Question
1 pointsWhich of the following can produce harmful toxins?
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Question 21 of 30
21. Question
1 pointsMake sure fish that will be served raw or undercooked fish is correctly frozen by the manufacturer.
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Question 22 of 30
22. Question
1 pointsWhich of the following FUNGI can spoil food rapidly and will produce a smell or taste of alcohol?
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Question 23 of 30
23. Question
1 pointsHistamine Toxin Occurs when time-temperature abused with which of the following fish? (select all that apply)
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Question 24 of 30
24. Question
1 pointsWhich of the following reef fish Commonly linked to CIGUATERA TOXIN? (select all that apply)
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Question 25 of 30
25. Question
1 pointsOysters can be contaminated when they eat marine algae?
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If marine algae have the toxin then Oysters can be contaminated.
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Question 26 of 30
26. Question
1 pointsWhat is the main way we prevent people from getting sick from seafood toxins?
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Purchase fish from APPROVED SUPPLIERS since cooking or freezing cannot destroy these toxins.
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Question 27 of 30
27. Question
1 pointsIn which pH Scale ranges Bacteria grow best in food?
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Question 28 of 30
28. Question
1 pointsWhich is the following food is a type of Acidic Food? (select all that apply)
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Question 29 of 30
29. Question
1 pointsThe amount of moisture available in food is called
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Question 30 of 30
30. Question
1 pointsWhat should be the aw scale ranges in the food?
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The aw scale ranges from 0.0 to 1.0. The higher the value, the more available moisture in the food
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Hint
water activity (aw)
Charpterwise ServSafe Test [Quiz + PDF]
- Chapter 1- Providing Safe Food
- Chapter 2- Forms of Contamination
- Chapter 3- Personal Hygiene (Safe Food Handler)
- Chapter 4- Flow of Food: An Introduction
- Chapter 5- The Flow of Food: Purchasing, Receiving, and Storage
- Chapter 6- Flow of Food: Preparation
- Chapter 7- Flow of Food: Service
- Chapter 8- Food Safety Management Systems
- Chapter 9- Safe Facilities and Pest Management
- Chapter 10- Cleaning and Sanitizing
ServSafe Practice Test (English)
- ServSafe Practice Test 1 (40 Question)
- ServSafe Practice Test 2 (40 Question)
- ServSafe Practice Test 3 (40 Question)
- ServSafe Practice Test 4 (40 Question)
ServSafe Practice Test Espanol
- ServSafe Practice Test 2020 (Espanol) (SET -1)
- ServSafe Practice Test 2020 (Espanol) (SET -2)
- ServSafe Practice Test 2020 (Espanol) (SET -3)