ServSafe Quiz ChallengeOnline version Test your knowledge on food safety with this fun quiz game! by Ameera Robinson 1 An employee has received a shipment of pork with no use-by date or expiration date. What should she do? a Reject the item b Time-temperature abuse c Reject the item with signs of pests d Put the item in a secure location and label it so it will not be used 2 How should the temperature of vacuum-packed meat be checked during receiving? a Cross-contamination b Store the sanitizer bottle away from the prep area c Place the thermometer stem or probe between two packages of product d Use cleaned and sanitized utensils when prepping the order 3 A manager received a recall alert for an item in her restaurant. What should she do? a Wash hands b Throw the chips away c Throw the food out d Put the item in a secure location and label it so it will not be used 4 Which is a requirement for key drop deliveries? a The items are placed in the correct storage location b Calibrate the thermometer c Hold the product d Use-by date and time and reheating and service instructions 5 What must be included on the label of ready-to-eat TCS food that was prepped in-house? a It helps prevent pests from settling in b Date that the food should be thrown out c Scheduling several short training sessions spaced out over time d Away from food and equipment 6 How long can ready-to-eat TCS food that was prepped in-house be stored if it was held at 41°F (5°C) or lower? a 7 days b 1 hour c 24 days max d 4 days 7 An air-temperature measuring device used to measure the temperature in a cooler must be how accurate? a +/-2°F or +/-1°C b +/-9°F or +/-5.7°C c 165°F for <1 second d +/-3°F or +/-1.5°C 8 How far above the floor should food be stored? a 2 inches b At least 6 inches c about 24 feet d 4 inches 9 What is the threat to food safety caused by storing raw ground turkey about ready-to-eat food? a Poor Personal Hygiene b Cross-Connection c Time-temperature abuse d Cross-contamination 10 Is it true that according to minimum internal cooking temperatures, with ready-to-eat foods on the tip shelf and poultry on the bottom? a TRUE b FALSE 11 When must you discard chicken salad that was prepped on July 18? Choose one or more answers a June 12 b July 18 c July 5 d July 25 12 In top-to-bottom order, how should fresh pork roast, fresh salmon, a container of lettuce, and a pan of fresh chicken breasts be stored in a cooler? a fresh salmon, fresh pork roast, lettuce, fresh chicken breast b fresh chicken breast, fresh pork roast, fresh salmon, lettuce c lettuce, fresh salmon, fresh pork roast, fresh chicken breast d lettuce is LAST! 13 On January 1, a food handler is preparing chili that contains ground beef and pork sausage. The ground beef has an expiration date of January 3. The pork sausage has an expiration date of January 5. What is the use-by date of the chili? a January 3 b January 1 c January 6 d January 14 14 What is the maximum air temperature at which you may safely store shell eggs? a 5°F or higher b 45°F or lower c 155°F or lower d 125°F or higher 15 What is the maximum water temperature that may be used when thawing frozen ROP fish under running water? a 225°F b 45°F c 70°F d 10°F 16 What must food handlers do to food immediately after thawing it in the microwave? a Nothing b Fry it c Re microwave to be sure d Cook it 17 Why must prep tables be cleaned and sanitized between uses? a The cameras are watching b The table will look cleaner c To prevent cross-contamination d So the store could receive great reviews 18 A food handler thaws several frozen turkeys on a prep table. What is the danger that this poses to the food? a Poor personal hygiene b Cross Contamination c Cross congratulations d Time-temperature abuse 19 A food handler pulled a large hotel pan of chicken salad from the cooler and used it to prepare three chicken sandwiches. What is the risk to food safety? a The color b Time-temperature abuse c Cross contamination 20 Which food should NOT be offered on a children's menu? a bread sticks b potatos c chicken sandwich d Rare hamburger 21 When partially cooking food for later service, what is the maximum amount of time that the food can be heated during the initial cooking step? a 26 minutes b 1 hour c 60 minutes d 30 minutes 22 What is the minimum internal cooking temperature for a chicken breast a 100°F for <5 second b 125°F for <1 second c 165°F for <1 second d 65°F for <5 second 23 A safe way to coo a stockpot of chicken soup is to put it into it? a Sink of ice water b Putting the pot in the freezer c Throwing in some ice d Letting the pot sit for 3 hours 24 What temperature must TCS food be reheated to if it will be hot held? a 123°F for 15 seconds b 155°F for 15 seconds c 109°F for 10 seconds d 165°F for 15 seconds 25 Which part of the plate should a food handler avoid touching when serving guests? a the food part b the side c the top d the bottom
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