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ServSafe Practice 1

Quiz by Jacob Frank

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33 questions
Show answers
  • Q1
    What must the Person in Charge do when a food handler comes to work after vomitting all night?
    Allow the food handler to work in the office doing paperwork
    Send the food handler home
    Allow the food handler to work since the vomitting occurred last night
    Have the food handler opbtain a doctor's release
    30s
  • Q2
    What is a step in practicing correct personal hygiene?
    Wearing clean, sturdy, closed toed, rubber soled shoes
    Wearing disposable gloves while cleaning the kitchen
    Using antiseptic in place of washing with soap.
    Using a bandage on a hand cut under disposable gloves
    30s
  • Q3
    Which container is acceptable for outdoor trash storage?
    Plastic bags neatly stored on a pad
    Uncovered galvanized metal trash cans
    Leak proof container with tight fitting lid
    Cardboard boxes sealed on three sides
    30s
  • Q4
    Which food must be stored at a temperature of 41F or lower?
    Ham and cheese sandwich
    Cookie and brownie trays
    Fruit basket with uncut fruit
    Beef jerky and cracker appetizers
    30s
  • Q5
    What info should be included on labels attached to shucked shellfish in containers less than a half gallon?
    distributor information
    "sell by" date
    storing temperature
    date shellfish was shucked
    30s
  • Q6
    Water used for handwashing must be
    potable
    reclaimed
    distilled
    non-drinkable
    30s
  • Q7
    Frozen chicken breasts must be rejected during receiving when the chicken is
    not USDA grade A
    missing an FDA inspection stamp
    frozen solid
    covered in large ice crystals
    30s
  • Q8
    Food probe thermometers must have an accuracy of
    +- 4 F or 2 C
    +- 3 F or 1.5 C
    +- 6 F or 3 C
    +/- 2 F or 1 C
    30s
  • Q9
    Which raw food should be stored above all others in a cooler to minimize cross contamination?
    Ground Beef
    Fish
    Carrots
    Poultry
    30s
  • Q10
    Connections between tow threaded faucets should have an approved
    water gap
    cross connection
    waste water inhibitor
    vacuum breaker
    30s
  • Q11
    Storing raw food requiring higher cooking temperature away or below food requiring lover cooking temperatures is done to prevent which type of contamination
    Biological
    intentional
    Chemical
    Physical
    30s
  • Q12
    What should the person in Charge do when a food handler is suffering from a sore throat and fever
    Provide the cook with medicine
    Send the cook home
    Allow the cook to rest between orders
    Restrict the cook from working with or around food
    30s
  • Q13
    Ventilation in a food prep area should remove
    cigarette, cigar, and pipe aromas.
    heat, fumes, and moisture.
    bacteria, yeast, and mold.
    flies, gnats, and mosquitoes.
    30s
  • Q14
    How can a food handler reduce bacteria found on poultry to a safe level?
    Receiving only frozen poultry
    Cooking poultry to the proper internal temperature
    Washing poultry prior to cooking
    Thawing poultry in running water
    30s
  • Q15
    The hair, nose, throat, and infected cuts or an average healthy person
    carry no harmful bacteria
    may carry Staphylococcus
    carry only helpful bacteria
    may carry Clostoridium botulinum
    30s

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