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