The ServSafe Food Handlers card is required by many employers at restaurants, hotels, and catering services. After completing the following multiple choice questions you will reach the halfway point of your food handlers exam prep!
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Question 1 of 15
1. Question
Which image shows frozen poultry being thawed the correct way?
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Question 2 of 15
2. Question
You are reviewing a delivery of food and need to decide which items to accept and which ones to reject. Mark each item that should be accepted.
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Question 3 of 15
3. Question
Which of the following groups of people have a higher risk of getting foodborne illness according to ServSafe guidelines? (Select three.)
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Question 4 of 15
4. Question
When cooling the food for storage, what should be done if the food temperature doesn’t reach 70°F within 2 hours?
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Question 5 of 15
5. Question
Adriana is a kitchen helper in a fast-food restaurant. She has to prepare 70 packaged deep-fried cheese sticks quickly. All she has to do is to reheat them. While preparing the cheese sticks, the chef took a thermometer and checked the temperature of the prepared food. He told her to discard the prepared cheese sticks immediately. What was wrong with those cheese sticks?
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Question 6 of 15
6. Question
Which pan of refried beans was hot-held correctly?
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Question 7 of 15
7. Question
Rachel is a purchasing supervisor responsible for purchasing food items for a medium-sized pizza shop. She was supervising a delivery of 500 cans of sliced mushrooms. The first batch was offloaded and ready to be transported to the storage area. She walked over and opened a carton to inspect the cans. Out of curiosity, she opened another carton and then another. She returned and told the delivery driver to return the entire order because she could not accept this delivery. What compelled Rachel to cancel the whole order?
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Question 8 of 15
8. Question
What food storage procedure should be followed if separate storage is unavailable for storing various food items?
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Question 9 of 15
9. Question
Which of these actions can cause cross-contamination when prepping food? (Select all that apply.)
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Question 10 of 15
10. Question
It is important to pay attention to food contact surfaces to prevent cross-contamination when serving food. Which of the following situations is considered unsafe according to ServSafe guidelines? (Select all that apply.)
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Question 11 of 15
11. Question
What is the proper way to store utensils to keep people from touching food contact surfaces?
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Question 12 of 15
12. Question
Which of these is a reason why food and supplies should be stored six inches above the ground? (Select all that apply.)
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Question 13 of 15
13. Question
Which of these situations can cause chemical cross-contamination? (Select all that apply.)
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Question 14 of 15
14. Question
Layla got some desserts from the cooler and found raw meat juice on them. What should she do?
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Question 15 of 15
15. Question
Which of the following foods cause the most allergic reactions and are included in the big eight food allergens outlined by ServSafe?
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