Edit Game
ServSafe
 Delete

Use commas to add multiple tags

 Private  Unlisted  Public



 Save

Delimiter between question and answer:

Tips:

  • No column headers.
  • Each line maps to a question.
  • If the delimiter is used in a question, the question should be surrounded by double quotes: "My, question","My, answer"
  • The first answer in the multiple choice question must be the correct answer.

 Import questions





 Save   25  Close
A foodservice manager must buy new cleaning brushes with long-lasting bristles that do not absorb moisture. Which bristle would be the best choice?
 
Nylon
 
Straw
 
Wire
 
Horsehair
What information does a chlorine test kit provide about a sanitizing solution?
 
Concentration
 
Effectiveness
 
Temperature
 
Time used
Which food container is suitable for transporting food?
 
Metal pan with aluminum foil cover
 
Heavy plastic coated produce box with cover
 
Aluminum foil pan without a cover
 
Chemical bucket with tight fitting lid
A food handler can cool a stockpot of clam chowder by placing it into a.....
 
Sink of ice water
 
Cooler
 
Freezer
 
cold-holding unit
What must food handlers do to food immediately after thawing it in the microwave?
 
Cook it
 
Hold it
 
Cool it
 
Freeze it
Which of these food processes does not require a variance from a regulatory authority?
 
 buying bean sprouts from a reputable supplier
 
smoking food as a method to preserve it
 
curing food
 
pasteurizing juice on site
In a self-service area, bulk unpackaged food does not need a label if the product
 
does not make a claim about health or nutrient content
 
make a claim about health or nutrient content
 
has been prepared at an unregulated processing plant
 
has been prepared at a vendor's processing plant
What information must be posted on a dishwasher
 
correct settings for water temperature and water pressure
 
manufacturer phone number
 
recommended sanitizing amounts
 
schedule for cleaning
What is a cross connection?
 
physical link between safe water and dirty water
 
Backflow of clean water into dirty water
 
water transport vehicle
 
approved public water main
What rule for serving bread should food handlers practice?
 
Do not re-serve uneaten bread
 
Reheat uneaten bread before serving to other customers
 
Recycle unused, uncovered butter for use in other food items
 
clean and sanitize bread baskets between each customer
Lasagna was removed from hot holding service at 11:00am. What time must it be served or tossed?
 
3:00 p.m.
 
12:00 p.m.
 
2:00 p.m.
 
4:00 p.m.
How many hours can cold food be held without refrigeration before it must be sold, tossed served?
 
6 hours
 
2 hours
 
4 hours
 
8 hours
What is the minimum internal cooking temperature for a veal chop?
 
145°F (63°C)
 
135°F (57°C)
 
155°F (68°C)
 
165°F(74°C)
A nursing home has a yearly barbecue for its residents. Which food item should not be served?
 
rare hamburgers
 
Deviled eggs
 
potato salad
 
raw carrots 
Ready-to-eat TCS food prepped in-house must be date marked if it's held for more than.....
 
24 hours
 
12 hours
 
48 hours
 
72 hours
A food handler has just finished storing a dry food delivery. Which step was done correctly?
 
stored food away from the wall
 
stored food 4 inches off the floor
 
stored food underneath a stairwell
 
 stored food in an empty chemical container
How should an item that has been recalled by its manufacturer be stores in an operation?
 
seperately from food that will be served
 
together with food that will be served
 
in vacuum-packed bags
 
in self-draining containers
When can glass thermometers be used?
 
when enclosed in a shatter proof casing
 
when candy is being made 
 
when checking liquids
 
when hanging in a cooler
Which organization includes inspecting food as one of its primary responsibilities?
 
U.S department of agriculture
 
U.S public health service
 
centers for disease control
 
occupational safety and health administration
Single use gloves are not required when
 
washing produce
 
the food handler has a latex sensitivity
 
prepping ready to eat foods
 
handling cooked food
What is the purpose of a hand antiseptic?
 
lower the number of pathogens on the skin
 
eliminate the need for hand washing
 
increase the use of sanitizing solutions
 
eliminate the need for the use of gloves
Parasites are associated with which food
 
seafood
 
baked goods
 
poultry
 
produce
A foodhandler who has been diagnosed with Shigellosis should be?
 
told to stay home
 
told to wear gloves while working  with food 
 
told to wash his hands every 15min
 
assigned to a nonfoodhandling position until recovery
An incident in which two or more persons experience a similar illness
 
Foodborne-illness outbreak
 
Foodborne-illness
 
fooodorne-illness ontbreak
 
Fodborne-illnedd
Who would be at high risk of a food borne illness outbreak?
 
The elderly
 
a teenager
 
someone who is already sick
 
An athlete
Your experience on this site will be improved by allowing cookies.