ServSafe Food Handler Practice Test (Pt. 1) Study Exam.
1. Why is food safety important? D
A.)To prevent and stop foodborne illness and
contami- nants from getting into food and
creating an outbreak
B.)No loss of sales or business
C.)To maintain a good reputation for the business
D.)All of the above
2. Identify the 5 most common risk factors to keeping B
food safe
A.)Purchasing ingredients from safe sources,
holding foods at the wrong temperatures,
poor hygiene prac- tices, using contaminated
tools & equipment, improp- er cooking of foods
B.)Purchasing ingredients from unsafe sources,
hold- ing foods at the wrong temperatures,
poor hygiene practices, using contaminated
tools & equipment, im- proper cooking of
foods
C.)Purchasing ingredients from unsafe sources,
hold- ing foods at the wrong temperatures,
poor hygiene practices, using contaminated
tools & equipment, properly cooking foods
D.)Purchasing ingredients from unsafe sources,
hold- ing foods at the right temperatures,
poor hygiene practices, using contaminated
tools & equipment, im- proper cooking of
foods
3. When a food service worker avoids personal behaviors C
that can contaminate food, they are:
1/
20
, ServSafe Food Handler Practice Test (Pt. 1) Study Exam.
A.)Spreading foodborne illnesses
2/
20
, ServSafe Food Handler Practice Test (Pt. 1) Study Exam.
B.)Managing inventory
C.)Practicing proper personal hygiene
D.)On time and ready for work
4. Which of the following is a proper technique to wash
B
hands:
A.)Wet hands and arms, apply soap, scrub
hands and arms for 30 seconds, rinse hands
and arms, dry hands and arms
B.)Wet hands and arms, apply soap, scrub
hands and arms for 10-15 seconds, rinse hands
and arms, dry hands and arms
C.)Apply soap, wet hands and arms, scrub
hands and arms for 10-15 seconds, rinse hands
and arms, dry hands and arms
D.)Wet hands and arms, apply soap, scrub
hands and arms for 10-15 seconds, dry hands
and arms
5. A foodborne illness can be caused by cross-contamina- B
tion when (check all that apply):
A.)Contaminated ingredients are discarded
and not used
B.)Foods touch contaminated surfaces right
before being served
C.)Foods are properly stored, cooked,
handled, and served
D.)Dirty unwashed towels are used to clean
food-con- tact surfaces
3/
20
1. Why is food safety important? D
A.)To prevent and stop foodborne illness and
contami- nants from getting into food and
creating an outbreak
B.)No loss of sales or business
C.)To maintain a good reputation for the business
D.)All of the above
2. Identify the 5 most common risk factors to keeping B
food safe
A.)Purchasing ingredients from safe sources,
holding foods at the wrong temperatures,
poor hygiene prac- tices, using contaminated
tools & equipment, improp- er cooking of foods
B.)Purchasing ingredients from unsafe sources,
hold- ing foods at the wrong temperatures,
poor hygiene practices, using contaminated
tools & equipment, im- proper cooking of
foods
C.)Purchasing ingredients from unsafe sources,
hold- ing foods at the wrong temperatures,
poor hygiene practices, using contaminated
tools & equipment, properly cooking foods
D.)Purchasing ingredients from unsafe sources,
hold- ing foods at the right temperatures,
poor hygiene practices, using contaminated
tools & equipment, im- proper cooking of
foods
3. When a food service worker avoids personal behaviors C
that can contaminate food, they are:
1/
20
, ServSafe Food Handler Practice Test (Pt. 1) Study Exam.
A.)Spreading foodborne illnesses
2/
20
, ServSafe Food Handler Practice Test (Pt. 1) Study Exam.
B.)Managing inventory
C.)Practicing proper personal hygiene
D.)On time and ready for work
4. Which of the following is a proper technique to wash
B
hands:
A.)Wet hands and arms, apply soap, scrub
hands and arms for 30 seconds, rinse hands
and arms, dry hands and arms
B.)Wet hands and arms, apply soap, scrub
hands and arms for 10-15 seconds, rinse hands
and arms, dry hands and arms
C.)Apply soap, wet hands and arms, scrub
hands and arms for 10-15 seconds, rinse hands
and arms, dry hands and arms
D.)Wet hands and arms, apply soap, scrub
hands and arms for 10-15 seconds, dry hands
and arms
5. A foodborne illness can be caused by cross-contamina- B
tion when (check all that apply):
A.)Contaminated ingredients are discarded
and not used
B.)Foods touch contaminated surfaces right
before being served
C.)Foods are properly stored, cooked,
handled, and served
D.)Dirty unwashed towels are used to clean
food-con- tact surfaces
3/
20
