ServSafe Diagnostic Practice Test: Quiz
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- 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
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