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ServSafe #11 Review
Test Description: Practice for the certification test
Instructions: Answer all questions to get your test result.
1) What is a basic characteristic of a virus?
A
Requires a living host to grow
B
Destroyed by cooking
C
Commonly found in cattle intestines
D
Grows in food
2) Which group of individuals has a higher risk of foodborne illness?
A
Teenagers
B
D Women
C
Elderly people
D
Vegetarians
3) What task requires food handlers to wash their hands before and after doing it?
A
Handling raw meat, poultry, or seafood
B
Touching clothing or aprons
C
Taking out garbage
D
Using chemicals that might affect food safety
4) What is the purpose of setting critical limits in a HACCP plan?
A
To identify potential hazards
B
To identify where hazards can be eliminated
C
To reduce hazards to safe levels
D
To determine if the HACCP plan is working
5) Metal shavings are which type of contaminant?
A
Chemical
B
Physical
C
Microbial
D
Biological
6) Hot TCS food can be held without temperature control for a maximum of
A
8
B
4
C
2
D
6
7) What food safety practice can prevent cross-contact?
A
Purchasing food from approved, reputable suppliers
B
Washing, rinsing, and sanitizing utensils before each use
C
Keeping food frozen until use
8) To wash hands correctly, a food handler must first
A
use a single-use paper towel to dry hands
B
apply soap
C
wet hands and arms
D
scrub hands and arms vigorously
9) Where should staff members eat, drink, smoke, or chew gum?
A
In designated areas
B
Outside the kitchen door
C
In dishwashing areas
D
Where customers eat
10) How should the temperature of a shipment of cottage cheese be taken when it arrives at an operation?
A
Hold an infrared thermometer to the outside of the case or carton
B
Place the thermometer stem into an opened container
C
Place the thermometer stem between shipping boxes for a reading
D
Use an air probe to check the temperature of the delivery truck
*select an answer for all questions
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