ServSafe Chapter 4-7

ServSafe Chapter 4-7

12th Grade

13 Qs

quiz-placeholder

Similar activities

dragon ball

dragon ball

1st - 12th Grade

15 Qs

Tema 12.8 Retroalimentación

Tema 12.8 Retroalimentación

12th Grade

11 Qs

Instructional Framework

Instructional Framework

9th - 12th Grade

15 Qs

PD FUN

PD FUN

KG - University

13 Qs

Bakti Teller Mahir 2020.010 - Konsumtif

Bakti Teller Mahir 2020.010 - Konsumtif

1st - 12th Grade

15 Qs

England Quiz of the Week

England Quiz of the Week

1st - 12th Grade

15 Qs

vCTC Christmas in July

vCTC Christmas in July

KG - Professional Development

16 Qs

HPL @WSA

HPL @WSA

12th Grade

10 Qs

ServSafe Chapter 4-7

ServSafe Chapter 4-7

Assessment

Quiz

Professional Development

12th Grade

Practice Problem

Easy

Created by

Stacy West

Used 6+ times

FREE Resource

AI

Enhance your content in a minute

Add similar questions
Adjust reading levels
Convert to real-world scenario
Translate activity
More...

13 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

During a routine inspection at a local restaurant, the health inspector educates the staff about the importance of food safety. She asks, 'What are the four types of pathogens that can contaminate food?'

Bacteria, viruses, parasites, and fungi

Protozoa, helminths, prions, toxins

Mold, yeast, bacteria, algae

Insects, rodents, birds, chemicals

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Imagine you're running a restaurant kitchen. Explain why it's crucial to keep food out of the danger zone for temperature and how it impacts food safety.

The danger zone is a myth and does not affect food safety in a restaurant setting.

Keeping food out of the danger zone is essential in a restaurant to prevent bacterial growth and protect against foodborne illness.

Monitoring the danger zone in a restaurant kitchen is only important for maintaining the appearance of the food.

In a restaurant, bacterial growth in the danger zone can actually enhance the flavors of the food served.

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

During a routine inspection at a restaurant, which three types of hazards should the health inspector look for to ensure food safety?

Verbal, Non-verbal, and Written Hazards

Emotional, Psychological, and Mental Hazards

Weather-related, Environmental, and Natural Hazards

Biological, Chemical, and Physical Hazards

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Imagine you are a chef at a high-end restaurant. What is the correct procedure for washing your hands before starting to prepare a meal?

Wash hands with cold water and soap for 5 seconds

Only rinse hands with water and wipe on a cloth

Use hand sanitizer instead of washing with soap and water

Wash hands with soap and warm water for at least 20 seconds, scrubbing all surfaces including wrists, between fingers, and under nails. Rinse thoroughly and dry hands with a single-use towel.

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

After attending a large family picnic, several people reported feeling unwell. What are the likely symptoms they are experiencing if the cause is a foodborne illness?

Rash, itchy eyes, runny nose

Headache, dizziness, fatigue

Nausea, vomiting, diarrhea, abdominal pain, fever, and chills

Muscle aches, joint pain, sore throat

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Imagine you are running a busy downtown cafe. How would you explain the difference between cleaning and sanitizing to a new employee?

Sanitizing is only necessary for certain types of food.

Cleaning and sanitizing are the same thing.

Cleaning removes pathogens, while sanitizing removes visible dirt.

Cleaning removes visible dirt, while sanitizing reduces pathogens to safe levels.

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Imagine you've just finished cooking a large batch of chili for a family gathering. What are the steps for safely cooling the chili before storing it in the refrigerator?

Using a large container to store all the chili together

Putting the hot chili directly into the refrigerator

Using shallow containers, dividing the large batch of chili into smaller portions, and using an ice water bath or ice paddle.

Leaving the chili at room temperature for a few hours

Access all questions and much more by creating a free account

Create resources

Host any resource

Get auto-graded reports

Google

Continue with Google

Email

Continue with Email

Classlink

Continue with Classlink

Clever

Continue with Clever

or continue with

Microsoft

Microsoft

Apple

Apple

Others

Others

Already have an account?

Discover more resources for Professional Development