Are You Aware Of Service Industry Safety Standards? Try Safe Serve Practice Questions

55 Questions | Total Attempts: 5978

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ServSafe Quizzes & Trivia

Are you training to be a server and have undergone a safe serve course? If you are in the service industry one thing you must know is that presentation and safety standards are everything. The quiz below is designed to help you revise why food safety is important and what measures you should take while handling food. Give it a shot and see how well prepared you are.


Questions and Answers
  • 1. 
    What must food handlers do after touching their hair, face, or body?
    • A. 

      Wash their hands

    • B. 

      Rinse their gloves

    • C. 

      Change their aprons

    • D. 

      Use a hand antiseptic

  • 2. 
    What should foodhandlers do after prepping food and before using the restroom?
    • A. 

      Wash their hands

    • B. 

      Take off their hats

    • C. 

      Change their gloves

    • D. 

      Take off their aprons

  • 3. 
    Which piece of jewelry can be worn by a foodhandler?
    • A. 

      Diamond ring

    • B. 

      Medical bracelet

    • C. 

      Plain band ring

    • D. 

      Watch

  • 4. 
    When should hand antiseptics be used?
    • A. 

      Before washing hands

    • B. 

      After washing hands

    • C. 

      In place of washing hands

    • D. 

      In place of wearing gloves

  • 5. 
    When should food handlers who wear gloves wash their hands?
    • A. 

      After putting on the gloves

    • B. 

      Before taking off the gloves

    • C. 

      After applying a hand antiseptic

    • D. 

      Before putting of the gloves

  • 6. 
    Food handlers should keep their fingernails
    • A. 

      Short and unpolished

    • B. 

      Long and unpolished

    • C. 

      Long and painted with nail polish

    • D. 

      Short and painted with nail polish

  • 7. 
    A cook wore single use gloves while forming raw around beef into patties. The cook continued to wear them while slicing hamburger buns. what mistake was made?
    • A. 

      The cook did not wear reusable gloves while handling the raw ground beef and hamburger buns.

    • B. 

      The cook did not clean and sanitize the gloves before handling the hamburger buns.

    • C. 

      The cook did not wash before putting on the same gloves to slice the hamburger buns.

    • D. 

      The cook did not wash hands and put on new gloves before slicing the hamburger buns.

  • 8. 
    When a foodhandler has been diagnosed with shigellosis, what steps must be taken?
    • A. 

      The foodhandler must be told to not come into work.

    • B. 

      The food handler must be given a non food handling position

    • C. 

      The food handler can work, but must wear gloves when handling food

    • D. 

      The food handler can work, but must wash hands every 15 minutes.

  • 9. 
    Food handlers cant work in their operation if they have an illness cause by which pathogen?
    • A. 

      Vibrio vulnificus

    • B. 

      Salmonella typhi

    • C. 

      Clostridium botulinum

    • D. 

      Clostridium perfringens

  • 10. 
    Food handlers who work in a nursing home cant work in the operation if they have which symptom?
    • A. 

      Thirst with itching

    • B. 

      Sore throat with fever

    • C. 

      Soreness with fatigue

    • D. 

      Headache with soreness

  • 11. 
    Food handlers should not eat, drink, smoke, or chew gum or tabacco while
    • A. 

      Bare handed

    • B. 

      On their break

    • C. 

      Prepping food

    • D. 

      Counting money

  • 12. 
    What should foodhandlers do if they cut their fingers while prepping food?
    • A. 

      Cover the wound with a bandage

    • B. 

      Stay away from food and prep areas.

    • C. 

      Cover the hand with a glove or a finger cot

    • D. 

      Cover the wound with a bandage and a glove or a finger cot

  • 13. 
    What should a manager at a nursing home do if a cook calls in with a headache, nausea, and diarrhea?
    • A. 

      Tell the cook to stay away from work and see a doctor.

    • B. 

