Review Game Zone
Flash Cards
(current)
Games
Teachers
Search
ServSafe #11 Review
Test Description: Practice for the certification test
Instructions: Answer all questions to get your test result.
1) What must a food handler with a hand wound do to safely work with food?
A
Apply iodine solution and a permeable bandage
B
Bandage the wound with an impermeable cover and wear a single-use glove
C
Wash the wound and wear a single-use glove
D
Bandage the wound and avoid contact with food for the rest of the shift
2) What is the maximum number of days that ready-to-eat food prepared on-site can be stored if held at 41˚F (5˚C)?
A
10 days
B
5 days
C
3 days
D
7 days
3) What is the final step in cleaning and sanitizing a prep table?
A
Allowing the surface to air-dry
B
Washing the surface
C
Rinsing the surface
D
Sanitizing the surface
4) Which is a TCS food?
A
Saltines
B
Coffee
C
Baked potato
D
Bananas
5) What is the minimum water temperature required when using hot water to sanitize objects?
A
173˚F (78˚C
B
176˚F (80˚C
C
179˚F (81˚C)
D
171˚F (77˚C
6) What is the most likely cause of wheezing and hives?
A
Norovirus
B
Food allergies
C
Shigella spp
D
Hepatitis A
7) When can a food handler with a sore throat and a fever return to work with or around food?
A
The fever is gone for 24 hours
B
No symptoms are experienced for 24 hours
C
The sore throat is gone
D
A written medical release is provided
8) In top-to-bottom order, how should a fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored in a cooler?
A
Fresh halibut, lettuce, ground chicken, fresh beef roast
B
Lettuce, fresh halibut, fresh beef roast, ground chicken
C
Lettuce, fresh beef roast, ground chicken, fresh halibut
D
Fresh halibut, fresh beef roast, ground chicken, lettuce
9) Where should ground fish be stored in a cooler?
A
Below ground poultry
B
Above shellfish
C
Below pork roasts
D
Above ready-to-eat food
10) What food item does the Food and Drug Administration advise against offering on a children's menu?
A
Rare cheeseburgers
B
Egg salad
C
Fried shrimp
D
Peanut butter and jelly sandwiches
11) If a food-contact surface is in constant use, how often should it be cleaned and sanitized?
A
Every 2 hours
B
Every 4 hours
C
Every 8 hours
D
Every 6 hours
12) Which action requires a food handler to change gloves?
A
The food handler is prepping raw chicken on a yellow cutting board
B
The food handler is working with raw seafood at temperatures above 41˚F (5˚C
C
The food handler has been working with raw ground beef for an hour
D
The food handler is wearing gloves that have been torn
*select an answer for all questions
Check Results & Get Answers
Play Games with the Questions Above
Teachers: Create FREE classroom games with your questions
Click for more info!
©2007-2024
ReviewGameZone.com
|
About
|
Privacy
|
Contact
|
Terms
|
Site Map
WAIT! Find what you needed?
×
Still Looking for the Answers?
Have Another Question?
Play a Review Game with These Questions?
Want to Make Your Own Test Like This One?