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WorksheetsServSafe Food Handler Final Review
Total questions: 20
Worksheet time: 20mins
A food handler washes hands after using the restroom. This is an example of...
Practicing good personal hygiene
Controlling time and temperature
Preventing cross-contamination
Cleaning and sanitizing surfaces the right way
Food with a use-by date of July 10 should be stored
in front of food dated June 29
in front of food dated July 9
behind food dated June 27
behind food dated July 11
Which must be cleaned and rinsed but NOT sanitized?
Walls
Stockpots
Utensils
Glasses
How can an operation prevent cross- contamination in self-service areas?
Put thermometers in cold food items
allow customers to reuse plates only once
place food under sneeze guards
check temperatures every four hours
Which item does not have a food contact surface?
Tongs
Glasses
Utensils
Mop Bucket
Ready to eat time/temperature control for safety (TCS) food must be marked with the date by which it must be sold, eaten, or thrown out if it will be held for longer than how many hours?
12
24
36
48
Removing an apron before using the restroom is an example of...
practicing good personal hygiene
controlling time and temperature
preventing cross contamination
cleaning and sanitizing surfaces the right way
Which is NOT required in a stocked handwashing station?
warm running water
soap
garbage can
hand lotion
The handwashing sink may be used for hand washing and...
Nothing else
Prepping food
Cleaning pans
Dumping mop water
Surfaces that touch food are called
surface area
temperature danger zone
food-contact surface
high-risk spots
Which is the correct order for handwashing?
Apply soap, scrub hands and arms, rinse, and dry
Apply soap, wet hands and arms, rinse, and dry
Wet hands and arms, apply soap, rinse, apply hand antiseptic, and dry
Wet hands and arms, apply soap, scrub hands and arms, rinse, and dry.
Which is a sign of pests in an operation?
Paper scraps found balled up in a drawer
Small pin holes found in sink plumbing
Oily substance dripping from a range hood
Electrical smell underneath equipment
Which empty, cleaned,and sanitized container may NOT be used for sorting food?
1 gallon plastic container of sour cream
1-gallon stainless steel pot
5-gallon bucket of barbeque sauce
5 - gallon bucket of powdered sanitizer
Which activity is an example of poor personal hygiene?
Wearing a bandage under gloves to cover wounds
Wearing hair covering while cutting vegetables
Changing gloves after cutting raw poultry
Washing dishes without a hair covering
Pathogens grow well between which temperatures?
0* and 32*
32* and 41*
41* and 135*
135* and 164*
Which food is at a temperature that allows bacteria to grow well?
A roast at 125*
Hamburgers at 165*
Pork chops at 170*
A steak at 180*
Uncovered lightbulbs may expose food to which type of hazard?
Biological
Electrical
Physical
Chemical
Is it correct to store towels that are used to clean food spills in a sanitizer solution when they are not in use?
No, they should be kept on the workstation where spills typically occur
No, they should be kept in the food handler's apron or back pocket for easy access
Yes, as long as the solution is kept on the shelf above the work station.
Yes, towels for cleaning food spills should always be kept in sanitizing solution when not in use
The three types of hazards that make food unsafe are...
biological, environmental, and chemical
biological, chemical, and sanitary
chemical, physical, and environmental
chemical, physical, and biologocal
A cutting board is washed in detergent and then rinsed. The cutting board is considered...
clean
sanitized
pathogen free
sterilized
