ServSafe Practice 2
Quiz by Jacob Frank
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26 questions
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- Q1Which HACCP Principle is in action when a cook checks the temp of beef stew being reheated for hot service?record keepingtaking a corrective actionconducting a hazard analysismonitoring30s
- Q2The second compartment in a three compartment sink is forsterilizingsanitizingcleaningrinsing30s
- Q3What should a food handler do after adding too much sanitizer to a three compartment sink?skip the sanitizing stepadd more water to the solutioncontinue using the solutionnuetralize the solution30s
- Q4An operation must be closed immediately in the event of arodent infestationfoodborne illness complaintperson entering the kitchen unauthorizedhealth inspection30s
- Q5Floors in a food prep area must besanitized regularlycleaned and sanitized only when dirtycleaned and sanitized regulalrycleaned regularly30s
- Q6To guard against seefood toxins, it is important to buy fishcaught in U.S. territorial watersfarmed locallythat carry an FDA seal of approvalfrom approved suppliers30s
- Q7Operations serving highly suceptible populations should NOT servecold soupswatermelon slicesfresh saladsundercooked eggs30s
- Q8When an operation is notified of a food item recal the manager mustput a sign in the operation warning customers of the recallreport the recall to the FDA and close the operation immediatelyreport the recall to the USDA and notify the local regulatory authorityseparate recalled food in an area away from other food and equipment30s
- Q9What area must meet the highest minimum light intensity requirements?kitchen unitwalk in fridgedry storagedining room30s
- Q10What is the maximum number of days chicken salad prepared in house may held at 41 F or below?362730s
- Q11Bacteria generally grow well in food thatare very hot, calcium rich, and are nuetral to slightly acidiccontain protein, are cool and dry, and highly acidicare cool, dry, and highly acidiccontain protein, are moist, and are nuetral to slightly acidic30s
- Q12What is the primary food safety concern with overstocking a cooler?specific foods are hard to find in a hurryFIFO is difficult to implementcorrect temperatures are difficult to maintainnewly added food cools too rapidly30s
- Q13Which date should be placed on the label of leftover pasta saladthe last serving day of the monththe Friday following the day it was preppedthe day it should be discardedthe day the ingredients were received from the vendor30s
- Q14Single use gloves must be worn by a food handler when he or sheis prepping foood that will be cooked prior to serviceis correctly washing produce in the food prep sinktrotates canned goods in storagehas an open wound on one of his or her hands30s
- Q15Recommendations for foodservice regulations are issued ath the federal level through theHACCP guidelinesstate health codeFDA Food CodeOSHA standards30s