ServSafe Practice 3
Quiz by Jacob Frank
Feel free to use or edit a copy
includes Teacher and Student dashboards
Measure skillsfrom any curriculum
Measure skills
from any curriculum
Tag the questions with any skills you have. Your dashboard will track each student's mastery of each skill.
With a free account, teachers can
- edit the questions
- save a copy for later
- start a class game
- view complete results in the Gradebook and Mastery Dashboards
- automatically assign follow-up activities based on students’ scores
- assign as homework
- share a link with colleagues
- print as a bubble sheet
Our brand new solo games combine with your quiz, on the same screen
Correct quiz answers unlock more play!
30 questions
Show answers
- Q1Equipment used to process TCS food in a refridgerated room held at 41F or below can be cleaned every24 hrs48hrs36hrs42hrs30s
- Q2What document contains information about the safe use and handling of hazardous chemicals?Underwriters Laboratories ListOSHA Consumer Guide to Toxic MaterialsThe Food CodeMaterial Safety Data Sheets30s
- Q3Nausea, vomitting, diarhea, jaundice, and fever are all reportableexposuresdiagnosessymptomsillnesses30s
- Q4A service sink should be used toscrub pots and panswash producedispose of mop watercool cooked foods30s
- Q5Which is a physical contaminant?rat poison in tuna saladhepatitis A in a baked potatobones in a boneless chicken breastmold on cheese30s
- Q6Air curtains should be installed at the delivery entrance of an operation in order toeliminate dustimprove ventilationdeny pests accessreduce utility costs30s
- Q7A significant threat to public health requiring immediate closure of an operation and correction is classified as anregulatory infractioncritical control pointimminent health hazardfoodborne illness30s
- Q8Garbage containers used by an operation should bedurable, absorbent, and corrosion resistantpest proof, smooth, and made of metalodor proof, damage resistant, and light in colorleak proof, waterproof, and easy to clean30s
- Q9A food handler must remove what item before working with food?dry bandageplain band ringclean baseball hatmedical bracelet30s
- Q10When washing hands properly, which other body part must also be cleaned?face and armsarms from the elbow upexposed parts of forearmsexposed parts of legs30s
- Q11In an operation, handwashin sinks must be located in which area?managementdry storagedishwashingreceiving30s
- Q12A food handler must wear single use gloves whenscrubbing and washin fresh clams that will be steamed for clam chowdertrimming and seasoning beef that will be slow roasted for a sandwhichquartering fresh tomatoes that will be used in a stir fryslicing fresh tomatoes that will be used for a garnish on a hamburger30s
- Q13Which item requires a consumer advisory on the menu?stif fried vegetableseggs cooked to ordercelery sticksbaked potatoes30s
- Q14A food handler has been diagnosed with hepatitis A, but is NOT showing signs of illness. The manager mustexclude the food handler from the operation and notify the regulatory authoritynotify the local regulatory authorityrestrict the food handler withing the operationrestrict the food handler within the operation and notify the regulatory authority30s
- Q15After observing a food handler removing plastic bags of garbage and temporarily placing them on the prep tablestop the food handler immediately and review the correct procedures for garbage handlinghelp the food handler double bag the garbage to minimize the possibility of leaksask the food handler to clean and rinse the prep table after taking the garbage outsidewipe the table immediately while the food handler takes the garbage outside quickly30s