ServSafe Cert Review 1

ServSafe Cert Review 1

9th - 12th Grade

20 Qs

quiz-placeholder

Similar activities

Always Food Safe-Food Manager Practice Exam

Always Food Safe-Food Manager Practice Exam

12th Grade

20 Qs

Roles of a Kitchen Steward

Roles of a Kitchen Steward

9th Grade

20 Qs

preserving foods

preserving foods

11th Grade

15 Qs

Cooking Methods Vocabulary Quiz

Cooking Methods Vocabulary Quiz

11th Grade

18 Qs

1-18 Cooking Methods Quizizz

1-18 Cooking Methods Quizizz

11th Grade

15 Qs

servsafe

servsafe

9th - 12th Grade

20 Qs

Food Safety Quiz

Food Safety Quiz

10th Grade

24 Qs

sS Chapter 8 Preparation Quiz

sS Chapter 8 Preparation Quiz

12th Grade

15 Qs

ServSafe Cert Review 1

ServSafe Cert Review 1

Assessment

Quiz

Hospitality and Catering

9th - 12th Grade

Easy

Created by

Quizizz Content

Used 5+ times

FREE Resource

20 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What information must be on the container of potato salad that was prepared on site and held for more than 24 hours?

Use-by date

Throw out date

Name of food handler

Food list

2.

MULTIPLE CHOICE QUESTION

45 sec • 5 pts

How many hours do you have to cool cooked food to 70 degrees?

one hour

two hours

three hours

four hours

3.

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

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

True or false: Safety data sheets should be in your facility if you have pesticides on the premises.

true

false

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

How many feet do mice travel from their nests?

10-30 feet

100-150 feet

200-250 feet

1-5 feet

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which area of the operation is usually required to be the brightest?

Dry storage

Preparation

Refrigerated storage

Service

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

In an effort to avoid having mouse and bug problems, who should be hired to design an IPM (Integrated Pest Management) plan for a food service establishment?

A PCO (Pest Control Operator)

You do not need an IPM program

An ANSI worker

You do not need to hire anyone, just do it yourself

Create a free account and access millions of resources

Create resources
Host any resource
Get auto-graded reports
or continue with
Microsoft
Apple
Others
By signing up, you agree to our Terms of Service & Privacy Policy
Already have an account?