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ServSafe #7 Review
Test Description: Practice for the certification test
Instructions: Answer all questions to get your test result.
1) Parasites are commonly associated with what food?
A
Wild game
B
Mushrooms
C
Whole wheat
D
Dairy products
2) Question 1 CORRECT Which item should be rejected? Bags of organic cookies in torn packaging B Live oysters at 50 ̊F (10 ̊C) C Bottled milk at 41 ̊F (5 ̊C) D Shell eggs at an air temperature of 45 ̊F (7 ̊C) Question 2 WRONG What should a food handler
A
Potato salad
B
Deviled eggs
C
Rare hamburgers
D
Raw carrots
3) What should staff do when receiving a delivery of food and supplies?
A
Store it immediately and inspect it later
B
Inspect non-food items first
C
Visually inspect all food items
D
Stack the delivery neatly and inspect it within 12 hours
4) What is a cross-connection?
A
Approved public water main
B
Physical link between safe water and dirty water
C
Water transport vehicle
D
Backflow of clean water into dirty water
5) A tuna salad is removed from the cooler at 9:00 a.m. and put out for a buffet at 11:00 a.m. By what time must the tuna salad be served or thrown out?
A
3:00 p.m
B
4:00 p.m.
C
12:00 p.m.
D
2:00 p.m
6) What thermometer is best suited to checking a dishwashing machine’s final rinse temperature?
A
Immersion probe
B
Maximum registering thermometer
C
Time-temperature indicator
D
Infrared thermometer
7) What symptom requires a food handler to be excluded from the operation?
A
Stomach cramps
B
Coughing
C
Sore throat
D
Jaundice
8) What does the L stand for in the FDA’s ALERT tool?
A
Listen
B
Look
C
Leave
D
Limit
9) What temperature must stuffed lobster be cooked to?
A
135 °F (57 °C) for 4 minutes
B
165 °F (74 °C) for 15 seconds
C
155 °F (68 °C) for 15 seconds
D
145 °F (63 °C) for 4 minutes
10) What strategy can prevent cross-contamination
A
Prep raw food and ready-to-eat food at the same time
B
Prep food on both sides of a cutting board
C
Buy food that does not require prepping
D
Avoid time-temperature abuse
*select an answer for all questions
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