Servsafe Chapter 2

Servsafe Chapter 2

10th - 12th Grade

12 Qs

quiz-placeholder

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Servsafe Chapter 2

Servsafe Chapter 2

Assessment

Quiz

10th - 12th Grade

Medium

Created by

Brianna Gammons

Used 99+ times

FREE Resource

12 questions

Show all answers

1.

MULTIPLE SELECT QUESTION

30 sec • 1 pt

What must a server do if their customer has a food allergy? Select all that apply

Bring out their food separately than the rest of the table

Make sure to cook their food separately from other food cooking

Be able to suggest food items that do not have the ingredient in them

Clearly mark the ticket order ALLERGEN

All of the above

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is Cross-Contact?

When bacteria is passed from one surface or food to another

When an allergen is passed from one surface or food to another

When dirty water is sucked back into the clean water line

None of the above

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

True or False: It is recommended to use different color equipment that is only to be used for customers with food allergens.

True

False

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Sally made peanut butter cookies on a cookie sheet. When they were finished, she took the cookies off and proceeded to put chocolate chip cookies on the same tray. What just occurred?

Cross-Contamination

Cross-Connection

Cross-Contact

Cross-Allergen

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

A prep cook stores a bottle of sanitizer on a shelf above a prep table. To prevent chemical contamination, what should be done differently?

Store the sanitizer bottle away from the prep area

Store the sanitizer bottle on the floor between uses

Store the sanitizer bottle on the work surface of the prep table

Store the sanitizer bottle with food supplies below the prep table.

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep info related to food security on file, and know...

How to fill out an incident report

Whom to contact about suspicious activity

Where to find Safety Data Sheets in the operation

When to register with the EPA

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What should food handlers do to prevent cross-contact?

Store cold food at 41 degrees or lower

Label chemical containers correctly

Cook food to the appropriate minimum internal temperature

Use clean and sanitized utensils when prepping the order

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