ServSafe Diagnostic
1. Which of the following practices of dispensing single-service items prevents contamination?
a) Provide individually wrapped ware.
b) Place unwrapped items in clean and sanitary dispensers.
c) Distribute the unwrapped items to the customer upon request.
d) Display unwrapped and left upright in containers with handles down.
2. Cut melons must be
a) stored at 41°F (5°C) or lower.
b) stored at 50°F (10°C) or lower.
c) packed in their own juices.
d) soft to the touch.
3 A tuna salad was removed from refrigeration and served at a picnic at 1:00 p.m. The temperature of the salad never
exceeded 70°F (21°C). At what time that evening must any remaining tuna salad be thrown out?
a) 5:00 p.m.
b) 6:00 p.m.
c) 7:00 p.m.
d) 8:00 p.m.
4. In between uses, where should an ice cream scoop be stored?
a) In the ice cream
b) In soapy sink water
c) Under running water.
d) On a convenient shelf
5. Which of the following documents MUST be kept on file for 90 days after the last product has been sold?
a) Shellstock identification tags
b) Meat identification code (IMPS)
c) Farmers Market health certificate
d) Specification written to purveyor
6. Before which activity should a food handler apply gloves?
a) Taking out the trash
b) Opening the cooler
c) Receiving a delivery
d) Handling raw carrots
7. Which illness is often associated with deli meats?
a) Botulism
b) Listeriosis
c) Shigellosis
d) Hemorrhagic colitis
8. Where should chemicals be stored?
a) Above food or food-prep areas
b) In walk-in coolers
c) Away from the food-prep area
d) Near single-use Items
9. A food handler is assigned to monitor self-service food bars because customers may
a) need help in selecting food.
b) attempt to steal food from the line.
c) place too much food on their plates.
d) contaminate food while moving through the line.
10. A food worker is not sure when the dry storage area needs to be cleaned. What can be done to find out when to clean it?
a)
b)
c)
d)
Wait until told to clean it.
Check the master cleaning schedule.
Review the cleaning duty roster worksheet.
Find out when the next inspection is scheduled.
11. The internal temperature of a cooked hamburger patty is best measured with which thermometer?
a) Infrared
b) Air probe
c) Thermocouple
d) Time-temperature indicator
12. The gap between what food handlers are required to know to perform their jobs and what they actually know is called
a) a job scan.
b) a task analysis.
c) a training need.
d) an employment deficit.
13. Which food is safe to eat if cooked to a minimum internal temperature of 145°F (63°C) for at least 15 seconds?
a) Baked fish
b) Roast poultry
c) Ground beef
d) Pork sausage
14. Floor coving is used to
a) reduce sharp corners on hard-to-clean floors.
b) eliminate the risk of slips and falls.
c) increase the resiliency of hard-surface flooring.
d) improve noise reduction capabilities.
15. Cooperating, taking notes, and discussing violations are all steps of what?
a) А НАССР plan
b) The master cleaning schedule
c) The inspection process
d) A food handler injury report
16. What is the most common symptom associated with norovirus gastroenteritis?
a) Hives
b) Fever
c) Jaundice
d) Vomiting
17. Which is a sign of pest infestation?
a) An opening around a pipe under the handwashing sink
b) Droppings around baseboards in the prep area
c) Rips in the screen door
d) An air gap
18. In which liquid should wiping cloths be stored?
a) Clear cold water
b) Clear hot water
c) Sanitizing solution
d) Soapy hot water
19. Which of the following activities is an approved use of a service sink?
a) Washing hands
b) Cleaning utensils
c) Thawing frozen meats
d) Disposal of mop water
20. What is the FDA Food Code recommendation for fingernail maintenance for ungloved food preparation employees?
a) Nails must be professionally maintained and polished
b) Nails must be unpolished, short, and smoothly trimmed
c) Nails may be unpolished, long, and buffed until gleaming
d) False nails are permitted as long as they are firmly affixed
21.What is the Food and Drug Administration (FDA) requirement for an off-site caterer who will be serving food without
temperature controls?
a) Use equipment that is National Sanitation Foundation (NSF) approved as safe for outdoor use.
b) Employ a certified master chef level by the American Culinary Federation (ACF).
c) Provide calibrated thermometers, clean aprons, closed toed shoes, and hairnets.
d) Provide written procedures, prepared in advance, made available upon request to authorities.
22. A properly equipped handwashing station must have which of the following?
a) Hot and cold running water
b) Pedal-operated sink
c) Reusable cloth towels
d) Two-minute timer
23.A food handler reports symptoms of a sore throat and fever and is told not to work around food or food-contact surfaces.
This is an example of
a) contamination.
b) isolation.
c) exclusion.
d) restriction.
24. Before customers return to a food buffet, they should receive a
a) new napkin.
b) moist towelette.
c) clean set of utensils.
d) clean plate.
