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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 must a food handler with a hand wound do to safely work with food?
A
Wash the wound and wear a single-use glove
B
Apply iodine solution and a permeable bandage
C
Bandage the wound and avoid contact with food for the rest of the shift
D
Bandage the wound with an impermeable cover and wear a single-use glove
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
7 days
B
5 days
C
10 days
D
3 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
Baked potato
C
Bananas
D
Coffee
5) What is the minimum water temperature required when using hot water to sanitize objects?
A
173˚F (78˚C
B
179˚F (81˚C)
C
171˚F (77˚C
D
176˚F (80˚C
6) What is the most likely cause of wheezing and hives?
A
Norovirus
B
Hepatitis A
C
Food allergies
D
Shigella spp
7) When can a food handler with a sore throat and a fever return to work with or around food?
A
A written medical release is provided
B
No symptoms are experienced for 24 hours
C
The fever is gone for 24 hours
D
The sore throat is gone
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, fresh beef roast, ground chicken, lettuce
B
Lettuce, fresh beef roast, ground chicken, fresh halibut
C
Lettuce, fresh halibut, fresh beef roast, ground chicken
D
Fresh halibut, lettuce, ground chicken, fresh beef roast
9) Where should ground fish be stored in a cooler?
A
Above shellfish
B
Above ready-to-eat food
C
Below pork roasts
D
Below ground poultry
10) What food item does the Food and Drug Administration advise against offering on a children's menu?
A
Rare cheeseburgers
B
Peanut butter and jelly sandwiches
C
Fried shrimp
D
Egg salad
11) If a food-contact surface is in constant use, how often should it be cleaned and sanitized?
A
Every 2 hours
B
Every 8 hours
C
Every 6 hours
D
Every 4 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 has been working with raw ground beef for an hour
C
The food handler is wearing gloves that have been torn
D
The food handler is working with raw seafood at temperatures above 41˚F (5˚C
*select an answer for all questions
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