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Serv Safe 2019 Review
Test Description: Review for national serv safe exam
Instructions: Answer all questions to get your test result.
1) The temperature danger zone is
A
32 to 155
B
41 to 135
C
40 to 140
D
30 to 144
2) The second bowl of a three compartment sink is for
A
Washing
B
Rinsing
C
Air Drying
D
Sanitizing
3) Foods prepared on-site may be kept for ____ days
A
10
B
6
C
4
D
7
4) Chicken must be cooked to an internal temperature of _____ degrees F.
A
155
B
165
C
145
D
135
5) A handwashing sink needs hot/cold water, soap, disposable towels, a trash can, and _____.
A
A potable water warning
B
Scrub brushes
C
A sign
D
Hand sanitizer
6) What foods should be stored on the top shelf of the refrigerator?
A
TCS Foods
B
Vacuum Packed Foods
C
RTE foods
D
MRI Foods
7) Hot food that is being held without temperature control must be sold, served, or thrown out after _____ hours.
A
4
B
6
C
8
D
2
8) In order to prevent backflow, the following item should be used
A
A calibrating gear
B
A reset valve
C
An air gap
D
A backflow valve
9) Thermometers must be calibrated to be accurate +/- _____ degrees
A
2
B
8
C
4
D
6
10) In order to be considered a foodborne illness outbreak, there must be _____ or more reported illnesses
A
4
B
1
C
2
D
8
11) Poultry should be cooked to an internal temperature of ______ degrees.
A
135
B
145
C
165
D
155
12) Water that will be used for handwashing must be at least ____ degrees F.
A
300
B
100
C
400
D
200
13) Which person is considered at high risk for foodborne illness?
A
A person with seasonal allergies
B
A person who patronizes restaurants regularly
C
An adolescent
D
An elderly person
14) What is a PCO?
A
A Personal Consulting Organization
B
A Prime Culinary Organization
C
A Pest Control Operator
D
A Personal Chef Organization
15) Which is not a way to prevent cross contamination
A
Using pre-prepared items
B
Using clean, sanitized equipment
C
Cooking all foods to an internal temperature of 145 degrees
D
Purchasing from approved, reputable vendors
16) What type of food should be stored on the second shelf of the refrigerator, underneath RTE foods?
A
Ground Meats
B
Whole Cuts of Meat
C
Seafood
D
Poultry
17) Which symptom requires a foodservice worker to be excluded from working with food?
A
A cough
B
Jaundice
C
A Rash
D
Seasonal allergies
18) It should take approximately ______ minutes to effectively wash your hands.
A
20 seconds
B
30 seconds
C
60 seconds
D
15 seconds
19) Cold foods that will be without temperature control must be sold, served or thrown out within ____ hours.
A
2
B
8
C
6
D
4
20) Chicken salad was prepped on April 2nd. What date must it be served by?
A
April 15th
B
April 8th
C
April 12th
D
April 10th
*select an answer for all questions
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