ServSafe Chapter 1 And 2 Question Preview (ID: 61872)
Review Questions For The First Two Chapters Of The ServSafe Food Handlers Guide.
TEACHERS: click here for quick copy question ID numbers.
Which of the following is a sign of a foodborne illness?
a) Vomiting
b) Jaundice (yellowing of the skin and eyes)
c) Diarrhea
d) All of the above
Which of the following is a kitchen dress code violation.
a) A baseball cap
b) Clean but long nails
c) A dirty chefs coat
d) A plain band ring
Which of the following is a kitchen dress code violation.
a) Removing an apron before using the restroom.
b) Wearing a bandage underneath a disposable glove.
c) Wearing a hat in the dish washing area
d) Wearing an apron or chefs coat multiple days in a row.
Ryan washed his hands before preparing salads which of the following things did he do incorrectly or in the wrong order.
a) He rinsed his hands under warm running water.
b) He dried his hands on his apron.
c) He turned off the sink with a paper towel.
d) He used his arm rather than his hand to push the kitchen door open.
Alicia is a prep cook making hamburgers, which of the following was a mistake she made?
a) Washed her hands before putting on gloves.
b) Rinsed her gloves when they became too dirty from working with the hamburger.
c) Began chopping lettuce after washing her hands and changing gloves.
d) Washed her hands and changed gloves when she noticed a tear in a glove she was wearing.
Which of the following is an unsafe kitchen practice.
a) Washing hands and putting on new gloves after cutting up raw chicken.
b) Changing gloves after finishing one task and before staring another task.
c) Prepping food with fake nails.
d) Covering an infected cut with a glove and bandage.
Which of the following is NOT required for a hand washing station.
a) Hand Lotion
b) Trash Can
c) Soap
d) Hot and cold running water
Ryan washed his hands before preparing salads which of the following things did he do incorrectly or in the wrong order.
a) He applied hand sanitizer before washing his hands.
b) He wet his hand with hot water before scrubbing.
c) He applied enough soap to develop a good lather.
d) He scrubbed his hands for 15 to 20 seconds.
When would you NOT have to wash your hands?
a) After handling raw chicken.
b) Before putting on gloves when starting a new task.
c) Before taking a break.
d) After taking out the trash.
What is the problem with this action. Using the same cutting board to cut up raw chicken and then using it to slice tomatoes.
a) Time-temperature abuse
b) Poor personal hygiene
c) Cross-contamination
d) Poor cleaning and sanitizing
What is the problem with this action. Scraping off baked-on food from an otherwise clean plate.
a) Time-temperature abuse
b) Poor personal hygiene
c) Cross-contamination
d) Poor cleaning and sanitizing
What is the problem with this action. Leaving raw chicken breasts on a prep table to thaw.
a) Time-temperature abuse
b) Poor personal hygiene
c) Cross-contamination
d) Poor cleaning and sanitizing
What is the problem with this action. Sneezing on a salad.
a) Time-temperature abuse
b) Poor personal hygiene
c) Cross-contamination
d) Poor cleaning and sanitizing
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