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WorksheetsServSafe Test 8/12 - Missed Questions
Total questions: 14
Worksheet time: 10mins
Which food does not need additional packaging or other protection from contamination when placed on display?
Whole raw fruit
Bread
Danish
Open condiments
Juice from raw ground beef has dripped onto a pan of wrapped whole strawberries. What should the food handler do?
Remove the dirty wrap, replace it with new wrap, and return the pan to storage
Wipe the meat juice off the wrap with a towel, and return the pan to storage
Remove the dirty wrap, rinse the strawberries and the pan, replace the wrap, and return it to storage
Set the pan of strawberries aside and ask the manager what to do
Soup that is being hot-held on a buffet should be labeled with the
name of the food
prep date
soup's ingredients
use-by-date
A food handler transfers pathogens from hands to food. How could it have been prevented?
Preventing cross-contamination
Practicing good personal hygiene
Controlling time and temperature
Cleaning and sanitizing correctly
What jewelry can food handlers wear while working?
Diamond bracelet
Sports watch
Medical ID bracelet
Plain band ring
What is one of the correct ways to thaw TCS food?
On the counter overnight
As part of the cooking process
In a sink full of hot water
Under a heat lamp
Food containing an allergen comes in contact with another food item and their proteins mix. This is called
cross-contamination.
allergen spread.
cross-contact.
pathogenic safety.
When should hand antiseptics be used?
After handwashing
Before handwashing
Instead of handwashing
When gloves aren't available
Ready-to-eat TCS food that will be held for longer than 24 hours must be labeled with the date the food
was purchased.
is stored.
will be prepared.
must be thrown out.
What is the correct temperature for receiving cold TCS food?
41°F
45°F
51°F
55°F
After how many hours of constant use must a food-contact surface be cleaned and sanitized?
1
2
3
4
Why is it important to leave a sanitizer on a surface for the correct amount of time?
To make sure the surface is clean.
To remove food items from the surface more efficiently.
To reduce pathogens on the surface to safe levels.
To kill all pathogens that may have been on the surface.
Pests can cause which two types of contamination?
Chemical and nutritional
Nutritional and physical
Physical and biological
Biological and chemical
Which food item needs time and temperature control to keep it safe?
Loaf of bread
Cooked rice
Whole apples
Bottled ketchup
