Test Your Knowledge Question Preview (ID: 38129)


Review For SafeServe Training. TEACHERS: click here for quick copy question ID numbers.

What jewelry may be worn in food preparation areas?
a) Watches
b) A solid metal band
c) Earrings
d) All of these

Signs of pest may include which of the following?
a) Torn packages in dry storage
b) Droppings that look like black pepper
c) Black, greasy looking marks on baseboards
d) All of the above

What is the minimum cooking temperature required to destroy microorganisms in ground beef?
a) 135 degrees F
b) 155 degrees F
c) 165 degrees F
d) 130 degrees F

What temperature must plain, potable water be for use as a sanitizer to kill microorganisms?
a) 145 degrees F
b) 171 degrees F
c) 75 degrees F
d) 41 degrees F

What should an employee do before cleaning the meat slicer?
a) Wear gloves
b) Disconnect the power
c) Call a manager
d) Take a break

Which of the following is acceptable for drying hands?
a) A towel from the sanitizer bucket
b) An apron
c) A single use disposable towel
d) Wiping hands on clean pants

Why are employees prohibited from eating while working?
a) Employees sell more food if they are hungary
b) It's rude
c) It's unprofessional
d) Eating can contaminate hands, which can cross-contaminate to a customer's food

Which is the best way to prevent cross-contamination?
a) Not eating at work
b) Frequent and proper handwashing
c) Removing jewelery before work
d) Take shower after work

What can happen if raw foods come in contact with cooked ready-to-eat foods?
a) The raw food will cook
b) Food preparation time will decrease
c) Cross-contamination may occur
d) Time/temperature abuse may occur

What is the minimum internal holding temperature for hot food?
a) 165 degrees F
b) 155 degrees F
c) 145 degrees F
d) 135 degrees F

Which of the following is acceptable for employee handwashing?
a) A food preparation sink
b) A designated handwashing sink
c) Rinsing hands in a bucket with hand sanitizing solution
d) The mop sink by the back door

Which of the following is not a TCS food?
a) Ground Beef
b) Shellfish
c) Sliced cantalope
d) Salt

What is the recommended minimum internal cooking temperature for poultry, reheated or stuffed meats?
a) 145 degrees F
b) 135 degrees F
c) 165 degrees F
d) 155 degrees F

What is FIFO?
a) A method of stock rotation that uses products in the order they are received.
b) Using products fast.
c) The employee with the highest food sales.
d) Dealing with customer service problems.

All of the following reduce cross-contamination except?
a) Frequently wipe food contact surfaces
b) Store raw food on the top shelf above ready-to-eat food
c) Promptly remove all trash from the establishment
d) Bathe and put on clean work clothes before work

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