Food Safety Quiz: ServSafe Diagnostic Test

20 Questions | Total Attempts: 11874

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Food Safety Quiz: ServSafe Diagnostic Test

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

  • 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. 
    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

  • 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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