WorksheetsServSafe Review
Total questions: 64
Worksheet time: 33mins
Choose the best choice. There is only one correct answer. When "degrees" is used, it is always fahrenheit. The temperature danger zone for potentially hazardous food is between
60-120 degrees
30-150 degrees
70-100 degrees
41-135 degrees
Choose the best choice. There is only one correct answer. Cross-contamination is likely to occur when
Food is undercooked
Food is held at room temperature
Uncovered food is cooled on the top shelf of a refrigerator
Utensils & equipment are not cleaned between uses
Choose the best choice. There is only one correct answer. Chemicals should be stored in
Smaller unlabeled containers
Their original containers
A cabinet where food is stored
Food containers
Choose the best choice. There is only one correct answer. Hand sanitizers & single use gloves should be used
Before washing hands
Instead of washing hands
After washing hands
While washing hands
Choose the best choice. There is only one correct answer. Conditions that support the growth of microorganisms are
Moisture & Oxygen
Food & acidity
Time & temperature
All of the above
Choose the best choice. There is only one correct answer. Hot foods on a buffet should be held at a minimum temperature of
135 degrees or above
145 degrees or above
155 degrees or above
165 degrees or above
Choose the best choice. There is only one correct answer. Which of the following is a physical contamination
E Coli in hamburger
Brown spots on a banana peel
All purpose cleaner on lettuce
Twist tie in a tossed salad
Choose the best choice. There is only one correct answer. Refrigerator temperature should be maintained
Within 42-50 degrees
At 41 degrees or below
Within 51-55 degrees
At 60 degrees or above
Choose the best choice. There is only one correct answer. The single most effective way to prevent foodborne illness is to
Thoroughly cook food
Wash hands often
Properly freeze food
Wear gloves at all times
Choose the best choice. There is only one correct answer. Before accepting an order of fresh fish, you should
Verify the temperature is at or below 41 degrees
Check that the eyes are not cloudy & gills are not gray
Check that the smell is fresh, not fishy
All of the above
Choose the best choice. There is only one correct answer. Cold foods on a salad bar should be held at
41 degrees or below
48 degrees or below
51 degrees or below
55 degrees or below
Choose the best choice. There is only one correct answer. Leading cause of foodborne illness, because they survive refrigeration & freezing
Viruses
Parasites
Fungi
Bacteria
Choose the best choice. There is only one correct answer. To cool food quickly & safely, you should
Cover the container & set it under running water
Divide into smaller containers & place them in an ice-water bath
Place hot container directly into the refrigerator
Leave it at room temperature
Choose the best choice. There is only one correct answer. Fish should be cooked to a minimum internal temperature of
140 degrees for fifteen seconds
145 degrees for fifteen seconds
155 degrees for fifteen seconds
165 degrees for fifteen seconds
Choose the best choice. There is only one correct answer. To measure the temperature of cooked protein, place your food thermometer
Into the thickest part
Into the thinnest part
On the surface
Near the bone
Choose the best choice. There is only one correct answer. The criteria for rejecting frozen food during receiving is
Having ice crystals on the product
Having ice crystals on the package
Not frozen solid
All of the above
Choose the best choice. There is only one correct answer. Food should be thrown out if it has been held within the temperature danger zone after
At least two hours
At least three hours
At least four hours
At least six hours
Choose the best choice. There is only one correct answer. Poultry should be cooked to a minimum temperature of
135 degrees for fifteen seconds
140 degrees for fifteen seconds
150 degrees for fifteen seconds
165 degrees for fifteen seconds
Choose the best choice. There is only one correct answer. The whole process of handwashing should take at least
10 seconds
15 seconds
20 seconds
25 seconds
Choose the best choice. There is only one correct answer. In the two stage cooling method, food must be cooled from
135 degrees to 70 degrees within 2 hours & from 70 degrees to 41 degrees or lower within 4 hours
135 degrees to 70 degrees within 3 hours & from 70 degrees to 41 degrees or lower within 3 hours
135 degrees to 70 degrees within 4 hours & from 70 degrees to 41 degrees or lower within 2 hours
135 degrees to 70 degrees within 5 hours & from 70 degrees to 41 degrees or lower within 1 hour
Choose the best choice. There is only one correct answer. The minimum internal temperature for cooked ground beef is
135 degrees for fifteen seconds
140 degrees for fifteen seconds
155 degrees for fifteen seconds
165 degrees for fifteen seconds
Choose the best choice. There is only one correct answer. A worker with a severe respiratory infection should be
Assigned to dishwashing
Assigned to handle only foods to be cooked
Told to seek medical attention & sent home
Told to cover their coughs & sneezes
Choose the best choice. There is only one correct answer. Reheat leftover or previously prepared TCS food to an internal temperature of
140 degrees for fifteen seconds
150 degrees for fifteen seconds
155 degrees for fifteen seconds
165 degrees for fifteen seconds
Choose the best choice. There is only one correct answer. After washing dishes by hand, using the three compartment sink method you should
Air dry all dishes
Dry dishes with a hand towel
Stack dishes while they are wet
Dry dishes with a paper towel
Choose the best choice. There is only one correct answer. First in first out (FIFO) is a method of
Cleaning fixed equipment
Menu rotation
Storage rotation
Receiving food
Choose the best choice. There is only one correct answer. Most disease causing microorganisms grow best on food that is in the temperature range between
0-32 degrees
41-135 degrees
45-130 degrees
130-170 degrees
Choose the best choice. There is only one correct answer. An unsafe way to thaw TCS food is to
Let the food sit at room temperature for 5 hours
Thaw in the microwave & cook immediately
Thaw under cool clean running water
Thaw in the refrigerator overnight
Choose the best choice. There is only one correct answer. In a refrigerator, a package of raw ground beef should be stored
Above cooked foods
Behind dated, cooked food
On the floor
Below cooked foods & ready to eat foods
Choose the best choice. There is only one correct answer. Most foodborne illness is
Caused by poor eating habits
Caused by eating food high in protein
Carried or transmitted by people to food
Transmitted by clean drinking water
Choose the best choice. There is only one correct answer. Viruses such as Hepatitis A can be introduced into food by
An infected food handler who improperly washes their hands
Cross-contamination from raw poultry products that are left at room temperature
Time & temperature abuse
Dirt that accidentally gets into food
Choose the best choice. There is only one correct answer. Which of the following is an example of an improper use of disposable gloves
Change gloves every four hours during continual use
To cover a wound or bandage
Making sure they fit
Washing & reusing them
Choose the best choice. There is only one correct answer. Which step in the flow of food is the first step where hazards can be controlled?
