ServSafe Practice Test
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
|
|
||||
|---|---|---|---|---|---|
| Why are infants and young children at higher risk for getting foodborne illness? | show 🗑
|
||||
| Which bacteria is commonly linked with cooked rice dishes? | show 🗑
|
||||
| show | purchasing fish from approved, reputable suppliers.
🗑
|
||||
| Which is TCS food? | show 🗑
|
||||
| TCS stands for | show 🗑
|
||||
| Which is a biological contaminant | show 🗑
|
||||
| Jaundice is a symptom of which foodborne illness? | show 🗑
|
||||
| show | 10-15 seconds
🗑
|
||||
| show | Restrict them from working with food
🗑
|
||||
| To work with food, a foodhandler with a wound must | show 🗑
|
||||
| show | plain band ring
🗑
|
||||
| Foodhandlers should wash their hands before and after | show 🗑
|
||||
| show | every 4 hours during continual use and more often as needed
🗑
|
||||
| show | Remove the lid of a container and put the thermometer stem into the sour cream
🗑
|
||||
| For which condition should you reject a shipment of fresh chicken | show 🗑
|
||||
| Macaroni salad should be stored where in relation to raw salmon | show 🗑
|
||||
| Cut melons should be stored at what internal temperature? | show 🗑
|
||||
| show | 24
🗑
|
||||
| What does MSDS stand for? | show 🗑
|
||||
| What is the purpose of MSDS sheets? | show 🗑
|
||||
| show | 145* F or higher for 15 seconds
🗑
|
||||
| Leftover chili to be put in hot-holding must be reheated to | show 🗑
|
||||
| show | 70* F
🗑
|
||||
| show | room temperature
🗑
|
||||
| show | an ice-water bath
🗑
|
||||
| show | Insulated
🗑
|
||||
| How long can refrigerated food that is prepped on-site be stored in a cooler? | show 🗑
|
||||
| Where should pesticides be stored? | show 🗑
|
||||
| show | air gap
🗑
|
||||
| A backup of raw sewage has occurred in the kitchen. What should happen next? | show 🗑
|
||||
| show | Curved, sealed edge between the floor and wall.
🗑
|
||||
| What is the first step in cleaning and sanitizing items in a 3-compartment sink? | show 🗑
|
||||
| show | Reducing the pathogens on a surface to safe levels.
🗑
|
||||
| If a food-contact surface is in constant use, it should be cleaned and sanitized every _ hours. | show 🗑
|
||||
| What is the 3rd step in cleaning and sanitizing a cutting board? | show 🗑
|
||||
| Which probe should be used to check the temperature of a port roast? | show 🗑
|
||||
| You must ___ and ___ utensils before each use to prevent cross-contact. | show 🗑
|
||||
| Wheezing and hives are symptoms of __ | show 🗑
|
||||
| show | Food and Drug Administration (FDA)
🗑
|
||||
| An infestation of cockroaches or mice could force an inspector to | show 🗑
|
||||
| on-the-job training takes staff away from their ____ and this is a disadvantage | show 🗑
|
||||
| ___-____ relies on volunteers acting out a script. | 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:
1042412583
Popular Culinary Arts sets