25. Which of the following vendors is legally authorized to apply pesticide?
a) Cleaning crew
b) Licensed plumber
c) Maintenance worker
d) Pest control operator
26. A non-food-contact surface MUST be
a) Underwriters Laboratories (UL) certified.
b) nonabsorbent.
c) Occupational Safety and Health Agency (OSHA) approved.
d) color coded.
27. Which is a common food allergen?
a) Milk
b) Coconut
c) Strawberries
d) Tomatoes
28. Food probe thermometers that display both Fahrenheit and Celsius scales must have an accuracy of
a) ±0.9°F (±0.5°C).
b) ±1.8°F (±1°C).
c) ±2.7°F(±1.5°C).
d) ±3.6°F (±2°C).
29. New food handlers have been hired to work in a food preparation area. What must the Person in Charge (PIC) do before
the food handlers begin work.
a) Assign the food handlers their work schedules.
b) Require the food handlers to provide medical history reports.
c) Provide the food handlers with training relating to the job duties.
d) Check the food handlers' references listed on their job applications.
30. Hand antiseptics may only be used if they are
a) fragrance free.
b) readily available.
c) approved by the FDA.
d) for emergencies only.
31. It is acceptable for an employee to wear fingernail polish if the employee is a(n)
a) expediter.
b) server.
c) hostess.
d) chef.
32. Hot water in a handwashing sink must reach a temperature of at least
a) 100°F (38°C).
b) 135°F (57°C).
c) 145°F (63°C).
d) 171°F (77°C).
33. Which area is inappropriate for storing food?
a) In a chest of dry ice
b) In a locked storage room
c) On a hot steam table
d) Underneath an open stairwell
34. Before cleaning and sanitizing a meat slicer, a food handler should
a) unplug and disassemble it.
b) remove debris from its surface.
c) wipe and detach the slicer guard.
d) carefully wipe the moving blade.
35.A food handler fills two containers with sliced tomatoes for sandwiches later in the week. The containers should be
labeled with the date of
a) harvest.
b) purchase.
c) preparation.
d) expiration.
36. A food handler is slicing roast beef continuously on a slicer for 6 hours. After 4 hours, the roast beef is removed and set
aside while the slicer parts are washed, rinsed, and sanitized. The meat is then put back on the slicer to continue slicing. What
is the MOST SERIOUS risk of this procedure?
a) Time-temperature abuse of the roast beet
b) Physical contamination from the cleaning process
c) Chemical contamination of the slicer with the sanitizing solution
d) Cross-contamination of the roast beef with the sanitizing solution
37. The group responsible for the inspection and grading of meat is the
a) Food and Drug Administration (FDA).
b) U.S. Department of Agriculture (USDA).
c) local health department.
d) management of the processing plant.
38. Which method is BEST for ensuring correct concentration of a chemical sanitizer in a three-compartment sink?
a) Adding more solution every 4 hours
b) Testing using an appropriate strip
c) Changing the solution at the end of each shift
d) Checking the color of the solution frequently
39. What is the BEST way to handle recalled food items?
a) Keep them in inventory while awaiting further instructions but ask staff not to use them.
b) Remove them from inventory and discard them as quickly as possible.
c) Remove them from inventory and donate them to a local food bank.
d) Remove them from inventory and relocate them to a separate area.
40. If a backflow prevention device cannot be installed, what is an alternative method that can be used to avoid back
siphonage?
a) Air gap
b) Water filter
c) Cross-connection
d) Osmosis
41. A food-contact surface in constant use must be cleaned and sanitized at least every how many hours?
a) 3
b) 4
c) 6
d) 8
42. To effectively heat sanitize utensils in a three-compartment sink, the hot water temperature must be at least
a) 120°F (49°C).
b) 151°F (66°C).
c) 160°F (71°C).
d) 171°F (77°C).
43. A food handler discovers a container of cubed ham in the cooler that is not date marked. Which action should the food
handler take?
a) Bake the cubed ham in an omelet.
b) Serve the cubed ham immediately.
c) Discard the cubed ham.
d) Use the cubed ham within 3 days.
44. Previously cooked time/temperature control for safety (TCS) food must be reheated to which minimum internal
temperature for at least 15 seconds?
a) 155°F (68°C)
b) 160°F (71°C)
c) 165°F (74°C)
d) 170°F (77°C)
45. An individual who is infected with pathogens but shows no signs of illness is called a(h)
a) infector.
b) transporter.
c) carrier.
d) host.
