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ServSafe #9
Test Description: Practice for the certification test
Instructions: Answer all questions to get your test result.
1) What must an operation do before packaging fresh juice on-site for later sale?
A
Contact OSHA
B
Hold produce at 41 °F (5 °C) or lower
C
Obtain a variance
D
Freeze the juice
2) What temperatures do infrared thermometers measure?
A
Oven
B
Internal food
C
Air
D
Surface
3) What is the minimum internal cooking temperature for green beans that are hot-held for service?
A
135˚F (57˚C
B
155˚F (68˚C
C
165˚F (74˚C
D
145˚F (63˚C
4) What should foodservice operators do to prevent customer illness from Shigella spp.?
A
Purchase shellfish from approved suppliers
B
Freeze food at temperatures below 0
C
Control flies inside and outside the operation
D
Exclude food handlers diagnosed with jaundice
5) Food held at 41˚F (5˚C) or lower before being removed from refrigeration can be held without temperature control for up to how many hours
A
2
B
6
C
4
D
8
6) What method should never be used to thaw food?
A
Microwave the item
B
Place the item on a prep counter
C
Cook the item
D
Place the item in a cooler
7) What item is considered acceptable work attire for a food handler?
A
Plain-band ring
B
False eyelashes
C
Nail polish
D
Antimicrobial plastic watch band
8) What organization requires Safety Data Sheets?
A
Food and Drug Administration
B
Occupational Safety and Health Administration
C
Environmental Protection Agency
D
National Restaurant Association
9) When should a shipment of fresh chicken be rejected?
A
Shellstock identification tags are not attached to the container
B
The flesh of the chicken is firm and springs back when touched
C
The receiving temperature is 50˚F (10˚C)
D
The flesh of the chicken appears moist
10) What should a foodservice operator do when responding to a foodborne-illness outbreak?
A
Ask customers for proof of their symptoms
B
Close the operation for the day
C
Segregate the product
D
Notify the media
*select an answer for all questions
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