Servsafe Exam Study Guide
ServSafe Practice Tests – 6th Edition. The following ServSafe 6th edition quizzes and tests may be printed for your convenience as study guides to go along with the ServSafe class you are participating in. Quiz 1: Providing Safe Food. Diagnostic Test: 80 Question Test with Answer Sheet. Test-Guide.com's sample ServSafe questions are an excellent way to study for your upcoming ServSafe exams. Our sample tests require no registration (or payment!). The questions are categorized based on the ServSafe test outline and are immediately scored at the end of the quiz.
Servsafe Exam Study Guide
Contamination by chemicals or other toxins is the final source of foodborne illnesses after bacteria, viruses, parasites, and mold. Food and Drug Administration lists chemical contaminants, metals, natural toxins, and pesticides as the primary causes of non-pathogenic foodborne illnesses. Natural toxins are generally a byproduct of food processing techniques, and do not include toxins associated with inherently poisonous foods, such as some species of mushrooms or fish. Allergies are immunological conditions that are triggered by allergens, but allergic reactions are not considered a foodborne illness. Detergent is considered a chemical contaminant. While detergent is often used in dishwashers and at the pot washing station, when it comes to consuming food, having a chemical detergent present in the food is certainly an example of a chemical hazard. Glycerol, also known as glycerine or propanetriol, is a non-toxic artificial sweetener, so it is not a contaminant.
Servsafe Exam Study Guide
Unwashed vegetables may have residual pesticides on them, but they are more likely to harbor biological contaminants such as disease. The level of water activity required for microbial growth is 0.85.