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ServSafe #6 Review
Test Description: Practice for the certification test
Instructions: Answer all questions to get your test result.
1) What must staff members do when transferring chemicals to a new container?
A
Complete an MSDS request
B
Log the transfer in the MSDS
C
Label the container
D
Store the chemical in a locked cabinet
2) Ready-to-eat TCS food prepped in-house must be date marked if it is held for more than how many hours?
A
48 hours
B
72 hours
C
12 hours
D
24 hours
3) What symptom can indicate a customer is having an allergic reaction?
A
Appetite loss
B
Wheezing or shortness of breath
C
Left arm pain
D
Coughing blood
4) What should a food handler do to make gloves easier to put on?
A
Blow into gloves
B
Sprinkle flour in the gloves
C
Roll the gloves up
D
Select the correct size gloves
5) What information must be included on the label of food packaged on-site for retail sale?
A
Storage guidelines
B
Pack date
C
Serving size
D
List of ingredients
6) What is the first step of cleaning and sanitizing stationary equipment?
A
Take off removable parts
B
Wash the equipment surface using hot water
C
Unplug the unit
D
Spray the surface with cleanser
7) When must a food handler change gloves?
A
Every 6 hours
B
After 1 hour of constant use
C
At the end of the shift
8) Lasagna was removed from hot holding for service at 11:00 am. By what time must it be served or thrown out?
A
4:00 p.m.
B
2:00 p.m
C
3:00 p.m
D
12:00 p.m
9) The temperature of duck breast is checked during cooking. According to the operation’s policy, the duck breast must be cooked for 16 minutes to allow the internal temperature to reach 165 F (74 C). What HACCP principle is addressed by cooking the duc
A
Critical limit
B
Monitoring
C
Verification
D
Hazard Analysis
10) Where should a food handler wash his or her hands after prepping food?
A
Designated sink for handwashing
B
Utility sink
C
Food-prep sink
D
Three-compartment sink
*select an answer for all questions
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