ServSafe Manager Diagnostic Test Let’s find out what you need to practice most to pass the exam. 1 / 35 Why should food be covered when it is being held? Covers primarily protect food from cross-contact Covers help maintain a food’s internal temperature Covers keep hands from contact with food Covers help food reach the correct temperature Wrong! Thats right! 2 / 35 Grease and condensation buildup on surfaces can be avoided with correct: Ventilation Lighting Cleaning Plumbing Wrong! Thats right! 3 / 35 If stationary equipment is NOT sealed to a base, it must be how many inches off of the floor? Two inches Eight inches Four inches Six inches Wrong! Thats right! 4 / 35 When can a food handler return to work after being excluded for diarrhea or vomiting? When the symptom is under control When a medical practitioner clears them When symptom-free for 24 hours When the regulatory authority clears them Wrong! Thats right! 5 / 35 What's the highest internal temperature that cold TCS food can be safely held? 41°F 45°F 50°F 70°F Wrong! Thats right! 6 / 35 Why should overloading coolers be avoided? It lets warm air inside It can lead to a moisture build-up It reduces airflow It may lead to freezing the food Wrong! Thats right! 7 / 35 A chef was preparing a dish that included beef and pork The beef had a use-by date of September 1 while the pork had a use-by date of September 15 What is the discard date of the dish? September 1 September 22 September 15 September 8 Wrong! Thats right! 8 / 35 What should you do if a food handler has diarrhea and was diagnosed with a foodborne illness caused by Shigella spp.? Make sure the food handler is supplied with disposable gloves Exclude the food handler from the operation Keep the food handler away from duties that involve food Make sure the food handler washes hands often Wrong! Thats right! 9 / 35 What does the term "quats" refer to? Cleaning tools Chemical sanitizer Food additives Dishwashing machines Wrong! Thats right! 10 / 35 Meat must be purchased from plants inspected by what government agency? The CDC The PHS The USDA The FDA Wrong! Thats right! 11 / 35 What should be done to ready-to-eat TCS food that will be prepped on-site and held for longer than 24 hours? Throw it away Date mark it Serve it within the next hour Sell it Wrong! Thats right! 12 / 35 What food safety management system aims to control the five most common risk factors for foodborne illness? Hazard Analysis Critical Control Point Standard Operating Procedures A Food Defense Program Active Managerial Control Wrong! Thats right! 13 / 35 What water activity level is ideal for the growth of bacteria? 0.50 or lower 0.65 or higher 0.70 or below 0.85 or higher Wrong! Thats right! 14 / 35 What minimum internal cooking temperature is required for seafood steaks? 145°F for 15 seconds 155°F for 17 seconds 165°F for an instant 145°F for 4 minutes Wrong! Thats right! 15 / 35 How often should the temperature of food in hot-holding be checked to allow time for corrective action? Every three hours Every two hours Every four hours Every hour Wrong! Thats right! 16 / 35 What kind of device alerts when food has spent too much time in the Temperature Danger Zone? A maximum registering thermometer A temperature measuring device Heat sensitive tape A time-temperature indicator Wrong! Thats right! 17 / 35 What should a dishwashing machine be able to measure? Conveyor speed Water pressure Rinse time and drying speed Water pH levels Wrong! Thats right! 18 / 35 What must be on the label of food prepared for off-site service? Reheating and service instructions Date of preparation Inspection stamp List of ingredients in decending order Wrong! Thats right! 19 / 35 A food service operation must have specific procedures for cleaning up what type of contamination? Broken glass Grease Sewage water Vomit Wrong! Thats right! 20 / 35 Which food is associated with E coli contamination? Poultry Ground beef Milk and dairy Shellfish Wrong! Thats right! 21 / 35 What does the water activity scale measure? Moisture in food Water hardness Backsiphonage Water pressure Wrong! Thats right! 22 / 35 What type of foodborne illness is produced by the ingestion of living, harmful organisms present in food? Toxin-mediated infection Foodborne intoxication Foodborne toxin Foodborne infection Wrong! Thats right! 23 / 35 Bloody diarrhea is a common symptom associated with an illness from this pathogen Shigella spp. Listeria monocytogenes Clostridium botulinum Staphylococcus aureus Wrong! Thats right! 24 / 35 Who or what determines the regulations provided in the FDA Model Food Code? Scientific research Experts in the industry Industry standards A panel of voters Wrong! Thats right! 25 / 35 The purpose of a sanitizer test-kit is to check the? pH level Water activity Temperature Concentration Wrong! Thats right! 26 / 35 What should food handlers do if they are sick? Tell you about their symptoms Call the health department Stay home Only work for short periods of time Wrong! Thats right! 27 / 35 According to the FDA's public health interventions, procedures should be in place to make sure staff are doing what? Reporting illnesses to management Showering daily Wearing clean clothes Becoming certified in food safety Wrong! Thats right! 28 / 35 An illness caused by what pathogen must be reported to the regulatory authority? Shigella spp. Tuberculosis HIV or Aids Botulism Wrong! Thats right! 29 / 35 What's the lowest internal temperature that hot TCS food can be safely held? 100°F 120°F 135°F 155°F Wrong! Thats right! 30 / 35 What pest is indicated by an oily smell, droppings that look like black pepper grains, and capsule-shaped egg cases? Spiders Ants Flies Roaches Wrong! Thats right! 31 / 35 What is delimer used for? Removing grease from pans Reducing food acidity Removing mineral deposits Reducing pathogens to safe levels Wrong! Thats right! 32 / 35 What minimum internal cooking temperature is required for a whole chicken? 165°F for an instant 145°F for four minutes 145°F for 15 seconds 155°F for 17 seconds Wrong! Thats right! 33 / 35 A food handler rinses dirty utensils with clean water and puts them away. What is this an example of? Correct dishwashing procedure Cross-contamination Using time as a control Poor cleaning and sanitizing Wrong! Thats right! 34 / 35 Which agency approves hand sanitizers? NSF FDA PHS OSHA Wrong! Thats right! 35 / 35 When should the water and detergent be changed during manual dishwashing? When the water level drops Every four hours When the water becomes dirty After checking with a test-kit Wrong! Thats right! LinkedIn Facebook Twitter New Questions Continue
