Food Safety Quiz: ServSafe Diagnostic Test

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| By Yollieoriental
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Quizzes Created: 4 | Total Attempts: 14,148
Questions: 20 | Attempts: 12,823

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Food Safety Quiz: ServSafe Diagnostic Test - Quiz

Do you know what is physical contamination of food? In what conditions, do bacteria grow? What are parasites? Check out our online quiz to test your knowledge about food safety and learn interesting information along the way. All the best!


Questions and Answers
  • 1. 

    Which Food item has been associated with Salmonella Typhi?

    • A.

      Beverages

    • B.

      Produce

    • C.

      Shellfish from contaminated water

    • D.

      Undercooked ground beef

    Correct Answer
    A. Beverages
    Explanation
    Salmonella Typhi is a bacterium that causes typhoid fever, a potentially life-threatening illness. It is commonly associated with contaminated water and poor sanitation. While all the options can potentially be contaminated with Salmonella Typhi, beverages, especially those made with contaminated water, are more likely to be a source of infection. This is because the bacterium can survive and multiply in water, making it easier to spread through the consumption of contaminated beverages. Therefore, beverages are the most closely associated food item with Salmonella Typhi.

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  • 2. 

    What symptom requires a food handler to be excluded from the operation?

    • A.

      Sore Throat

    • B.

      Jaundice

    • C.

      Coughing

    • D.

      Stomach cramps

    Correct Answer
    B. Jaundice
    Explanation
    Jaundice is a symptom of liver disease characterized by yellowing of the skin and eyes due to the buildup of bilirubin. It is caused by various factors such as hepatitis A, B, or C, alcohol abuse, or certain medications. Jaundice indicates a serious health condition and can be highly contagious if caused by a viral infection. Therefore, a food handler with jaundice should be excluded from the operation to prevent the spread of the disease to others through food handling.

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  • 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

    Correct Answer
    C. Bones in fish
    Explanation
    Bones in fish are an example of physical contamination because they are foreign objects that can be accidentally ingested and cause harm or discomfort to the person consuming the fish. Physical contamination refers to the presence of any non-food item in food that can cause injury or illness if consumed. Sneezing on food, touching dirty food-contact surfaces, and cooking tomato sauce in a copper pan are examples of other types of contamination, such as biological or chemical contamination.

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  • 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

    Correct Answer
    B. Excluding staff with vomiting from the operation
    Explanation
    Excluding staff with vomiting from the operation is a useful practice for preventing Norovirus from causing foodborne illness. Norovirus is highly contagious and can easily spread through contaminated food or surfaces. By excluding staff who are experiencing vomiting, the risk of transmitting the virus to the food or other staff members is significantly reduced. This practice helps to maintain a safe and hygienic environment in the operation, minimizing the chances of Norovirus contamination and preventing foodborne illness.

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  • 5. 

    What condition promotes the growth of bacteria?

    • 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

    Correct Answer
    C. Food held between 70 degrees and 125 degrees F
    Explanation
    Bacteria thrive in environments with temperatures between 70 degrees and 125 degrees F because this range provides the ideal conditions for bacterial growth. At lower temperatures, bacterial growth slows down, while at higher temperatures, bacteria may be killed off. Therefore, food held within this temperature range provides a suitable environment for bacteria to multiply rapidly.

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  • 6. 

    Parasites are commonly associated with what food?

    • A.

      Mushrooms

    • B.

      Wild game

    • C.

      Whole wheat

    • D.

      Dairy products

    Correct Answer
    B. Wild game
    Explanation
    Wild game is commonly associated with parasites because animals in the wild can be carriers of various parasites such as ticks, fleas, and worms. These parasites can be transmitted to humans if the meat is not properly cooked or handled. Therefore, it is important to ensure that wild game is cooked thoroughly to kill any potential parasites before consuming it.

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  • 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

    Correct Answer
    C. Purchasing food from approved, reputable suppliers
    Explanation
    To prevent seafood toxins from causing a foodborne illness, it is important to purchase food from approved, reputable suppliers. This ensures that the seafood has been sourced from reliable sources and has undergone proper inspections and quality control measures. By purchasing from trusted suppliers, the risk of seafood toxins contaminating the food is minimized, reducing the chances of foodborne illnesses.

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  • 8. 

    How should chemicals be stored?

    • A.

      Above food

    • B.

      Away from prep areas

    • C.

      In food storage areas

    • D.

      With kitchenware

    Correct Answer
    B. Away from prep areas
    Explanation
    Chemicals should be stored away from prep areas to ensure food safety. Storing chemicals near food preparation areas can lead to cross-contamination, posing a risk to the health and safety of consumers. By keeping chemicals separate from prep areas, the chances of accidental contamination are minimized, and the risk of chemical exposure to food and utensils is reduced.

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  • 9. 

    What does the L stand for in the FDA's ALERT tool?

    • A.

      Listen

    • B.

      Leave

    • C.

      Limit

    • D.

      Look

    Correct Answer
    D. Look
    Explanation
    The L in the FDA's ALERT tool stands for "Look." This suggests that the tool emphasizes the importance of carefully observing and examining the situation or object in question. By looking closely, one can identify any potential risks or issues that may need to be addressed.

