
ServSafe Test Review
Authored by Jamie Rathbun
Specialty, Other
9th - 12th Grade
Used 108+ times

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100 questions
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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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