ServSafe Diagnostic Test Part 1 (40 Questions)

40 Questions  I  By Cendy
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 ServSafe diagnostic test part 1 (40 questions)
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Questions and Answers

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  • 1. 
    In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse?
    • A. 

      152°F

    • B. 

      180°F

    • C. 

      192°F

    • D. 

      200°F


  • 2. 
    A foodhandler must be excluded from the operation for which symptom?
    • A. 

      Jaundice

    • B. 

      Coughing

    • C. 

      Cramps

    • D. 

      Sneezing


  • 3. 
    The risk of physical contamination can be reduced by
    • A. 

      Washing hands before handling food

    • B. 

      Using galvanized containers to store beverages

    • C. 

      Keeping food tightly covered during pesticide applications

    • D. 

      Using sheilds on fluorescent lightbulbs where food is stored


  • 4. 
    What is the temperature range of the temperature danger zone?
    • A. 

      0-212°F

    • B. 

      32-100°F

    • C. 

      41-135°F

    • D. 

      70-155°F


  • 5. 
    What is the form some bacteria take to keep from dying when they do not have enough food?
    • A. 

      Flagella

    • B. 

      Virus

    • C. 

      Spore

    • D. 

      Parasite


  • 6. 
    Most regulations for foodservice operations are written at what level
    • A. 

      City

    • B. 

      County

    • C. 

      State

    • D. 

      Federal


  • 7. 
    Using one set of cutting boards for raw TCS food and another set of cutting boards for ready-to-eat food reduces the risk of
    • A. 

      Cross-contamination

    • B. 

      Time-temperature abuse

    • C. 

      Physical contamination

    • D. 

      Toxic-metal poisoning


  • 8. 
    What should be ised to dry hands after washing them?
    • A. 

      Clean shirt

    • B. 

      Clean apron

    • C. 

      Common cloth towel

    • D. 

      Single-use paper towel


  • 9. 
    At what internal temperature should raw meat, poultry, & seafood be stored?
    • A. 

      41°F or lower

    • B. 

      45°F or lower

    • C. 

      51°F or lower

    • D. 

      55°F or lower


  • 10. 
    Peanuts and soy products are dangerous for people with what condition?
    • A. 

      FAT TOM

    • B. 

      Food allergies

    • C. 

      Chemical sensitivity

    • D. 

      Poor personal hygiene


  • 11. 
    What type of container should be used to transport TCS food from the place of preparation to the place of service?
    • A. 

      Insulated

    • B. 

      Oversized

    • C. 

      Reflective

    • D. 

      Flexible


  • 12. 
    To learn a new skill, learners must be given the opportunity to
    • A. 

      Identify a training need

    • B. 

      Pass an examination

    • C. 

      Go to orientation

    • D. 

      Practice the skill


  • 13. 
    What is the only jewelry that may be worn on the hands or arms while handling food?
    • A. 

      Plain-band ring

    • B. 

      Medical ID bracelet

    • C. 

      Leather-band watch

    • D. 

      Diamond ring


  • 14. 
    Who should apply pesticides in an operation?
    • A. 

      Manager

    • B. 

      Dishwasher

    • C. 

      Pest control operator

    • D. 

      Designated pest employee


  • 15. 
    A backup of raw sewage has occurred in the kitchen. What should happen next?
    • A. 

      Switch to single-use service items

    • B. 

      Close the affected area and clean it

    • C. 

      Serve only food prepared before the accident

    • D. 

      Restrict access to the kitchen to foodhandlers only


  • 16. 
    When using a bottom-to-top shelving order, what determines the best placement of food?
    • A. 

      Size of the food package

    • B. 

      Expiration date of the food

    • C. 

      Order in which food will be cooked

    • D. 

      Minimum internl cooking temperture of food


  • 17. 
    A hose connected to a running faucet that is left submerged in a bucket is an example of...
    • A. 

      Air gap

    • B. 

      Vacuum breaker

    • C. 

      Cross-connection

    • D. 

      Potable water source


  • 18. 
    What is the intended use for a hand antiseptic?
    • A. 

      Reduce pathogens on the skin

    • B. 

      Minimize the need to wash hands

    • C. 

      Extend the usability of gloves

    • D. 

      Remove unpleasant food odors


  • 19. 
    An example of TCS food is
    • A. 

      Dried parsley

    • B. 

      Diced cranberries

    • C. 

      Chopped celery

    • D. 

      Sliced cantalope


  • 20. 
    A customer having an allergic reaction may show which symptom?
    • A. 

      Cold sweats

    • B. 

      Wheezing

    • C. 

      Dizzy spells

    • D. 

      Dehydration


  • 21. 
    Raw or undercooked dishes made for high-risk populations must use eggs that have been
    • A. 

      Pasteurized

    • B. 

      Pooled

    • C. 

      Hard-boiled

    • D. 

      Shelled


  • 22. 
    The effectiveness of chemical sanitizers is NOT sffected by its
    • A. 