46. At least how far above the floor should shelving be set?
a) 4 in (10 cm)
b) 5 in (13 cm)
c) 6 in (15 cm)
d) 8 in (20 cm)
47. Which item is a food handler permitted to wear on hands and arms?
a) Medical alert bracelet
b) Gold and diamond ring
c) Short, unpolished artificial fingernails
d) Plain metal band ring
48. What is the best way to prevent the spread of viruses?
a) Controlling flies in the operation
b) Purchasing food from approved suppliers.
c) Keeping aprons clean.
d) Proper hand washing
49. Shell eggs should be received in refrigerated equipment that maintains an ambient air temperature of no more than
a) 35°F (2°C).
b) 41°F (5°C).
c) 45°F (7°C).
d) 50°F (10°C).
50. Which HACCP principle is in action when a cook checks the temperature of beef stew being reheated for hot holding?
a) Conducting a hazard analysis.
b) Taking a corrective action.
c) Record-Keeping
d) Monitoring
51. Which potential biological food safety hazard does smoking in food storage and prep areas cause?
a) Ashes and cigarette butts can end up in food.
b) Saliva can get on food handlers' hands.
c) Cigarette butts near grease can cause fires.
d) Smoke and pollutants are dispersed in the air.
52. Illness from seafood toxins can be avoided by
a) purchasing from reputable suppliers.
b) following time and temperature standards.
c) removing oxygen from packaging.
d) washing hands properly.
53. How are allergic reactions best avoided?
a) Purchasing only ready-to-eat food
b) Adding a disclaimer to the menu stating that the establishment is not responsible for allergic reactions
c) Having one staff member on duty at all times who is knowledgeable about menu items and ingredients
d) Serving only locally grown produce
54. Garbage containers used by an operation should be
a) odor-proof, damage resistant, and light in color.
b) leak-proof, waterproof, and easy to clean.
c) durable, absorbent, and corrosion resistant.
d) pest-proof, smooth, and made of metal.
55. To transport cold time/temperature control for safety (TCS) foods, the maximum temperature of the food should be
a) 41°F (5°C).
b) 125°F (52°C).
c) 135°F (57°C).
d) 145°F (63°C).
56. Training food handlers in allergy awareness helps to prevent
a)
b)
c)
d)
cross-contamination when serving foods.
cross-contact when prepping foods.
customers from asking questions about ingredients.
warning statements being added to the menu.
57. If a food handler is experiencing vomiting and diarrhea, he or she should be
a) allowed to work after taking medication.
b) allowed to work after washing hands.
c) excluded from work.
d) restricted from work.
58. The acronym "ALERT" refers to which program in a food safety system?
a) Foodborne-illness investigation
b) Consumer advisory
c) Food defense
d) Pest control
59. Which item requires a consumer advisory on the menu?
a) Baked potatoes
b) Celery sticks
c) Eggs cooked to order
d) Stir-fried vegetables
60. In which type of sink should a food handler wash his or her hands?
a) Bar
b) Warewashing
c) Handwashing
d) Food preparation
61. An example of a physical contaminant is a
a) sanitizer.
b) pesticide.
c) metal fragment.
d) parasite.
62. A manager notices that food handlers are eating their lunch behind the cooking line. The manager should
a) verify that all foods are covered to protect from contamination.
b) ensure the area is thoroughly sanitized afterwards.
c) conduct training on where food handlers can eat.
d) discard all food handlers' leftover food.
63. A food handler is washing his or her hands when the manager notices a lesion containing pus on one of the food handler's
fingers. The manager should ensure that the food handler
a) returns to work only after covering the lesion with antibiotic cream.
b) does not return to work in any food prep area.
c) washes hands for 15 seconds using warm water.
d) wears a finger cot and uses a single-use glove.
64. A food handler who is prepping salads sneezes on the food. What should the manager do first?
a) Ask the food handler to prep a new batch of salad immediately.
b) Suspend the food handler from prepping ready-to-eat food.
c) Discard the salad and clean and sanitize all equipment that was exposed.
d) Ensure that the food handler changes gloves and uses.a new cutting board.
65. In general, pathogens grow very slowly or not at all at pH levels below
a) 4.6.
b) 5.0.
c) 6.0.
d) 6.4.
66. ALERT is an acronym that represents
a) actions that food handlers can take when a customer has an allergic reaction.
b) a way to decrease the risk of intentional food contamination.
c) the factors that affect the growth of bacteria in food.
d) five ways that food can become contaminated.
67. Chemical sanitizer concentration is expressed as
a) рн.
b) ppm.
c) ROP.
d) TI.
68. Which item may a customer reuse at a self-service area?
a) Single-service utensils
b) Dinner plate
c) Drinking glass
d) Ice cream bowl
69. When holding food without temperature control, the food must be marked to indicate the
a) Ingredients and recipe of the food.
b) manner in which it must be displayed for guests.
c) time it must be thrown out.
d) time it was prepared.
