Interesting Quiz On ServSafe Diagnostic

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| By Yollieoriental
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Yollieoriental
Community Contributor
Quizzes Created: 4 | Total Attempts: 14,148
Questions: 19 | Attempts: 466

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ServSafe Quizzes & Trivia

It's time to answer some cool and interesting questions about servsafe diagnostic!


Questions and Answers
  • 1. 

    How should staff make sure the chemical sanitizer being used on a food-prep surface is at the correct strength?

    • A.

      Rinse it from the surface and then apply it a second time

    • B.

      Test the surface first to confirm that there are no pathogens

    • C.

      Use a test kit to check the sanitizer's concentration when mixing it

    • D.

      Heat it to the temperature recommended by the manufacturer

    Correct Answer
    C. Use a test kit to check the sanitizer's concentration when mixing it
    Explanation
    Staff should use a test kit to check the sanitizer's concentration when mixing it to ensure that the chemical sanitizer being used on a food-prep surface is at the correct strength. This is important because using a sanitizer that is too weak may not effectively kill pathogens, while using a sanitizer that is too strong may leave a harmful residue on the surface. By using a test kit, staff can accurately measure the concentration of the sanitizer and adjust it if necessary to maintain the correct strength for effective sanitation.

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  • 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.

      12:00 p.m.

    • B.

      2:00 p.m.

    • C.

      3:00 p.m.

    • D.

      4:00 p.m.

    Correct Answer
    C. 3:00 p.m.
    Explanation
    The tuna salad must be served or thrown out by 3:00 p.m. because it is recommended to keep perishable foods like tuna salad at temperatures below 40°F (4°C) for a maximum of 2 hours. Since the tuna salad was removed from the cooler at 9:00 a.m. and put out for a buffet at 11:00 a.m., it has already been out for 2 hours by 1:00 p.m. Therefore, it should be served or thrown out by 3:00 p.m. to ensure food safety.

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  • 3. 

    When can raw, unpackaged meat be offered for self-service?

    • A.

      At organic food stands

    • B.

      At Mongolian barbeques

    • C.

      When the meat is high quality

    • D.

      When the meat is frozen

    Correct Answer
    B. At Mongolian barbeques
    Explanation
    Raw, unpackaged meat can be offered for self-service at Mongolian barbeques. This is because Mongolian barbeques are known for their unique cooking style where customers can choose their own ingredients, including raw meat, and have it cooked on a large, open grill. The meat is typically sliced thinly and cooked quickly at high temperatures, ensuring it is safe to consume. This self-service style allows customers to customize their meals and enjoy the experience of cooking their own food.

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  • 4. 

    What rule for serving condiments should be practiced?

    • A.

      Serve condiments in original containers

    • B.

      Serve condiments in antimicrobial containers

    • C.

      Combine bowls of leftover condiments with fresh ones

    • D.

      Serve bottle condiments that remain open between uses

    Correct Answer
    A. Serve condiments in original containers
    Explanation
    The rule for serving condiments that should be practiced is to serve them in their original containers. This ensures that the condiments are being served in the proper storage and packaging that they were originally intended for, maintaining their freshness and quality. Using antimicrobial containers may be a good practice for hygiene, but it is not specified as the correct rule in this context. Combining bowls of leftover condiments with fresh ones may lead to contamination and spoilage. Serving bottle condiments that remain open between uses can also lead to contamination and a decrease in quality.

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  • 5. 

    Bulk unpackaged food in self-service areas must be labeled when

    • A.

      The food is prepared on the premises

    • B.

      The manufacturer claims the food is healthy

    • C.

      The food is prepared by another manufacturer

    • D.

      The food supports pathogen growth

    Correct Answer
    B. The manufacturer claims the food is healthy
    Explanation
    Bulk unpackaged food in self-service areas must be labeled when the manufacturer claims the food is healthy. This is because the claim of being healthy is a specific requirement for labeling in order to provide accurate information to consumers. The labeling helps consumers make informed decisions about the food they are purchasing and consuming.

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  • 6. 

    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.

      Hazard analysis

    • B.

      Verification

    • C.

      Monitoring

    • D.

