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WorksheetsServSafe Review
Total questions: 20
Worksheet time: 12mins
What should be in the third sink in a three compartment sink?
Water and detergent
Clean water
Sanitizer
Dirty water
Which surface needs to be cleaned and sanitized?
Walls
Floors
Cutting boards
Garbage containers
_____ or more people need to be sick before the restaurant is investigated for foodborne illness.
2
3
4
5
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
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
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.
Which does not require sanitizing?
Plates
Knives
Walls
Tongs
In which tyoe of sink should a food handler wash his or her hands?
Prep area
dishwashing
handwashing
bar
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
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
After scraping and washing, what is the third step in cleaning and sanitizing a prep table?
Sanitizing
Air-drying
Rinsing
Rewashing
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
Handwashing sinks must be easily accessible so that food handlers can
clean utensils
wash their hands
maintain its drain
rinse produce
How often must a milkshake mixer be cleaned and sanitized if it is used frequently?
2 hours
4 hours
6 hours
8 hours
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 is cleaning?
Reducing dirt from a surface
Reducing the pH of a surface
Reducing the hardness of water
Reducing pathogens to safe levels
What is sanitizing?
Reducing dirt from a surface
Reducing the pH of a surface
Reducing the hardness of water
Reducing pathogens to safe levels
Which of the following is NOT a sign that pests are in your operation?
droppings
nests
damage to products, packaging and the facility
garbage
