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ServSafe #3
Test Description: Study set for Certification Test
Instructions: Answer all questions to get your test result.
1) What temperature must cooked vegetables reach to be safely hot-held for service?
A
135 °F (57 °C
B
155 °F (68 °C
C
165 °F (74 °C
D
145 °F (63 °C
2) Which item is a potential physical contaminant?
A
Sweat
B
Hand sanitizer
C
Sanitizer
D
Jewelry
3) What is the minimum internal temperature hot food must be held at to prevent pathogens from growing?
A
115 ̊F (46 ̊C
B
135 ̊F (57 ̊C)
C
125 ̊F (51 ̊C
D
145 ̊F (62 ̊C
4) In a self-service area, bulk unpackaged food does not need a label if the product...
A
does not make a claim about health or nutrient content.
B
has been prepared at a vendor’s processing plan
C
makes a claim about health or nutrient content
D
has been prepared at an unregulated processing plant
5) How should staff make sure the chemical sanitizer being used on a food-prep surface is at the correct strength?
A
Heat it to the temperature recommended by the manufacturer
B
Use a test kit to check the sanitizer’s concentration when mixing it
C
Rinse it from the surface and then apply it a second time
D
Test the surface first to confirm that there are no pathogens
6) What condition promotes the growth of bacteria?
A
Low levels of moisture
B
Food held between 70 ̊F and 125 ̊F (21 ̊C and 52 ̊C)
C
Food with a pH that is highly alkaline
D
High acidity
7) How should chemicals be stored?
A
In food-storage areas
B
Above food
C
Away from prep areas
D
With kitchenware
8) What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations?
A
Shelled
B
Hard-boiled
C
Pooled
D
Pasteurized
9) Nursing home cafeteria staff are creating new menu items for a breakfast for residents and their family members. What item is not safe to serve?
A
Corned beef hash
B
Soft boiled eggs
C
Pancakes
D
Mayonnaise
10) What rule for serving condiments should be practiced?
A
Serve condiments in original containers
B
Combine bowls of leftover condiments with fresh ones
C
Serve condiments in antimicrobial containers
D
Serve bottle condiments that remain open between uses
*select an answer for all questions
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