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ServSafe #11 Review
Test Description: Practice for the certification test
Instructions: Answer all questions to get your test result.
1) What is a basic characteristic of a virus?
A
Grows in food
B
Requires a living host to grow
C
Commonly found in cattle intestines
D
Destroyed by cooking
2) Which group of individuals has a higher risk of foodborne illness?
A
D Women
B
Teenagers
C
Vegetarians
D
Elderly people
3) What task requires food handlers to wash their hands before and after doing it?
A
Handling raw meat, poultry, or seafood
B
Taking out garbage
C
Touching clothing or aprons
D
Using chemicals that might affect food safety
4) What is the purpose of setting critical limits in a HACCP plan?
A
To determine if the HACCP plan is working
B
To identify potential hazards
C
To identify where hazards can be eliminated
D
To reduce hazards to safe levels
5) Metal shavings are which type of contaminant?
A
Microbial
B
Biological
C
Physical
D
Chemical
6) Hot TCS food can be held without temperature control for a maximum of
A
8
B
4
C
6
D
2
7) What food safety practice can prevent cross-contact?
A
Keeping food frozen until use
B
Washing, rinsing, and sanitizing utensils before each use
C
Purchasing food from approved, reputable suppliers
8) To wash hands correctly, a food handler must first
A
use a single-use paper towel to dry hands
B
apply soap
C
scrub hands and arms vigorously
D
wet hands and arms
9) Where should staff members eat, drink, smoke, or chew gum?
A
In dishwashing areas
B
In designated areas
C
Outside the kitchen door
D
Where customers eat
10) How should the temperature of a shipment of cottage cheese be taken when it arrives at an operation?
A
Hold an infrared thermometer to the outside of the case or carton
B
Place the thermometer stem between shipping boxes for a reading
C
Place the thermometer stem into an opened container
D
Use an air probe to check the temperature of the delivery truck
*select an answer for all questions
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