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  • 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

    Correct Answer
    B. Telling customers how an item is prepared
    Explanation
    Telling customers how an item is prepared can help prevent allergic reactions. By providing information about the ingredients and cooking methods used, customers with allergies can make informed decisions about what they can safely consume. This allows them to avoid potential allergens and reduces the risk of an allergic reaction.

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  • 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

    Correct Answer
    A. Wheezing or shortness of breath
    Explanation
    Wheezing or shortness of breath can indicate a customer is having an allergic reaction. These symptoms are commonly associated with respiratory allergies, such as asthma or hay fever. Wheezing refers to a high-pitched whistling sound when breathing, which occurs due to narrowed airways. Shortness of breath refers to difficulty in breathing or a feeling of not getting enough air. Both symptoms can be a result of the body's immune response to an allergen, causing inflammation and constriction of the airways.

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  • 12. 

    Where should a food handler wash his or her hands after prepping food?

    • A.

      Three-compartment sink

    • B.

      Utility sink

    • C.

      Designated sink for handwashing

    • D.

      Food prep sink

    Correct Answer
    C. Designated sink for handwashing
    Explanation
    A food handler should wash his or her hands after prepping food in a designated sink for handwashing. This sink is specifically designated for the purpose of handwashing and is separate from sinks used for other tasks such as food preparation or utility purposes. Using a designated sink for handwashing helps to maintain proper hygiene and prevent the spread of harmful bacteria or contaminants.

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  • 13. 

    When should a food handler with a sore throat and fever be excluded from the operation?

    • 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

    Correct Answer
    A. When the customers served are primarily a high-risk population
    Explanation
    A food handler with a sore throat and fever should be excluded from the operation when the customers served are primarily a high-risk population. This is because high-risk populations, such as the elderly, young children, pregnant women, and individuals with weakened immune systems, are more susceptible to foodborne illnesses. Therefore, to prevent the spread of any potential infection or illness, it is important to exclude the food handler from the operation when serving high-risk populations.

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  • 14. 

    A food handler comes to work with diarrhea. What should the manager tell the food handler to do?

    • A.

      Do not work with food

    • B.

      Go home

    • C.

      Clean the restroom after each use

    • D.

      Only bus tables

    Correct Answer
    B. Go home
    Explanation
    The manager should tell the food handler to go home because working with diarrhea can pose a risk of contaminating the food and spreading illness to others. It is important to prioritize food safety and prevent any potential harm to customers.

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  • 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

    Correct Answer
    C. Select the correct size gloves
    Explanation
    To make gloves easier to put on, a food handler should select the correct size gloves. This is because gloves that are too small can be difficult to put on and may tear, while gloves that are too large can be loose and uncomfortable. By selecting the correct size gloves, the food handler can ensure a proper fit, making it easier to put them on and work comfortably.

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  • 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

    Correct Answer
    D. When approved by the regulatory authority
    Explanation
    A food handler diagnosed with jaundice should only return to work when approved by the regulatory authority. This is because jaundice is a symptom of various underlying conditions, such as liver disease or hepatitis, which can be contagious. The regulatory authority ensures that the food handler is no longer a risk to public health before allowing them to resume work. The other options, such as after 1 week or when the skin returns to a natural color, do not consider the potential contagiousness of the underlying condition and do not involve the necessary approval from the regulatory authority.

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  • 17. 

    Which item is a potential physical contaminant?

    • A.

      Sanitizer

    • B.

      Jewelry

    • C.

      Sweat

    • D.

      Hand sanitizer

    Correct Answer
    B. Jewelry
    Explanation
    Jewelry is a potential physical contaminant because it is an object that can accidentally fall into food or beverages and contaminate them. It may contain dirt, bacteria, or other harmful substances that can pose a health risk if ingested. Therefore, it is important to remove jewelry before handling or preparing food to prevent any potential contamination.

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  • 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

    Correct Answer
    C. Lower the number of pathogens on the skin
    Explanation
    Hand antiseptic is used to lower the number of pathogens on the skin. It is not meant to eliminate the need for handwashing or the use of gloves, but rather to complement these practices by providing an additional layer of protection against harmful microorganisms. By using hand antiseptic, the risk of transmitting diseases and infections through hand contact is reduced, promoting better hygiene and preventing the spread of pathogens.

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  • 19. 

    Single-use gloves are not required when

    • A.

      The food handler has a latex sensitivity

    • B.

      Prepping ready-to-eat food

    • C.

      Washing produce

    • D.

      Handling cooked food

    Correct Answer
    C. Washing produce
    Explanation
    Single-use gloves are not required when washing produce because the purpose of wearing gloves is to prevent contamination of food, and washing produce does not involve direct contact with ready-to-eat food or cooked food. The main concern when washing produce is removing dirt and bacteria from the surface, which can be effectively done by thorough washing with water. Wearing gloves in this situation may not be necessary and could even be counterproductive, as it may lead to a false sense of security and neglect proper hand hygiene practices.

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  • 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

    Correct Answer
    C. Wash hands
    Explanation
    After leaving and returning to the prep area, food handlers should wash their hands. This is important to maintain proper hygiene and prevent the spread of bacteria or contaminants. Washing hands helps to remove any dirt, germs, or chemicals that may have been picked up during the absence. It is a crucial step in ensuring food safety and preventing foodborne illnesses.

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