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WorksheetsServSafe quiz
Total questions: 20
Worksheet time: 12mins
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 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
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
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
TCS foods are __________ controlled foods.
terrific and tasty
time and temperature
top teir
time and taste
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.
Which piece of jewelry can be worn on a food handler's hand or arm?
Watch
Medical bracelet
Diamond ring
Plain band ring
In which type of sink should a food handler wash his or her hands?
Prep area
dishwashing
handwashing
bar
At what minimum internal temperature should hot TCS food be held?
115oF (46oC)
135oF (63oC)
145oF (63oC)
125oF (52oC)
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
Which does not require sanitizing?
Plates
Knives
Walls
Tongs
What is the maximum number of days that ready to eat food prepared on site can be stored if held at 41 deg. F?
3 Days
7 Days
10 Days
5 Days
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
At what maximum internal temperature should cold TCS food be held?
60oF (16oC)
32oF (0oC)
0oF (-17oC)
41oF (5oC)
Define RTE foods
real time edible
right time effient
right temperature easy
ready to eat
Bacteria can grow in FAT TOM conditions.
What does FAT TOM stand for?
(a)
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
