ServSafe Chapter 3 Quiz

Questions and Answers

Which food would be safe to serve to a highly susceptible population?

Poached eggs

Medium-rare steak

Alfalfa sprouts

Chocolate sauce (correct)

Reviewing video surveillance is part of which ALERT Food Defense Awareness?

Threats

Reports

Employees

Look (correct)

How can an operation assist customers with food allergies?

Designate a manager to answer all allergy-related questions from customers (correct)

Suggest that the customer contact the regulatory authority

Describe the food item and how it is prepared but don't reveal its special ingredients

Cook food to its correct internal temperature

A label on foods prepared and packaged onsite for retail sales must list which information?

A list of all ingredients used in descending order by weight Signup and view all the answers

ALERT is an acronym that represents:

A way to decrease the risk of intentional food contamination Signup and view all the answers

Which items requires a consumer advisory on the menu?

Eggs cooked to order Signup and view all the answers

Training food handlers in allergy awareness helps to prevent:

Cross-contact when prepping foods Signup and view all the answers

Which of the following is an example of biological hazard?

Ciguatera toxin in red snapper Signup and view all the answers

A food employee does not know if an entree contains a specific ingredient to which a customer is allergic. What should be the best response?

I don't know. My manager can answer this question for you Signup and view all the answers

Which item would most likely cause an allergic reaction in a sensitive person?

Alfredo pasta Signup and view all the answers

Study Notes

Food Safety and Allergies

Chocolate sauce is safe to serve to highly susceptible populations, unlike poached eggs, medium-rare steak, or alfalfa sprouts which may pose risks.
Designating a manager to handle all allergy-related questions enhances assistance for customers with food allergies, rather than simply cooking food correctly or suggesting customers contact regulatory authorities.

Food Labeling

Foods prepared and packaged onsite for retail must disclose all ingredients in descending order by weight on their labels, not the recipe or inspection scores.

ALERT Food Defense Awareness

ALERT stands for actions to mitigate the risk of intentional food contamination, emphasizing proactive measures over legal or regulatory reporting procedures.

Consumer Advisory

Menu items such as eggs cooked to order require consumer advisories to inform customers of potential risks, unlike baked potatoes, celery sticks, or stir-fried vegetables.

Training and Cross-Contact

Training food handlers in allergy awareness is crucial to prevent cross-contact when preparing foods, minimizing the risk of allergic reactions.

Biological Hazards

Ciguatera toxin found in red snapper exemplifies a biological hazard, while pesticides, staples, and fish bones represent different hazard types (chemical or physical).

Employee Response to Allergens

Employees unsure about food ingredients related to allergies should direct the inquiry to a manager rather than providing uncertain information, ensuring customer safety and trust.

Allergic Reactions

Alfredo pasta is likely to cause allergic reactions in sensitive individuals compared to candy, steak, or grilled chicken which are less likely to provoke allergies.

Allergens Identification

Items like stir-fried tofu, cream of mushroom soup, pizza made with flour dough, or chocolate chip cookies can potentially contain allergens, underlining the importance of acknowledgment in food preparation contexts.

Description

Test your knowledge of food safety with this quiz based on ServSafe Chapter 3. Challenge yourself with questions about safely serving food and understanding food defense awareness. Perfect for those preparing for ServSafe certification.