      Concentration

    • B. 

      Contact time

    • C. 

      Color

    • D. 

      Temperature


  • 23. 
    After forming raw ground beef into patties on the prep line, a foodhandler kept on the same gloves while slicing hamburger buns. What did the foodhandler do wrong?
    • A. 

      The foodhandler failed to wash hands and change gloves after handling the raw meat

    • B. 

      The foodhandler failed to wash hands before putting the gloves back on to slice the buns

    • C. 

      The foodhandler failed to wash and sanitize the gloves before handling the buns

    • D. 

      The foodhandler failed to rinse the gloves after handling the raw meat


  • 24. 
    A foodhandler who has just bused tables must do what before handling food?
    • A. 

      Remove apron

    • B. 

      Wash hands

    • C. 

      Put disposable gloves back on

    • D. 

      Wipe hands on a cloth towel


  • 25. 
    Where should pesticides be stored?
    • A. 

      Above workstations in the food prep area

    • B. 

      In a secure storage area away from food

    • C. 

      On the bottom shelf of the dry storage area

    • D. 

      In a bin or a box under the sink


  • 26. 
    Which agency enforces food safety in a foodservice operation?
    • A. 

      Centers for Disease Control & Prevention (CDC)

    • B. 

      Food & Drug Administration (FDA)

    • C. 

      State or local regulatory authority

    • D. 

      U.S. Department of Agriculture (USDA)


  • 27. 
    Food storage should be rotated using which method?
    • A. 

      Periodic order

    • B. 

      FDA rotational

    • C. 

      Last in, first out

    • D. 

      First in, first out


  • 28. 
    What can cause histamine to form in tuna?
    • A. 

      Improper curing

    • B. 

      Cross-contamination

    • C. 

      Vacuum packaging

    • D. 

      Time-temperature abuse


  • 29. 
    Several people became ill with Bacillus Cereus gastroenteritis after eating time-temperature abused rice. This result is an example of what?
    • A. 

      Cross-contamination

    • B. 

      Foodborne illness

    • C. 

      Food irradiation

    • D. 

      Stationary phase


  • 30. 
    Why are young children at a higher risk for foodborne illness?
    • A. 

      They are more likely to spend time in a hospital

    • B. 

      Their immune systems are not yet fully developed

    • C. 

      They are more likely to suffer allergic reactions

    • D. 

      Their appetites are suppressed


  • 31. 
    What is the second basic rule of an integrated pest management program?
    • A. 

      Deny pests food, water, and a nesting or hiding place

    • B. 

      Prepare a chemical-application schedule

    • C. 

      Notify the EPA when pesticides will be used

    • D. 

      Tell the local regulatory authority about all infestations


  • 32. 
    Food in a dry storage area should NOT be
    • A. 

      Touching the walls

    • B. 

      At least 6" off the floor

    • C. 

      In moisture-controlled conditions

    • D. 

      Between 50°F and 70°F


  • 33. 
    How long should shelstock tags be ept on file?
    • A. 

      30 days after they were received

    • B. 

      90 days after they were received

    • C. 

      30 days after the container has been emptied or the last shellfish was served from the container

    • D. 

      90 days after the container has been emptied or the last shellfish was served from the container


  • 34. 
    You should label all ready-to-eat TCS food that is preped in-house and held longer than
    • A. 

      12 hours

    • B. 

      24 hours

    • C. 

      48 hours

    • D. 

      72 hours


  • 35. 
    What is the definition of sanitizing?
    • A. 

      Rinsing a surface to a clean level

    • B. 

      Using a cloth or brush on a surface until it is clean

    • C. 

      Removing the amount of soil from the surface to safe levels

    • D. 

      Reducing the nuber of pathogens on a surface to safe levels


  • 36. 
    When transporting food off-site, how should information such as use-by-date and time be communicated to the off-site staff?
    • A. 

      Telephone

    • B. 

      Electronically

    • C. 

      Labels on food

    • D. 

      Verbal instructions


  • 37. 
    What is the first basic rule of an IPM program?
    • A. 

      Keep a PCO out of the facility until an infection is confirmed

    • B. 

      Avoid serving customers if an infestation is suspected

    • C. 

      Try using pesticides before calling a PCO

    • D. 

      Deny pests access to the facility


  • 38. 
    The three potential hazards to food are biological, physical, and
    • A. 

      Acetyl

    • B. 

      Chemical

    • C. 

      Terminal

    • D. 

      Procedural


  • 39. 
    People who are "carriers" are able to carry pathogens in their systems and infect others, yet they never
    • A. 

      become ill themselves

    • B. 

      Contaminate food

    • C. 

      Contaminate surfaces

    • D. 

      Affect others until symptoms occurs


  • 40. 
    What is the only certain way to prevent backflow?
    • A. 

      Air gap

    • B. 

      Floor drain

    • C. 

      Vacuum-breaker

    • D. 

      Cross-connection


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