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ServSafe Chapter 5
Test Description: Review of Chapter 5 of the Food Handler ServSafe.
Instructions: Answer all questions to get your test result.
1) Which item needs to be both cleaned and sanitized
A
Cutting Board
B
Disposable Mop Head
2) What is the first step when cleaning and sanitizing a surface.
A
Scrape or remove food from the surface.
B
Wash and rinse the surface
C
Sanitize the surface
D
Allow the surface to air-dry.
3) What is the second/third step when cleaning and sanitizing a surface.
A
Allow the surface to air-dry.
B
Sanitize the surface
C
Scrape or remove food from the surface.
D
Wash and rinse the surface
4) What is the last step when cleaning and sanitizing a surface.
A
Allow the surface to air-dry.
B
Scrape or remove food from the surface.
C
Sanitize the surface
D
Wash and rinse the surface
5) Which of the situations would require the worker to clean and sanitize the item being used?
A
Jorge used the same knife to dice onions for an hour.
B
Bob finishes trimming a roast and wants to use the same cutting board to fillet a fish.
C
Both Bob and Shelly would be required to cleaning and sanitize.
D
Shelly walks away to talk to her manager then returns to chopping lettuce.
6) What is the first step when cleaning stationary equipment?
A
Unplug the equipment.
B
Remove food from the surfaces.
C
Sanitize the equipment.
D
Remove detachable parts.
7) Which of the following actions would prevent a sanitizer from working well.
A
Both too high temperature and extra sanitizer would prevent a sanitizer from working well.
B
Putting extra sanitizer in the solution.
C
Making the sanitizer temperature too high.
D
Testing the sanitizer strength with a test kit.
8) What is the first thing you should do when filling up a three-compartment sink?
A
Fill the sinks with water.
B
Mix in the detergent solution.
C
Mix in the sanitizing solution.
D
Clean and sanitize the sinks.
9) What is the first step when cleaning dishes in a three-compartment sink?
A
Rinse the items.
B
Sanitize and air-dry the items.
C
Rinse, scrape, or soak the items.
D
Wash the items.
10) What is the last step when cleaning dishes in a three-compartment sink?
A
Rinse, scrape, or soak the items.
B
Rinse the items.
C
Sanitize and air-dry the items.
D
Wash the items.
11) What is the main risk pests cause in a food service operation?
A
Cross-contact
B
Chemical Contamination
C
Biological Contamination
D
Temperature Abuse
*select an answer for all questions
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