
Serv Safe
Quiz
•
Other
•
9th - 11th Grade
•
Practice Problem
•
Medium
Used 295+ times
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35 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 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 • 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 • 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 • 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 • 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 • 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 • 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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