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Servsafe Diagnostic Test 2013

80 Questions  I  By Yollieoriental
ServSafe Diagnostic Test 2013

  
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1.  A food handler comes to work with diarrhea. What should the manager tell the food handler to do?
A.
B.
C.
D.
2.  A tuna salad is removed from the cooler at 9:00 a.m. and put out for a buffet at 11:00 a.m. By what time must the tuna salad be served or thrown out?
A.
B.
C.
D.
3.  When can raw, unpackaged meat be offered for self-service?
A.
B.
C.
D.
4.  What rule for serving bread should food handlers practice?
A.
B.
C.
D.
5.  In a self-service area, bulk unpackaged food does not need a label if the product
A.
B.
C.
D.
6.  What practice should be used to prevent seafood toxins from causing a foodborne illness?
A.
B.
C.
D.
7.  What rule for serving condiments should be practiced?
A.
B.
C.
D.
8.  Which is an example of physical contamination?
A.
B.
C.
D.
9.  Which item should be rejected?
A.
B.
C.
D.
10.  The temperature of duck breast is checked during cooking. According to the operation's policy, the duck breast must be cooked for 16 minutes to allow the internal temperature to reach 165F. What HACCP principle is addressed by cooking the duck breast to 165F?
A.
B.
C.
D.
11.  Why should food temperatures be taken in two different locations?
A.
B.
C.
D.
12.  Nursing home cafeteria staff are creating new menu items for a breakfast for residents and their family members. What item is not safe to serve?
A.
B.
C.
D.
13.  When must a food handler change gloves?
A.
B.
C.
D.
14.  What must an operation do before packaging fresh juice on-site for later sale?
A.
B.
C.
D.
15.  What temperatures do infrared thermometers measure?
A.
B.
C.
D.
16.  What causes preschool-age children to be at risk for foodborne illness?
A.
B.
C.
D.
17.  The temperature of clam chowder is checked during holding. According to the operation's policy, the chowder must be thrown out. What HACCP principle is being practiced by throwing out the soup?
A.
B.
C.
D.
18.  When can a food handler diagnosed with jaundice return to work?
A.
B.
C.
D.
19.  Which process requires a variance from the regulatory authority?
A.
B.
C.
D.
20.  What is the purpose of hand antiseptic?
A.
B.
C.
D.
21.  A food handler has cooled a container of chili to 70F in 1 hour. How much time is left to cool the chili to 41F?
A.
B.
C.
D.
22.  Bulk unpackaged food in self-service areas must be labeled when
A.
B.
C.
D.
23.  What factors influence the effectiveness of a chemical sanitizer?
A.
B.
C.
D.
24.  What symptom can indicate a customer is having an allergic reaction?
A.
B.
C.
D.
25.  When can glass thermometers be used?
A.
B.
C.
D.
26.  What thermometer is best suited to checking a dishwashing machine's final rinse temperature?
A.
B.
C.
D.
27.  What information must be posted on a dishwasher?
A.
B.
C.
D.
28.  What organization requires a Material Safety Data Sheet (MSDS) to be included with hazardous chemicals?
A.
B.
C.
D.
29.  Ready-to-eat TCS food prepped in-house must be date marked if it is held for more than how many hours?
A.
B.
C.
D.
30.  What should be done with a package of flour that is received with signs of dampness on the bag?
A.
B.
C.
D.
31.  What scenario can lead to pest infestation?
A.
B.
C.
D.
32.  Which responsibility is included in the Food and Drug Administration's role?
A.
B.
C.
D.
33.  What temperature should the water be for manual dishwashing?
A.
B.
C.
D.
34.  What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations?
A.
B.
C.
D.
35.  What practice is useful for preventing Norovirus from causing foodborne illness?
A.
B.
C.
D.
36.  What should be done with preset, unwrapped utensils that appear to be unused after guests have left the table?
A.
B.
C.
D.
37.  Which Food item has been associated with Salmonella Typhi?
A.
B.
C.
D.
38.  What must a food handler with an infected hand wound do to work safely with food?
A.