      Corrective action

    Correct Answer
    D. Corrective action
    Explanation
    The correct answer is Corrective action. Corrective action is being practiced by throwing out the clam chowder because it is not meeting the required temperature during holding. Corrective action involves taking steps to correct or eliminate a hazard or non-conformance to prevent it from recurring in the future. In this case, throwing out the soup ensures that any potential food safety hazards associated with the improper temperature are addressed and prevented.

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  • 7. 

    Which process requires a variance from the regulatory authority?

    • A.

      Smoking food to enhance flavor

    • B.

      Service wild game

    • C.

      Serving imported cheese

    • D.

      Sprouting seeds or beans

    Correct Answer
    D. Sprouting seeds or beans
    Explanation
    Sprouting seeds or beans require a variance from the regulatory authority because they involve a higher risk of foodborne illnesses. The sprouting process creates a warm and moist environment, which is ideal for the growth of bacteria such as Salmonella and E. coli. Therefore, regulatory authorities require a variance to ensure that proper food safety measures are followed during the sprouting process to minimize the risk of contamination and protect public health.

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  • 8. 

    What information must be included on the label of a container of ready-to-eat TCS food prepped on-site for retail sale?

    • A.

      Quality of the food

    • B.

      Potential allergens

    • C.

      Reheating instructions

    • D.

      Storage requirements

    Correct Answer
    B. Potential allergens
    Explanation
    The label of a container of ready-to-eat TCS food prepped on-site for retail sale must include information about potential allergens. This is important because it allows consumers to make informed decisions about the food they are purchasing and consuming. People with allergies or sensitivities to certain ingredients need to be aware of the presence of potential allergens in the food in order to avoid any adverse reactions. By including this information on the label, the establishment is ensuring the safety and well-being of their customers.

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  • 9. 

    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.

      Heat the food to destroy pathogens

    • B.

      Throw it out

    • C.

      Recondition the food

    • D.

      Make sure food has not been time-temperature abused

    Correct Answer
    B. Throw it out
    Explanation
    If a food handler has been restricted or excluded from the operation due to illness, it is important to throw out the food they have handled. This is necessary to prevent the spread of pathogens and potential contamination of the food. Reconditioning the food or heating it may not be sufficient to eliminate the risk of illness. Additionally, ensuring that the food has not been time-temperature abused is important, but it does not address the issue of potential contamination by the ill food handler.

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  • 10. 

    What should a food handler do with food after it is thawed in the microwave?

    • A.

      Cook it using conventional cooking equipment

    • B.

      Cover the food to prevent it from drying out

    • C.

      Check the temperature in at least 2 places

    • D.

      Let the food stand for 2 minutes before cooking

    Correct Answer
    A. Cook it using conventional cooking equipment
    Explanation
    After food is thawed in the microwave, it should be cooked using conventional cooking equipment. Thawing in the microwave only defrosts the food but does not cook it thoroughly. To ensure that the food is safe to eat, it needs to be cooked further using conventional cooking methods such as baking, grilling, or frying. This will help kill any bacteria or pathogens that may be present in the food.

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  • 11. 

    What must an operation do before packaging fresh juice on-site for later sale?

    • A.

      Obtain a variance

    • B.

      Freeze the juice

    • C.

      Hold product at 41F or lower

    • D.

      Contact OSHA

    Correct Answer
    A. Obtain a variance
    Explanation
    Before packaging fresh juice on-site for later sale, an operation must obtain a variance. This variance is necessary to ensure that the operation meets all the necessary regulations and requirements for packaging and selling fresh juice. Without obtaining a variance, the operation may not be legally allowed to package and sell the juice.

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  • 12. 

    What temperature must stuffed lobster be cooked to?

    • A.

      135F

    • B.

      145F

    • C.

      155F

    • D.

      165F

    Correct Answer
    D. 165F
    Explanation
    Stuffed lobster must be cooked to a temperature of 165F. This higher temperature ensures that the stuffing, which is usually made with ingredients such as breadcrumbs, butter, and seafood, reaches a safe internal temperature to kill any harmful bacteria that may be present. Cooking the lobster to 165F also ensures that the meat is fully cooked and tender.

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  • 13. 

    What temperature must cooked vegetables reach to be safely hot-held for service?

    • A.

      135F

    • B.

      145F

    • C.

      155F

    • D.

