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ServSafe Review 1
Test Description: Review Questions for ServSafe Food Handler's Test
Instructions: Answer all questions to get your test result.
1) What's the minimum amount of time you should take washing your hands?
A
20 seconds
B
2 minutes
C
10 seconds
D
1 minutes
2) Where should a food handler check the temperature of food while it is cooking?
A
In the thickest part
B
On the bottom surface
C
In the thinnest part
D
On the top surface
3) A food handler may wear nail polish while forking with food if...
A
the nails are cut short
B
the nail polish is a light color
C
gloves are applied
D
artificial fingernails are worn
4) Which is a physical hazard?
A
fungi
B
bone
C
bacteria
D
parasite
5) A food handler washes hands after using the restroom. This is an example of...
A
practicing good personal hygiene
B
controlling time and temperature
C
preventing cross-contamination
D
cleaning and sanitizing surfaces the right way
6) A food handler notices that a cutting surface has food bits dried onto it and runs it through the dishwasher. This is an example of...
A
cleaning and sanitizing surfaces the right way
B
controlling time and temperature
C
eliminating physical hazards
D
practicing good personal hygiene
7) Which item does NOT have a food-contact surface?
A
Tongs
B
mop bucket
C
glasses
D
utensils
8) Which item must be applied over a bandage on a food handler's finger?
A
splint
B
waterproof tape
C
gauze
D
finger cot
9) Which is the correct order for handwashing?
A
apply soap, scrub hands and arms, rinse, and dry
B
apply soap, wet hands and arms, rinse, and dry
C
wet hands and arms, apply soap, rinse, apply hand antiseptic, and dry
D
wet hands and arms, apply soap, scrub hands and arms, rinse, and dry
10) Food contamination caused by pathogens on a food handler's body can be controlled by...
A
good personal hygiene
B
reducing cross-contamination
C
proper cleaning and sanitizing
D
time-temperature control
11) Which item must be cleaned and sanitized?
A
dishwasher rack
B
stove door
C
outside of a salt shaker
D
butcher knife
12) The transfer of pathogens from one surface to another is called
A
surface safety
B
cross-contamination
C
micro-transmission
D
pathogenic spread
13) the use-by date of a stored bowl of potato salad is today. Can the salad be served?
A
No, because the salad should have already been thrown out.
B
No, because today is the use-by date.
C
Yes, because today is the last day it can be served.
D
Yes, but only to employees
14) A food handler who is chopping celery leaves the kitchen area leaves the kitchen area to speak to the manager. Before returning to finish chopping the celery, what must the food handler do?
A
change into a clean apron
B
clean and sanitize the knife and cutting board
C
wash and rinse the celery
D
nothing, celery is not a TCS food
15) It is important to cover food when storing it in order to...
A
seal in the flavor
B
keep temperatures consistent
C
prevent cross-contamination
D
decrease discoloration
16) Should food handlers use bare hands when serving muffins?
A
No, because food handlers' hands will get dirty
B
Yes, because it is easier to serve the muffin so it won't crumble
C
No, because pathogens from food handlers' hands could contaminate the muffins
D
Yes, because finding tongs or gloves can be difficult.
17) Which food needs time and temperature control for safety?
A
sliced bread
B
baked potato
C
uncooked rice
D
dried pasta
18) Which hot food is in the temperature danger zone?
A
Fish held at 126 F
B
Soup held at 154 F
C
Steak held at 160 F
D
Beans held at 141 F
19) A food handler notices that the temperature of the cooler is 55 F. What should the food handler do next?
A
Move the food to another cooler
B
Put all of the food in the freezer
C
Tell the manager
D
Turn the thermostat down
20) Which food is stored correctly?
A
boxes of pasta on a shelf 2 inches off the floor
B
cartons of apples on a shelf 6 inches off the floor
C
cases of lemons stored on the floor
D
cans of kidney beans on a shelf 4 inches off the floor
*select an answer for all questions
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