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ServSafe

Please review the chapter you will present.

When creating your presentation/lecture, please emphasize material related to the test questions on your specific chapter.

Chapter 1

Providing Safe Food

20 pages with 4 test questions

Chapter 2

Forms of Contamination

35 pages with 11 test questions

Chapter 3

The Safe Food Handler

26 pages with 14 test questions

Chapter 4

The Flow of Food: An Introduction

19 pages with 4 test questions

Chapter 5

The Flow of Food: Purchasing, Receiving, and Storage

24 pages with 9 test questions

Chapter 6

The Flow of Food: Preparation

26 pages with 11 test questions

Chapter 7

The Flow of Food: Service

20 pages with 11 test questions

Chapter 8

Food Safety Management Systems

12 pages with 5 test questions

Chapter 9

Safe Facilities and Pest Management

22 pages with 3 test questions

Chapter 10

Cleaning and Sanitizing

26 pages with 8 test questions

Appendix

Organisms that Cause Foodborne Illness

Index

A to Z

Test

Diagnostic Test A Questions

Test

ServSafe Test Answer Key

Diagnostic Test A Answer Key

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