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Test Description: Review for SafeServe training
Instructions: Answer all questions to get your test result.
1) What is FIFO?
A
Using products fast.
B
Dealing with customer service problems.
C
The employee with the highest food sales.
D
A method of stock rotation that uses products in the order they are received.
2) Which of the following is not a TCS food?
A
Sliced cantalope
B
Salt
C
Ground Beef
D
Shellfish
3) What is the recommended minimum internal cooking temperature for poultry, reheated or stuffed meats?
A
135 degrees F
B
165 degrees F
C
155 degrees F
D
145 degrees F
4) Which of the following is acceptable for employee handwashing?
A
A designated handwashing sink
B
A food preparation sink
C
The mop sink by the back door
D
Rinsing hands in a bucket with hand sanitizing solution
5) What is the minimum internal holding temperature for hot food?
A
165 degrees F
B
145 degrees F
C
155 degrees F
D
135 degrees F
6) What can happen if raw foods come in contact with cooked ready-to-eat foods?
A
Food preparation time will decrease
B
The raw food will cook
C
Cross-contamination may occur
D
Time/temperature abuse may occur
7) Which is the best way to prevent cross-contamination?
A
Frequent and proper handwashing
B
Not eating at work
C
Removing jewelery before work
D
Take shower after work
8) Why are employees prohibited from eating while working?
A
Eating can contaminate hands, which can cross-contaminate to a customer's food
B
It's unprofessional
C
Employees sell more food if they are hungary
D
It's rude
9) Which of the following is acceptable for drying hands?
A
A single use disposable towel
B
A towel from the sanitizer bucket
C
Wiping hands on clean pants
D
An apron
10) What should an employee do before cleaning the meat slicer?
A
Call a manager
B
Disconnect the power
C
Wear gloves
D
Take a break
11) What temperature must plain, potable water be for use as a sanitizer to kill microorganisms?
A
75 degrees F
B
145 degrees F
C
41 degrees F
D
171 degrees F
12) What is the minimum cooking temperature required to destroy microorganisms in ground beef?
A
155 degrees F
B
130 degrees F
C
165 degrees F
D
135 degrees F
13) What jewelry may be worn in food preparation areas?
A
Earrings
B
All of these
C
Watches
D
A solid metal band
14) Signs of pest may include which of the following?
A
Droppings that look like black pepper
B
Torn packages in dry storage
C
All of the above
D
Black, greasy looking marks on baseboards
15) All of the following reduce cross-contamination except?
A
Frequently wipe food contact surfaces
B
Promptly remove all trash from the establishment
C
Store raw food on the top shelf above ready-to-eat food
D
Bathe and put on clean work clothes before work
*select an answer for all questions
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