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ServSafe #2
Test Description: Second practice game
Instructions: Answer all questions to get your test result.
1) What is the minimum internal cooking temperature for chicken breast?
A
135 °F (57 °C) for 4 minutes
B
145 °F (63 °C) for 4 minutes
C
165 °F (74 °C) for 15 seconds
D
155 °F (68 °C) for 15 seconds
2) Which responsibility is included in the Food and Drug Administration’s role?
A
Issuing licenses and permits
B
Inspecting meat, poultry, and eggs
C
Regulating food transported across state lines
D
Approving HACCP plan
3) What factors influence the effectiveness of a chemical sanitizer?
A
Concentration, protein, acidity, air temperature, strength
B
Concentration, temperature, contact time, pH, and water hardness
C
Concentration, water activity, reactivity, pressure, density
D
Concentration, absorbency, moisture, alkalinity, salinity
4) Single-use gloves are not required when...
A
handling cooked food
B
washing produce
C
the food handler has a latex sensitivity
D
cleaning stationary equipment.
5) When transporting food off-site, how should information such as a use-by date and time be communicated to the off-site staff?
A
Text or email message
B
Verbal instructions
C
Labels on food
D
Telephone
6) What practice should be used to prevent seafood toxins from causing a foodborne illness?
A
Handwashing throughout the day
B
Microwaving fish to be served raw for 15 seconds
C
Cooking food to correct internal temperatures
D
Purchasing food from approved, reputable suppliers
7) What temperature must a high-temperature dishwasher’s final sanitizing rinse be?
A
At least 180 ̊F (82 ̊C)
B
At least 150 ̊F (65 ̊C
C
At least 170 ̊F (76 ̊C)
D
At least 160 ̊F (71 ̊C
8) What practice is useful for preventing Norovirus from causing foodborne illness?
A
Cooling food rapidly
B
Correct handwashing
C
Cooking food to minimum internal temperature
D
Encouraging staff to get flu shots
9) The temperature of clam chowder is checked during holding. According to the operation’s policy, the chowder must be thrown out. What HACCP principle is being practiced by throwing out the soup?
A
Monitoring
B
Verification
C
Corrective action
D
Hazard analysis
10) What is the minimum internal cooking temperature for a veal chop?
A
145 ̊F (63 ̊C)
B
155 ̊F (68 ̊C)
C
135 ̊F (57 ̊C)
D
165 ̊F (74 ̊C)
*select an answer for all questions
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