ServSafe Annual Quiz for (New and Renewal Agencies)
This quiz serves as confirmation that you have reviewed the information included in the PDF titled "ServSafe Food Handler Guide for Food Banking." As a requirement of Feeding America, member agencies that store, distribute, serve, or handle food must complete ServSafe training at least once annually. If you have any questions or concerns, please contact Agency Services at (260) 447-3696.  NOTE: This is NOT an official ServSafe certification, as may be required by your health department. This is a short, common-sense food safety quiz to serve as an annual refresher on safe food handling.
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Email *
Agency Name *
Name of Person Completing This Quiz *
0 points
Agency Account Number (Usually 6 digits or less and may begin with a letter) *
The three types of hazards that make food unsafe are: *
1 point
Transferring pathogens from the body to food can be prevented by practicing correct *
1 point
A food allergy occurs when the body has a reaction to: *
1 point
Which is a common food allergen? *
1 point
What occurs when food containing an allergen comes in contact with other food? *
1 point
One way to keep people with food allergies safe is to *
1 point
Hands and arms should be scrubbed with soap for how many seconds during handwashing? *
1 point
When should hands be washed? *
1 point
What activity can be performed at a handwashing sink? *
1 point
How should hair be worn when repackaging food? *
1 point
Eating and drinking when working in food-storage areas is a food safety hazard because it could *
1 point
What symptom must be reported to the director or supervisor? *
1 point
The temperature danger zone is the temperature range between *
1 point
A delivery should be rejected when *
1 point
A bimetallic stemmed thermometer is being calibrated. After the stem has been submerged in ice water and the indicator has stopped moving, the thermometer must be adjusted to what temperature? *
1 point
Refrigerated food must be stored at temperatures no higher than *
1 point
How far off the floor must food be stored? *
1 point
Which storage date is the last date recommended for the product while at peak quality? *
1 point
Cans should be discarded if they have *
1 point
Produce should be discarded when it has *
1 point
TCS food should be repackaged in a clean room that maintains a temperature no higher than *
1 point
What information must be included on repackaged food labels? *
1 point
Drive times in unrefrigerated delivery vehicles should be kept to less than *
1 point
Which practice when transporting food will help keep it safe? *
1 point
What is the difference between cleaning and sanitizing? *
1 point
What is the correct order for cleaning and sanitizing? *
1 point
What surface must be cleaned and sanitized? *
1 point
What is the second sink of a three-compartment sink used for? *
1 point
Where should garbage containers be cleaned? *
1 point
Insects and rodents are a food-safety risk because they *
1 point
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