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ServSafe 3 and 4

Quiz by Jacob Frank

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17 questions
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  • Q1
    After which activity must food handlers wash their hands?
    Applying hand antiseptic
    Putting on gloves
    Clearing tables
    Serving customers
    20s
  • Q2
    What should food handlers do after prepping food and before using the restroom?
    Wash their hands
    Change their gloves
    Take off their hats
    Take off their aprons
    20s
  • Q3
    Which piece of jewelry can be worn on a food handler's hand or arm?
    Medical bracelet
    Plain band ring
    Watch
    Diamond ring
    20s
  • Q4
    When should hand antiseptics be used?
    Before washing hands
    When soap is unavailable
    After washing hands
    When gloves are not being used
    20s
  • Q5
    A food handler will be wearing single-use gloves to chop lettuce for an hour. When must the food handler's hands be washed?
    Before starting each task
    After putting on gloves
    Each time gloves are changed
    Half way through each task
    20s
  • Q6
    A 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 clean and sanitize the gloves before handling the hamburger buns.
    The cook did not wear reusable gloves while handling the raw ground beef and hamburger buns.
    The cook did not wash hands before putting on the same gloves to slice the hamburger buns.
    The cook did not wash hands and put on new gloves before slicing the hamburger buns.
    30s
  • Q7
    A food handler has diarrhea and has been diagnosed with an illness from Shigella spp. What should the manager tell this food handler to do?
    Wash hands frequently while handling food.
    Stay home until approved to return to work.
    Work in a nonfood handling position.
    Wear gloves while handling food.
    20s
  • Q8
    A food handler prepares and delivers meals to elderly individuals receiving cancer care services at home. What symptoms require this food handler to stay home from work?
    Soreness with fatigue
    Headache with soreness
    Sore throat with fever
    Thirst with itching
    30s
  • Q9
    When is it acceptable to eat in an operation?
    When washing dishes
    When handling utensils
    When sitting in a break area
    When prepping food
    20s
  • Q10
    What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea?
    Tell the cook to rest for a couple hours and then come to work.
    Tell the cook to go to the doctor and then immediately come to work.
    Tell the cook to stay away from work and see a doctor.
    Tell the cook to come in for a couple hours and then go home.
    20s
  • Q11
    A food handler has finished trimming raw chicken on a cutting board and needs the board to prep vegetables. What must be done to the cutting board?
    It must be dried with a paper towel.
    It must be rinsed in hot water and air dried.
    It must be turned over to the other side.
    It must be washed, rinsed, and sanitized.
    20s
  • Q12
    How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading?
    Up to the tip of the thermometer stem.
    Up to the dimple in the thermometer stem.
    Past the dimple of the thermometer stem.
    Just past the tip of the thermometer stem.
    20s
  • Q13
    Which probe should be used to check the temperature of a large stockpot of chili?
    Immersion probe
    Air probe
    Surface probe
    Penetration probe
    20s
  • Q14
    At what temperatures do most foodborne pathogens grow most quickly?
    Between 130F and 165F
    Between 45F and 65F
    Between 0F and 41F
    Between 70F and 125F
    20s
  • Q15
    Which type of thermometer can read temperature without touching the item's surface?
    TTI
    Air probe
    Immersion probe
    Infared
    20s

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