servsafe module 4 & 5

servsafe module 4 & 5

9th - 12th Grade

19 Qs

quiz-placeholder

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servsafe module 4 & 5

servsafe module 4 & 5

Assessment

Quiz

Life Skills

9th - 12th Grade

Practice Problem

Medium

Created by

Dakota Hicks

Used 21+ times

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19 questions

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1.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

Media Image

Key Drop Deliveries must meet all the following criteria except

Be inspected upon arrival at the operation
Be from an approved source
Have been placed by the closest entryway to the refrigerator
Be honestly presented

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Shell eggs that will be hot held must reach what temperature for 15 second?

135 F

145 F

155 F

165 F

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Parasites are associated with which food?

Baked goods

Seafood

Poultry

Produce

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Leftover clam chowder has been correctly reheated and then placed in a hot-holding container at the required temperature. Four hours later the temperature is 125 F. What should the cook do with the soup.

Refrigerate it for later use

Reheat it to the correct temperature

Serve it immediately

Throw it away

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

The stem of a meat thermometer shall be constructed of

stainless steel

durable glass

soft plastic

galvanized metal

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Food removed from hot-holding at 135 or greater can be held for service without temperature control for

1 hours

2 hours

4 hours

5 hours

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

A food handler serving a highly susceptible population is sick with symptoms of sore throat and fever. Should the food handler be allowed to work?

No, they should be transferred

No, they must be excluded

Yes, but only after 24 hours

Yes, if they are restricted

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