ServSafe #8 Review Question Preview (ID: 35998)


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

When can a food handler diagnosed with jaundice return to work?
a) When approved by the regulatory authority
b) After 1 week
c) When his or her skin returns to a natural color
d) Seven days after the last symptom is observed

What is the first step in developing a HACCP plan?
a) Determine critical control points
b) Identify corrective actions
c) Establish monitoring procedures
d) Conduct a hazard analysis

A food handler has cooled a container of chili to 70°F (21 °C) in 1 hour. How much time is left to cool the chili to 41°F (5 °C)?
a) 2 hours
b) 4 hours
c) 3 hours
d) 5 hours

What information must be posted on a dishwasher?
a) Manufacturer phone number
b) Schedule for cleaning
c) Recommended sanitizing amounts
d) Correct settings

What must food handlers do when handling ready-to-eat food?
a) Wear an apron
b) Sanitize their hands
c) Wear single-use gloves
d) Use bare hands

What causes preschool-age children to be at risk for foodborne illness?
a) They have not received all of their immunizations
b) They only eat ready-to-eat food
c) They have hidden allergies
d) Their immune systems are not strong

When should a food handler with a sore throat and fever be excluded from the operation?
a) After the food handler has a sore throat that has lasted for more than 5 days
b) When the customers served are primarily a high-risk population
c) When the food handler’s fever is over 100 ̊F (38 ̊C)
d) Before the regulatory authority is notified

A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date for the seafood dish?
a) April 8
b) April 12
c) April 10
d) April 4

What information must be included on the label of a container of ready-to-eat TCS food prepped on-site for retail sale?
a) Storage requirements
b) Potential allergens
c) Reheating instructions
d) Quality of the food

Which of these food processes does not require a variance from a regulatory authority?
a) Buying bean sprouts from a reputable supplier
b) Smoking food as a method to preserve it
c) Curing food
d) Pasteurizing juice on-site

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