ServSafe Practice Test Chapter 2- Forms of Contamination

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
36

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?

2 / 30

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

3 / 30

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

4 / 30

What type of contaminant is hair considered?

5 / 30

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

6 / 30

How can physical contaminants be controlled in the kitchen?

7 / 30

Which bacteria is often found in improperly canned foods?

8 / 30

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

9 / 30

What is cross-contact in relation to food allergens?

10 / 30

Which of the following is not a food allergen?

11 / 30

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

12 / 30

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

13 / 30

How can food handlers prevent allergic reactions in customers?

14 / 30

Which of the following is a common food allergen?

15 / 30

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

16 / 30

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

17 / 30

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

18 / 30

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

19 / 30

Which program can help prevent deliberate contamination of food?

20 / 30

What is an example of deliberate contamination of food?

21 / 30

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

22 / 30

How can physical contaminants be prevented?

23 / 30

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

24 / 30

What is the best way to identify chemical contamination?

25 / 30

How should chemicals be stored to prevent contamination?

26 / 30

What is a common source of chemical contamination in foodservice?

27 / 30

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

28 / 30

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

29 / 30

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

30 / 30

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

Your score is

See also:

ServSafe 80 (MCQ) Diagnostic Test (English)

Charpterwise ServSafe Test [Quiz + PDF]

Topics Wise Quiz

ServSafe Practice Test Espanol

Official Website: ServSafe Official Website

Official Test on Chapter 2 Quiz: Chapter 2 Quiz PDF