Servsafe Review Chapters 1-6

Servsafe Review Chapters 1-6

9th - 12th Grade

40 Qs

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Servsafe Review Chapters 1-6

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Assessment

Quiz

Other

9th - 12th Grade

Medium

Created by

Elainna Casson

Used 6+ times

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40 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

When washing hands properly, which other body part must also be cleaned? 

Face

Elbows

Exposed parts of the forearm

Apron

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What does the acronym FATTOM represent? 

Fats found in food

Conditions that favor the growth of most food borne pathogens

how to prevent food borne illnesses

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the primary purpose sneeze guards in self-service areas?

Protect food from customer contamination

Protect food from sneezing customers

Keep airborne pathogens off food

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which item should be removed from the breakfast menu at a nursing home?

Yogurt parfait with blended fruits

Scrambled eggs with toast

Pancakes with syrup

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Food handlers should wash their hands after?

Handling ready-to-eat foods

Engaging in activities that contaminate hands

Using hand antiseptics

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

A foodborne illness outbreak occurs when at least how many people eat the same food and contract the same illness?

2

3

5

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

A food handler has been diagnosed with hepatitis A but is not showing signs of illness. The manager must?

Limit the food handler to duties non-food related duties.

Have the food handler wear a mask while handling food.

Exclude the food handler from the operation and notify the regulatory authority.

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