Ultimate ServSafe Diagnostic Quiz
How well do you know about servesafe diagnostic? Simply take this quiz and prove yourself!
- 1.What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations?
- A.
Pasteurized
- B.
Pooled
- C.
Hard-boiled
- D.
Shelled
- 2.What causes preschool-age children to be at risk for foodborne illness?
- A.
Their immune systems are not strong?
- B.
They have not received all of their immunizations.
- C.
They only eat ready-to-eat food
- D.
They have hidden allergies
- 3.Which organization includes inspecting food as one of its primary responsibilities?
- A.
U.S. Public Health Service
- B.
Centers for Disease Control
- C.
U.S. Department of Agriculture
- D.
Occupational Safety and Health Administration
- 4.What should a server do after clearing a table?
- A.
Apply hand antiseptic
- B.
Wash hands
- C.
Put disposable gloves back on
- D.
Rinse hands in warm water
- 5.What strategy can prevent cross-contamination?
- A.
Buy food that does not require prepping
- B.
Prep food on both sides of a cutting board
- C.
Prep raw food and ready-to-eat food at the same time
- D.
Avoid time-temperature abuse
- 6.What temperatures do infrared thermometers measure?
- A.
Internal food
- B.
Air
- C.
Surface
- D.
Oven
- 7.When can glass thermometers be used?
- A.
When candy is being made
- B.
When checking liquids
- C.
When enclosed in a shatterproof casing
- D.
When hanging in a cooler
- 8.Why should food temperatures be taken in two different locations?
- A.
To ensure the thermometer is calibrated correctly
- B.
It is required by the manufacturer
- C.
To ensure the thermometer is accurate to +/-2 degrees F or +/-1 degrees C
- D.
Temperature may vary in the food
- 9.A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date for the seafood dish?
- A.
April 4
- B.
April 8
- C.
April 10
- D.
April 12
- 10.What information must be included on the label of food packaged on-site for retail sale?
- A.
Pack date
- B.
List of ingredients
- C.
Storage guidelines
- D.
Serving size
- 11.How should an item that has been recalled by its manufacturer be stored in an operation?
- A.
Together with food that will be served
- B.
Separately from food that will be served
- C.
In vacuum-packed bags
- D.
In self-draining containers
- 12.A food handler has just finished storing a dry food delivery. Which step was done correctly?
- A.
Stored food away from the wall
- B.
Stored food 4 inches off the floor
- C.
Stored food underneath a stairwell
- D.
Stored food in an empty chemical container
- 13.Which item should be rejected?
- A.
Bags of organic cookies in torn packaging
- B.
Bottled milk at 41 degrees F
- C.
Shell eggs at an air temperature of 45 degrees F
- D.
Live oysters at 50 degrees F
- 14.Ready-to-eat TCS food prepped in-house must be date marked if it is held for more than how many hours?
- A.
12 hours
- B.
24 hours
- C.
48 hours
- D.
72 hours
- 15.A local nursing home has a yearly barbecue for its residents. Which food item should not be served?
- A.
Deviled eggs
- B.
Potato salad
- C.
Raw carrots
- D.
Rare hamburgers
- 16.When transporting food off-site, how should information such as a use-by date and time be communicated to the off-site staff?
- A.
Telephone
- B.
Text or email message
- C.
Labels on food
- D.
Verbal instructions
- 17.What is the minimum internal cooking temperature for a veal chop?
- A.
135 degrees F
- B.
145 degrees F
- C.
155 degrees F
- D.
165 degrees F
- 18.How many hours can cold food be held without refrigeration before it must be sold, served, or thrown out?
- A.
2 hours
- B.
4 hours
- C.
6 hours
- D.
8 hours
- 19.Lasagna was removed from hot holding for service at 11:00 am. By what time must it be served or thrown out?
- A.
12:00 p.m.
- B.
2:00 p.m.
- C.
3:00 p.m.
- D.
4:00 p.m.
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