Font size
WorksheetsServSafe quiz
Total questions: 55
Worksheet time: 33mins
Check the most common symptoms that indicate a customer is having an allergic reaction (more than one possible answer):
Fever
Hives
Nausea
Bruising
Check the most common symptoms that indicate a customer is having an allergic reaction (more than one possible answer):
Sneezing
Coughing
Diarrhea
Itchy rash
Check the most common symptoms that indicate a customer is having an allergic reaction (more than one possible answer):
Swollen face
Abdominal pain
Shortness of breath
Tightening of the chest
Check next to a food if it contains one of the eight most common food allergens (may contain one or more responses):
Green beans dressed with olive oil and garlic
Smoked salmon wrapped in a lettuce leaf
Multigrain bread made with wheat
Melon slices wrapped with prosciutto (ham)
Check next to a food if it contains one of the eight most common food allergens (may contain one or more responses):
Chocolate candy filled with peanut butter cream
Raw oysters on the half shell
Potatoes sauteed in duck fat
Mushrooms seasoned with soy sauce and brown sugar
Check next to a food if it contains one of the eight most common food allergens (may contain one or more responses):
Squash sauteed in corn oil
Mixed green salad topped with walnut pieces
Banana shake made with vanilla ice cream
Vegetable omelet topped with tomato sauce
A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness?
Parasites
Allergic reaction
Biological toxins
Chemical contamination
What should food handlers do to prevent food allergens from being transferred to food?
Use clean and sanitized utensils when prepping the order
Cook food to the appropriate minimum internal temperatures
Store cold food at 41* or lower
Label chemical containers correctly
What's the best way for a waiter NOT to handle food allergies?
Describe dishes fully, including "secret" ingredients
Suggest items that do not contain the food customer is allergic to
Ignore customer allergy and have him/her order what you want to serve
Make sure to know all ingredients in a dish
What is the danger zone? ______ degrees to _________ degrees.
70 degrees to 125 degrees
41 degrees to 135 degrees
41 degrees to 125 degrees
70 degrees to 135 degrees
(a) or more people need to be sick before the restaurant is investigated for foodborne illness.
The three categories for unsafe food contamination.
Biological
Chemical
Physical
Supernatural
TCS foods are __________ controlled foods.
terrific and tasty
time and temperature
top teir
time and taste
Define RTE foods
real time edible
right time effient
right temperature easy
ready to eat
What are the high risk populations?
The elderly
People with compromised immune systems
Middle-aged men
Pre-school aged children
Bacteria can grow in FAT TOM conditions.
What does FAT TOM stand for?
(a)
Continuous use gloves can be worn for how long?
Infinity
3 hours
4 hours
25 minutes
What are the common allergens you remember?
wheat, dairy, eggs, soy
avocado, cilantro, flour, peaches
fish, shellfish, peanuts and tree nuts
pasta, pickles, pizza and Ester
Which surface needs to be cleaned and sanitized?
Walls
Floors
Cutting boards
Garbage containers
What is sanitizing?
Reducing dirt from a surface
Reducing the pH of a surface
Reducing the hardness of water
Reducing pathogens to safe levels
What is cleaning?
Reducing dirt from a surface
Reducing the pH of a surface
Reducing the hardness of water
Reducing pathogens to safe levels
If food-contact surfaces are in constant use, how often must they be cleaned sanitized?
Every 4 hours
Every 5 hours
Every 6 hours
Every 8 hours
What must food handlers do to make sure sanitizing solution for use on food-contact surfaces has been made correctly?
Test the solution with a sanitizer kit.
Use very hot water when making the solution.
Try out the solution on a food-contact surface.
Mix the solution with equal parts of water.
Which does not require sanitizing?
Plates
Knives
Walls
Tongs
What is the correct way to clean and sanitize a prep table?
