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ServSafe
Test Description: Practice for the certification test
Instructions: Answer all questions to get your test result.
1) Which food item has been associated with Salmonella Typhi
A
Produce
B
Beverages
C
Shellfish from contaminated water
D
Under cooked ground beef
2) What symptoms requires a food handler to be excluded from the operation?
A
Jaundice
B
Sore Throat
C
Stomach cramps
D
Coughing
3) Which is a physical contaminant
A
Touching dirty food contact surfaces
B
Cooking tomato sauce in a copper pan
C
Sneezing
D
Bones in fish
4) What practice is useful for preventing Norovirus from causing food borne illness
A
Excluding staff with vomiting from the operation
B
Cooking food to minimum internal temperatures
C
Encouraging staff to get the flu shot
D
Cooling food rapidly
5) Which item should be rejected?
A
Bags of organic cookies in torn packaging
B
Shell eggs at an air temperature of 45 ̊F (7 ̊C
C
Live oysters at 50 ̊F (10 ̊C
D
Bottled milk at 41 ̊F (5 ̊C
6) What should a food handler do with food after it is thawed in the microwave?
A
Cover the food to prevent it from drying out
B
Cook it using conventional cooking equipment
C
Let the food stand for 2 minutes before cooking
D
Check the temperature in at least 2 places
7) Why should food temperatures be taken in 2 different locations?
A
To ensure the thermometer is accurate to +/-2 ̊F or +/-1 ̊C
B
Temperature may vary in the food
C
It is required by the manufacturer
D
To ensure the thermometer is calibrated correctly
8) What should be done with a package of flour that is received with signs of dampness on the bag?
A
Accept the flour and place in dry storage
B
Reject the flour and return it to the supplier
C
Store the bag in a cooler at 41 ̊F (5 ̊C) or lower
D
Dry the bag thoroughly before use
9) What must a food handler with an infected hand wound do to work safely with food?
A
Cover the wound with an impermeable cover and wear a single-use glove
B
Apply hand sanitizer to the wound
C
Avoid working with raw food until the wound is completely dry
D
Place a bandage on the wound
10) Which organization includes inspecting food as one of its primary responsibilities?
A
U.S. Department of Agriculture
B
Centers for Disease Control
C
Occupational Safety and Health Administration
D
U.S. Public Health Service
*select an answer for all questions
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