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.
FAT TOM
Food allergies
Chemical sensitivity
Poor personal hygiene
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Cross-Contamination
Time-temperature abuse
Physical contamination
Toxic-metal poisoning
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They are more likely to spend time in a hospital
Their immune systems are not yet fully developed
They are more likely to suffer allergic reactions
Their appetites are suppressed
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Acetyl
Chemical
Terminal
Procedural
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Remove apron
Wash hands
Put disposable gloves back on
Wipe hands on a cloth towel
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Telephone
Electronically
Labels on food
Verbal instructions
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Insulated
Oversized
Reflective
Flexible
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Manager
Dishwasher
Pest control operator
Designated pest employee
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Reduce pathogens on the skin
Minimize the need to wash hands
Extend the usability of gloves
Remove unpleasant food odors
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The food handler failed to wash hands and change gloves after handling the raw meat
The food handler failed to wash hands before putting the gloves back on to slice the buns
The food handler failed to wash and sanitize the gloves before handling the buns
The food handler failed to rinse the gloves after handling the raw meat
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Above Workstations in the food prep area
In a Secure Storage area away from food
On the bottom shelf of the dry storage area
In a bin or a box under the sink
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41°F or lower
45°F or lower
51°F or lower
55°F or lower
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Pasteurized
Pooled
Hard-boiled
Shelled
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Jaundice
Coughing
Cramps
Sneezing
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0-212°F
32-100°F
41-135°F
70-155°F
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Plain-band ring
Medical ID bracelet
Leather-band watch
Diamond ring
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Periodic order
FDA rotational
Last in, first out
First in, first out
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Cross-contamination
Foodborne illness
Food irradiation
Stationary phase
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Rinsing a surface to a clean level
Using a cloth or brush on a surface until it is clean
Removing the amount of soil from the surface to safe levels
Reducing the nuber of pathogens on a surface to safe levels
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Switch to single-use service items
Close the affected area and clean it
Serve only food prepared before the accident
Restrict access to the kitchen to foodhandlers only
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Cold sweats
Wheezing
Dizzy spells
Dehydration
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152°F
180°F
192°F
200°F
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Become ill themselves
Contaminated food
Contaminate surfaces
Affect others until symptoms occur
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Dried parsley
Diced cranberries
Chopped celery
Sliced cantaloupe
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Identify a training need
Pass an examination
Go to orientation
Practice the skill
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Improper curing
Cross-contamination
Vacuum packaging
Time-temperature abuse
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Concentration
Contact time
Color
Temperature
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City
County
State
Federal
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12 hours
24 hours
48 hours
72 hours
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Touching the walls
At least 6" off the floor
In moisture-controlled conditions
Between 50°F and 70°F
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Deny pests food, water, and a nesting or hiding place
Prepare a chemical-application schedule
Notify the EPA when pesticides will be used
Tell the local regulatory authority about all infestations
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Flagella
Virus
Spore
Parasite
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Air gap
Vacuum breaker
Cross-connection
Portable water source
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Air gap
Floor drain
Vacuum-breaker
Cross-connection
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Keep a PCO out of the facility until an infection is confirmed
Avoid serving customers if an infestation is suspected
Try using pesticides before calling a PCO
Deny pests access to the facility
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Size of the food package
Expiration date of the food
Order in which food will be cooked
Minimum internal cooking temperature of food
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Centers for Disease Control & Prevention (CDC)
Food & Drug Administration (FDA)
State or local regulatory authority
U.S. Department of Agriculture (USDA)
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Washing hands before handling food
Using galvanized containers to store beverages
Keeping food tightly covered during pesticide applications
Using sheilds on fluorescent lightbulbs where food is stored
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30 days after they were received
90 days after they were received
30 days after the container has been emptied or the last shellfish was served from the container
90 days after the container has been emptied or the last shellfish was served from the container
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Quiz Review Timeline (Updated): Jun 26, 2024 +
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