ServSafe Diagnostic Practice Test: Quiz

40 Questions | Total Attempts: 16554

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ServSafe Diagnostic Practice Test: Quiz

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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