Quiz: ServSafe Diagnostic Test! Trivia
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- 1.Which Food item has been associated with Salmonella Typhi?
- A.
Beverages
- B.
Produce
- C.
Shellfish from contaminated water
- D.
Undercooked ground beef
- 2.What symptom requires a food handler to be excluded from the operation?
- A.
Sore Throat
- B.
Jaundice
- C.
Coughing
- D.
Stomach cramps
- 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
- 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
- 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
- 6.Parasites are commonly associated with what food?
- A.
Mushrooms
- B.
Wild game
- C.
Whole wheat
- D.
Dairy products
- 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
- 8.How should chemicals be stored?
- A.
Above food
- B.
Away from prep areas
- C.
In food storage areas
- D.
With kitchenware
- 9.What does the L stand for in the FDA's ALERT tool?
- A.
Listen
- B.
Leave
- C.
Limit
- D.
Look
- 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
- 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
- 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
- 13.
- 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
- 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
- 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
- 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
- 17.Which item is a potential physical contaminant?
- A.
Sanitizer
- B.
Jewelry
- C.
Sweat
- D.
Hand sanitizer
- 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
- 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
- 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
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