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ServSafe #4 Review
Test Description: Practice for the certification test
Instructions: Answer all questions to get your test result.
1) What is the purpose of hand antiseptic?
A
Lower the number of pathogens on the skin
B
Increase the use of sanitizing solutions
C
Eliminate the need for handwashing
D
Eliminate the need for use of gloves
2) What scenario can lead to pest infestation?
A
Storing recyclables in paper bags
B
Installing air curtains above doors
C
Cleaning up spills around garbage containers
D
Rotating products using the FIFO method
3) What should be done with preset, unwrapped utensils that appear to be unused after guests have left the table?
A
Wrap the utensils with a clean napkin
B
Leave the utensils for the next guest
C
Wipe off the utensils and reuse
D
Clean and sanitize the utensils
4) What temperature should the water be for manual dishwashing?
A
Must be at least 90 ̊F (32 ̊)
B
Must be at least 70 ̊F (21 ̊C)
C
Must be at least 110 ̊F (43 ̊C
D
Must be at least 100 ̊F (37 ̊C
5) When can raw, unpackaged meat be offered for self-service?
A
When the meat is high quality
B
At organic food stands
C
When the meat is frozen
D
At Mongolian barbeques
6) What should a server do when taking a food order from customers who have concerns about food allergies?
A
When customers arrive, tell them the food may cause allergic reactions
B
Tell customers with food allergies they will not be able to receive service
C
Explain the symptoms of an allergic reaction to customers before they order
D
Describe each menu item to customers who ask, including any “secret” ingredients
7) Why are people who take certain medications at risk for foodborne illness?
A
They only eat TCS food
B
They have not built up strong immune systems
C
Their immune systems are compromised
D
They have hidden allergies
8) What should be done with food that has been handled by a food handler who has been restricted or excluded from the operation due to illness?
A
Make sure food has not been time-temperature abused
B
Throw it out
C
Recondition the food
D
Heat the food to destroy pathogens
9) When can glass thermometers be used?
A
When hanging in a cooler
B
When candy is being made
C
When checking liquids
D
When enclosed in a shatterproof casing
10) Bulk unpackaged food in self-service areas must be labeled when...
A
the manufacturer claims the food is health
B
the food supports pathogen growth
C
the food is prepared on the premises
D
the food is prepared at another unit of the same chain
*select an answer for all questions
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