ServSafe

ServSafe

9th - 12th Grade

20 Qs

quiz-placeholder

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ServSafe

ServSafe

Assessment

Quiz

Other, Science

9th - 12th Grade

Medium

Created by

Mary Shelton

Used 667+ times

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20 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

45 sec • 5 pts

Which part of the plate should a food handler avoid touching when serving guests?

Bottom

Edge

Side

Top

2.

MULTIPLE CHOICE QUESTION

45 sec • 5 pts

What item must guests take each time they return to self service area for more food?

Clean Plate

Extra napkins

Hand Sanitizer

New Serving Spoon

3.

MULTIPLE CHOICE QUESTION

45 sec • 5 pts

True or False:

HACCP is an acronym for Hazzard Analysis Critical Control Point

True

False

4.

MULTIPLE CHOICE QUESTION

45 sec • 1 pt

Which part of the plate should a food handler avoid touching when serving customers?

Bottom

Edge

Side

Top

5.

MULTIPLE CHOICE QUESTION

45 sec • 1 pt

Which of the following off-site service options need to follow the same rules required as a permanent food service kitchen?

Temporary food kiosk

Mobile food truck

Catering event

All of the above need to follow the same rules as a permanent food service kitchen.

6.

MULTIPLE CHOICE QUESTION

45 sec • 1 pt

When catering foods off-site, you must ensure that ___________________.

All foods are labeled with their ingredients.

The off-site facility is supplied with appropriate handwashing facilities

Food temperatures are maintained during transport and holding before service

All of the above

7.

MULTIPLE CHOICE QUESTION

45 sec • 5 pts

What is the purpose of a food safety management system?

To keep all areas of the facility clean and pest free?

To identify, tag, and repair facility equipment within the facility.

To identify and control possible hazards throughout the flow of food.

To identify document, and use the correct methods for receiving food.

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