Remove food from the surface, wash, rinse, sanitize, air-dry
Remove food from the surface, sanitize, rinse, wash, air-dry
Remove food from the surface, wash, sanitize, air-dry, rinse
Remove food from the surface, air-dry, wash, rinse, sanitize
After scraping and washing, what is the third step in cleaning and sanitizing a prep table?
Sanitizing
Air-drying
Rinsing
Rewashing
A food-contact surface must be cleaned and sanitized
before working with a different type of food.
every 6 hours.
only if the food handler changes gloves.
at the end of the food handler’s shift.
A food handler who is receiving a food delivery observes signs of pests in the food. What should be done?
The head chef should be warned of the pests.
The shipment should be refused and prevented from entering the operation.
The shipment should be stored outside the kitchen until a manager inspects it.
The food handler should remove all evidence of the pests.
Where should garbage cans be cleaned?
Away from food and utensils
Next to food-prep areas
In dishwashing areas
In food storage areas
How often must a milkshake mixer be cleaned and sanitized if it is used frequently?
2 hours
4 hours
6 hours
8 hours
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
Which of the following is NOT a sign that pests are in your operation?
droppings
nests
damage to products, packaging and the facility
garbage
Which of the following is false?
Close the lids on outdoor garbage containers.
Clean the inside and outside of garbage containers often.
Remove garbage from prep areas as quickly as possibles.
Clean garbage containers near prep or food-storage areas.
Jim was washing dishes in a dishwasher. What step did he do wrong?
Presoaked items with dried-on food
When the dish rack came out of the machine, he checked for dirty items and rewashed the ones with food still on them.
Used a towel to dry the dishes.
Loaded the racks so the water spray will reach all surfaces.
What should the minimum temperature that the water in the first sink in a three compartment sink be?
70°F
95°F
110°F
180°F
Which action is correct when it comes to sanitizer working effectively?
Making the sanitizer temperature too high
Putting extra sanitizer in the solution
Adding too much water to the sanitizer solution
Allowing the sanitizer to touch the item for the correct amount of time.
What should be in the third sink in a three compartment sink?
Water and detergent
Clean water
Sanitizer
Dirty water
A manager, preparing for a large catered event, notices sewage backup in the prep area. What should the manager do?
Clean and sanitize workstations continually and instruct all kitchen personnel to wear glvoes
Place a towel in the floor drain to prevent additional backup, and clean and sanitize the area
Contact the local regulator authority and stop food prep immediately
Inform the event planner and allow that person to decide what action to take.
What alternative source is acceptable if drinkable (potable) water is not available through the public water system?
Bottled drinking water
Mountain strem water
Filtered rain water
Shallow well water
Which situation is considered an imminent health hazard and requires the operation to be closed?
A guest slips and falls on gravel in the parking lot, breaks a hip, and requires emergency trabsport.
A food handler is rushed to the emergency room unconscious with an unidentified illness
A fire starts in the kitchen and spreads to other areas of the operation
The sanitizer dispensers in the restrooms are empty and delivery of more is expected in the next half hour.
Water used for handwashing must be
distilled
non-drinkable
reclaimed
drinkable
When raw sewage backs up onto the floor of the kitchen, the operation must
section off the area where garbage has been spilled and continue service
immediately close the operation, correct the problem, and thoroughly clean the facility
notify the water department and close the restrooms until corrections are made
correct the problem by the end of the shift and hire a professional to clean the garbage
A danger or threat to health that requires immediate correction or closure to prevent injury is a(n)
physical hazard
regulatory hazard
critical control hazard
imminent health hazard
The main reason food handlers must not eat or drink when preparing or serving food is because
there will be less food for customers
they may choke while working
it creates an unpleasant work environment
saliva may transfer to food
Handwashing sinks must be easily accessible so that food handlers can
clean utensils
wash their hands
maintain its drain
rinse produce
In which tyoe of sink should a food handler wash his or her hands?
Prep area
dishwashing
handwashing
bar
If a food handler working in a nursing home has a sore throat and fever, the food handler should be
restricted to stocking food
restricted to washing dishes
excluded from work
excluded from food prep
