Lesson 2


Module Two, ServSafe Manager Practice Test

1 / 20

What must be followed when throwing out chemicals?

2 / 20

What kind of biological contaminant is a natural poison produced by some plants, mushrooms, and seafood?

3 / 20

How many kinds of food are known to cause allergic reactions?

4 / 20

What happens when enough of an allergen is eaten?

5 / 20

Why should the manufacturer’s labels on original chemical containers be kept readable?

6 / 20

Are service staff required to tell a guest if a “secret ingredient contains an allergen?

7 / 20

What is an important tool that can be used to identify allergens in the products that you purchase?

8 / 20

What are the eight different allergens that are responsible for 90 percent of all allergic reactions in the United States known as?

9 / 20

Food should only be handled with equipment and utensils that are what?

10 / 20

How are parasites prevented from causing foodborne illnesses?

11 / 20

• Describe Dishes
• Identify Ingredients
• Suggest Items
• Identify the Allergen Special Order
• Deliver Food

12 / 20

What kind of pathogen is commonly linked with these foods?
• Seafood
• Wild game
• Food processed with contaminated water (produce)

13 / 20

Why shouldn’t chocolate chip cookies be put on the same parchment paper that was used for peanut butter cookies?

14 / 20

What must not touch anything for a guest with food allergies, such as their food and beverages, or the utensils, equipment, and gloves used to prepare their order?

15 / 20

What kind of contaminant can cause a person to experience flushing of the face, difficulty breathing, burning in the mouth, heart palpitations, and hives?

16 / 20

Deliberate contamination of food is usually focused on
• A certain business
• A processing method
• A specific kind of food

17 / 20

These fish do not produce the seafood toxin Histamine themselves, but could be contaminated with the pathogens that do produce it.
• Tuna
• Bonito
• Mackerel
• Mahimahi
When do the pathogens in, or on the fish, begin producing Histamine?

18 / 20

How many different allergens are responsible for 90 percent of all allergic reactions in the United States?

19 / 20

Which seafood toxin is produced by pathogens that are on the fish when it is time-temperature abused?

20 / 20

What is it called when allergens are transferred from food or food-contact surfaces containing an allergen to food that is served to a guest with allergies?