ServSafe Quiz
Authored by Kendrell Spriggs
Performing Arts
12th Grade
Used 5+ times
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10 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 5 pts
Which of these would constitute as being a ready-to-eat food
Raw Uncooked Chicken
Unfinished Salad
Cooked Pork in a buffet
Fresh meat left to thaw
2.
MULTIPLE CHOICE QUESTION
30 sec • 5 pts
Which is the TCS Danger Zone
Below 41o F to 135o F
Above 41o F to 135o F
Between 41o F to 135o F
None of the Above
3.
MULTIPLE CHOICE QUESTION
30 sec • 5 pts
How long should a restaurant employee wash their hands
25 Seconds
15 Seconds
10 Seconds
30 Seconds
4.
MULTIPLE CHOICE QUESTION
30 sec • 5 pts
Which of these is an example of Physical Contamination
Cleaning chemicals near food
A piece of metal found in a burger
A strand of hair found in a salad
Small droppings in food storage
5.
MULTIPLE CHOICE QUESTION
30 sec • 5 pts
Which of these is a living organism that requires a host to live
Viruses
Bacteria
Fungi
Parasites
6.
MULTIPLE CHOICE QUESTION
30 sec • 5 pts
Which group of people would be most affected by a foodborne illnes
A dog
A healthy adult man
A elderly old man
A middle aged adult man
7.
MULTIPLE CHOICE QUESTION
30 sec • 5 pts
If a Chef were to have a cold or any flu-like symptoms, what should he do?
Return to work, but not participate in any of the cooking
Return to work immediately
Call his manager and inform him of his situation
Disregard his sickness, and attempt to return to work the next day
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