ServSafe Practice Test | 90 Questions And Answers
A. They have not built up strong immune systems. ⬅ Correct Ans Why are preschool-age children at a higher risk for food borne illnesses?
A. They have not built up strong immune systems.
B. They are more likely to spend time in a hospital.
C. The are more likely to suffer allergic reactions. D. Their appetites have increased since birth.
C. Sprouts ⬅ Correct Ans Which is a TCS food?
A. Bread
B. Flour
C. Sprouts
D. Strawberries
D. purchasing food from unsafe sources ⬅ Correct Ans The 5 common mistakes that can lead to foodborne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and A. reheating leftover food.
B. serving ready-to-eat food.
C. using single-use, disposable gloves
D. purchasing food from unsafe sources.
D. Controlling time and temperature ⬅ Correct Ans What is an important measure
for preventing food borne illness?
A. Serving locally grown food
B. Using new equipment
C. Measuring pathogens
D. Controlling time and temperature
D. Time-temperature abuse ⬅ Correct Ans Raw chicken breast are left out at room temperature on a prep table. What is the risk that could cause a food borne illness?
A. Cross-contamination
B. Poor cleaning and sanitizing
C. Poor personal hygiene
D. Time-temperature abuse
B. Poor cleaning and sanitizing ⬅ Correct Ans A server cleans a dining table with a wiping cloth and then puts the cloth in an apron pocket. What is the risk that could cause a food borne illness?
A. Cross-contamination
B. Poor cleaning and sanitizing
C. Poor personal hygiene D. Time-temperature abuse
C. Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice ⬅ Correct Ans What are the most common symptoms of a food borne illness?
A. Diarrhea, vomiting, fever, nausea, abdominal cramps and dizziness
B. Diarrhea, vomiting, fever, nausea, abdominal cramps, and headache
C. Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice
D. Diarrhea, vomiting, fever, nausea, abdominal cramps, and tiredness
A. Control time and temperature ⬅ Correct Ans What is the most important way to prevent a food borne illness from bacteria?
A. Control time and temperature
B. Prevent cross-contamination.
C. Practice good personal hygiene.
D. Practice good cleaning and sanitizing
D. Raw ground beef ⬅ Correct Ans Enterohemorrhagic and shiga toxin-producing E. coli are commonly linked with what type of food?
A. Potato salad
B. Thick stews
C. Dairy products
D. Raw ground beef
C. Practice good personal hygiene ⬅ Correct Ans What is the most important way to prevent a food borne illness from viruses?
A. Control time and temperature
B. Prevent cross-contamination.
C. Practice good personal hygiene.
D. Practice good cleaning and sanitizing.
A. Norovirus ⬅ Correct Ans A guest called a restaurant and told the manager about getting sick after eating there. The guest complained of vomiting and diarrhea a few hours after eating the raw oysters. What pathogen probably caused the illness?
A. Norovirus
B. Shigella spp.
C. Salmonella Typhi
D. Enterohemoryhagic and shiga toxin-producing E. coli
C. Seafood ⬅ Correct Ans Parasites are commonly liked with what type of food?
A. Rice
B. Poultry
C. Seafood
D. Canned Food
A. Toxin ⬅ Correct Ans A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness?
A. They have not built up strong immune systems. ⬅ Correct Ans Why are preschool-age children at a higher risk for food borne illnesses?
A. They have not built up strong immune systems.
B. They are more likely to spend time in a hospital.
C. The are more likely to suffer allergic reactions. D. Their appetites have increased since birth.
C. Sprouts ⬅ Correct Ans Which is a TCS food?
A. Bread
B. Flour
C. Sprouts
D. Strawberries
D. purchasing food from unsafe sources ⬅ Correct Ans The 5 common mistakes that can lead to foodborne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and A. reheating leftover food.
B. serving ready-to-eat food.
C. using single-use, disposable gloves
D. purchasing food from unsafe sources.
D. Controlling time and temperature ⬅ Correct Ans What is an important measure
for preventing food borne illness?
A. Serving locally grown food
B. Using new equipment
C. Measuring pathogens
D. Controlling time and temperature
D. Time-temperature abuse ⬅ Correct Ans Raw chicken breast are left out at room temperature on a prep table. What is the risk that could cause a food borne illness?
A. Cross-contamination
B. Poor cleaning and sanitizing
C. Poor personal hygiene
D. Time-temperature abuse
B. Poor cleaning and sanitizing ⬅ Correct Ans A server cleans a dining table with a wiping cloth and then puts the cloth in an apron pocket. What is the risk that could cause a food borne illness?
A. Cross-contamination
B. Poor cleaning and sanitizing
C. Poor personal hygiene D. Time-temperature abuse
C. Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice ⬅ Correct Ans What are the most common symptoms of a food borne illness?
A. Diarrhea, vomiting, fever, nausea, abdominal cramps and dizziness
B. Diarrhea, vomiting, fever, nausea, abdominal cramps, and headache
C. Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice
D. Diarrhea, vomiting, fever, nausea, abdominal cramps, and tiredness
A. Control time and temperature ⬅ Correct Ans What is the most important way to prevent a food borne illness from bacteria?
A. Control time and temperature
B. Prevent cross-contamination.
C. Practice good personal hygiene.
D. Practice good cleaning and sanitizing
D. Raw ground beef ⬅ Correct Ans Enterohemorrhagic and shiga toxin-producing E. coli are commonly linked with what type of food?
A. Potato salad
B. Thick stews
C. Dairy products
D. Raw ground beef
C. Practice good personal hygiene ⬅ Correct Ans What is the most important way to prevent a food borne illness from viruses?
A. Control time and temperature
B. Prevent cross-contamination.
C. Practice good personal hygiene.
D. Practice good cleaning and sanitizing.
A. Norovirus ⬅ Correct Ans A guest called a restaurant and told the manager about getting sick after eating there. The guest complained of vomiting and diarrhea a few hours after eating the raw oysters. What pathogen probably caused the illness?
A. Norovirus
B. Shigella spp.
C. Salmonella Typhi
D. Enterohemoryhagic and shiga toxin-producing E. coli
C. Seafood ⬅ Correct Ans Parasites are commonly liked with what type of food?
A. Rice
B. Poultry
C. Seafood
D. Canned Food
A. Toxin ⬅ Correct Ans A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness?