B.
C.
D.
39.  What should a food handler do to make gloves easier to put on?
A.
B.
C.
D.
40.  Parasites are commonly associated with what food?
A.
B.
C.
D.
41.  When transporting food off-site, how should information such as a use-by date and time be communicated to the off-site staff?
A.
B.
C.
D.
42.  How should an item that has been recalled by its manufacturer be stored in an operation?
A.
B.
C.
D.
43.  Why are people who take certain medications at risk for foodborne illness?
A.
B.
C.
D.
44.  What temperature must cooked vegetables reach to be safely hot-held for service?
A.
B.
C.
D.
45.  A local nursing home has a yearly barbecue for its residents. Which food item should not be served?
A.
B.
C.
D.
46.  What information must be included on the label of a container of ready-to-eat TCS food prepped on-site for retail sale?
A.
B.
C.
D.
47.  What must staff members do when transferring chemicals to a new container?
A.
B.
C.
D.
48.  What should food handlers do after leaving and returning to the prep area?
A.
B.
C.
D.
49.  How many hours can cold food be held without refrigeration before it must be sold, served, or thrown out?
A.
B.
C.
D.
50.  Lasagna was removed from hot holding for service at 11:00 am. By what time must it be served or thrown out?
A.
B.
C.
D.
51.  A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date for the seafood dish?
A.
B.
C.
D.
52.  What temperature must a high-temperature dishwasher's final sanitizing rinse be?
A.
B.
C.
D.
53.  What symptom requires a food handler to be excluded from the operation?
A.
B.
C.
D.
54.  How should staff make sure the chemical sanitizer being used on a food-prep surface is at the correct strength?
A.
B.
C.
D.
55.  What must food handlers do when handling ready-to-eat food?
A.
B.
C.
D.
56.  A food handler has just finished storing a dry food delivery. Which step was done correctly?
A.
B.
C.
D.
57.  Which organization includes inspecting food as one of its primary responsibilities?
A.
B.
C.
D.
58.  What condition promotes the growth of bacteria?
A.
B.
C.
D.
59.  What is a cross-connection?
A.
B.
C.
D.
60.  Where should a food handler wash his or her hands after prepping food?
A.
B.
C.
D.
61.  Which item is a potential physical contaminant?
A.
B.
C.
D.
62.  What temperature must stuffed lobster be cooked to?
A.
B.
C.
D.
63.  What does the L stand for in the FDA's ALERT tool?
A.
B.
C.
D.
64.  What is the minimum internal temperature hot food must be held at to prevent pathogens from growing?
A.
B.
C.
D.
65.  What is the minimum internal cooking temperature for a veal chop?
A.
B.
C.
D.
66.  Which of these food processes does not require a variance from a regulatory authority?
A.
B.
C.
D.
67.  What should staff do when receiving a delivery of food and supplies?
A.
B.
C.
D.
68.  What is the minimum internal cooking temperature for chicken breast?
A.
B.
C.
D.
69.  What strategy can prevent cross-contamination?
A.
B.
C.
D.
70.  When should a food handler with a sore throat and fever be excluded from the operation?
A.
B.
C.
D.
71.  What is the first step of cleaning and sanitizing stationary equipment?
A.
B.
C.
D.
72.  Single-use gloves are not required when
A.
B.
C.
D.
73.  What is the first step in developing a HACCP plan?
A.
B.
C.
D.
74.  What information must be included on the label of food packaged on-site for retail sale?
A.
B.
C.
D.
75.  What should be done with food that has been handled by a food handler who has been restricted or excluded from the operation due to illness?
A.
B.
C.
D.
76.  What should a server do when taking a food order from customers who have concerns about food allergies?
A.
B.
C.
D.
77.  What practice can help prevent allergic reactions?
A.
B.
C.
D.
78.  What should a food handler do with food after it is thawed in the microwave?
A.
B.
C.
D.
79.  What should a server do after clearing a table?
A.
B.
C.
D.
80.  How should chemicals be stored?
A.
B.
C.
D.
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