
Chapter 4 ServSafe
Authored by Tanner Hirsch
Other
9th - 12th Grade
Used 15+ times

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10 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 5 pts
Food containing an allergen comes in contact with another food item and their proteins mix.
cross-contamination
allergen spread
cross-contact
pathogenic safety
2.
MULTIPLE CHOICE QUESTION
30 sec • 5 pts
To prevent cross-contamination when prepping raw meat and ready-to-eat food, a food handler should…
prepare them at the same time on the same prep table
clean and sanitize the work surfaces between each product
wear gloves when handling the meat but not the ready-to-eat product
hold both products at the correct temperature
3.
MULTIPLE CHOICE QUESTION
30 sec • 5 pts
The correct way to scoop ice for a customer’s beverage is to use
clean bare hands
customer cups
clean glasses
ice scoops
4.
OPEN ENDED QUESTION
3 mins • 5 pts
What is the order in which food must be placed in the refrigerator? List the correct order from top to bottom.
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5.
MULTIPLE CHOICE QUESTION
30 sec • 5 pts
Where should wiping cloths be stored when not in use?
On the counter
In sanitizer solution
In the cook’s apron pocket
On a hook by the prep table
6.
OPEN ENDED QUESTION
3 mins • 5 pts
What's an example of cross contamination?
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7.
MULTIPLE CHOICE QUESTION
30 sec • 5 pts
Juice from raw ground beef has dripped onto a pan of wrapped whole strawberries. What should the food handler do?
Remove the dirty wrap, replace it with new wrap, and return the pan to storage.
Wipe the meat juice off the wrap with a towel, and return the pan to storage.
Remove the dirty wrap, rinse the strawberries and the pan, replace the wrap, and return it to storage.
Set the pan of strawberries aside and ask the manager what to do.
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