1. CHAPTER 1 & 2 ServSafe Questions

2. A guest had a reversal of hot and cold sensations after eating seafood
A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness?
A Toxin
B Virus
C Bacteria D Parasite

3. A guest had a reversal of hot and cold sensations after eating seafood
A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness?
A Toxin
B Virus
C Bacteria D Parasite

4. A Stored the sanitizer bottle away from the
A food handler stored a sanitizer spray bottle on the shelf above the prep table that had just been sanitized. Throughout the day, the food handler used the sanitizer on the prep table, storing it in the same spot. What should the food handler have done differently?
A Stored the sanitizer bottle away from the
prep area B Stored the sanitizer bottle on the floor
between uses
C Stored the sanitizer bottle on the prep table
D Stored the sanitizer bottle with food
supplies below the prep table

5. A Stored the sanitizer bottle away from the
A food handler stored a sanitizer spray bottle on the shelf above the prep table that had just been sanitized. Throughout the day, the food handler used the sanitizer on the prep table, storing it in the same spot. What should the food handler have done differently?
A Stored the sanitizer bottle away from the
prep area B Stored the sanitizer bottle on the floor
between uses
C Stored the sanitizer bottle on the prep table
D Stored the sanitizer bottle with food
supplies below the prep table

6. A when to register with the EPA. B how to fill out an incident report.
To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file, and know
A when to register with the EPA.
B how to fill out an incident report.
C where to find MSDS in the operation.
D who to contact about suspicious
activity.

7. A when to register with the EPA. B how to fill out an incident report.
To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file, and know
A when to register with the EPA.
B how to fill out an incident report.
C where to find MSDS in the operation.
D who to contact about suspicious
activity.

8. What should food handlers do to prevent food allergens from being transferred to food?
A Clean and sanitize utensils after use.
B Buy from approved, reputable suppliers. C Store cold food at 41°F (5°C) or lower.
D Label chemical containers correctly.

9. What should food handlers do to prevent food allergens from being transferred to food?
A Clean and sanitize utensils after use.
B Buy from approved, reputable suppliers. C Store cold food at 41°F (5°C) or lower.
D Label chemical containers correctly.

10. D Shiga toxin-producing E. coli
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 Shiga toxin-producing E. coli

11. D Shiga toxin-producing E. coli
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 Shiga toxin-producing E. coli

12. 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 They are more likely to suffer allergic ‘
reactions.
D Their appetites have increased since
birth.

13. 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 They are more likely to suffer allergic ‘
reactions.
D Their appetites have increased since
birth.

14. Which is a TCS food?
A Bread
B Flour
C Sprouts
D Strawberries

15. Which is a TCS food?
A Bread
B Flour
C Sprouts
D Strawberries

16. 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.

17. 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.

18. 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

19. 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

20. Raw chicken breasts 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

21. Raw chicken breasts 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

22. 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

23. 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

24. What is the most important way to prevent a foodborne illness from bacteria?
A Control time and temperature. B Prevent cross-contamination.
C Practice good personal hygiene.
D Practice good cleaning and sanitizing.

25. What is the most important way to prevent a foodborne illness from bacteria?
A Control time and temperature. B Prevent cross-contamination.
C Practice good personal hygiene.
D Practice good cleaning and sanitizing.

26. 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

27. 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

28. Shiga toxin-producing E
Shiga toxin-producing E. coli (STEC) is commonly linked with what type of food?
A Potato salad B Thick stews
C Dairy products
D Raw ground beef

29. Shiga toxin-producing E
Shiga toxin-producing E. coli (STEC) is commonly linked with what type of food?
A Potato salad B Thick stews
C Dairy products
D Raw ground beef

30. 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.

31. 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.

32. Parasites are commonly linked with what type of food?
A Rice
B Poultry C Seafood
D Canned food

33. Parasites are commonly linked with what type of food?
A Rice
B Poultry C Seafood
D Canned food

34. CHAPTER 1 & 2 ServSafe Questions

35. 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 They are more likely to suffer allergic ‘
reactions.
D Their appetites have increased since
birth.

