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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
next to the dishwasher
B
near the food-prep area
C
in the dry-storage area
D
away from food prep areas
2) Stocked handwashing stations must have which item?
A
Toilet paper
B
soap
C
hand lotion
D
nail brush
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
No, they should be kept on the workstation where spills typically occur
B
No, they should be kept in the food handler's apron or back pocket for easy access
C
Yes, as long as the solution is kept on the shelf above the workstation
D
Yes, towels for cleaning food spills should always be kept in sanitizing solution when not in use
4) A food handler cleans up a spill. What should the food handler do next?
A
dip hands in sanitizing solution
B
rinse hands in warm water
C
wash hands correctly
D
wipe hands on an apron
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 could be contaminated and make the customer sick
B
The dressings will not be held at the correct temperature if a few ice cubes are removed
C
the ice will dilute the soup and change the flavor
D
The dressings may have spilled on the ice and could cause an allergic reaction
6) pests are a food safety hazard because they...
A
carry pathogens
B
offend the customers
C
destroy the building
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
make sure the wound is clean
D
put antiseptic cream on the wound
8) Which food item is ideal for bacteria growth?
A
canned chili peppers
B
tortilla chips
C
sour cream
D
jar of salsa
9) Which must be cleaned and rinsed but NOT sanitized?
A
walls
B
utensils
C
stockpots
D
glasses
10) How many seconds should the entire handwashing process take?
A
6
B
10
C
15
D
20
11) Food handlers who cut raw vegetables and raw poultry on different cutting surfaces are taking steps to prevent the
A
raw poultry from contaminating their hands
B
contamination of the food with cleaning chemicals
C
poultry from being held at room temperature
D
transfer of pathogens from one surface to another
12) Which empty cleaned, and sanitized container may NOT be used for storing food?
A
1-gallon plastic thermos
B
5 gallon bucket of powdered sanitizer
C
1-gallon plastic container of sour cream
D
5 gallon bucket of barbecue sauce
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
cleaning and sanitizing the right way
B
practicing good personal hygiene
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
wiped and rinsed
B
cleaned and sanitized
C
rinsed and cleaned
D
brushed and wiped
15) During handwashing, food handlers should scrub their hands and arms and thoroughly clean their
A
elbows
B
shoulders
C
upper arms
D
fingernails
16) A bandage in a bowl of soup is which type of hazard
A
environmental
B
physical
C
chemical
D
biological
17) Before washing dishes in a dishwasher, a food handler should ensure that the
A
spray nozzle are soaking in a bucket of delimer
B
towels for drying are nearby and clean
C
detergent and sanitizer dispensers are filled
D
water temperature is at least 100 degrees
18) Before a roast that was just prepped can be stored, it must be labeled with the name of the food and the
A
purchase date
B
name of the cook
C
ingredients used
D
use-by-date
19) When should food handlers wash their hands?
A
before clearing dirty dishes
B
before handling chemicals
C
after handling money
D
after their shift ends
20) At which temperature can cooked chicken breasts be hot-held?
A
127 F
B
137 F
C
110 F
D
130 F
*select an answer for all questions
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