Servsafe Protection Review Mark II
Quiz by Christopher Wright
Grades 9-12
Hospitality and Tourism
Ohio Career Tech
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53 questions
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- Q1A 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 usesstore the sanitizer bottle on the work surface of the prep tablestore the sanitizer bottle away from the prep areastore the sanitizer bottle with food supplies below the prep table60s
- Q2Which food contains a common food allergy?green beans dressed with olive oil and garlicpotatoes sauteed in duck fatsmoked salmon wrapped in a leaf lettucemelon slices wrapped with prosciutto (ham)60s
- Q3What food contains a common allergen?brown rice mixed with herbssquash sauteed in corn oilmixed green salad with apples and raisinsmushrooms seasoned with soy sauce and brown sugar60s
- Q4Wheezing and shortness of breath are symptoms of what?hepatitis Abacillus cereusAn allergic reactionhemorrhagic colitis60s
- Q5What should food handlers do to prevent food allergens from being transferred to food?label chemical containers correctlyuse cleaned and sanitized utensils when preparing the orderstore food at or below 41 degreescook food the minimum internal temperature60s
- Q6After which activity must food handlers wash their hands?clearing tablesapplying hand antisepticputting on glovesserving guests60s
- Q7What should food handlers do after prepping food and before using the restroom?take off their aprontake off their hatschange their glovesWash their hands60s
- Q8A cook wore single use gloves while forming raw ground beef patties. The cook continued to wear them while slicing hamburger buns. What mistake was made?the cook did not clean and sanitize the gloves before handling the hamburger bunsthe cook did not wash hands and put on new gloves before slicing the hamburger bunsthe cook did not wear reusable gloves while handling the ground beef and burger bunsthe cook did not remove their gloves, wash their hands, and place the gloves back on60s
- Q9When washing hands, what is the minimum time you should scrub with soap?40 seconds10 seconds5 seconds20 seconds60s
- Q10Which piece of jewelry can be worn on a food handler's hand or arm?medical braceletwatchplain band ringdiamond ring60s
- Q11A food handler prepares and delivers meals to elderly people. What symptoms require this food handler to stay home from work?soreness and fatiquesore throat and feverthirst and itchingheadache with soreness60s
- Q12When should hand antiseptics be used?when soap is unavailableafter washing of handsbefore washing handswhen gloves are not being used60s
- Q13When is it acceptable to eat in an operation?when washing disheswhen prepping foodwhen handling utensilswhen sitting in the breakroom60s
- Q14What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea?tell the cook to stay away from work and see a doctortell the cook to rest for a few hours then come in to worktell the cook to go to the doctor then come into work after the appointmenttell the cook to come in for a couple hours then go home60s
- Q15Who is most at risk of contaminating food?a food handlers whose spouse works primarily with high risk populationsa food handler whose daughter has diarrheaa food handler who eats a lot of rare meata food handler who gets lots of aches and pains60s