The Ultimate ServSafe Diagnostic Sample Test

40 Questions | Total Attempts: 5857

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The Ultimate ServSafe Diagnostic Sample Test

Are you preparing to enter the food and hospitality industry? In this ServSafe Sample Diagnostic Test, you'll be taking a close look at the well renowned Food and Beverage Safety Training and Certification program, which is administered by the National Restaurant Association in the United States. What can you tell us about it? Take the quiz and find out.


Questions and Answers
  • 1. 
    In a Heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse?
    • A. 

      152°F

    • B. 

      180°F

    • C. 

      192°F

    • D. 

      200°F

  • 2. 
    A Food Handler must be excluded from the operation for which symptom?
    • A. 

      Jaundice

    • B. 

      Coughing

    • C. 

      Cramps

    • D. 

      Sneezing

  • 3. 
    The Risk of Physical contamination can be reduced by
    • A. 

      Washing hands before handling food

    • B. 

      Using galvanized containers to store beverages

    • C. 

      Keeping food tightly covered during pesticide applications

    • D. 

      Using sheilds on fluorescent lightbulbs where food is stored

  • 4. 
    What is the temperature range of the temperature danger zone?
    • A. 

      0-212°F

    • B. 

      32-100°F

    • C. 

      41-135°F

    • D. 

      70-155°F

  • 5. 
    What is the form some bacteria take to keep from dying when they do not have enough food?
    • A. 

      Flagella

    • B. 

      Virus

    • C. 

      Spore

    • D. 

      Parasite

  • 6. 
    Most Regulations for Foodservice Operations are written at what level?
    • A. 

      City

    • B. 

      County

    • C. 

      State

    • D. 

      Federal

  • 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. 

      Cross-Contamination

    • B. 

      Time-temperature abuse

    • C. 

      Physical contamination

    • D. 

      Toxic-metal poisoning

  • 8. 
    What should be used to dry hands after washing them?
    • A. 

      Clean shirt

    • B. 

      Clean apron

    • C. 

      Common cloth towel

    • D. 

      Single-use paper towel

  • 9. 
    At what Internal Temperature should raw meat, poultry, & seafood be stored?
    • A. 

      41°F or lower

    • B. 

      45°F or lower

    • C. 

      51°F or lower

    • D. 

      55°F or lower

  • 10. 
    Peanuts and soy products are dangerous for people with what condition?
    • A. 

      FAT TOM

    • B. 

      Food allergies

    • C. 

      Chemical sensitivity

    • D. 

      Poor personal hygiene

  • 11. 
    What type of container should be used to transport TCS food from the place of preparation to the place of service?
    • A. 

      Insulated

    • B. 

      Oversized

    • C. 

      Reflective

    • D. 

      Flexible

  • 12. 
    To learn a new skill, learners must be given the opportunity to:
    • A. 

      Identify a training need

    • B. 

      Pass an examination

    • C. 

      Go to orientation

    • D. 

      Practice the skill

  • 13. 
    What is the only jewellery that may be worn on the hands or arms while handling food?
    • A. 

      Plain-band ring

    • B. 

      Medical ID bracelet

    • C. 

      Leather-band watch

    • D. 

      Diamond ring

  • 14. 
    Who should apply pesticides in an operation?
    • A. 

      Manager

    • B. 

      Dishwasher

    • C. 

      Pest control operator

    • D. 

      Designated pest employee

  • 15. 
    A backup of raw sewage has occurred in the kitchen. What should happen next?
    • A. 

      Switch to single-use service items

    • B. 

      Close the affected area and clean it

    • C. 

      Serve only food prepared before the accident

    • D. 

      Restrict access to the kitchen to foodhandlers only

  • 16. 
    When using a bottom-to-top shelving order, what determines the best placement of food?
    • A. 

      Size of the food package

    • B. 

      Expiration date of the food

    • C. 

      Order in which food will be cooked

    • D. 

      Minimum internal cooking temperature of food

  • 17. 
    A hose connected to a running faucet that is left submerged in a bucket is an example of...
    • A. 

      Air gap

    • B. 

      Vacuum breaker

    • C. 

      Cross-connection

    • D. 

      Portable water source

  • 18. 
    What is the intended use for a hand antiseptic?
    • A. 

      Reduce pathogens on the skin

    • B. 

      Minimize the need to wash hands

    • C. 

      Extend the usability of gloves

    • D. 

      Remove unpleasant food odors

  • 19. 
    An example of TCS food is
    • A. 

      Dried parsley

    • B. 

      Diced cranberries

    • C. 

      Chopped celery

    • D. 

      Sliced cantaloupe

  • 20. 
    A Customer having an allergic reaction may show which symptom?
    • A. 

      Cold sweats

    • B. 

      Wheezing

    • C. 

      Dizzy spells

    • D. 

      Dehydration

  • 21. 
    Raw or undercooked dishes made for high-risk populations must use eggs that have been
    • A. 

      Pasteurized

    • B. 

      Pooled

    • C. 

      Hard-boiled

    • D. 

      Shelled

  • 22. 
    The effectiveness of chemical sanitizers is NOT effected by its:
    • A. 

      Concentration

    • B. 

      Contact time

    • C. 

      Color

    • D. 

      Temperature

  • 23. 
    After forming raw ground beef into patties on the prep line, a food handler kept on the same gloves while slicing hamburger buns. What did the food handler do wrong?
    • A. 

      The food handler failed to wash hands and change gloves after handling the raw meat

    • B. 

      The food handler failed to wash hands before putting the gloves back on to slice the buns

    • C. 

      The food handler failed to wash and sanitize the gloves before handling the buns

    • D. 

      The food handler failed to rinse the gloves after handling the raw meat

  • 24. 
    A foodhandler who has just bused tables must do what before handling food?
    • A. 

      Remove apron

    • B. 

      Wash hands

    • C. 

      Put disposable gloves back on

    • D. 

      Wipe hands on a cloth towel

  • 25. 
    Where should pesticides be stored?
    • A. 

      Above Workstations in the food prep area

    • B. 

      In a Secure Storage area away from food

    • C. 

      On the bottom shelf of the dry storage area

    • D. 

      In a bin or a box under the sink

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