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ServSafe #9
Test Description: Practice for the certification test
Instructions: Answer all questions to get your test result.
1) What must an operation do before packaging fresh juice on-site for later sale?
A
Obtain a variance
B
Freeze the juice
C
Contact OSHA
D
Hold produce at 41 °F (5 °C) or lower
2) What temperatures do infrared thermometers measure?
A
Air
B
Internal food
C
Surface
D
Oven
3) What is the minimum internal cooking temperature for green beans that are hot-held for service?
A
165˚F (74˚C
B
155˚F (68˚C
C
145˚F (63˚C
D
135˚F (57˚C
4) What should foodservice operators do to prevent customer illness from Shigella spp.?
A
Exclude food handlers diagnosed with jaundice
B
Purchase shellfish from approved suppliers
C
Control flies inside and outside the operation
D
Freeze food at temperatures below 0
5) Food held at 41˚F (5˚C) or lower before being removed from refrigeration can be held without temperature control for up to how many hours
A
4
B
8
C
2
D
6
6) What method should never be used to thaw food?
A
Place the item in a cooler
B
Cook the item
C
Microwave the item
D
Place the item on a prep counter
7) What item is considered acceptable work attire for a food handler?
A
Antimicrobial plastic watch band
B
False eyelashes
C
Nail polish
D
Plain-band ring
8) What organization requires Safety Data Sheets?
A
Environmental Protection Agency
B
National Restaurant Association
C
Occupational Safety and Health Administration
D
Food and Drug Administration
9) When should a shipment of fresh chicken be rejected?
A
The flesh of the chicken appears moist
B
The receiving temperature is 50˚F (10˚C)
C
The flesh of the chicken is firm and springs back when touched
D
Shellstock identification tags are not attached to the container
10) What should a foodservice operator do when responding to a foodborne-illness outbreak?
A
Notify the media
B
Close the operation for the day
C
Ask customers for proof of their symptoms
D
Segregate the product
*select an answer for all questions
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