ServSafe Review 1 Question Preview (ID: 58696)


Review Questions For ServSafe Food Handler's Test. TEACHERS: click here for quick copy question ID numbers.

The transfer of pathogens from one surface to another is called
a) micro-transmission
b) pathogenic spread
c) cross-contamination
d) surface safety

Which item must be cleaned and sanitized?
a) dishwasher rack
b) butcher knife
c) stove door
d) outside of a salt shaker

Food contamination caused by pathogens on a food handler's body can be controlled by...
a) good personal hygiene
b) time-temperature control
c) reducing cross-contamination
d) proper cleaning and sanitizing

Which item must be applied over a bandage on a food handler's finger?
a) waterproof tape
b) gauze
c) finger cot
d) splint

Which is the correct order for handwashing?
a) apply soap, scrub hands and arms, rinse, and dry
b) apply soap, wet hands and arms, rinse, and dry
c) wet hands and arms, apply soap, rinse, apply hand antiseptic, and dry
d) wet hands and arms, apply soap, scrub hands and arms, rinse, and dry

Which item does NOT have a food-contact surface?
a) Tongs
b) glasses
c) utensils
d) mop bucket

A food handler notices that a cutting surface has food bits dried onto it and runs it through the dishwasher. This is an example of...
a) practicing good personal hygiene
b) cleaning and sanitizing surfaces the right way
c) eliminating physical hazards
d) controlling time and temperature

Which is a physical hazard?
a) bacteria
b) fungi
c) parasite
d) bone

A food handler washes hands after using the restroom. This is an example of...
a) practicing good personal hygiene
b) controlling time and temperature
c) preventing cross-contamination
d) cleaning and sanitizing surfaces the right way

A food handler may wear nail polish while forking with food if...
a) gloves are applied
b) artificial fingernails are worn
c) the nails are cut short
d) the nail polish is a light color

Where should a food handler check the temperature of food while it is cooking?
a) On the bottom surface
b) On the top surface
c) In the thinnest part
d) In the thickest part

What's the minimum amount of time you should take washing your hands?
a) 10 seconds
b) 20 seconds
c) 1 minutes
d) 2 minutes

the use-by date of a stored bowl of potato salad is today. Can the salad be served?
a) No, because today is the use-by date.
b) No, because the salad should have already been thrown out.
c) Yes, because today is the last day it can be served.
d) Yes, but only to employees

A food handler who is chopping celery leaves the kitchen area leaves the kitchen area to speak to the manager. Before returning to finish chopping the celery, what must the food handler do?
a) wash and rinse the celery
b) change into a clean apron
c) clean and sanitize the knife and cutting board
d) nothing, celery is not a TCS food

It is important to cover food when storing it in order to...
a) seal in the flavor
b) decrease discoloration
c) prevent cross-contamination
d) keep temperatures consistent

Should food handlers use bare hands when serving muffins?
a) No, because food handlers' hands will get dirty
b) No, because pathogens from food handlers' hands could contaminate the muffins
c) Yes, because it is easier to serve the muffin so it won't crumble
d) Yes, because finding tongs or gloves can be difficult.

Which food needs time and temperature control for safety?
a) dried pasta
b) baked potato
c) sliced bread
d) uncooked rice

Which hot food is in the temperature danger zone?
a) Fish held at 126 F
b) Beans held at 141 F
c) Soup held at 154 F
d) Steak held at 160 F

A food handler notices that the temperature of the cooler is 55 F. What should the food handler do next?
a) Put all of the food in the freezer
b) Turn the thermostat down
c) Move the food to another cooler
d) Tell the manager

Which food is stored correctly?
a) cases of lemons stored on the floor
b) boxes of pasta on a shelf 2 inches off the floor
c) cans of kidney beans on a shelf 4 inches off the floor
d) cartons of apples on a shelf 6 inches off the floor

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