12.04.2020 ServSafe Chapter 3 – Assessment Quiz
Quiz by Timothy Kelly
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19 questions
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- Q1After which activity must a foodhandler wash their hands?Putting on glovesApplying hand antisepticServing customersCleaning tables30s
- Q2When washing hands, what is the minimum time you should scrub with soap?10 Seconds5 Seconds40 Seconds20 Seconds30s
- Q3What should foodhandlers do after prepping food & before using the restroom?Change Their GlovesWash Their HandsTake Off Their HatsTake Off Their Aprons30s
- Q4What is the minimum internal cooking temperature for your Christmas Turkey?1650 degrees F1450 degrees F1350 degrees F1550 degrees F30s
- Q5A foodhandler will be wearing single-use gloves to assemble box lunches. When must the foodhandlers hands be washed?After 4 HoursAfter Putting On The GlovesAfter The First HourBefore Putting On Their Gloves30s
- Q6A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made?The cook did not wash hands and put on new gloves before slicing the hamburger bunsThe cook did not wash their hands before putting on the same gloves to slice the hamburger buns.The cook did not wear reusable gloves while handling the raw ground beef and hamburger bunsThe cook did not clean and sanitize the gloves before slicing the hamburger buns.30s
- Q7Who is most at risk of contaminating food?A foodhandler whose young daughter has diarrhea.A foodhandler whose spouse works mostly with high-risk populationsA foodhandler who eats a lot of rare meat.A foodhandler who gets a lot of aches and pains.30s
- Q8A foodhandler has diarrhea and has been diagnosed with an illness from Shigella spp. What should you, the manager, tell the foodhandler to do?.Work in a non-food handling position.Wash hands frequently while handling foodStay home until approved to return to work.Wear gloves while handling food30s
- Q9What is the minimum internal cooking temperature for ground beef patties?165 degrees F for 15 seconds155 degrees F for 15 seconds145 degrees F for 15 seconds135 degrees F for 15 seconds30s
- Q10A foodhandler prepares meals of a child day-care center. What symptoms require this foodhandler to stay home from work?Thirst with itchingSore throat with fever.Soreness and fatigueHeadaches with soreness30s
- Q11When is acceptable to eat in an operationWhen prepping foodWhen washing dishesWhen handling utensilsWhen sitting in a break area.30s
- Q12What should a manager of a hospital cafeteria do is a cook with a headache, nausea, and diarrhea?Tell the cook to stay away from work and see a doctorTell the cook to rest for a couple of hours and then come to work.Tell the cook to go to the doctor and then immediately come to work.Tell the cook to come in for a couple of hours and then go home30s
- Q13Which is not one of the "Big 6" though if you are diagnosed . . . You need to report to your manager? (contributed by Ebony)ListeriosisNorovirusSalmonella TyphiNontyphoidal Salmonella30s
- Q14What is the range of temperatures where bacteria grows most rapidly?700 - 1250 degrees F1250 - 1650 degrees F800 - 1450 degrees F500 - 1300 degrees F30s
- Q15What is the minimum internal cooking temperature for your Christmas pan of Dressing/Stuffing?1350 degrees F1550 degrees F1450 degrees F1650 degrees F30s