36. 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 They are more likely to suffer allergic ‘
reactions.
D Their appetites have increased since
birth.

37. Raw chicken breasts 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

38. Raw chicken breasts 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

39. What is the most important way to prevent a foodborne illness from bacteria?
A Control time and temperature. B Prevent cross-contamination.
C Practice good personal hygiene.
D Practice good cleaning and sanitizing.

40. What is the most important way to prevent a foodborne illness from bacteria?
A Control time and temperature. B Prevent cross-contamination.
C Practice good personal hygiene.
D Practice good cleaning and sanitizing.

41. A when to register with the EPA. B how to fill out an incident report.
To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file, and know
A when to register with the EPA.
B how to fill out an incident report.
C where to find MSDS in the operation.
D who to contact about suspicious
activity.

42. A when to register with the EPA. B how to fill out an incident report.
To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file, and know
A when to register with the EPA.
B how to fill out an incident report.
C where to find MSDS in the operation.
D who to contact about suspicious
activity.

43. 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

44. 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

45. Which is a TCS food?
A Bread
B Flour
C Sprouts
D Strawberries

46. Which is a TCS food?
A Bread
B Flour
C Sprouts
D Strawberries

47. 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

48. 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

49. 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.

50. 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.

51. Shiga toxin-producing E
Shiga toxin-producing E. coli (STEC) is commonly linked with what type of food?
A Potato salad B Thick stews
C Dairy products
D Raw ground beef

52. Shiga toxin-producing E
Shiga toxin-producing E. coli (STEC) is commonly linked with what type of food?
A Potato salad B Thick stews
C Dairy products
D Raw ground beef

53. 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.

54. 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.

55. 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

56. 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

57. Parasites are commonly linked with what type of food?
A Rice
B Poultry C Seafood
D Canned food

58. Parasites are commonly linked with what type of food?
A Rice
B Poultry C Seafood
D Canned food

59. What should food handlers do to prevent food allergens from being transferred to food?
A Clean and sanitize utensils after use.
B Buy from approved, reputable suppliers. C Store cold food at 41°F (5°C) or lower.
D Label chemical containers correctly.

60. What should food handlers do to prevent food allergens from being transferred to food?
A Clean and sanitize utensils after use.
B Buy from approved, reputable suppliers. C Store cold food at 41°F (5°C) or lower.
D Label chemical containers correctly.

61. A Stored the sanitizer bottle away from the
A food handler stored a sanitizer spray bottle on the shelf above the prep table that had just been sanitized. Throughout the day, the food handler used the sanitizer on the prep table, storing it in the same spot. What should the food handler have done differently?
A Stored the sanitizer bottle away from the
prep area B Stored the sanitizer bottle on the floor
between uses
C Stored the sanitizer bottle on the prep table
D Stored the sanitizer bottle with food
supplies below the prep table

62. A Stored the sanitizer bottle away from the
A food handler stored a sanitizer spray bottle on the shelf above the prep table that had just been sanitized. Throughout the day, the food handler used the sanitizer on the prep table, storing it in the same spot. What should the food handler have done differently?
A Stored the sanitizer bottle away from the
prep area B Stored the sanitizer bottle on the floor
between uses
C Stored the sanitizer bottle on the prep table
D Stored the sanitizer bottle with food
supplies below the prep table

63. D Shiga toxin-producing E. coli
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 Shiga toxin-producing E. coli

64. D Shiga toxin-producing E. coli
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 Shiga toxin-producing E. coli

65. A guest had a reversal of hot and cold sensations after eating seafood
A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness?
A Toxin
B Virus
C Bacteria D Parasite

66. A guest had a reversal of hot and cold sensations after eating seafood
A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness?
A Toxin
B Virus
C Bacteria D Parasite