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ServSafe Manager Review 2020
Test Description: Panther Chefs study guide
Instructions: Answer all questions to get your test result.
1) Foodborne pathogens grow best with an acidic environment with a pH above
A
12.1
B
7.0
C
2.6
D
4.6
2) What's the first step in setting up a HACCP plan?
A
Purchase from an approved, reputable supplier
B
Conduct a food safety plan
C
Determine the critical control point
D
Conduct a hazard analysis
3) The most common cause of food borne illness outbreaks are from
A
Cooking the food too long
B
Practicing poor personal hygiene
C
Undercooking the food
D
Cross-contamination between raw meat and produce
4) The following are all bacterial pathogens except
A
Hepatitus A
B
Listeria
C
Salmonella
D
E.Coli
5) The food handler dropped the thermometer and used the boiling- point method to calibrate, which means she
A
212F
B
32F
C
112F
D
302F
6) One of the FDA-recommended food safety responsibilities of a manager is:
A
Supervising food handlers to ensure hot and cold food holding temperatures are regularly monitored
B
Providing maintenance for the facility
C
nspecting the quality of food items prepared off-premises for serving in the facility
D
Making and approving staff schedules
7) The food handler is preparin egg salad. The eggs are hard boiled on September 8, the mayonaise is made September 6 and the celery is chopped September 9. What is the last day the egg salad can be used?
A
September 17
B
September 12
C
September 11
D
September 14
8) How long should hands and arms be scrubbed during handwashing?
A
10-15 seconds
B
5-10 seconds
C
15-20 seconds
D
20-25 seconds
9) The following foods are RTE except
A
steak salad
B
pulled pork sandwich
C
fresh roll
D
raw steak
10) The food handler takes out 10 pounds of chicken to make a small batch of chicken salad and leaves it on the prep table from 9am-1pm. The hazard is
A
cooking poultry without single use gloves
B
improper hot holding of food
C
time- temperature abuse
D
causing clutter on the prep tables
11) You are preparing a soup and salad lunch for parent- teacher conferences this Thursday. You purchase spinach, 5 lb. bag of potatoes, hummus, and shredded carrots. All are TCS food that must be refrigerated immediately except
A
shredded carrots
B
potatoes
C
spinach
D
hummus
12) It is discovered that a steam table holding hot soup has broken down, and the soup may have been unheated for as long as 3 hours. What should be done with the soup?
A
Reheat the soup to 135˚F and transfer it to a working steam table
B
. Combine the cooled soup with new, properly heated soup and place it in a working steam table
C
Discard the soup, heat a new batch to 135˚F and place it in a working steam table
D
Fix the steam table immediately and allow it to reheat the soup
*select an answer for all questions
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