70. What must the Person in Charge do if during an inspection, a health inspector finds refrigerated ready-to-eat
time/temperature control for safety (TCS) food without proper date marking?
a) Serve the food
b) Discard the food
c) Reheat the food to 165°F (74°C)
d) Ask the person who prepared the food to label the food
71.During a 12-hour power outage, the temperature of the freezer reached 55°F (13°C), and all of the products have thawed.
The correct action for the manager to take is to
a) Immediately cook all of the thawed food and serve it within 7 days.
b) discard the time/temperature control for safety (TCS) food with a temperature higher than 41°F (5°C) and refrigerate
the remaining thawed food.
c) give the thawed food from the freezer to the staff.
d) let the thawed food refreeze and use it as soon as possible.
72. A food establishment MUST have specific procedures for employees to follow when cleaning up which of the following
substances
a) Mold and mildew
b) Vomit and diarrhea
c) Food spills and beverage machine leaks
d) Rodent droppings and dead cockroaches
73. When a food handler can effectively remove soil from equipment using normal methods, the equipment is considered
a) porous.
b) cleanable.
c) corrosion resistant.
d) coved.
74. Food served on a salad bar MUST be labeled with the food's
a) artificial flavors.
b) nutrient content.
c) common name.
d) preservatives.
75.A food handler working with a highly susceptible population has been diagnosed with norovirus. When can the food
handler return to work?
a) After 24 hours have passed since the food handler became ill
b) When the local regulatory authority gives approval
c) Immediately, if not working with food
d) Once the food handler is feeling much better
76. In Active Managerial Control, which government agency identifies the Critical Risk Factors?
a) US Department of Agriculture (USDA)
b) Federal Emergency Management Agency (FEMA)
c) Food and Drug Administration (FDA)
d) The Centers for Disease Control and Prevention (CDC).
77.A food handler failed to cook hamburger patties to the correct internal temperature. Later, several customers developed
hemorrhagic colitis, which is an example of a foodborne illness produced by
a) Shigella.
b) Clostridium botulinum.
c) nontyphoidal salmonella.
d) Shiga toxin producing E. coli.
78.What should the manager do upon receiving customer complaints that the public restroom toilets are overflowing, and the
kitchen floor drains are overflowing with sewage?
a) Tell the customer to wait a few minutes and the water will go down.
b) Close the operations and report the incident to the regulatory authority.
c) Direct the staff to mop up the excess water and disinfect the floor.
d) Post an "Out of Order" sign on the restroom and apologize to the customer.
79. An operation can help eliminate insects and rodents by
a) Setting outdoor traps.
b) applying pesticides daily
c) getting rid of shelter areas.
d) installing motion-detecting lights.
80. According to the US FDA Food Code, what is the minimum temperature for water used at a handwashing sink?
a) 90°F (32°C)
b) 100°F (38°C)
c) 105°F (41°C)
d) 140°F (60°C)
81. Ice added to a hot soup for the purpose of cooling it down must be made from what type of water?
a) Dehydrated
b) Potable
c) Non-potable
d) Bacteria-free
82. Eggs used in dressings served to highly susceptible populations MUST be
a) organic.
b) pasteurized.
c) pooled.
d) shelled.
83. The Person in Charge (PIC) of a food establishment may choose to accompany the health inspector during an inspection
in order to
a) attempt to get out of violations and corrections.
b) offer free food to the inspector to get a good score.
c) learn from the inspector's comments and suggestions.
d) find out if any foodborne illnesses have been linked to. the foodservice operation.
84. Food contact surfaces may NOT be cleaned and sanitized with a
a) brush.
b) sponge.
c) cloth
d) steam unit.
85. The proper place to take the temperature of a pan of solid hot food on a service line is
a) in the corner of the pan.
b) just beneath the surface.
c) in the thickest part of the food.
d) in the most accessible location.
86. What is the minimum hot-holding temperature for fried chicken?
a) 120°F (49°C)
b) 135°F (57°C)
c) 155°F (68°C)
d) 165°F (74°C)
87. A manager preparing for a large catered event notices sewage back up in the prep area. What should the manager do?
a) Clean and sanitize workspaces continually and instruct all kitchen personnel to wear gloves.
b) Place a towel in the floor drain to prevent additional backup and clean and sanitize the area.
c) Contact the local regulatory authority and stop food prep immediately.
d) Inform the event planner and allow that person to decide what action to take.
88. Roast beef cooked at 350°F (177°C) and transported to a restaurant should be received at a temperature of at least
a) 113°F (45°C).
b) 122°F (50°C).
c) 131°F (55°C).
d) 135°F (57°C).
89. Where must a food handler clean mops?
a) Prep sink
b) Service sink
c) Handwashing sink
d) Three compartment sink
90. The wash water in a three-compartment sink should be maintained at what temperature?
a) 75°F (24°C)
b) 100°F (38°C)
c) 110°F (43°C)
d) 135°F (57°C)