ServSafe Test Review

ServSafe Test Review

9th - 12th Grade

100 Qs

quiz-placeholder

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ServSafe Test Review

ServSafe Test Review

Assessment

Quiz

Specialty, Other

9th - 12th Grade

Practice Problem

Medium

Created by

Jamie Rathbun

Used 108+ times

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100 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Food and nonfood items should be stored away from walls at least ___________ off the floor

2 inches

6 inches

1 foot

3 feet

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

In top-to-bottom order, how should a fresh pork roast, fresh salmon, a container of lettuce, and a pan of fresh chicken breasts be stored in a cooler?

Lettuce, fresh salmon, fresh pork roast, fresh chicken breasts

Fresh salmon, fresh pork roast, fresh chicken breasts, lettuce

Lettuce, fresh chicken breasts, fresh pork roast, fresh salmon

Fresh salmon, lettuce, fresh chicken breasts, fresh pork roast

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the storage order in a cooler based off of?

First in First out

Minimum internal cooking temperatures

Cross contamination

Proper cleaning sanitizing

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What are you NOT allowed to handle ready to eat food with?

tongs

gloved hands

deli sheets

bare hands

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

An operation has a buffet with 8 different items on it. How many serving utensils are needed to serve the items on the buffet?

1

2

4

8

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which is a Big Eight food allergen?

Broccoli

Wheat

Grapes

Pork

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Using the same knife to chop carrots for a salad immediately after cutting up raw chicken is an example of

time-temperature abuse

cross contamination

poor personal hygiene

purchasing from unapproved suppliers

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