ServSafe 3 and 4
Quiz by Jacob Frank
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17 questions
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- Q1After which activity must food handlers wash their hands?Applying hand antisepticPutting on glovesClearing tablesServing customers20s
- Q2What should food handlers do after prepping food and before using the restroom?Wash their handsChange their glovesTake off their hatsTake off their aprons20s
- Q3Which piece of jewelry can be worn on a food handler's hand or arm?Medical braceletPlain band ringWatchDiamond ring20s
- Q4When should hand antiseptics be used?Before washing handsWhen soap is unavailableAfter washing handsWhen gloves are not being used20s
- Q5A 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 taskAfter putting on glovesEach time gloves are changedHalf way through each task20s
- 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 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
- Q7A 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
- Q8A 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 fatigueHeadache with sorenessSore throat with feverThirst with itching30s
- Q9When is it acceptable to eat in an operation?When washing dishesWhen handling utensilsWhen sitting in a break areaWhen prepping food20s
- Q10What 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
- Q11A 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
- Q12How 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
- Q13Which probe should be used to check the temperature of a large stockpot of chili?Immersion probeAir probeSurface probePenetration probe20s
- Q14At what temperatures do most foodborne pathogens grow most quickly?Between 130F and 165FBetween 45F and 65FBetween 0F and 41FBetween 70F and 125F20s
- Q15Which type of thermometer can read temperature without touching the item's surface?TTIAir probeImmersion probeInfared20s