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WorksheetsServSafe Foodhandler Review
Total questions: 46
Worksheet time: 23mins
Ready-to-eat 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
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 biological
How can an operation prevent cross-contamination in self-service areas?
Put thermometers in cold food items
Allow customers to reuse their plates only once
Place food under sneeze guards
Check temperatures every four hours
Single-use gloves must be
worn in several layers
put on over unwashed hands
washed after touching food
changed before beginning a different task
When washing tableware in a three-compartment sink, the water temperature should be at least
80°F (27°C)
90°F (32°C)
100°F (38°C)
110°F (43°C)
Which is a common food allergen?
Dark chocolate
Brown rice
Roasted peanuts
Fresh strawberries
What food items need time and temperature control for safety?
Avocados
Blueberries
Cut tomatoes
Whole strawberries
Which item must be applied over a bandage on a food handler’s finger?
Waterproof tape
Gauze
Single-use glove
Splint
How should a food handler test the temperature of food?
Check the temperature dial of the oven
Look at the food and see if it appears done
Use a clean and sanitized thermometer
Feel the food with the back of a hand
Spray bottles used to store and dispense degreaser taken from bulk containers must be labeled with the
common name of the substance.
manufacturer’s trademark name.
scientific term known to food handlers.
safety data sheets supplied by the manufacturer.
How many seconds should the entire handwashing process take?
6
10
15
20
Food handlers must tell their managers when they have which symptom?
Headache
Toothache
Diarrhea
Constipation
Food should be stored at least which distance from the floor?
2 in (5 cm)
4 in (10 cm)
5 in (13 cm)
6 in (15 cm)
The top of the plate where food is placed is called?
Food-danger zone.
Food-contact surface.
Food-temperature risk.
Food-stacking area.
A cutting board is washed in detergent and then rinsed. The cutting board is considered
clean.
sanitized.
pathogen-free.
sterilized.
Which food was received in the temperature danger zone?
Milk at 38°F (3°C)
Cottage cheese at 40°F (4°C)
Cut lettuce at 41°F (5°C)
Potato salad at 43°F (6°C)
What occurs when food is left too long at temperatures that support pathogen growth?
Poor personal hygiene
Time-temperature abuse
Cross-contamination
Poor cleaning and sanitizing
A server is not sure if a dish contains a food allergen. What should the server tell the customer?
“Order the dish because no one else has had an allergic reaction to it.”
“The dish does not contain any type of allergens.”
“The dish may contain a small amount of allergens, but it is nothing to worry about and couldn’t possibly cause any harm.”
“Hold on for a moment while I find out the dish’s ingredients.”
A foodborne illness is a disease that
causes food to spoil.
occurs after eating allergens.
cannot be prevented by dishwashing.
is transmitted to people through food.
A food handler may eat in an area used for
food prep.
employee breaks.
food service.
washing dishes.
Which is the correct order of the steps for cleaning and sanitizing?
Wash, sanitize, rinse, air-dry
Wash, rinse, sanitize, air-dry
Sanitize, rinse, wash, air-dry
Sanitize, wash, rinse, air-dry
Outdoor garbage containers must be equipped with
bait stations nearby.
lids that close.
sturdy wheels.
rodent glueboards.
Which food is considered a TCS food?
Dried beans
Bottle of vinegar
Sliced melons
Loaf of bread
Before placing it in the steam table, chili must be reheated to what minimum internal temperature for 15 seconds?
145°F (63°C)
165°F (74°C)
155°F (68°C)
175°F (79°C)
When checking a food’s temperature, a food handler should monitor the thermometer until the reading
turns off.
stays steady.
changes twice.
blinks.
Pathogens grow well between which temperatures?
0°F and 32°F (−18°C and 0°C)
32°F and 41°F (0°C and 5°C)
41°F and 135°F (5°C and 57°C)
135°F and 165°F (57°C and 74°C)
A food handler’s apron must be removed when
taking food out of dry storage.
entering the walk-in cooler.
taking out the garbage.
cleaning and sanitizing the prep table.
How can a food handler identify food that has been contaminated with pathogens?
It cannot be detected.
Smell it.
Look at it.
Taste it.
A food handler comes to work with diarrhea and begins prepping food. Which risk is the food handler taking?
Getting clothes dirty
Not getting work done
Becoming dehydrated
Spreading pathogens to food
Deep-fried cheese sticks must be cooked to an internal temperature of at least
135°F (57°C)
145°F (63°C)
155°F (68°C)
165°F (74°C)
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
A food handler cleans up a spill. What should the food handler do next?
Wash hands correctly
Dip hands in sanitizing solution
Rinse hands in warm water
Wipe hands on an apron
Food should be stored at least which distance from the floor?
2 inches
4 inches
5 inches
6 inches
When should hand antiseptics be used?
After hand washing
Before hand washing
Instead of handwashing
When gloves aren't available
Eating soup that has been time temperature abused can result in
a physical contamination
allergic reactions
nutritional loss
foodborne illnesses
Food that is stored uncovered can be a food safety hazard because
containers cannot be stacked
cross contamination can occur
food might not taste right
the cooler might start to smell
A food handler washes their hands after using the restroom. This is an example of
practicing food personal hygiene
controlling time and temperature
preventing cross-contamination
cleaning and sanitizing surfaces the right way
What should be done with dishware before washing it in a dishwasher?
scrape it or rinse it
prewash it
wipe it off
heat it up
A food handler who is throwing out garbage in an outdoor dumpster must
secure the garbage bag before throwing it in
leave the lid open for easy access
close the dumpster lid after throwing away the garbage
make sure the garbage bag falls below the rim of the dumpster
A food handler has finished grilling a chicken breast for a sandwich. What should the food handler do before touching the chicken, lettuce, tomato and bun?
Wash hands and put on new gloves
Put on new gloves
Apply hand antiseptic
Nothing
A cook uses a cleaning towel to wipe up spills on the counter. When the cook is not using the towel, where should it be stored?
On the counter
In sanitizer solution
In the cooks apron pocket
In the back pocket of the cooks work pants
A food handler uses two different cutting boards to chop raw beef and slice melons. This is an example of
practicing good personal hygiene
controlling time and temperature
preventing cross-contamination
cleaning and sanitizing the right way
The best way to prevent pests is to
clean and sanitize the operation
step on them as they are seen
have employees spray them immediately
leave doors and windows open
A food handler who is sick at work will contaminate food when performing what task?
Restocking clean dishes for later use
Removing trash from the kitchen
Sweeping the kitchen floor
Cleaning the employee and guest restrooms
Correctly stocked handwashing stations must have which item?
Nail brush
Soap
Toilet paper
Hand sanitizer
Ground duck must be cooked to an internal temperature of
135 degrees F
145 degrees F
155 degrees F
165 degrees F
