wayground logo

Free Printable Worksheets

NEW

Font size

S
M
L
XL
Worksheets

ServSafe Manager, pt. 3

Total questions: 10

Worksheet time: 5mins

Name
Class
Date
1.

In order to prevent cross-contamination in storage, where should food handlers store raw pork sausage patties?

a)

Next to raw, ground chicken patties

b)

Next to fresh vegetables and fruits

c)

Grouped with other breakfast items

d)

Below breaded pork items

2.

One way to prevent pests from entering an operation is to

a)

apply a pest control chemical to the receiving area

b)

receive shipments from outside the operation

c)

wear gloves when inspecting shipments

d)

immediately inspect shipments when they arrive

3.

How many days can TCS foods be safely kept under refrigeration at 41 F.

a)

2

b)

4

c)

7

d)

10

4.

Food removed from its original packaging for use in an operation must be labeled with the

a)

source of each major allergen

b)

list of artificial colors and flavors

c)

name and location of the supplier

d)

common name of the food

5.

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

a)

Use-by date

b)

Throw out date

c)

Name of food handler

d)

Food list

6.

A label on foods prepared and packaged onsite for retail sales must list which information?

a)

A copy of the recipe used to prep the food

b)

A list of all food items used in descending order by weight

c)

Inspection scores of the prep facility

d)

Use-by dates that are 5 days after preparing the food

7.

Recalled foods should be separated from food being served until they are

a)

put into the dumpster

b)

cleared for use

c)

eaten by the food handlers

d)

returned to the distributor

8.

Oc October 24th, a food handler sees a correctly covered and labeled pan of fried poultry in the cooler. The food is dated October16th. The poultry should be

a)

thrown out.

b)

put into the freezer

c)

used for salad

d)

correctly reheated and served.

9.

Bare hand contact is allwoed when

a)

serving bakery foods such as bread and rolls

b)

assembling a green salad

c)

washing fruits and vegetables

d)

slicing parsley for garnish

10.

An acceptable way to thaw TCS food is to

a)

place it in a water bath at a temperature of 120 F

b)

submerge it under running water at a temperature of 70 F

c)

leave it on the counter overnight

d)

place it in direct sunlight