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5th

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ServSafe Manager Practice Test 4

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9 questions

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  • 1. Multiple Choice
    45 seconds
    1 pt

    Where should chemicals be stored in a food service operation?

    On the prep line

    On top of the refrigerators and freezers

    In a closet or shelving area away from food preparation areas

    In the dish pit

  • 2. Multiple Choice
    45 seconds
    1 pt

    What is an acceptable container for an employee beverage?

    A plain coffee mug from the beverage station

    Any beverage in an aluminum can

    A reusable water bottle with a pop-up straw

    A disposable coffee cup with a sip-top lid

  • 3. Multiple Choice
    45 seconds
    1 pt

    An employee is coughing and complaining of experiencing vomiting and diarrhea. How should the situation be handled?

    Send the employee home immediately, and require a note from their doctor before they return to work

    Have the employee wash dishes instead of prepping food

    Have the employee complete cleaning tasks until they feel better

    Have the employee wear gloves and a mask at all times while working

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