ServeSafe Certification Exam Review
Questions with 100% Correct Answers|
Verified
What type of sanitizer is bleach?
A. Detergent.
B. Quat.
C. Chlorine.
D. Iodine. - ✔✔C. Chlorine.
A foodhandler is using a nylon scrub pad to remove dirt from pots and pans in the
first compartment of a three-compartment sink. What is the food handler doing?
A. Sterilizing.
B. Cleaning.
C. Sanitizing.
D. Rinsing. - ✔✔B. Cleaning.
Which of these food borne illnesses could be caused by ready-to-eat food?
A. PSP.
B. Bacillus cereus.
C. Hemorrhagic colitis.
D. Shigellosis. - ✔✔D. Shigellosis.
Which of the following types of food most favors the growth of food borne microorganisms?
,A. Food that is high alkaline.
B. Food that is dry.
C. Food that contains protein.
D. Food that is highly acidic. - ✔✔C. Food that contains protein.
A person who has campylobacteriosis may experience?
A. Chills and skin lesions.
B. Diarrhea alternating with constipation.
C. Headache and bloody diarrhea.
D. Weakness and double vision. - ✔✔C. Headache and bloody diarrhea.
Which of the following food is most likely to cause a food borne infection?
A. Sweet-and-sour pork.
B. A bacon-lettuce-tomato sandwich.
C. Chips and salsa.
D. A hamburger cooked rare. - ✔✔D. A hamburger cooked rare.
What is the most important way to prevent a food borne illness from a virus?
A. Practice good personal hygiene.
B. Control time and temperature.
C. Prevent cross-contamination.
D. Practice correct cleaning and sanitizing. - ✔✔A. Practice good personal hygiene.
Which of the following conditions is necessary for viruses to survive and reproduce?
, A. They grow only in food containing protein.
B. They grow only in food at certain acidity levels.
C. They grow only at temperatures between 41 F and 135 F.
D. They need a living cell to reproduce. - ✔✔D. They need a living cell to reproduce.
Which type of pathogen is most often associated with ready-to-eat food?
A. Parasites.
B. Molds.
C. Yeast.
D. Viruses. - ✔✔D. Viruses.
Which of the following could result in chemical contamination?
A. A food service worker sprays insecticide around the food preparation area.
B. Orange juice is served to customers in a plastic pitcher.
C. A foodservice worker used dried herbs to flavor a soup she is making.
D. A metal scoop is used to handle ice. - ✔✔A. A food service worker sprays
insecticide around the food preparation area.
Eggs and peanuts are dangerous for people with which condition?
A. Chemical sensitivity.
B. Food allergies.
C. FAT TOM.
D. Poor personal hygiene. - ✔✔B. Food allergies.
Questions with 100% Correct Answers|
Verified
What type of sanitizer is bleach?
A. Detergent.
B. Quat.
C. Chlorine.
D. Iodine. - ✔✔C. Chlorine.
A foodhandler is using a nylon scrub pad to remove dirt from pots and pans in the
first compartment of a three-compartment sink. What is the food handler doing?
A. Sterilizing.
B. Cleaning.
C. Sanitizing.
D. Rinsing. - ✔✔B. Cleaning.
Which of these food borne illnesses could be caused by ready-to-eat food?
A. PSP.
B. Bacillus cereus.
C. Hemorrhagic colitis.
D. Shigellosis. - ✔✔D. Shigellosis.
Which of the following types of food most favors the growth of food borne microorganisms?
,A. Food that is high alkaline.
B. Food that is dry.
C. Food that contains protein.
D. Food that is highly acidic. - ✔✔C. Food that contains protein.
A person who has campylobacteriosis may experience?
A. Chills and skin lesions.
B. Diarrhea alternating with constipation.
C. Headache and bloody diarrhea.
D. Weakness and double vision. - ✔✔C. Headache and bloody diarrhea.
Which of the following food is most likely to cause a food borne infection?
A. Sweet-and-sour pork.
B. A bacon-lettuce-tomato sandwich.
C. Chips and salsa.
D. A hamburger cooked rare. - ✔✔D. A hamburger cooked rare.
What is the most important way to prevent a food borne illness from a virus?
A. Practice good personal hygiene.
B. Control time and temperature.
C. Prevent cross-contamination.
D. Practice correct cleaning and sanitizing. - ✔✔A. Practice good personal hygiene.
Which of the following conditions is necessary for viruses to survive and reproduce?
, A. They grow only in food containing protein.
B. They grow only in food at certain acidity levels.
C. They grow only at temperatures between 41 F and 135 F.
D. They need a living cell to reproduce. - ✔✔D. They need a living cell to reproduce.
Which type of pathogen is most often associated with ready-to-eat food?
A. Parasites.
B. Molds.
C. Yeast.
D. Viruses. - ✔✔D. Viruses.
Which of the following could result in chemical contamination?
A. A food service worker sprays insecticide around the food preparation area.
B. Orange juice is served to customers in a plastic pitcher.
C. A foodservice worker used dried herbs to flavor a soup she is making.
D. A metal scoop is used to handle ice. - ✔✔A. A food service worker sprays
insecticide around the food preparation area.
Eggs and peanuts are dangerous for people with which condition?
A. Chemical sensitivity.
B. Food allergies.
C. FAT TOM.
D. Poor personal hygiene. - ✔✔B. Food allergies.
