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ServSafe Unit 1

Authored by Kristie Cappelletti

Specialty

9th - 12th Grade

Used 294+ times

ServSafe Unit 1
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46 questions

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1.

MULTIPLE CHOICE QUESTION

2 mins • 1 pt

When must an employee wash their hands? 

Before taking out the garbage
After returning to the prep area
Before blowing their nose
After bussing a table

2.

MULTIPLE CHOICE QUESTION

2 mins • 1 pt

Chemicals must be stored 

With food
With single-use items
On the floor of the kitchen
In a designated area away from food and prep areas

3.

MULTIPLE CHOICE QUESTION

2 mins • 1 pt

Jaundice is a symptom of: 

Shigellosis
Botulism
Hepatitis A
Norovirus

4.

MULTIPLE CHOICE QUESTION

2 mins • 1 pt

The hand washing process should take at least 

10 seconds
15 seconds
20 seconds
30 seconds

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which is Norovirus?

Bacteria
Virus
Toxin
Parasite

6.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

What should food handlers do after prepping food and before using the restroom?

Wash their hands
Take off their hats
Change their gloves
Take off their aprons

7.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

Which piece of jewelry can be worn on a food handler's hand or arm?

Watch
Diamond ring
Plain band ring
Medical bracelet

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