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ServSafe Review 1
Test Description: Review Questions for ServSafe Food Handler's Test
Instructions: Answer all questions to get your test result.
1) What's the minimum amount of time you should take washing your hands?
A
20 seconds
B
2 minutes
C
1 minutes
D
10 seconds
2) Where should a food handler check the temperature of food while it is cooking?
A
In the thinnest part
B
On the bottom surface
C
In the thickest part
D
On the top surface
3) A food handler may wear nail polish while forking with food if...
A
artificial fingernails are worn
B
the nails are cut short
C
gloves are applied
D
the nail polish is a light color
4) Which is a physical hazard?
A
parasite
B
fungi
C
bone
D
bacteria
5) A food handler washes hands after using the restroom. This is an example of...
A
practicing good personal hygiene
B
preventing cross-contamination
C
controlling time and temperature
D
cleaning and sanitizing surfaces the right way
6) A food handler notices that a cutting surface has food bits dried onto it and runs it through the dishwasher. This is an example of...
A
cleaning and sanitizing surfaces the right way
B
practicing good personal hygiene
C
controlling time and temperature
D
eliminating physical hazards
7) Which item does NOT have a food-contact surface?
A
glasses
B
mop bucket
C
utensils
D
Tongs
8) Which item must be applied over a bandage on a food handler's finger?
A
waterproof tape
B
gauze
C
splint
D
finger cot
9) Which is the correct order for handwashing?
A
wet hands and arms, apply soap, scrub hands and arms, rinse, and dry
B
wet hands and arms, apply soap, rinse, apply hand antiseptic, and dry
C
apply soap, wet hands and arms, rinse, and dry
D
apply soap, scrub hands and arms, rinse, and dry
10) Food contamination caused by pathogens on a food handler's body can be controlled by...
A
good personal hygiene
B
proper cleaning and sanitizing
C
reducing cross-contamination
D
time-temperature control
11) Which item must be cleaned and sanitized?
A
dishwasher rack
B
stove door
C
butcher knife
D
outside of a salt shaker
12) The transfer of pathogens from one surface to another is called
A
micro-transmission
B
pathogenic spread
C
cross-contamination
D
surface safety
13) the use-by date of a stored bowl of potato salad is today. Can the salad be served?
A
No, because the salad should have already been thrown out.
B
Yes, because today is the last day it can be served.
C
No, because today is the use-by date.
D
Yes, but only to employees
14) A food handler who is chopping celery leaves the kitchen area leaves the kitchen area to speak to the manager. Before returning to finish chopping the celery, what must the food handler do?
A
change into a clean apron
B
wash and rinse the celery
C
nothing, celery is not a TCS food
D
clean and sanitize the knife and cutting board
15) It is important to cover food when storing it in order to...
A
decrease discoloration
B
keep temperatures consistent
C
seal in the flavor
D
prevent cross-contamination
16) Should food handlers use bare hands when serving muffins?
A
Yes, because it is easier to serve the muffin so it won't crumble
B
No, because food handlers' hands will get dirty
C
No, because pathogens from food handlers' hands could contaminate the muffins
D
Yes, because finding tongs or gloves can be difficult.
17) Which food needs time and temperature control for safety?
A
baked potato
B
sliced bread
C
uncooked rice
D
dried pasta
18) Which hot food is in the temperature danger zone?
A
Soup held at 154 F
B
Beans held at 141 F
C
Fish held at 126 F
D
Steak held at 160 F
19) A food handler notices that the temperature of the cooler is 55 F. What should the food handler do next?
A
Move the food to another cooler
B
Tell the manager
C
Put all of the food in the freezer
D
Turn the thermostat down
20) Which food is stored correctly?
A
cans of kidney beans on a shelf 4 inches off the floor
B
cartons of apples on a shelf 6 inches off the floor
C
boxes of pasta on a shelf 2 inches off the floor
D
cases of lemons stored on the floor
*select an answer for all questions
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