Servsafe Protection Review Mark II | Quizalize

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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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Q 1/53
Score 0
A prep cook stores a bottle of sanitizer above a prep table. To prevent chemical contamination, what should be done differently?
29

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

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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
60s
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)
60s
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
60s
Q4
Wheezing and shortness of breath are symptoms of what?
hepatitis A
bacillus cereus
An allergic reaction
hemorrhagic colitis
60s
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
60s