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ServSafe Chapter 1 And 2
Test Description: Review questions for the first two chapters of the ServSafe Food Handlers guide.
Instructions: Answer all questions to get your test result.
1) What is the problem with this action. Leaving raw chicken breasts on a prep table to thaw.
A
Cross-contamination
B
Poor cleaning and sanitizing
C
Time-temperature abuse
D
Poor personal hygiene
2) What is the problem with this action. Sneezing on a salad.
A
Cross-contamination
B
Poor cleaning and sanitizing
C
Time-temperature abuse
D
Poor personal hygiene
3) What is the problem with this action. Using the same cutting board to cut up raw chicken and then using it to slice tomatoes.
A
Poor cleaning and sanitizing
B
Time-temperature abuse
C
Cross-contamination
D
Poor personal hygiene
4) What is the problem with this action. Scraping off baked-on food from an otherwise clean plate.
A
Poor cleaning and sanitizing
B
Time-temperature abuse
C
Cross-contamination
D
Poor personal hygiene
5) When would you NOT have to wash your hands?
A
Before putting on gloves when starting a new task.
B
After handling raw chicken.
C
Before taking a break.
D
After taking out the trash.
6) Which of the following is NOT required for a hand washing station.
A
Hot and cold running water
B
Soap
C
Hand Lotion
D
Trash Can
7) Ryan washed his hands before preparing salads which of the following things did he do incorrectly or in the wrong order.
A
He applied hand sanitizer before washing his hands.
B
He scrubbed his hands for 15 to 20 seconds.
C
He wet his hand with hot water before scrubbing.
D
He applied enough soap to develop a good lather.
8) Ryan washed his hands before preparing salads which of the following things did he do incorrectly or in the wrong order.
A
He rinsed his hands under warm running water.
B
He used his arm rather than his hand to push the kitchen door open.
C
He turned off the sink with a paper towel.
D
He dried his hands on his apron.
9) Alicia is a prep cook making hamburgers, which of the following was a mistake she made?
A
Rinsed her gloves when they became too dirty from working with the hamburger.
B
Began chopping lettuce after washing her hands and changing gloves.
C
Washed her hands and changed gloves when she noticed a tear in a glove she was wearing.
D
Washed her hands before putting on gloves.
10) Which of the following is an unsafe kitchen practice.
A
Washing hands and putting on new gloves after cutting up raw chicken.
B
Covering an infected cut with a glove and bandage.
C
Prepping food with fake nails.
D
Changing gloves after finishing one task and before staring another task.
11) Which of the following is a kitchen dress code violation.
A
A baseball cap
B
A dirty chefs coat
C
A plain band ring
D
Clean but long nails
12) Which of the following is a kitchen dress code violation.
A
Wearing an apron or chefs coat multiple days in a row.
B
Removing an apron before using the restroom.
C
Wearing a hat in the dish washing area
D
Wearing a bandage underneath a disposable glove.
13) Which of the following is a sign of a foodborne illness?
A
Vomiting
B
All of the above
C
Jaundice (yellowing of the skin and eyes)
D
Diarrhea
*select an answer for all questions
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