ServSafe Chapter 1 & 2 - Bi-Weekly Assessment Quiz
Quiz by Timothy Kelly
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24 questions
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- Q1Conducts research into the causes of foodborne-illness outbreaks and investigate outbreaks when they happenSan Antonio Metropolitan HealthCenters for Disease Control and PreventionFood and Drug AdministrationUnited States Department of Agriculture30s
- Q2What is the first (1st) Risk Factor in "How Food Becomes Unsafe"?Failing To Cook Food ProperlyHolding Food at Incorrect TemperaturesPurchasing Food From Unsafe SourcesUsing Contaminated Equipment30s
- Q3Inspects all food except meat, poultry, eggs and issues the Food CodeCenters for Disease Control and PreventionFood and Drug AdministrationSan Antonio Metropolitan HealthUnited States Department of Agriculture30s
- Q4What is the second (2nd) Risk Factor in "How Food Becomes Unsafe"?Using Contaminated EquipmentPurchasing Food From Unsafe SourcesHolding Food at Incorrect TemperaturesFailing To Cook Food Properly30s
- Q5Why are preschoolers one of the easiest to catch a foodborne illness?Immune System is compromised due to not fully developing yetImmune System is compromised due to lack of exercise and dietImmune System is compromised due to ageImmune System is compromised due to illness30s
- Q6What is the minimum internal cooking temperature for ground beef patties?145 degrees F for 15 seconds165 degrees F for 15 seconds135 degrees F for 15 seconds155 degrees F for 15 seconds30s
- Q7How do you practice good hygiene?Put on a clean uniform/clothes everydayTake ou the trashCheck internal temperaturesSpray for roachs30s
- Q8Inspects all meat, poultry, eggsFood and Drug AdministrationUnited States Department of AgricultureCenters for Disease Control and PreventionSan Antonio Metropolitan Health30s
- Q9What is the third (3rd) Risk Factor in "How Food Becomes Unsafe"?Purchasing Food From Unsafe SourcesFailing To Cook Food ProperlyUsing Contaminated EquipmentHolding Food at Incorrect Temperatures30s
- Q10What is the temperature range of the Temperature Danger Zone?450 - 1310 degrees F350 - 1410 degrees F320 - 2120 degrees F410 - 1350 degrees F30s
- Q11What is the range of temperatures where bacteria grows most rapidly?700 - 1250 degrees F500 - 1300 degrees F800 - 1450 degrees F1250 - 1650 degrees F30s
- Q12Of the six letter of “FAT TOM”, which 2 do food managers have the best control?Time & TemperatureFood & MoistureAcidity & OxygenTemperature & Food30s
- Q13What is the best way in defining fat tom?Food, Acidity, Time, Temperature, Oxygen, MoistureFood, Alkalinity, Time, Temperature, Oil, MinutesFood, Alkalinity, Time, Temperature, Oxygen, MeatFreedom, America, Texas, Trump, Oil, Measures30s
- Q14What are the measurements of the allumette cut?1/16" in. x 1/16" in. x 2" to 2½" in. long1/4" in. x 1/4" in. x 1/4" in. cube1/8 " in. x 1/8" in. x 1/8" in. cube1/8 " in. x 1/8" in. x 2" to 2½" in. long30s
- Q15Issue licenses and permits and approve constructionSan Antonio Metropolitan HealthFood and Drug AdministrationUnited States Department of AgricultureCenters for Disease Control and Prevention30s