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WorksheetsServSafe pt. 6
Total questions: 10
Worksheet time: 5mins
Which item may be re-served to customers?
Wrapped crackers on a plate
Butter curls in a bowl
Homemade jelly in a resealable jar
Uneaten bread in a basket
What is required in order for food to be displayed on a self-service bar?
All food must be protected by sneeze guards
Single-use items must be labelled
Cold food must be maintained at 45 F
Food labels must include nutritional information
Besides washing and rinsing, what should a food handler do to a slicer after it has been in use for 4 hours?
Sanitize parts and towel-dry
Sanitize parts and air-dry
Dip parts in warm water and towel-dry
Dip parts in warm water and air-dry
An example of safe food handling is to
wash, rinse, and sanitize cutting boards after each use
thaw food in warm standing water
reheat soup slowly in a steam table for service
store ready-to-eat food under raw food
Which method is the correct way to dry tableware, equipment, and food contact surfaces?
Sanitary wipes
Air-drying
Cloth towels
Prep area fan
How should chemicals be stored in an operation?
on the floor in the kitchen
in original containers, over food prep areas
in original containers, away from food
on the top shelf in dry-storage
What is the correct way to clean a cutting board?
wash, rinse, and sanitize
wash, sanitize, and rinse
wipe, rinse, and sanitize
wipe, wash, and sanitize
Chemical supplies should be stored
away from food
above the handwashing sink
in the dry-storage area
under the prep table
A food handler is using a nylon scrub pad to remove dirt from pots and pans in the first compartment of a three-compartment sink. What is the food handler doing?
Cleaning
Rinsing
Sanitizing
Sterilizing
When a line cook is suffering from a sore throat and fever, the manager should
allow the cook to rest between orders
send the cook home
provide the cook with medication to treat the symptoms
restrict the cook from working with, or around, food
