Quiz: ServSafe Diagnostic Practice Test

40 Questions | Total Attempts: 16636

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Quiz: ServSafe Diagnostic Practice Test

Ever wondered how much do you know about food safety? Do you know what precautions should food handlers take? How much do you know about food pathogens and how you can kill them? Check out our online quiz to see how much you know and enhance your knowledge. .


Questions and Answers
  • 1. 
    When should employees receive food safety training?
    • A. 

      Only when hiring a new employee without food service experience

    • B. 

      When hired, and then periodically after that

    • C. 

      When a new FDA Food Code comes out

    • D. 

      Only when they request it

  • 2. 
    On-the-job training works best for
    • A. 

      New employees

    • B. 

      Experienced employees

    • C. 

      Individuals or small groups

    • D. 

      Temporary workers

  • 3. 
    TSC food must be reheated to what tempetature for 15 seconds within 2 hours
    • A. 

      135°F

    • B. 

      145°F

    • C. 

      155°F

    • D. 

      165°F

  • 4. 
    To work with food, a foodhandler with a hand wound must
    • A. 

      Bandage the wound and wear a single-us glove

    • B. 

      Bandage the wound and limit contact with food

    • C. 

      Wash hands and bandage the wound

    • D. 

      Apply ointment and a bandage

  • 5. 
    How can managers play a key role in promoting good personal hygiene?
    • A. 

      Providing hand lotion at handwashing stations

    • B. 

      Providing comfortable break rooms

    • C. 

      Modeling proper behavior at all times

    • D. 

      Allowing periodic bare-handed contact with food

  • 6. 
    What do time-temperature indicators do?
    • A. 

      Measure temperature through a probe with a sensor at the end

    • B. 

      Measure the length of time that food should be cooked

    • C. 

      Show if food has been cross-contaminated during preparation

    • D. 

      Show if food has been time-temperature abused during shipment

  • 7. 
    What is one way food should NEVER be thawed?
    • A. 

      In a microwave

    • B. 

      At room temperature

    • C. 

      In a cooler

    • D. 

      As part of the cooking process

  • 8. 
    What is the minimum internal cooking temperature for poultry?
    • A. 

      135°F

    • B. 

      145°F

    • C. 

      155°F

    • D. 

      165°F

  • 9. 
    What is the first step in developing a HACCP plan?
    • A. 

      Identify corrective actions

    • B. 

      Conduct a hazard anaylsis

    • C. 

      Establish monitoring procedures

    • D. 

      Determine critical control points

  • 10. 
    Which type of pathogen is hepatitis A?
    • A. 

      Virus

    • B. 

      Bacteria

    • C. 

      Parasite

    • D. 

      Fungi

  • 11. 
    Where is the only place a foodborne virus can reproduce?
    • A. 

      Acidic food

    • B. 

      Person's intestines

    • C. 

      Food containing protein

    • D. 

      TCS food

  • 12. 
    What is an infrared (laser) thermometer used to measure?
    • A. 

      Air temperature

    • B. 

      Liquid temperature

    • C. 

      Internal temperature

    • D. 

      Surface temperature

  • 13. 
    A training need is a
    • A. 

      Measurable knowledge, skill, or ability

    • B. 

      Gap between what an employee knows and what an employee needs to know

    • C. 

      Process used to assess students of varying abilities & experience

    • D. 

      Structured sequence of events that leads to learning

  • 14. 
    Which is a sign of rodent infestation?
    • A. 

      Strong, oily odor

    • B. 

      Black specks that look like blac pepper

    • C. 

      Pile of soft materials in a corner

    • D. 

      Shiny, capsule-shaped egg cases

  • 15. 
    • A. 

      Reheated to 165°F for 15 seconds

    • B. 

      thrown out immediately

    • C. 

      Mixed with other hot food

    • D. 

      Eaten within 2 hours

  • 16. 
    What is the purpose of Material Safety Data Sheets (MSDS)?
    • A. 

      Inform employees of safe use and hazards associated with chemicals used in the operation

    • B. 

      Provide information on potentially dangerous machinery used in the kitchen

    • C. 

      Monitor the quantity of cleaning materials used on each shift

    • D. 

      To inform customers about the risks of TCS food

  • 17. 
    What is the FDA Food Code?
    • A. 

      The federal government's recommendations for foodservice sanitation regulations

    • B. 

      A law requiring disclosure of all food additatives used in food preparation on-site

    • C. 

      Directory of common food allergens and chemical toxins

    • D. 

      Categorical listings of TCS food

  • 18. 
    A package of flour that arrives on the receiving dock with signs of dampness on the bag should be
    • A. 

      Rejected and returned to the supplier

    • B. 

      Accepted and placed in dry storage

    • C. 

      Dried throughly before use

    • D. 

      Stored in a cooler at 41°F or lower

  • 19. 
    What action should a manager take when a foodhandler reports being diagnosed with shigellosis?
    • A. 

      Keep the foodhandler away from duties that involve food

    • B. 

      Send the foodhandler home, and then call the local regulatory authority

    • C. 

      Make sure the foodhandler is supplied with disposable gloves

    • D. 

      Make sure the foodhandler washes hands often

  • 20. 
    What happens when the when the water temperature in a high-temperature dishwashing machine is too high?
    • A. 

      Spray nozzles become clogged

    • B. 

      Items are sanitized for too long

    • C. 

      Detergent is left on dishes

    • D. 

      The water vaporizes before items can be sanitized

  • 21. 
    When receiving a delivery of food for an operation, it is important to
    • A. 

      Inspect only the TCS food

    • B. 

      Store it immediately & inspect it later

    • C. 

      Inspect all food immediately before storing it

    • D. 

      Stack the delivery neatly and inspect it within 12 hours

  • 22. 
    To make sure that the chemical sanitizer being used on a food-prep surface is at the correct strength
    • A. 

      Rinse it from the surface and then apply it a second time

    • B. 

      Test the surface first to confirm that there are no pathogens

    • C. 

      Use a test kit to check the sanitizer's concentration when mixing it

    • D. 

      Heat it to the temperature recommended by the manufacturer

  • 23. 
    Cold TCS food must be received at what internal temperature?
    • A. 

      32°F

    • B. 

      41°F

    • C. 

      50°F

    • D. 

      55°F

  • 24. 
    What is the minimum internal cooking temperature for TCS food cooked in a microwave?
    • A. 

      135°F

    • B. 

      145°F

    • C. 

      155°F

    • D. 

      165°F

  • 25. 
    What is the calibration nut on a bimetallic stemmed thermometer used for?
    • A. 

      Keep it accurate

    • B. 

      Mark its sensing area

    • C. 

      Measure air temperature

    • D. 

      Measure temperature through glass