The first step in cleaning and sanitizing items in a three-compartment sink is

rinsing, scraping, or soaking items.

A food-contact surface must be cleaned and sanitized

before working with a different type of food.

only if the food handler changes gloves.

at the end of the food handler’s shift.

A food handler who is receiving a food delivery observes signs of pests in the food. What should be done?

The shipment should be refused and prevented from entering the operation.

The head chef should be warned of the pests.

The shipment should be stored outside the kitchen until a manager inspects it.

The food handler should remove all evidence of the pests.

Which of the following is NOT a sign that pests are in your operation?

damage to products, packaging and the facility

Which of the following is false?

Clean garbage containers near prep or food-storage areas.

Close the lids on outdoor garbage containers.

Clean the inside and outside of garbage containers often.

Remove garbage from prep areas as quickly as possibles.

Jim was washing dishes in a dishwasher. What step did he do wrong?

Used a towel to dry the dishes.

Presoaked items with dried-on food

When the dish rack came out of the machine, he checked for dirty items and rewashed the ones with food still on them.

Loaded the racks so the water spray will reach all surfaces.

Which action is correct when it comes to sanitizer working effectively?

Allowing the sanitizer to touch the item for the correct amount of time.

Making the sanitizer temperature too high

Putting extra sanitizer in the solution

Adding too much water to the sanitizer solution

When should food handlers who wear gloves wash their hands?

After applying a hand antiseptic

Handwashing sinks should be used for

handwashing and cleaning vegetables

handwashing and dumping mop water

Handwashing stations must contain

hand dryer/single-use paper towels, trash can, soap, hot and cold running water

soap, trash can, hot and cold running water, mirror

hand dryer/single-use paper towels, trash can, soap, hand antiseptics and lotion

Hair and beard coverings should be worn if working in

hair and beard coverings are needed in all the areas listed

Which is the correct order for handwashing?

Wet hands and arms, apply soap, scrub hands and arms, rinse, and dry.

Apply soap, scrub hands and arms, rinse and dry.

Apply soap, wet hands and arms, rinse and dry.

Wet hands and arms, apply soap, apply hand antiseptic and dry.

What temperature should the water be that you wash your hands with?

As hot as you can comfortably stand

Food handlers should keep their fingernails

Long and painted with nail polish

Short and painted with nail polish

A foodhandler is presenting signs of jaundice, that means

they are coughing and sneezing constantly

their eyes are watering and nose is running

they are wheezing and throat is swelling

What should food handlers do if they cut their fingers while prepping food?

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

Cover the wound with a bandage.

Stay away from food and prep areas.

Cover the hand with a glove or finger cot.

What should a food handler do to make gloves easier to put on?

Wash hands before putting on gloves

In top-to-bottom order, how should a fresh pork roast, fresh salmon, a container of lettuce, and a pan of fresh chicken breasts be stored in a cooler?

Lettuce, fresh salmon, fresh pork roast, fresh chicken breasts

Fresh salmon, fresh pork roast, fresh chicken breasts, lettuce

Lettuce, fresh chicken breasts, fresh pork roast, fresh salmon

Fresh salmon, lettuce, fresh chicken breasts, fresh pork roast

What is the storage order in a cooler based off of?

Minimum internal cooking temperatures

Using the same knife to chop carrots for a salad immediately after cutting up raw chicken is an example of

purchasing from unapproved suppliers

Which item is stored correctly in the cooler?

Macaroni salad stored above raw salmon

Raw ground pork stored below raw poultry

Raw poultry stored above raw pork roast

Sliced pineapple stored below raw steaks

Servsafe Handler Final Review_Culinary 1 Sp23

Authored by Cathy Aylward

Other

11th Grade

Used 3+ times

Servsafe Handler Final Review_Culinary 1 Sp23

AI Actions

Add similar questions

Adjust reading levels

Convert to real-world scenario

Translate activity

More...

Content View

Student View

130 questions

Show all answers

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which surface needs to be cleaned and sanitized?

Walls

Floors

Cutting boards

Garbage containers

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is sanitizing?

Reducing dirt from a surface

Reducing the pH of a surface

Reducing the hardness of water

Reducing pathogens to safe levels

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is cleaning?

Reducing dirt from a surface

Reducing the pH of a surface

Reducing the hardness of water

Reducing pathogens to safe levels

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

If food-contact surfaces are in constant use, how often must they be cleaned sanitized?

Every 4 hours

Every 5 hours

Every 6 hours

Every 8 hours

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What must food handlers do to make sure sanitizing solution for use on food-contact surfaces has been made correctly?

Test the solution with a sanitizer kit.

Use very hot water when making the solution.

Try out the solution on a food-contact surface.

Mix the solution with equal parts of water.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the correct way to clean and sanitize a prep table?

Remove food from the surface, wash, rinse, sanitize, air-dry

Remove food from the surface, sanitize, rinse, wash, air-dry

Remove food from the surface, wash, sanitize, air-dry, rinse

Remove food from the surface, air-dry, wash, rinse, sanitize

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which does not require sanitizing?

Plates

Knives

Walls

Tongs

Access all questions and much more by creating a free account

Create resources

Host any resource

Get auto-graded reports

Continue with Google

Continue with Email

Continue with Microsoft

or continue with

Facebook

Apple

Others

Already have an account?

Similar Resources on Wayground

125 questions

Name That Team | College Football

Quiz

•

3rd Grade - University

125 questions

tổng hợp anh

Quiz

•

11th Grade

125 questions

untitled

Quiz

•

4th - 11th Grade

Popular Resources on Wayground

24 questions

PBIS-HGMS Day 10

Quiz

•

6th - 8th Grade

10 questions

HCS SCI 03 Summer School Review 3

Quiz

•

3rd Grade

11 questions

Home Scope

Quiz

•

7th - 8th Grade

15 questions

HCS SCI 05 Summer School Assessment 3 Review

Quiz

•

5th Grade

35 questions

Lufkin Road Middle School Student Handbook & Policies Assessment

Quiz

•

7th Grade

18 questions

Geo 11.3 Area of Circles and Sectors

Quiz

•

9th - 11th Grade

Discover more resources for Other

18 questions

Geo 11.3 Area of Circles and Sectors

Quiz

•

9th - 11th Grade

Servsafe Handler Final Review_Culinary 1 Sp23

Which surface needs to be cleaned and sanitized?

What is sanitizing?

What is cleaning?

If food-contact surfaces are in constant use, how often must they be cleaned sanitized?

What must food handlers do to make sure sanitizing solution for use on food-contact surfaces has been made correctly?

What is the correct way to clean and sanitize a prep table?

Which does not require sanitizing?

The first step in cleaning and sanitizing items in a three-compartment sink is

After scraping and washing, what is the third step in cleaning and sanitizing a prep table?

A food-contact surface must be cleaned and sanitized

Access all questions and much more by creating a free account

Similar Resources on Wayground

Popular Resources on Wayground

Discover more resources for Other