WorksheetsServSafe Food Handler Review
Total questions: 15
Worksheet time: 15mins
Which group of individuals has a higher risk of a foodborne illness?
Teenagers
Elderly People
Women
Vegetarians
Parasites are commonly associated with .....
seafood
eggs
potatoes
ready-to-eat food
Metal shavings are what type of contaminant
Biological
Chemical
Physical
Microbial
To wash hands correctly, a food handler must first......
apply soap
wet hands and arms
scrub hands and arms vigorously
use a single-use paper towel to dry hands
What item is considered acceptable work attire for a food handler?
False eyelashes
Nail polish
Plain-band ring
Antimicrobial watch band
What is the maximum number of days that ready to eat food prepared on site can be stored if held at 41 deg. F?
3 days
5 days
7 days
10 days
Which is a TCS food?
Saltines
Bananas
Baked Potato
Coffee
What must a food handler with a hand wound do to safely work with food?
Bandage the wound with an impermeable cover and wear a single-use glove
Bandage the wound and avoid contact with food for the rest of the shift
Wash the wound and wear a single-use glove
Apply iodine solution and a permeable bandage
What task requires food handlers to wash their hands before and after doing it?
Taking out garbage
Touching clothing or aprons
Handling raw meat, poultry, or seafood
Using chemicals that might affect food safety
Which action requires a food handler to change gloves?
The food handler is working with raw seafood at temperatures above 41˚F (5˚C)
The food handler is prepping raw chicken on a yellow cutting board
The food handler has been working with raw ground beef for an hour
The food handler is wearing gloves that have been torn
When should a shipment of fresh chicken be rejected?
The flesh of the chicken appears moist.
Shellstock identification tags are not attached to the container.
The flesh of the chicken is firm and springs back when touched.
The receiving temperature is 50˚F (10˚C).
In top-to-bottom order, how should a fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored in a cooler?
Lettuce, fresh beef roast, ground chicken, fresh halibut
Lettuce, fresh halibut, fresh beef roast, ground chicken
Fresh halibut, lettuce, ground chicken, fresh beef roast
Fresh halibut, fresh beef roast, ground chicken, lettuce
What method should never be used to thaw food?
Place the item in a cooler
Place the item on a prep counter
Microwave the item
Cook the item
Which food may be re-served to customers?
Unused, uncovered condiments
Uneaten bread
Unopened pre-packaged food
Unused whole fruit garnish
What is the third step in cleaning and sanitizing items in a three-compartment sink?
Sanitizing
Air-drying
Rinsing
Washing
