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Servsafe Diagnostic Test Part 1 (40 Questions)

40 Questions  I  By Cendy
ServSafe Diagnostic Test Part 1 (40 Questions)
Practice Only - Not a Real Test

  
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Question Excerpt

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1.  In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse?
A.
B.
C.
D.
2.  A foodhandler must be excluded from the operation for which symptom?
A.
B.
C.
D.
3.  The risk of physical contamination can be reduced by
A.
B.
C.
D.
4.  What is the temperature range of the temperature danger zone?
A.
B.
C.
D.
5.  What is the form some bacteria take to keep from dying when they do not have enough food?
A.
B.
C.
D.
6.  Most regulations for foodservice operations are written at what level
A.
B.
C.
D.
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.
B.
C.
D.
8.  What should be ised to dry hands after washing them?
A.
B.
C.
D.
9.  At what internal temperature should raw meat, poultry, & seafood be stored?
A.
B.
C.
D.
10.  Peanuts and soy products are dangerous for people with what condition?
A.
B.
C.
D.
11.  What type of container should be used to transport TCS food from the place of preparation to the place of service?
A.
B.
C.
D.
12.  To learn a new skill, learners must be given the opportunity to
A.
B.
C.
D.
13.  What is the only jewelry that may be worn on the hands or arms while handling food?
A.
B.
C.
D.
14.  Who should apply pesticides in an operation?
A.
B.
C.
D.
15.  A backup of raw sewage has occurred in the kitchen. What should happen next?
A.
B.
C.
D.
16.  When using a bottom-to-top shelving order, what determines the best placement of food?
A.
B.
C.
D.
17.  A hose connected to a running faucet that is left submerged in a bucket is an example of...
A.
B.
C.
D.
18.  What is the intended use for a hand antiseptic?
A.
B.
C.
D.
19.  An example of TCS food is
A.
B.
C.
D.
20.  A customer having an allergic reaction may show which symptom?
A.
B.
C.
D.
21.  Raw or undercooked dishes made for high-risk populations must use eggs that have been
A.
B.
C.
D.
22.  The effectiveness of chemical sanitizers is NOT sffected by its
A.
B.
C.
D.
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.
B.
C.
D.
24.  A foodhandler who has just bused tables must do what before handling food?
A.
B.
C.
D.
25.  Where should pesticides be stored?
A.
B.
C.
D.
26.  Which agency enforces food safety in a foodservice operation?
A.
B.
C.
D.
27.  Food storage should be rotated using which method?
A.
B.
C.
D.
28.  What can cause histamine to form in tuna?
A.
B.
C.
D.
29.  Several people became ill with Bacillus Cereus gastroenteritis after eating time-temperature abused rice. This result is an example of what?
A.
B.
C.
D.
30.  Why are young children at a higher risk for foodborne illness?
A.
B.
C.
D.
31.  What is the second basic rule of an integrated pest management program?
A.
B.
C.
D.
32.  Food in a dry storage area should NOT be
A.
B.
C.
D.
33.  How long should shelstock tags be ept on file?
A.
B.
C.
D.
34.  You should label all ready-to-eat TCS food that is preped in-house and held longer than
A.
B.
C.
D.
35.  What is the definition of sanitizing?
A.
B.
C.
D.
36.  When transporting food off-site, how should information such as use-by-date and time be communicated to the off-site staff?
A.
B.
C.
D.
37.  What is the first basic rule of an IPM program?
A.
B.
C.
D.
38.  The three potential hazards to food are biological, physical, and
A.
B.
C.
D.
39.  People who are "carriers" are able to carry pathogens in their systems and infect others, yet they never
A.
B.
C.
D.
40.  What is the only certain way to prevent backflow?
A.
B.
C.
D.
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