Forms of Contamination practice test: free ServSafe Food Protection Manager questions

Sample Practice Questions for Forms of Contamination

1. Question 1Ref: ServSafe Coursebook 9th Edition — Chapter 2: Forms of Contamination

   Which of the Big Nine food allergens is found in most bakery products and soy sauce?

   AMilkBSoybeansCEggsDFish
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   B. Soybeans

   Soybeans are one of the Big Nine food allergens and are commonly found in bakery products, soy sauce, tofu, and many processed foods. The Big Nine allergens also include milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, and sesame. Milk is in dairy products, eggs in baked goods, and fish in seafood dishes. Managers must know all nine allergens to protect allergic customers.

2. Question 2Ref: ServSafe Coursebook 9th Edition — Chapter 2: Forms of Contamination

   A food handler finds a piece of broken glass in a salad bowl after it was served. This is an example of which type of hazard?

   ABiological hazardBChemical hazardCPhysical hazardDAllergenic hazard
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   C. Physical hazard

   Broken glass in food is a physical hazard. Physical hazards are objects that can cause injury when ingested, such as glass, metal shards, bone fragments, or jewelry. Biological hazards include bacteria and viruses, chemical hazards include cleaning chemicals and pesticides, and allergenic hazards involve food proteins that trigger immune responses. Physical hazards can cause cuts to the mouth, throat, or digestive tract.

3. Question 3Ref: ServSafe Coursebook 9th Edition — Chapter 2: Forms of Contamination

   Cross-contamination can be prevented by which practice?

   AUsing the same cutting board for raw meat and cooked vegetablesBStoring raw poultry above ready-to-eat foods in the refrigeratorCUsing separate cutting boards and utensils for raw and cooked foodsDHolding cooked food at room temperature before serving
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   C. Using separate cutting boards and utensils for raw and cooked foods

   Using separate cutting boards and utensils for raw and cooked foods prevents cross-contamination. Cross-contamination occurs when pathogens are transferred from one food or surface to another. Using the same cutting board or storing raw poultry above ready-to-eat foods can transfer harmful bacteria. Holding food at room temperature promotes bacterial growth in the temperature danger zone (41°F to 135°F).