ServSafe Manager Diagnostic Test Let’s find out what you need to practice most to pass the exam. 1 / 35 What term refers to an infected person who transmits illness to others without getting sick themselves? A carrier A spreader A vector A host Wrong! Thats right! 2 / 35 How high above the table must legs be on table-mounted equipment? At least four inches At least two inches At least six inches At least eight inches Wrong! Thats right! 3 / 35 What units are used to measure light intensity? Volts or Amperes Joules or Calories Foot-candles or Lux Watts or Lumens Wrong! Thats right! 4 / 35 Which method is commonly used in food service to heat sanitize items? Expose the item to hot steam Spray the item with hot water Run the item through a dishwasher Place the item in a heat cabinet Wrong! Thats right! 5 / 35 What agency creates the standards for Good Manufacturing Practices (GMP)? The FDA The CDC The USDA The PHS Wrong! Thats right! 6 / 35 What minimum internal cooking temperature is required for stuffing? 155°F for 17 seconds 145°F for 4 minutes 165°F for an instant 145°F for 15 seconds Wrong! Thats right! 7 / 35 When washing produce under running water, what temperature should the water be? 70°F or lower Slightly cooler than the produce 41°F or lower Slightly warmer than the produce Wrong! Thats right! 8 / 35 Which product often contains a chlorine sanitizer? Hand antiseptics Household bleach Medical disinfectant Ammonia solution Wrong! Thats right! 9 / 35 What is the discard date for spaghetti sauce prepared and stored on October 1? October 7 October 9 October 6 October 8 Wrong! Thats right! 10 / 35 A food handler rinses dirty utensils with clean water and puts them away. What is this an example of? Correct dishwashing procedure Using time as a control Poor cleaning and sanitizing Cross-contamination Wrong! Thats right! 11 / 35 What material should NOT be used to clean and sanitize food-contact surfaces? Paper Nylon Sponge Cloth Wrong! Thats right! 12 / 35 An illness caused by what pathogen must be reported to the regulatory authority? Shigella spp. Botulism Tuberculosis HIV or Aids Wrong! Thats right! 13 / 35 When should the drawers and shelves used to store tableware be cleaned and sanitized? During major cleaning At the end of each day Non-food contact surfaces don't need sanitizing Before storing clean items Wrong! Thats right! 14 / 35 Who or what determines the regulations provided in the FDA Model Food Code? Industry standards A panel of voters Scientific research Experts in the industry Wrong! Thats right! 15 / 35 What does the USDA inspection stamp on meat indicate? It is a “choice” cut of meat It has met safety standards The food is safe to serve rare It is free of pathogens Wrong! Thats right! 16 / 35 What kind of contamination can occur if acidic foods are prepared with aluminum cookware? Allergenic Physical Chemical Biological Wrong! Thats right! 17 / 35 Which bacteria grows well in cool temperatures? Staphylococcus aureus Non-typhoidal Salmonella Listeria monocytogenes Salmonella Typhi Wrong! Thats right! 18 / 35 An immersion probe thermometer can be used to check the temperature of what? Flat cooking surfaces Unopened food packages Fryer oil Air in a cooler Wrong! Thats right! 19 / 35 What must always be worn when in a food prep area? Hair restraint Side towel Gloves Apron Wrong! Thats right! 20 / 35 What feature should you look for when purchasing gloves for your operation? Reusable Easy-to-clean Multiple sizes Heat-resistant Wrong! Thats right! 21 / 35 When does a commercially packaged food product need to be labeled with its common name and discard date? After it has been opened When its NOT in the original container If it will be stored for more than 24 hours In a FIFO (First In, First Out) system Wrong! Thats right! 22 / 35 A temporary power outage has left hot TCS food out of temperature control for 4 hours. What is the proper corrective action? Serve the food immediately Cool the food to 41°F or lower Reheat the food to 165°F Throw the food away Wrong! Thats right! 23 / 35 What agency inspects operations that distribute food across state borders? The CDC The EPA The USDA The FDA Wrong! Thats right! 24 / 35 According to ServSafe, what is the recommended water temperature for an iodine sanitizing solution? 68°F 75°F 85°F 100°F Wrong! Thats right! 25 / 35 Should you cross-train employees so more people have the skills to receive deliveries? No, specific staff should be responsible for receiving Yes, this ensures that deliveries will be received quicker Yes, the more people that can receive products the better No, cross-training is expensive and time-consuming Wrong! Thats right! 26 / 35 Which area of the operation is usually required to be the brightest? Dining areas Restrooms Storage areas Food-prep areas Wrong! Thats right! 27 / 35 A food handler has a wound on their finger Can this contaminate food and cause a foodborne illness? Yes, because a wound that contains pathogens can contaminate food No, because the finger is less prone to infection than other areas No, because the immune system will stop any infection Yes, because all wounds can contaminate food and cause illness Wrong! Thats right! 28 / 35 Partially cooked food in storage should be marked to indicate what? Do NOT use; Do NOT discard With reheating instructions Allergen special order Requires additional cooking Wrong! Thats right! 29 / 35 What should be done with food that has passed its use-by date? It should be discarded It should only be reheated once It should be cooked to a higher internal temperature It should be used immediately Wrong! Thats right! 30 / 35 How should temperature be marked on a bimetallic-stemmed thermometer? In both Fahrenheit and Celsius In two degree increments or less In one degree increments On a digital display Wrong! Thats right! 31 / 35 If stationary equipment is NOT sealed to a base, it must be how many inches off of the floor? Two inches Four inches Eight inches Six inches Wrong! Thats right! 32 / 35 What does a “best by” date mean? How long the product should be displayed for sale Date the product should be eaten for best quality Last date for the product at peak quality Date the product should be rotated in storage Wrong! Thats right! 33 / 35 What hazard do sneeze guards prevent? Cross-contact Deliberate contamination Cross-connection Biological contamination Wrong! Thats right! 34 / 35 How often should food handlers change their gloves when continuing the same task? Every two hours After four hours At the beginning of each shift Every hour Wrong! Thats right! 35 / 35 How often should the temperature of food in hot-holding be checked to allow time for corrective action? Every two hours Every four hours Every three hours Every hour Wrong! Thats right! LinkedIn Facebook Twitter New Questions Continue
