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ServSafe #6 Review
Test Description: Practice for the certification test
Instructions: Answer all questions to get your test result.
1) What must staff members do when transferring chemicals to a new container?
A
Store the chemical in a locked cabinet
B
Log the transfer in the MSDS
C
Label the container
D
Complete an MSDS request
2) Ready-to-eat TCS food prepped in-house must be date marked if it is held for more than how many hours?
A
48 hours
B
72 hours
C
12 hours
D
24 hours
3) What symptom can indicate a customer is having an allergic reaction?
A
Left arm pain
B
Wheezing or shortness of breath
C
Appetite loss
D
Coughing blood
4) What should a food handler do to make gloves easier to put on?
A
Roll the gloves up
B
Blow into gloves
C
Select the correct size gloves
D
Sprinkle flour in the gloves
5) What information must be included on the label of food packaged on-site for retail sale?
A
Pack date
B
List of ingredients
C
Serving size
D
Storage guidelines
6) What is the first step of cleaning and sanitizing stationary equipment?
A
Take off removable parts
B
Spray the surface with cleanser
C
Unplug the unit
D
Wash the equipment surface using hot water
7) When must a food handler change gloves?
A
Every 6 hours
B
After 1 hour of constant use
C
At the end of the shift
8) Lasagna was removed from hot holding for service at 11:00 am. By what time must it be served or thrown out?
A
3:00 p.m
B
2:00 p.m
C
4:00 p.m.
D
12:00 p.m
9) The temperature of duck breast is checked during cooking. According to the operation’s policy, the duck breast must be cooked for 16 minutes to allow the internal temperature to reach 165 F (74 C). What HACCP principle is addressed by cooking the duc
A
Hazard Analysis
B
Verification
C
Critical limit
D
Monitoring
10) Where should a food handler wash his or her hands after prepping food?
A
Food-prep sink
B
Three-compartment sink
C
Utility sink
D
Designated sink for handwashing
*select an answer for all questions
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