SERVSAFE FINAL EXAM PRE-TEST.
1. Why are preschool age children at a higher
They have not built up
risk for food-borne illnesses?
strong immune systems
2. Which is a TCS food? Sprouts
3. The 5 common mistakes that can lead to food- Purchasing food from
borne illness are failing to cook food un- safe sources
adequately, holding food at incorrect
temperatures, using contaminated
equipment, practicing poor personal
hygiene, and? Controlling time and
tem- perature
4. What is an important measure for preventing
food borne illness?
Time-temperature abuse
5. Raw chicken breasts are left out at room
temperature on a prep table. What is the risk
that could cause food- borne illness?
Poor cleaning and
6. A server cleans a dining table with a wiping sanitiz-
cloth and
then puts the cloth in an apron pocket. What is the risk ing
that could cause a foodborne illness?
7. What are the most common symptoms of a foodborne Diarrhea,
vomiting, fever,
illness? nausea, abdominal cramps,
and jaundice
8. What is the most impressive way to prevent a Control time and tempera-
food- borne illness from bacteria? ture
9. Shiga toxin-producing E. coli (STEC) is commonly linked Raw ground
beef
1/
17
, SERVSAFE FINAL EXAM PRE-TEST.
with what type of food?
10. What is the most important way to prevent a Practice good personal
food- borne illness from viruses?
hy- giene
2/
17
, SERVSAFE FINAL EXAM PRE-TEST.
11. A guest called a restaurant and told the Norovirus
manager about getting sick after eating
there. The guest com- plained of vomiting and
diarrhea a few hours after eat- ing the raw
oysters. What pathogen probably caused the
illness?
12. Parasites are commonly linked with what type of food? Seafood
13. A guest had a reversal of hot and cold sensations
after Toxin
eating seafood. What almost likely caused the illness?
14. A food handler stored a sanitizer spray bottle on the Stored the
sanitizer bottle
shelf above the prep table that had just been sanitized. away from
the prep area
Throughout the day, the food handler used the
sanitiz- er on the prep table, storing it in the
same spot. What should the food handler have
done differently?
15. To prevent the deliberate contamination of Who to contact about
food, a manager should know who is in the sus- picious activity
facility, monitor the security of products, keep
information related to food security on file,
and know?
Clean and sanitize
16. What should food handlers do to prevent food
utensils after use
aller- gens from being transferred to food?
17. After which activity must food handlers wash Clearing tables
their hands?
18. What should food handlers do after prepping food and Take ott their
3/
17
1. Why are preschool age children at a higher
They have not built up
risk for food-borne illnesses?
strong immune systems
2. Which is a TCS food? Sprouts
3. The 5 common mistakes that can lead to food- Purchasing food from
borne illness are failing to cook food un- safe sources
adequately, holding food at incorrect
temperatures, using contaminated
equipment, practicing poor personal
hygiene, and? Controlling time and
tem- perature
4. What is an important measure for preventing
food borne illness?
Time-temperature abuse
5. Raw chicken breasts are left out at room
temperature on a prep table. What is the risk
that could cause food- borne illness?
Poor cleaning and
6. A server cleans a dining table with a wiping sanitiz-
cloth and
then puts the cloth in an apron pocket. What is the risk ing
that could cause a foodborne illness?
7. What are the most common symptoms of a foodborne Diarrhea,
vomiting, fever,
illness? nausea, abdominal cramps,
and jaundice
8. What is the most impressive way to prevent a Control time and tempera-
food- borne illness from bacteria? ture
9. Shiga toxin-producing E. coli (STEC) is commonly linked Raw ground
beef
1/
17
, SERVSAFE FINAL EXAM PRE-TEST.
with what type of food?
10. What is the most important way to prevent a Practice good personal
food- borne illness from viruses?
hy- giene
2/
17
, SERVSAFE FINAL EXAM PRE-TEST.
11. A guest called a restaurant and told the Norovirus
manager about getting sick after eating
there. The guest com- plained of vomiting and
diarrhea a few hours after eat- ing the raw
oysters. What pathogen probably caused the
illness?
12. Parasites are commonly linked with what type of food? Seafood
13. A guest had a reversal of hot and cold sensations
after Toxin
eating seafood. What almost likely caused the illness?
14. A food handler stored a sanitizer spray bottle on the Stored the
sanitizer bottle
shelf above the prep table that had just been sanitized. away from
the prep area
Throughout the day, the food handler used the
sanitiz- er on the prep table, storing it in the
same spot. What should the food handler have
done differently?
15. To prevent the deliberate contamination of Who to contact about
food, a manager should know who is in the sus- picious activity
facility, monitor the security of products, keep
information related to food security on file,
and know?
Clean and sanitize
16. What should food handlers do to prevent food
utensils after use
aller- gens from being transferred to food?
17. After which activity must food handlers wash Clearing tables
their hands?
18. What should food handlers do after prepping food and Take ott their
3/
17
