ServSafe #4 Review Question Preview (ID: 35981)


Practice For The Certification Test. TEACHERS: click here for quick copy question ID numbers.

What is the purpose of hand antiseptic?
a) Eliminate the need for use of gloves
b) Eliminate the need for handwashing
c) Lower the number of pathogens on the skin
d) Increase the use of sanitizing solutions

What scenario can lead to pest infestation?
a) Rotating products using the FIFO method
b) Cleaning up spills around garbage containers
c) Installing air curtains above doors
d) Storing recyclables in paper bags

What should be done with preset, unwrapped utensils that appear to be unused after guests have left the table?
a) Wrap the utensils with a clean napkin
b) Clean and sanitize the utensils
c) Wipe off the utensils and reuse
d) Leave the utensils for the next guest

What temperature should the water be for manual dishwashing?
a) Must be at least 90 ̊F (32 ̊)
b) Must be at least 100 ̊F (37 ̊C
c) Must be at least 110 ̊F (43 ̊C
d) Must be at least 70 ̊F (21 ̊C)

When can raw, unpackaged meat be offered for self-service?
a) When the meat is frozen
b) When the meat is high quality
c) At Mongolian barbeques
d) At organic food stands

What should a server do when taking a food order from customers who have concerns about food allergies?
a) Describe each menu item to customers who ask, including any “secret” ingredients
b) Tell customers with food allergies they will not be able to receive service
c) When customers arrive, tell them the food may cause allergic reactions
d) Explain the symptoms of an allergic reaction to customers before they order

Why are people who take certain medications at risk for foodborne illness?
a) They have hidden allergies
b) They only eat TCS food
c) Their immune systems are compromised
d) They have not built up strong immune systems

What should be done with food that has been handled by a food handler who has been restricted or excluded from the operation due to illness?
a) Heat the food to destroy pathogens
b) Throw it out
c) Make sure food has not been time-temperature abused
d) Recondition the food

When can glass thermometers be used?
a) When hanging in a cooler
b) When checking liquids
c) When enclosed in a shatterproof casing
d) When candy is being made

Bulk unpackaged food in self-service areas must be labeled when...
a) the manufacturer claims the food is health
b) the food is prepared at another unit of the same chain
c) the food is prepared on the premises
d) the food supports pathogen growth

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