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Serv Safe 2019 Review
Test Description: Review for national serv safe exam
Instructions: Answer all questions to get your test result.
1) The temperature danger zone is
A
40 to 140
B
32 to 155
C
30 to 144
D
41 to 135
2) The second bowl of a three compartment sink is for
A
Air Drying
B
Sanitizing
C
Rinsing
D
Washing
3) Foods prepared on-site may be kept for ____ days
A
7
B
10
C
6
D
4
4) Chicken must be cooked to an internal temperature of _____ degrees F.
A
165
B
155
C
135
D
145
5) A handwashing sink needs hot/cold water, soap, disposable towels, a trash can, and _____.
A
A potable water warning
B
Scrub brushes
C
Hand sanitizer
D
A sign
6) What foods should be stored on the top shelf of the refrigerator?
A
Vacuum Packed Foods
B
MRI Foods
C
RTE foods
D
TCS Foods
7) Hot food that is being held without temperature control must be sold, served, or thrown out after _____ hours.
A
6
B
8
C
4
D
2
8) In order to prevent backflow, the following item should be used
A
A calibrating gear
B
A backflow valve
C
A reset valve
D
An air gap
9) Thermometers must be calibrated to be accurate +/- _____ degrees
A
6
B
2
C
4
D
8
10) In order to be considered a foodborne illness outbreak, there must be _____ or more reported illnesses
A
2
B
4
C
8
D
1
11) Poultry should be cooked to an internal temperature of ______ degrees.
A
135
B
145
C
155
D
165
12) Water that will be used for handwashing must be at least ____ degrees F.
A
200
B
300
C
400
D
100
13) Which person is considered at high risk for foodborne illness?
A
An adolescent
B
A person who patronizes restaurants regularly
C
A person with seasonal allergies
D
An elderly person
14) What is a PCO?
A
A Pest Control Operator
B
A Prime Culinary Organization
C
A Personal Consulting Organization
D
A Personal Chef Organization
15) Which is not a way to prevent cross contamination
A
Using clean, sanitized equipment
B
Cooking all foods to an internal temperature of 145 degrees
C
Using pre-prepared items
D
Purchasing from approved, reputable vendors
16) What type of food should be stored on the second shelf of the refrigerator, underneath RTE foods?
A
Ground Meats
B
Whole Cuts of Meat
C
Poultry
D
Seafood
17) Which symptom requires a foodservice worker to be excluded from working with food?
A
A Rash
B
Jaundice
C
Seasonal allergies
D
A cough
18) It should take approximately ______ minutes to effectively wash your hands.
A
30 seconds
B
60 seconds
C
15 seconds
D
20 seconds
19) Cold foods that will be without temperature control must be sold, served or thrown out within ____ hours.
A
4
B
8
C
2
D
6
20) Chicken salad was prepped on April 2nd. What date must it be served by?
A
April 10th
B
April 15th
C
April 12th
D
April 8th
*select an answer for all questions
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