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Servsafe Protection Review Mark II

Quiz by Christopher Wright

Grades 9-12
Hospitality and Tourism
Ohio Career Tech

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53 questions
Show answers
  • Q1
    A prep cook stores a bottle of sanitizer above a prep table. To prevent chemical contamination, what should be done differently?
    store the sanitizer bottle on the floor between uses
    store the sanitizer bottle on the work surface of the prep table
    store the sanitizer bottle away from the prep area
    store the sanitizer bottle with food supplies below the prep table
  • Q2
    Which food contains a common food allergy?
    green beans dressed with olive oil and garlic
    potatoes sauteed in duck fat
    smoked salmon wrapped in a leaf lettuce
    melon slices wrapped with prosciutto (ham)
  • Q3
    What food contains a common allergen?
    brown rice mixed with herbs
    squash sauteed in corn oil
    mixed green salad with apples and raisins
    mushrooms seasoned with soy sauce and brown sugar
  • Q4
    Wheezing and shortness of breath are symptoms of what?
    hepatitis A
    bacillus cereus
    An allergic reaction
    hemorrhagic colitis
  • Q5
    What should food handlers do to prevent food allergens from being transferred to food?
    label chemical containers correctly
    use cleaned and sanitized utensils when preparing the order
    store food at or below 41 degrees
    cook food the minimum internal temperature

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