Ultimate ServSafe Diagnostic Quiz

19 Questions | Total Attempts: 94

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Diagnostic Quizzes & Trivia

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Questions and Answers
  • 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.