ServSafe Food Safety Quiz

What can food contamination caused by pathogens on a food handler's body be controlled by?

What food items need time and temperature control for safety?

Uncovered lightbulbs may expose food to which type of hazard?

Which is not required in a stocked handwashing station?

Which food is at a temperature that allows bacteria to grow well?

Which is a sign of pests in an operation?

For thermometers to read temperatures correctly, they must be?

Which activity is an example of poor personal hygiene?

What is the best way to limit the growth of bacteria in food?

Which is the correct order of the steps for cleaning and sanitizing?

Which must be cleaned and rinsed but not sanitized?

How should a thermometer be dried after washing, rinsing, and sanitizing it?

Which is a physical hazard?

Cross-contamination could be caused by caring?

Which item does not have food contact surfaces?

Removing an apron before using the restroom is an example of?

A food handler cleans up a spill. What should the food handler do next?

When in constant use, food contact surfaces must be cleaned and sanitized at least every how many hours?

Which symptom must a food handler report to the person in charge?

During handwashing, food handlers should scrub their hands and arms and thoroughly clean underneath?

The handwashing sink may be used for washing hands and?

A customer orders a ham sandwich with lettuce, tomatoes, and mustard on whole wheat bread. Which food in the sandwich is considered a common food allergy?

A food handler, in a hurry to refill a customer's drink, cannot find the ice scoop. To prevent cross-contamination, what should the food handler do?

A cutting board is washed in detergent and then rinsed. The cutting board is considered?

How many seconds should the entire handwashing process take?

A food handler washes his hands after using the restroom. This is an example of?

When should hand antiseptics be used?

How can a food handler identify food that has been contaminated with pathogens?

Which food is considered a TCS food?

Ready-to-eat TCS food must be marked with a date by which you must be sold, eaten, or thrown out if it will be held for longer than how many hours?

When washing tableware in a three-compartment sink, the water temperature should be at least?

How far off the floor does produce need to be?

The three types of hazards that make food unsafe are?

Surfaces that touch food are called?

Is it correct to store towels that are used to clean food spills in a sanitizer solution when they are not in use?

Which is the correct order for handwashing?

Which empty, cleaned, and sanitized container may not be used for storing food?

It is important to cook food to high enough temperatures so that?

How can an operation prevent cross-contamination in self-service areas?

A food handler notices that the water temperature of the sanitizing solution is too low. Should the food handler use the sanitizing solution to send John's pants?

Storing toothpicks on shelves above food in storage can cause which type of contamination?