Serv Safe

Serv Safe

9th - 11th Grade

โ€ข

35 Qs

quiz-placeholder

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Serv Safe

Serv Safe

Assessment

Quiz

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Other

โ€ข

9th - 11th Grade

โ€ข

Practice Problem

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35 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec โ€ข 1 pt

What is the final step in cleaning and sanitizing a prep table?

Sanitize the surface.

Allowing the surface to air dry.

Washing the surface.

Rinsing the surface.

2.

MULTIPLE CHOICE QUESTION

30 sec โ€ข 1 pt

Which group of individuals has a higher risk of developing a foodborne illness?

Teenagers

Elderly people

Women

Vegetarians

3.

MULTIPLE CHOICE QUESTION

30 sec โ€ข 1 pt

What must food handlers do when handling ready to eat foods?

Wear single use gloves

Sanitize their hands.

Wear an apron.

Use bare hands.

4.

MULTIPLE CHOICE QUESTION

30 sec โ€ข 1 pt

Which action requires a food handler to change gloves?

The food handler is working with raw seafood at temperature above 41 degrees F

The food handler is prepping raw chicken on a cutting board

The food handler has been working with raw ground beef for an hour.

The food handler is wearing gloves that have been torn.

5.

MULTIPLE CHOICE QUESTION

30 sec โ€ข 1 pt

What is the minimum internal cooking temperature for whole fish fillets?

41 degrees F

145 degrees F

165 degrees F

135 degrees F

6.

MULTIPLE CHOICE QUESTION

30 sec โ€ข 1 pt

What does FIFO stand for?

First in, first out

Food in, food out

Fix it, feed it

First included, first out

7.

MULTIPLE CHOICE QUESTION

30 sec โ€ข 1 pt

The safest way to thaw frozen food is:

In a refrigerator below 41 degrees F.

Under potable running water at 90 degrees F.

At room temperature on the countertop.

In a microwave two hours before cooking.

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