ServSafe #6 Review Question Preview (ID: 35986)


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

What must staff members do when transferring chemicals to a new container?
a) Store the chemical in a locked cabinet
b) Label the container
c) Complete an MSDS request
d) Log the transfer in the MSDS

Ready-to-eat TCS food prepped in-house must be date marked if it is held for more than how many hours?
a) 24 hours
b) 72 hours
c) 12 hours
d) 48 hours

What symptom can indicate a customer is having an allergic reaction?
a) Appetite loss
b) Left arm pain
c) Coughing blood
d) Wheezing or shortness of breath

What should a food handler do to make gloves easier to put on?
a) Select the correct size gloves
b) Sprinkle flour in the gloves
c) Blow into gloves
d) Roll the gloves up

What information must be included on the label of food packaged on-site for retail sale?
a) Serving size
b) Pack date
c) List of ingredients
d) Storage guidelines

What is the first step of cleaning and sanitizing stationary equipment?
a) Unplug the unit
b) Wash the equipment surface using hot water
c) Spray the surface with cleanser
d) Take off removable parts

When must a food handler change gloves?
a) At the end of the shift
b) After 1 hour of constant use
c) Every 6 hours
d)

Lasagna was removed from hot holding for service at 11:00 am. By what time must it be served or thrown out?
a) 12:00 p.m
b) 3:00 p.m
c) 4:00 p.m.
d) 2:00 p.m

The temperature of duck breast is checked during cooking. According to the operation’s policy, the duck breast must be cooked for 16 minutes to allow the internal temperature to reach 165 F (74 C). What HACCP principle is addressed by cooking the duc
a) Monitoring
b) Critical limit
c) Verification
d) Hazard Analysis

Where should a food handler wash his or her hands after prepping food?
a) Three-compartment sink
b) Food-prep sink
c) Designated sink for handwashing
d) Utility sink

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