      Tell the cook to rest for a couple of hours and then come to work.

    • C. 

      Tell the cook to come in for a couple of hours and then go home

    • D. 

      Tell the cook to go to the doctor and then immediately come to work.

  • 14. 
    A foodhandler has finished trimming raw chicken on a cutting board and needs to prep vegetables. What must be done to the cutting board?
    • A. 

      It must be dried with a paper towel

    • B. 

      It must be turned over to the other side

    • C. 

      It must be washed, rinsed, and sanitized

    • D. 

      It must be rinsed in hot water and air dried.

  • 15. 
    Which of these practices can help prevent cross contamination?
    • A. 

      Using a designed cutting board when prepping meat

    • B. 

      Preparing small batches of food at one time

    • C. 

      Identifying minimum internal cooking temperatures

    • D. 

      Calibrating thermometers in the operation regularly

  • 16. 
    Infrared themometers should be used to measure the
    • A. 

      Air temperature in a cooler

    • B. 

      Internal temperature of a turkey

    • C. 

      Surface temperature of a grill

    • D. 

      Internal temperature of a batch of soup

  • 17. 
    At what temperatures do foodborne pathogens grow most quickly?
    • A. 

      Between 0*F and 41*F

    • B. 

      Between 45*F and 65*F

    • C. 

      Between 70*F and 125*F

    • D. 

      Between 130*F and 165*F

  • 18. 
    Which thermocouple probe should be used to check the temperature of a large stockpot of soup?
    • A. 

      Air probe

    • B. 

      Surface probe

    • C. 

      Immersion probe

    • D. 

      Penetration probe

  • 19. 
    When a thermometer is calibrated using the ice point method, it should be adjusted to ______ after the stem of probe has been placed in the ice water.
    • A. 

      0*F

    • B. 

      32*F

    • C. 

      41*F

    • D. 

      212*F

  • 20. 
    What type of thermometer is NOT appropriate for use in a restaurant or foodservice operation?
    • A. 

      Thermistor

    • B. 

      Thermocouple

    • C. 

      Glass thermometer

    • D. 

      Bimetaillic stemmed thermometer

  • 21. 
    What is the first step for calibrating a bimetallic stemmed thermometer
    • A. 

      Rotate the head of the thermometer until it reads 32*F

    • B. 

      Put the thermometer stem into ice water and wait 30 seconds

    • C. 

      Fill a container with crushed ice and tap water

    • D. 

      Hold the adjusting nut with a wrench or other tool

  • 22. 
    What is the second step for calibrating a bimetallic stemmed thermometer
    • A. 

      Rotate the head of the thermometer until it reads 32*F

    • B. 

      Put the thermometer stem into ice water and wait 30 seconds

    • C. 

      Fill a container with crushed ice and tap water

    • D. 

      Hold the adjusting nut with a wrench or other tool

  • 23. 
    What is the third step for calibrating a bimetallic stemmed thermometer
    • A. 

      Rotate the head of the thermometer until it reads 32*F

    • B. 

      Put the thermometer stem into ice water and wait 30 seconds

    • C. 

      Fill a container with crushed ice and tap water

    • D. 

      Hold the adjusting nut with a wrench or other tool

  • 24. 
    What is the fourth step for calibrating a bimetallic stemmed thermometer
    • A. 

      Rotate the head of the thermometer until it reads 32*F

    • B. 

      Put the thermometer stem into ice water and wait 30 seconds

    • C. 

      Fill a container with crushed ice and tap water

    • D. 

      Hold the adjusting nut with a wrench or other tool

  • 25. 
    The right thermometer to check internal temperature of a chicken breast
    • A. 

      Bimetallic stemmed thermometer, thermocouple with penetration probe.

    • B. 

      Thermocouple with immersion probe

    • C. 

      Thermocouple with surface probe

    • D. 

      Thermocouple with air probe

    • E. 

      Infrared thermometer

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