ServSafe Diagnostic Test

Welcome to your ServSafe Diagnostic Test

1. 
The purpose of a food safety management system is to:
2. 
A manager's responsibility to actively control risk factors for foodborne illnesses is called:
3. 
A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature.This is an example of which step in active managerial control?
4. 
A manager walks around the kitchen every hour to answer questions and to see if staff members are following procedures. This is an example of which step in active managerial control?
5. 
One way for managers to show that they know how to keep food safe is to:
6. 
A power outage has left hot TCS food out of temperature control for six hours. What must be done with the food?
7. 
An imminent health hazard, such as water supply interruption, requires immediate correction or:
8. 
What is the best way to protect food from deliberate tampering?
9. 
To prevent the deliberate contamination of food, a manager should know whom to contact about suspicious activity, monitor the security of products, keep information related to food safety on file, and know:
10. 
Where should food handlers wash their hands?
11. 
What must food handlers do after touching their body or clothing?
12. 
When washing hands, what is the minimum time that food handlers should scrub hands and arms with soap?
13. 
After which activity must food handlers wash their hands?
14. 
What is the main reason for food handlers to avoid scratching their scalps?
15. 
When may food handlers wear plain-band rings?
16. 
What should a food handler do when working with an infected cut on the finger?
17. 
What is the only jewelry that may be worn on the hands or arms while handling food?
18. 
In addition to other criteria, how many people must have the same symptoms in order for a foodborne illness to be
considered an outbreak?
19. 
When should a food handler with a sore throat and fever be excluded from the operation?
20. 
What is a basic characteristic of a virus?
21. 
After handling raw meat and before handling produce, what should food handlers do with their gloves?
22. 
Where should personal items, like a coat, be stored in the operation?
23. 
What should food handlers do after prepping food and before using the restroom?
24. 
How should the temperature of a shipment of sour cream be taken when it arrives at an operation?
25. 
Ice crystals on a frozen food item indicate
26. 
What is the most important factor in choosing an approved food supplier?
27. 
Which item should be rejected?
28. 
Supplies should be stored away from the walls and at least off of the floor.
29. 
Soup on a buffet should be labeled with the
30. 
How should chemicals be stored?
31. 
What should be done to ready-to-eat TCS food that will be prepped on-site and held for longer than 24 hours?
32. 
What must a manager do with a recalled food item in the operation?
33. 
A recall has been issued for a specific brand of orange juice. The store manager has matched the information from the recall
notice to the item, removed the item from inventory, and stored it in a secure location. What should the manager do next?
34. 
A food item that is received with an expired use-by date should be
35. 
Cold food can be held intentionally without temperature control for hours as long as it does not exceed 70°F (21°C).
36. 
When delivering food for off-site service, raw poultry must be stored
37. 
What is the minimum internal cooking temperature for seafood?
38. 
Food must be cooled from 135°F (57°C) to within 2 hours.
39. 
Hot TCS food being hot-held for service must be at what temperature?
40. 
Which method is a safe way to thaw food?