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ServSafe Food Handler Practice Test 6

Servsafe Food Handler Practice Tests

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Practice Test 2
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Practice Test 6

Servsafe Food Handler Practice Test 6

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Question 1 of 10

1. Question

What should servers do when they see a customer experiencing an allergic reaction after consuming food at the restaurant? (Choose two.)

Tell the manager.
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Call the emergency number in the area.
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Get an epi-pen and jab it in the customer’s thigh.
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Do the Heimlich maneuver to force the food out of the customer's throat.
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Remove the food served to the customer from the table to prevent further accidents.
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Question 2 of 10

2. Question

Which practices should be followed to serve a customer with a severe reaction to glutenous foods? (Choose two.)

Instruct the kitchen to prepare food free of any wheat-derived items.
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Suggest menu items that have wheat-substituted ingredients.
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Deliver the allergen-special food with other orders to put the customer at ease.
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Hand-deliver the allergen-special food separately from other food.
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Identify and indicate the allergen-special order to the kitchen staff.
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Question 3 of 10

3. Question

Identify the right way to remove garbage from the prep area.

Only tie the garbage bag after taking it out of the bin.
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Never take the bin out of the prep area with the garbage bag.
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Tie the garbage bag securely and take it with the bin outside the prep area.
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Never tie the garbage bag when taking the bin outside the prep area.
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Question 4 of 10

4. Question

John received an allergen-special order prohibiting the use of any kind of milk product. He prepared the order and told the server to serve immediately. The guest consumed the dish. After half an hour, the guest started scratching his throat and the back of his neck. Restaurant managers rushed and called the emergency numbers. They came back and inquired John about the ingredients used to prepare the dish. Which of the following ingredient made the guest sick?

Soy milk
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Chicken marinated in lemon juice
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Chicken coated with buttermilk
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Chicken coated with bread crumbs
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Question 5 of 10

5. Question

Which of the following individuals is at a greater risk of getting a foodborne illness?

A 29-year-old unmarried woman
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A 78-year-old man
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A 60-year-old woman
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A 10-year-old child
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Question 6 of 10

6. Question

Customers can cross-contaminate food when they serve themselves. Identify a scenario that can contaminate food in self-service areas.

A server asks customers to use clean forks and spoons for each serving.
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Customers are using fresh plates for different types of food.
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Customers were consuming the ice that was used to keep the beverages cold.
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A server asks customers to use fresh napkins for each serving.
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Question 7 of 10

7. Question

A package containing fresh fish was transferred to the prep area. The cook opened the package and was hit with an odd smell. What should he do first before taking the fish out of the package?

Inform the manager immediately.
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Throw the package in the bin and report it to the manager.
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Ask another cook to check the fish.
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Wrap the open package in a plastic bag and throw it in a dumpster outside the restaurant.
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Question 8 of 10

8. Question

Which of the following options are valid for cooking lamb, veal, beef, and pork meat? (Choose two.)

Prepare steaks or chops at 120°F for 15 seconds
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Roast beef or veal at 190°F for 4 minutes
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Fry bacon at 105°F for 2 minutes
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Prepare steaks or chops at 145°F for 15 seconds
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Roast beef or veal at 145°F for 4 minutes
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Question 9 of 10

9. Question

Cooling food the right way is essential to keep the food fresh. Which two statements show the incorrect cooling methods? (Choose two.)

Cool large amounts of hot food in a cooler
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Always cool food at room temperature first
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Cool small amounts of food in a blast chiller
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Never cool food by stirring it with an ice paddle
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Never cool food by putting it in an ice bath
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Question 10 of 10

10. Question

Sanitizing surfaces is essential to slow pathogenic growth because some bacteria can double their numbers every 20 minutes.

True
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False
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