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ServSafe 9 and 10

Quiz by Jacob Frank

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19 questions
Show answers
  • Q1
    What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?
    Absorbent and durable
    Smooth and durable
    Hard and durable
    Porous and durable
  • Q2
    What organization creates national standards for foodservice equipment?
  • Q3
    When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least
    6 inches
    2 inches
    8 inches
    4 inches
  • Q4
    Besides information on chemical concentration and water temperature, what other machine setting information should be posted on dishwashing machines?
    Water hardness
    Water pH
    Water salinity
    Water pressure
  • Q5
    Signage posted at a handwashing station must include a reminder to staff to
    wash hands before returning to work.
    scrub hands and arms for 10 to 15 seconds.
    avoid touching faucet handles after washing.
    use hot running water when washing.
  • Q6
    What is the only completely reliable method for preventing backflow?
    Vacuum breaker
    Ball valve
    Cross connection
    Air gap
  • Q7
    A food handler drops the end of a hose into a mop bucket and turns the water on to fill it. What has the food handler done wrong?
    Created an air gap seperation
    Prevented atmoshperic vacuuming
    Prevented backflow
    Created a cross connection
  • Q8
    Which area of the operation is usually required to be the brightest?
    Refrigerated storage
    Dry storage
  • Q9
    An operation received a violation in the outside area of the facility. The manager reviewed the area and saw that the dumpster was placed on a freshly graveled drive. The lids were closed, and the drain plug was in place to prevent the dumpster from draining. What was the problem?
    The dumpster should have been freshly painted so that food debris would not stick to surfaces.
    The surface underneath the dumpster should have been paved with concrete our asphalt.
    The drain plug should have been removed to allow the dumpster to drain correctly.
    The dumpster lids should have been open to allow it to air out.
  • Q10
    A broken water main has caused thee water in an operation to appear brown. What should the manager do?
    Boil the water for 1 minute before use.
    Contact the local regulatory authority before use.
    Use the water for everything except dishwashing.
    Use the water for everything except handwashing.
  • Q11
    What is the best way to eliminate pests that have entered the operation?
    Lower the heat in the operation after hours.
    Work with a licensed pest control operator.
    Raise the heat in the operation after hours.
    Apply over the counter pesticides around the operation.
  • Q12
    What is required for measuring the sanitizing rinse temperature in a high temperature dishwashing machine?
    Infrared thermometer
    Thermocouple with immersion probe
    Maximum registering thermometer
    Time temperature thermometer
  • Q13
    What is sanitizing?
    Reducing pathogens to a safe level
    Reducing dirt from a surface
    Reducing the pH of a surface
    Reducing the hardness of water
  • Q14
    If food contact surfaces are in constant use, how often must they be cleaned and sanitized?
    every 7 hours
    every 4 hours
    every 5 hours
    every 6 hours
  • Q15
    What must food handlers do to make sure sanitizing solution for use on food contact surfaces has been made correctly?
    Use very hot water when making the solution
    Mix the solution with equal parts of water
    Try out the solution on a food contact surface
    Test the solution with a sanitizer kit

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