ServSafe #11 Review Question Preview (ID: 36015)


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

What must a food handler with a hand wound do to safely work with food?
a) Wash the wound and wear a single-use glove
b) Apply iodine solution and a permeable bandage
c) Bandage the wound and avoid contact with food for the rest of the shift
d) Bandage the wound with an impermeable cover and wear a single-use glove

What is the maximum number of days that ready-to-eat food prepared on-site can be stored if held at 41˚F (5˚C)?
a) 7 days
b) 3 days
c) 5 days
d) 10 days

What is the final step in cleaning and sanitizing a prep table?
a) Washing the surface
b) Rinsing the surface
c) Allowing the surface to air-dry
d) Sanitizing the surface

Which is a TCS food?
a) Baked potato
b) Coffee
c) Bananas
d) Saltines

What is the minimum water temperature required when using hot water to sanitize objects?
a) 173˚F (78˚C
b) 176˚F (80˚C
c) 171˚F (77˚C
d) 179˚F (81˚C)

What is the most likely cause of wheezing and hives?
a) Food allergies
b) Shigella spp
c) Hepatitis A
d) Norovirus

When can a food handler with a sore throat and a fever return to work with or around food?
a) The sore throat is gone
b) A written medical release is provided
c) No symptoms are experienced for 24 hours
d) The fever is gone for 24 hours

In top-to-bottom order, how should a fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored in a cooler?
a) Fresh halibut, fresh beef roast, ground chicken, lettuce
b) Lettuce, fresh halibut, fresh beef roast, ground chicken
c) Fresh halibut, lettuce, ground chicken, fresh beef roast
d) Lettuce, fresh beef roast, ground chicken, fresh halibut

Where should ground fish be stored in a cooler?
a) Above ready-to-eat food
b) Below pork roasts
c) Above shellfish
d) Below ground poultry

What food item does the Food and Drug Administration advise against offering on a children's menu?
a) Rare cheeseburgers
b) Peanut butter and jelly sandwiches
c) Egg salad
d) Fried shrimp

If a food-contact surface is in constant use, how often should it be cleaned and sanitized?
a) Every 4 hours
b) Every 2 hours
c) Every 6 hours
d) Every 8 hours

Which action requires a food handler to change gloves?
a) The food handler is working with raw seafood at temperatures above 41˚F (5˚C
b) The food handler is wearing gloves that have been torn
c) The food handler has been working with raw ground beef for an hour
d) The food handler is prepping raw chicken on a yellow cutting board

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