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ServSafe #8 Review
Test Description: Practice for the certification test.
Instructions: Answer all questions to get your test result.
1) When can a food handler diagnosed with jaundice return to work?
A
Seven days after the last symptom is observed
B
When his or her skin returns to a natural color
C
When approved by the regulatory authority
D
After 1 week
2) What is the first step in developing a HACCP plan?
A
Identify corrective actions
B
Establish monitoring procedures
C
Conduct a hazard analysis
D
Determine critical control points
3) A food handler has cooled a container of chili to 70°F (21 °C) in 1 hour. How much time is left to cool the chili to 41°F (5 °C)?
A
4 hours
B
2 hours
C
5 hours
D
3 hours
4) What information must be posted on a dishwasher?
A
Manufacturer phone number
B
Schedule for cleaning
C
Correct settings
D
Recommended sanitizing amounts
5) What must food handlers do when handling ready-to-eat food?
A
Use bare hands
B
Sanitize their hands
C
Wear an apron
D
Wear single-use gloves
6) What causes preschool-age children to be at risk for foodborne illness?
A
They have not received all of their immunizations
B
They have hidden allergies
C
They only eat ready-to-eat food
D
Their immune systems are not strong
7) When should a food handler with a sore throat and fever be excluded from the operation?
A
When the customers served are primarily a high-risk population
B
Before the regulatory authority is notified
C
When the food handler’s fever is over 100 ̊F (38 ̊C)
D
After the food handler has a sore throat that has lasted for more than 5 days
8) A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date for the seafood dish?
A
April 8
B
April 12
C
April 10
D
April 4
9) What information must be included on the label of a container of ready-to-eat TCS food prepped on-site for retail sale?
A
Quality of the food
B
Storage requirements
C
Potential allergens
D
Reheating instructions
10) Which of these food processes does not require a variance from a regulatory authority?
A
Pasteurizing juice on-site
B
Curing food
C
Buying bean sprouts from a reputable supplier
D
Smoking food as a method to preserve it
*select an answer for all questions
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