Review Game Zone
Flash Cards
(current)
Games
Teachers
Search
ServSafe2
Test Description: Review questions for ServSafe Certification
Instructions: Answer all questions to get your test result.
1) Where is the best place for a food handler to clean a garbage container?
A
away from food prep areas
B
near the food-prep area
C
next to the dishwasher
D
in the dry-storage area
2) Stocked handwashing stations must have which item?
A
soap
B
Toilet paper
C
nail brush
D
hand lotion
3) Is it correct to store towels that are use to clean food spills in a sanitizer solution when they are not in use?
A
Yes, as long as the solution is kept on the shelf above the workstation
B
No, they should be kept in the food handler's apron or back pocket for easy access
C
Yes, towels for cleaning food spills should always be kept in sanitizing solution when not in use
D
No, they should be kept on the workstation where spills typically occur
4) A food handler cleans up a spill. What should the food handler do next?
A
wipe hands on an apron
B
wash hands correctly
C
dip hands in sanitizing solution
D
rinse hands in warm water
5) In a self-service area, salad dressings are placed on ice to keep them cold. A food handler grabs a few pieces of this ice and puts them in a customer's cup of hot soup to cool it. Why is this NOT allowed?
A
the ice will dilute the soup and change the flavor
B
the ice could be contaminated and make the customer sick
C
The dressings may have spilled on the ice and could cause an allergic reaction
D
The dressings will not be held at the correct temperature if a few ice cubes are removed
6) pests are a food safety hazard because they...
A
offend the customers
B
destroy the building
C
carry pathogens
D
eat the operation's food
7) Before handling food, what should food handlers do when they have wounds on their hands?
A
put a bandage on
B
bandage the wound and put on a single-use glove
C
put antiseptic cream on the wound
D
make sure the wound is clean
8) Which food item is ideal for bacteria growth?
A
jar of salsa
B
canned chili peppers
C
sour cream
D
tortilla chips
9) Which must be cleaned and rinsed but NOT sanitized?
A
glasses
B
stockpots
C
utensils
D
walls
10) How many seconds should the entire handwashing process take?
A
15
B
6
C
10
D
20
11) Food handlers who cut raw vegetables and raw poultry on different cutting surfaces are taking steps to prevent the
A
transfer of pathogens from one surface to another
B
poultry from being held at room temperature
C
contamination of the food with cleaning chemicals
D
raw poultry from contaminating their hands
12) Which empty cleaned, and sanitized container may NOT be used for storing food?
A
1-gallon plastic thermos
B
1-gallon plastic container of sour cream
C
5 gallon bucket of barbecue sauce
D
5 gallon bucket of powdered sanitizer
13) A food handler who was called away while prepping a bowl of fruit put the bowl of fruit in the cooler. This is an example of
A
practicing good personal hygiene
B
cleaning and sanitizing the right way
C
controlling time and temperature
D
preventing cross-contamination
14) A food handler has finished slicing raw pork. Before chopping lettuce, the food-contact surface should be
A
cleaned and sanitized
B
brushed and wiped
C
wiped and rinsed
D
rinsed and cleaned
15) During handwashing, food handlers should scrub their hands and arms and thoroughly clean their
A
fingernails
B
elbows
C
shoulders
D
upper arms
16) A bandage in a bowl of soup is which type of hazard
A
chemical
B
physical
C
environmental
D
biological
17) Before washing dishes in a dishwasher, a food handler should ensure that the
A
water temperature is at least 100 degrees
B
detergent and sanitizer dispensers are filled
C
spray nozzle are soaking in a bucket of delimer
D
towels for drying are nearby and clean
18) Before a roast that was just prepped can be stored, it must be labeled with the name of the food and the
A
use-by-date
B
name of the cook
C
ingredients used
D
purchase date
19) When should food handlers wash their hands?
A
after their shift ends
B
after handling money
C
before clearing dirty dishes
D
before handling chemicals
20) At which temperature can cooked chicken breasts be hot-held?
A
137 F
B
127 F
C
110 F
D
130 F
*select an answer for all questions
Check Results & Get Answers
Play Games with the Questions Above
Teachers: Create FREE classroom games with your questions
Click for more info!
©2007-2024
ReviewGameZone.com
|
About
|
Privacy
|
Contact
|
Terms
|
Site Map
WAIT! Find what you needed?
×
Still Looking for the Answers?
Have Another Question?
Play a Review Game with These Questions?
Want to Make Your Own Test Like This One?