1. CHAPTER 1 & 2 ServSafe Questions

2. 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

3. 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

4. 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.

5. 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.

6. 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

7. 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

8. 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.

9. 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.

10. 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

11. 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

12. 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

13. 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

14. 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.

15. 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.

16. 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.

17. 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.

18. 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.

19. 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.

20. 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.

21. 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.

22. 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

23. 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

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

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

26. 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.

27. 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.

28. 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

29. 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

30. 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

31. 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

32. 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

33. 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

34. 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

35. 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

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

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

38. CHAPTER 1 & 2 ServSafe Questions

39. 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

40. 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

41. 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

42. 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

43. 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.

44. 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.

45. 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.

46. 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.

47. 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

48. 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

49. 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.

50. 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.

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

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

53. 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.

54. 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.

55. 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

56. 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

57. 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

58. 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

59. 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

60. 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

61. 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.

62. 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.

63. 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

64. 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

65. 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

66. 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

67. 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.

68. 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.

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

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

71. CHAPTER 1 & 2 ServSafe Questions

72. 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.

73. 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.

74. 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

75. 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

76. 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.

77. 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.

78. 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.

79. 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.

80. 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

81. 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

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

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

84. 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

85. 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

86. 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.

87. 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.

88. 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

89. 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

90. 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.

91. 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.

92. 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

93. 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

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

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

96. 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.

97. 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.

98. 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

99. 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

100. 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

101. 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

102. 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

103. 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