Servsafe Quiz

True or False: A foodhandler who doesn't look or act sick could still spread a foodborne illness.

• True

• False

What is the temperature danger zone?

• 41-135

• 25-171

• 55-200

• 50-180

Process of making sure the items delivered are the items that were ordered.

• purchasing

• receiving

• storage

• inventory

Process of counting and keeping track of all the items in storage.

• purchasing

• receiving

• storage

• inventory

What should this food handler do next?

• say excuse me

• serve customers

• go right back to work

• wash hands

You need to tell your manager if you...

• have a sore throat with fever

• are super tired from working late last night

• have the worst headache

• are experiencing laziness

When a food service worker avoids personal behaviors that can contaminate food, they are:

• Spreading foodborne illnesses

• Managing inventory

• Practicing proper personal hygiene

• On time and ready for work

What should food handlers do after prepping food and before using the restroom?

• Wash their hands

• Take off their hats

• Change their gloves

• Take off their aprons

A food handler will be wearing single-use gloves to assemble boxed lunches. When must the food handler's hands be washed?

• After 4 hours

• After the first hour

• After putting on the gloves

• Before putting on the gloves

A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made?

• The cook did not wear reusable gloves while handling the raw ground beef and hamburger buns.

• The cook did not clean and sanitize the gloves before handling the hamburger buns.

• The cook did not wash hands before putting on the same gloves to slice hamburger buns.

• The cook did not wash hands and put on new gloves before slicing the hamburger buns