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ServSafe Diagnostic Test 2013

20 Questions
SERVSAFE Quizzes & Trivia

You think you know everything about servsafe diagnostic? No need to worry just take this quiz and prove your self now!

Questions and Answers
  • 1. 
    • A. 

      Beverages

    • B. 

      Produce

    • C. 

      Shellfish from contaminated water

    • D. 

      Undercooked ground beef

  • 2. 
    What symptom requires a food handler to be excluded from the operation?
    • A. 

      Sore Throat

    • B. 

      Jaundice

    • C. 

      Coughing

    • D. 

      Stomach cramps

  • 3. 
    Which is an example of physical contamination?
    • A. 

      Sneezing on food

    • B. 

      Touching dirty food-contact surfaces

    • C. 

      Bones in fish

    • D. 

      Cooking tomato sauce in a copper pan

  • 4. 
    What practice is useful for preventing Norovirus from causing foodborne illness?
    • A. 

      Cooking food to minimum internal temperature

    • B. 

      Excluding staff with vomiting from the operation

    • C. 

      Cooling food rapidly

    • D. 

      Encouraging staff to get flue shots

  • 5. 
    • A. 

      High acidity

    • B. 

      Low levels of moisture

    • C. 

      Food held between 70 degrees and 125 degrees F

    • D. 

      Food with a pH that is highly alkaline

  • 6. 
    Parasites are commonly associated with what food?
    • A. 

      Mushrooms

    • B. 

      Wild game

    • C. 

      Whole wheat

    • D. 

      Dairy products

  • 7. 
    What practice should be used to prevent seafood toxins from causing a foodborne illness?
    • A. 

      Cooking food to correct internal temperatures

    • B. 

      Handwashing throughout the day

    • C. 

      Purchasing food from approved, reputable suppliers

    • D. 

      Microwaving fish to be served raw for 15 seconds

  • 8. 
    How should chemicals be stored?
    • A. 

      Above food

    • B. 

      Away from prep areas

    • C. 

      In food storage areas

    • D. 

      With kitchenware

  • 9. 
    • A. 

      Listen

    • B. 

      Leave

    • C. 

      Limit

    • D. 

      Look

  • 10. 
    What practice can help prevent allergic reactions?
    • A. 

      Cooking different food types in the same oil

    • B. 

      Telling customers how an item is prepared

    • C. 

      Using parchment paper when baking cookies

    • D. 

      Providing home delivery service

  • 11. 
    What symptom can indicate a customer is having an allergic reaction?
    • A. 

      Wheezing or shortness of breath

    • B. 

      Left arm pain

    • C. 

      Appetite Loss

    • D. 

      Coughing blood

  • 12. 
    • A. 

      Three-compartment sink

    • B. 

      Utility sink

    • C. 

      Designated sink for handwashing

    • D. 

      Food prep sink

  • 13. 
    • A. 

      When the customers served are primarily a high-risk population

    • B. 

      When the food handler's fever is over 100 degrees F

    • C. 

      After the food handler has a sore throat that has lasted for After the food handler has a sore throat that has lasted for more than 5 days

    • D. 

      Before the regulatory authority is notified

  • 14. 
    • A. 

      Do not work with food

    • B. 

      Go home

    • C. 

      Clean the restroom after each use

    • D. 

      Only bus tables

  • 15. 
    What should a food handler do to make gloves easier to put on?
    • A. 

      Sprinkle flour in the gloves

    • B. 

      Blow into gloves

    • C. 

      Select the correct size gloves

    • D. 

      Roll the gloves up

  • 16. 
    When can a food handler diagnosed with jaundice return to work?
    • A. 

      After 1 week

    • B. 

      When his or her skin returns to a natural color

    • C. 

      Seven days after the last symptom is observed

    • D. 

      When approved by the regulatory authority

  • 17. 
    • A. 

      Sanitizer

    • B. 

      Jewelry

    • C. 

      Sweat

    • D. 

      Hand sanitizer

  • 18. 
    What is the purpose of hand antiseptic?
    • A. 

      Eliminate the need for handwashing

    • B. 

      Increase the use of sanitizing solutions

    • C. 

      Lower the number of pathogens on the skin

    • D. 

      Eliminate the need for use of gloves

  • 19. 
    • A. 

      The food handler has a latex sensitivity

    • B. 

      Prepping ready-to-eat food

    • C. 

      Washing produce

    • D. 

      Handling cooked food

  • 20. 
    What should food handlers do after leaving and returning to the prep area?
    • A. 

      Put on gloves

    • B. 

      Remove their apron

    • C. 

      Wash hands

    • D. 

      Apply hand antiseptic