Servsafe Practice Test
Help!
|
|
||||
|---|---|---|---|---|---|
| Which organization includes inspecting food as one of its primary responsibilities | show 🗑
|
||||
| show | Cover the wound with an impermeable cover and wear a single use glove
🗑
|
||||
| show | Jewlery
🗑
|
||||
| show | Label the container
🗑
|
||||
| What is the minimum internal temperature hot food must be held at to prevent pathogens from growing | show 🗑
|
||||
| Parasites are commonly associated with what food | show 🗑
|
||||
| show | Throw it away
🗑
|
||||
| show | unplug the unit
🗑
|
||||
| What item should be rejected | show 🗑
|
||||
| show | Buy food that does not require prepping
🗑
|
||||
| A local nursing home has a yearly barbeque for its residents. which food item should not be served | show 🗑
|
||||
| show | Corrective action
🗑
|
||||
| What rule for serving condiments should be practiced | show 🗑
|
||||
| show | Labels on food
🗑
|
||||
| show | Physical link between safe water and dirty water
🗑
|
||||
| show | Clean and sanitize the utensils
🗑
|
||||
| A handwashing station should have a garbage container, running water at a temperature of 85 degrees, signage, a way to dry hands and | show 🗑
|
||||
| show | Time-temperature abuse
🗑
|
||||
| show | Obtain a variance
🗑
|
||||
| A food handler has cooled a container of chili to 70 degrees in 1 hour. How much time is left to cool the chili to 41 degrees | show 🗑
|
||||
| What is the purpose of hand antiseptic | show 🗑
|
||||
| What temperature must cooked vegetables reach to be safely hot-held for service | show 🗑
|
||||
| What information must be posted on a dishwasher | show 🗑
|
||||
| show | LOOK
🗑
|
||||
| show | When people cause contamination
🗑
|
||||
| What is the problem with storing raw ground turkey above raw ground pork | show 🗑
|
||||
| How many hours can cold food be held without refrigeration before it must be sold, served, or thrown out | show 🗑
|
||||
| show | 165 degrees
🗑
|
||||
| show | Reject the flour and return it to the supplier
🗑
|
||||
| What must food handlers do when handling ready-to-eat food | show 🗑
|
||||
| show | Their immune systems are not strong
🗑
|
||||
| show | April 8th
🗑
|
||||
| show | Beverages
🗑
|
||||
| The temperature of duck breast is checked during cooking. According to the operations policy, the duck breast must be cooked for 16 minutes for the internal temperature to reach 165 What HACCP principle is addressed by cooking the duck breast to 165 | show 🗑
|
||||
| What should a server do when taking a food order from customers who have concerns about food allergies | show 🗑
|
||||
| What conditions promotes the growth of bacteria | show 🗑
|
||||
| What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations | show 🗑
|
||||
| show | Potential allergens
🗑
|
||||
| show | Use a test kit to check the sanitizers concentration when mixing
🗑
|
||||
| What should a food handler do with food after its thawed in the microwave | show 🗑
|
||||
| What scenario can lead to pest infestation | show 🗑
|
||||
| show | Away from prep areas
🗑
|
||||
| When is it acceptable to eat in the operation | show 🗑
|
||||
| show | Bone in fish
🗑
|
||||
| Which process requires a variance from the regulatory authority | show 🗑
|
||||
| show | Separately from food that will be served
🗑
|
||||
| show | Stored away from the wall
🗑
|
||||
| show | As soon as they become dirty or torn
🗑
|
||||
| show | It must be washed, rinsed, and sanitized
🗑
|
||||
| What rule for serving bread should food handlers practice | show 🗑
|
||||
| show | Becoming certified in food safety
🗑
|
||||
| When can a food handler diagnosed with jaundice return to work | show 🗑
|
||||
| show | Concentration, temperature, contact time, pH, and water hardness
🗑
|
||||
| show | Purchasing food from unsafe sources
🗑
|
||||
| show | 180 degrees
🗑
|
||||
| Bulk unpackaged food in self service areas must be labeled when | show 🗑
|
||||
| show | Designated sink for handwashing
🗑
|
||||
| show | 24 hours
🗑
|
||||
| An operation has a self-service salad bar with 8 different items on it. How many serving utensils are needed to serve the items on the salad bar | show 🗑
|
||||
| When should a food handler with a sore throat and fever be excluded from the operation | show 🗑
|
||||
| Why should food temperatures be taken in 2 different locations | show 🗑
|
||||
| What practice can help prevent allergic reactions | show 🗑
|
||||
| What temperature must cooked vegetables reach to be safely hot held for service | show 🗑
|
||||
| What responsibility is included in the Food and Drug Administration's role | show 🗑
|
||||
| When can raw, unpackaged meat be offered for self service | show 🗑
|
||||
| show | Their immune system are comprised
🗑
|
||||
| In a self-service area, bulk unpackaged food does not need a label if the product | show 🗑
|
||||
| show | Wheezing and shortness of breath
🗑
|
||||
| What symptom requires a food handler to be excluded from the operation | show 🗑
|
||||
| show | Must be at least 110 degrees
🗑
|
||||
| show | Correct settings
🗑
|
||||
| Lasagna was removed from hot holding for service at 11am. By what time must it be served or thrown out | show 🗑
|
||||
| show | Conduct a hazard analysis
🗑
|
||||
| What thermometer is best suited to checking a dishwashing machines final rinse temperature | show 🗑
|
||||
| show | 145 degrees
🗑
|
||||
| show | Every 4 hours
🗑
|
||||
| show | Purchasing food from approved, reputable supplier
🗑
|
||||
| show | buying bean sprouts from a reputable supplier
🗑
|
||||
| show | 165 degrees for 15 seconds
🗑
|
||||
| show | Go home
🗑
|
||||
| show | When enclosed in a shatterproof casing
🗑
|
||||
| What should a server do after clearing a table | show 🗑
|
||||
| Single use gloves are not required when | show 🗑
|
||||
| show | Occupational Safety and Health Administration
🗑
|
||||
| show | Surface
🗑
|
||||
| Nursing home cafeteria staff are creating new menu items for residents and their family members. What item is not safe to serve | show 🗑
|
||||
| show | Select the correct size
🗑
|
||||
| show | Correct handwashing
🗑
|
||||
| What should food handlers do after leaving and returning to the prep area | show 🗑
|
Review the information in the table. When you are ready to quiz yourself you can hide individual columns or the entire table. Then you can click on the empty cells to reveal the answer. Try to recall what will be displayed before clicking the empty cell.
To hide a column, click on the column name.
To hide the entire table, click on the "Hide All" button.
You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
To hide a column, click on the column name.
To hide the entire table, click on the "Hide All" button.
You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.
Normal Size Small Size show me how
Normal Size Small Size show me how
Created by:
tamskee11
Popular Culinary Arts sets