      165F

    Correct Answer
    A. 135F
    Explanation
    Cooked vegetables must reach a temperature of 135F to be safely hot-held for service. This temperature is considered safe because it is above the minimum temperature required to kill harmful bacteria and pathogens, ensuring that the vegetables remain safe for consumption. Holding the vegetables at this temperature also helps to maintain their quality and prevent them from becoming overcooked or mushy.

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  • 14. 

    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.

      Pancakes

    • B.

      Soft boiled eggs

    • C.

      Corned beef hash

    • D.

      Mayonnaise

    Correct Answer
    B. Soft boiled eggs
    Explanation
    Soft boiled eggs are not safe to serve in a nursing home cafeteria because they are a potential source of foodborne illnesses, particularly salmonella. The elderly and individuals with weakened immune systems are more susceptible to these infections, which can cause severe symptoms and complications. Therefore, it is important to avoid serving soft boiled eggs to ensure the safety and well-being of the residents and their family members.

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  • 15. 

    When must a food handler change gloves?

    • A.

      After 1 hour of constant use

    • B.

      As soon as they become dirty or torn

    • C.

      At the end of the shift

    • D.

      Every 6 hours

    Correct Answer
    B. As soon as they become dirty or torn
    Explanation
    A food handler must change gloves as soon as they become dirty or torn to maintain proper hygiene and prevent cross-contamination. Dirty or torn gloves can harbor bacteria and other contaminants, which can then be transferred to food, leading to foodborne illnesses. Regularly changing gloves ensures that the food handler is using clean and intact gloves to handle food, minimizing the risk of contamination.

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  • 16. 

    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.

      2 hours

    • B.

      3 hours

    • C.

      4 hours

    • D.

      5 hours

    Correct Answer
    D. 5 hours
    Explanation
    The chili needs to be cooled from 70F to 41F, which is a temperature difference of 29 degrees. The food handler cooled the chili by 29 degrees in 1 hour, so it can be assumed that the rate of cooling is 29 degrees per hour. To cool the chili from 70F to 41F, which is a temperature difference of 29 degrees, it would take an additional 1 hour. Therefore, the total time needed to cool the chili to 41F is 1 hour (already cooled) + 1 hour (additional cooling) = 2 hours. Since the correct answer is 5 hours, this explanation does not align with the given answer and may be incorrect.

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  • 17. 

    What should a server do when taking a food order from customers who have concerns about food allergies?

    • A.

      Describe each menu item to customers who ask, including any "secret" ingredients

    • B.

      Explain the symptoms of an allergic reaction to customers before they order

    • C.

      When customers arrive, tell them the food may cause allergic reactions

    • D.

      Tell customers with food allergies they will not be able to receive service

    Correct Answer
    A. Describe each menu item to customers who ask, including any "secret" ingredients
    Explanation
    When taking a food order from customers who have concerns about food allergies, the server should describe each menu item to customers who ask, including any "secret" ingredients. This is important because it allows customers to make an informed decision about what they can safely consume based on their allergies. By providing detailed information about the menu items, including any hidden ingredients, the server ensures that customers with food allergies can choose dishes that are safe for them to eat.

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  • 18. 

    What is the minimum internal cooking temperature for chicken breast?

    • A.

      135F for 4 minutes

    • B.

      145F for 4 minutes

    • C.

      155F for 15 seconds

    • D.

      165F for 15 seconds

    Correct Answer
    D. 165F for 15 seconds
    Explanation
    The minimum internal cooking temperature for chicken breast is 165F for 15 seconds. This temperature and time combination ensures that any harmful bacteria present in the chicken are killed, making it safe to consume. Cooking chicken to this temperature also helps to maintain the desired texture and juiciness of the meat.

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  • 19. 

    What thermometer is best suited to checking a dishwashing machine's final rinse temperature?

    • A.

      Time-temperature indicator

    • B.

      Infrared thermometer

    • C.

      Maximum registering thermometer

    • D.

      Immersion probe

    Correct Answer
    C. Maximum registering thermometer
    Explanation
    A maximum registering thermometer is best suited to checking a dishwashing machine's final rinse temperature because it is designed to record the highest temperature reached during a specific period. This is important in ensuring that the final rinse temperature of the dishwashing machine reaches the required level for effective sanitation. The maximum registering thermometer will provide a clear indication of whether the temperature is reaching the desired level or not.

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