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ServSafe Food Handler Practice Test 5

Servsafe Food Handler Practice Tests

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Practice Test 5
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Servsafe Food Handler Practice Test 5

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Question 1 of 10

1. Question

Identify the steps to prepare a sanitizer solution in the third sink when cleaning the items in a three-compartment sink.

Plug the sink, pour in alcohol and water.
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Fill the sink with mineral water, add a sanitizer solution, and check the strength of the sanitizer with a thermometer.
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Fill the sink with clean water, add a sanitizer solution, and check the strength of the sanitizer with a test kit.
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Fill the third sink with water from a different sink, add a sanitizer solution, and check the strength of the sanitizer with a test kit.
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Question 2 of 10

2. Question

Which of the following is true regarding handling garbage in food service areas?

Never remove garbage from prep areas as quickly as possible.
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Never touch the inside or outside of a garbage container.
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Never clean the garbage containers near food storage areas.
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Never cover the garbage cans with a lid.
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Question 3 of 10

3. Question

What is the main risk pests pose in a food service operation?

Cross-contact
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Chemical contamination
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Temperature abuse
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Biological contamination
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Question 4 of 10

4. Question

Rupa is a newly appointed kitchen helper tasked with washing pots, managing the dishwasher, and handling the garbage. She was washing dishes when the kitchen supervisor came in and told her to stop washing and take out the garbage. She took it out, and when she returned, she started washing the dishes again. The supervisor told her to stop immediately and report to the manager. She was fired immediately. Where did she go wrong?

She covered the empty garbage bin after dumping the garbage outside the restaurant.
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After taking it out, she did not cover the empty garbage bin and started washing the dishes without washing her hands.
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She dumped the garbage in the large garbage bin at the back of the restaurant.
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After dumping the garbage bin in the dumpster at the back of the restaurant, she cleaned the garbage bin with clean water.
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Question 5 of 10

5. Question

Identify the incorrect methods of washing items in a dishwasher. (Choose two.)

Avoid air-drying all items at once
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Place utensils in between the dishes for thorough cleaning
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Presoak items with dried food
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Rewash dirty items
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Leave dishes unscraped before washing them in a dishwasher
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Question 6 of 10

6. Question

What is the first step in cleaning the stationary equipment?

Remove the detachable parts.
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Sanitize the equipment.
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Unplug the equipment.
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Remove food from the surface.
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Question 7 of 10

7. Question

Identify the actions that prevent a sanitizer from working properly. (Choose two.)

Making the sanitizer temperature too high
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Putting extra sanitizer in the solution
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Letting items come in contact with the sanitizer solution
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Testing a sanitizer strength with a test kit
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Question 8 of 10

8. Question

Identify the situations that require the food handler to clean and sanitize the items being used. (Choose three.)

John has used the same knife to dice onions for an hour.
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Bob finished trimming a roast and wants to use the same cutting board to fillet fish.
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Shelly walks away to talk to her manager and then returns to chopping lettuce.
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Jane has been slicing cheese on the same slicer from 8:00 am to 12:00 pm.
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Question 9 of 10

9. Question

Choose the steps in the correct order to clean and sanitize items in a three-compartment sink.

Scrape or soak the items before washing, wash the items in the first sink, rinse the items in the second sink, and sanitize the items in the third sink.
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Soak the items in the first sink, rinse the items in the second sink, and air dry the items in the third sink.
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Rinse the items in the first sink, sanitize the items in the second sink, and air dry the items in the third sink.
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Wash the items, scrape the items in the first sink, sanitize them in the second sink, and air dry the items in the third sink.
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Question 10 of 10

10. Question

Which of the following options shows the correct way to clean a dishwasher? (Choose two.)

Fill the detergent dispenser with sanitizer and the sanitizer dispenser with detergent for thorough cleaning.
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Clean the spray nozzles of any food or other objects.
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Clean the racks with bleach and alcohol.
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Fill the tanks with mineral water.
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Remove mineral deposits as needed.
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Next: Servsafe Food Handler Practice Test 6

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