Servsafe Diagnostic Test 2013

80 Questions  I  By Yollieoriental on April 24, 2013

  

Question Excerpt

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