Receiving
Storing
Preparing
Serving
Choose the best choice. There is only one correct answer. Which of the following is a food most likely to become unsafe according to FAT TOM?
Sliced melon
Jar of mustard
Loaf of bread
Uncooked rice
Choose the best choice. There is only one correct answer. Hands should be scrubbed vigorously with soap for
Less than 5 seconds
5-10 seconds
10-15 seconds
20-25 seconds
Choose the best choice. There is only one correct answer. How many times a day should a food service employee wash their hands?
6 times
4 times
As needed
8 times
Choose the best choice. There is only one correct answer. Which of the following is an example of time-temperature abuse
Grilling a hamburger to 155 degrees
Holding chicken noodle soup at 120 degrees for 5 hours
Reheating chili to 165 degrees for fifteen seconds within two hours
Holding the ingredients for tuna salad at 41 degrees or below
Choose the best choice. There is only one correct answer. Which type of temperature probe should be used to check the temperature of a thin food such as a cooked hamburger
Air
Immersion
Penetration
Surface
Choose the best choice. There is only one correct answer. Which of the following items can be worn by a food-preparation worker
Diamond ring
Plain metal band ring
Bracelet
Wrist watch
Hands should be washed after which activity
Touching your face or hair
eating/licking fingers
Using your phone
All of the above
Which of the following attire might cause problems when handling food?
A clean hat or hair covering
A dirty apron
Clean clothes
Closed toed non slip shoes
Food handlers should be restricted from working with or around food if they are experiencing which symptom?
Headache
Cut on a the hand
Dehydration
Vomiting
Which personal behavior can contaminate food?
Touching a pimple
Touching hair
Nose picking
All of the above
After you have washed your hands, which item should be used to dry them?
Your apron
Wiping cloth
Common towel
Single-use paper towel
A food handler has been diagnosed with a foodborne illness, what must management do?
Notify local health department & restrict the employee from work
Allow the employee to work in a non food area
Have the employee wash their hands every hour on the hour
Fire the employee
Which food handler is least likely to contaminate the food she will handle?
A food handler who keeps their fingernails long
A food handler who keeps their fingernails short
A food handler who wears false fingernails
A food handler who wears nail polish
Which is NOT a common food allergen?
Fish & shellfish
Tree nuts
Peanuts
Pork
What is the best method for preventing a foodborne illness from seafood toxins?
Purchase seafood from approved reputable suppliers
Purchase seafood from a street vendor
Purchase seafood from an unknown source
Purchase smoked or cured seafood
Which of the following practices would not protect customers with food allergies
Suggest alternative menu items that don’t contain the food allergen
Tell the customer how each dish is made
Guess at what the menu item contains
Tell the customer about secret ingredients
Which of the following groups is NOT considered high-risk for foodborne illness:
Infants & young children
Teens
People with compromised immune systems
Pregnant women
Contact time, temperature & concentration are all factors that influence the effectiveness of
Cleaners
Heat sanitizers
Chemical sanitizers
Degreasers
Raw foods should not be left out for more than...
1 hour
2 hours
3 hours
4 hours
What is cross-contamination?
Mixing different types of food
Transfer of bacteria from one surface to another
Cooking food at high temperatures
Using too much salt
What is the third step in cleaning and sanitizing items in a three-compartment sink?
Sanitizing
Air-drying
Rinsing
Washing
What is the first step in ensuring food safety?
Cooking food thoroughly
Storing food properly
Washing hands
Using fresh ingredients
What type of gloves should be worn when handling food to prevent contamination?
Cotton gloves
Leather gloves
Disposable gloves
Wool gloves
To prevent cross-contamination when prepping raw meat and ready to eat food you should
wear gloves with meat but not ready to eat food.
prep them at the same time on same prep table.
hold both at correct temps
clean and sanitize work surfaces between each product.
Surfaces that touch food must be
rinsed only
cleaned and sanitized
cleaned only
sanitized only
Which of the following is a good practice when preparing food?
Using the same chopping board for raw meat and vegetables
Washing fruits and vegetables before eating
Leaving cooked food out overnight
Tasting food with your fingers
What should you do with leftovers to keep them safe to eat?
Leave them on the counter
Store them in the fridge within 2 hours
Reheat them multiple times
Throw them away immediately
Why should you not use the same utensils for raw and cooked food?
It makes cooking faster
It prevents cross-contamination
It saves water
It keeps the food warm
Cooked foods like spaghetti or tuna casserole may be kept at room temperature for more than 4 hours.
True
False
True or False: You should never use hot holding equipment to reheat food, unless it is built to do so.
True
False
Which of the following is a sign of spoiled food?
Bright colour
Pleasant smell
Slimy texture
Firm texture
Which of the following is the correct way to store raw meat in a refrigerator?
On the top shelf
In the vegetable drawer
On the bottom shelf
In the door compartment