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SERVSAFE DIAGNOSTIC TEST
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -79 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: Bulk unpackaged food in self service areas must be labeled when
Answer:
The manufacturer claims the food is healthy.Question 2: Lasagna was removed from hot holding for service at 11 a.m. By what time must it be served or thrown out?
Answer:
- PM.
Question 3: What should be done with preset, unwrapped utensils that appear to be unused after guests have left the table?
Answer:
Clean and sanitize the utensils.
Question 4: Which item should be rejected?
- bags of organic cookies in torn packaging
- bottled milk at 41F
- shell eggs at an air temperature of 45F
d) Live oysters at 50F
Answer:
a) Bags of organic cookies in torn packaging
Question 5: Single-use gloves are not required when...
Answer:
washing produce Question 6: What is the minimum internal cooking temperature for chicken breast?
Answer:
165F for 15 seconds.Question 7: How should staff make sure the chemical sanitizer being used on a food-prep surface is at the correct strength?
Answer:
Use a test kit to check the sanitizer's concentration when mixing it.Question 8: What temperature must a high-temperature dishwashers final sanitizing rinse be?
Answer:
At least 180F Question 9: What should a server do when taking a food order from customers who have concerns about food allergies?
Answer:
Describe each menu item to customers who ask, including any secret ingredients.
Question 10: What does the "L" stand for in the FDA'S ALERT tool?
Answer:
"Look"
Question 11: What should a food handler do to make gloves easier to put on?
Answer:
Select the correct size gloves.
Question 12: What is the minimum internal cooking temperature for a veal chop?
Answer:
How many hours can cold food be held without refrigeration before it must be sold, served or thrown out?
Question 13: A food handler has just finished storing a dry food delivery. Which step was done correctly?
Answer:
Store food away from the wall.Question 14: How should an item that has been recalled by its manufacturer be stored in an operation?
Answer:
Separately from food that will be served.Question 15: Nursing home cafeteria staff are creating new menu items for a breakfast for residents and their family members. What item is not safe to serve?
- pancakes
- soft boiled eggs
- corned beef hash
- mayonnaise
Answer:
- soft boiled eggs
Question 16: What should staff do when receiving a delivery of food and supplies?
Answer:
Visually inspect all food items.
Question 17: When can raw, unpackaged meat be offered for self-service?
Answer:
At Mongolian barbeques.Question 18: What temperature must cooked vegetables reach to be safely hot-held for service.
Answer:
135F Question 19: Why are people who take certain medications at risk for foodborne illness?
Answer:
Their immune systems are compromised.
Question 20: Why should food temperatures be taken in two different locations?
Answer:
Temperature may vary in the food.Question 21: 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?
Answer:
April 8th.
Question 22: Which responsibility is included in the FDA's role?
Answer:
Regulating food transported across state lines.Question 23: A tuna salad is removed from the cooler at 9 AM and put out for a buffet at 11 AM.By what tie must the tuna salad be served or thrown out?
Answer:
- PM.
Question 24: What should be done with a package of flour that is received with signs of dampness on the bag?
Answer:
Reject the flour and return it to the supplier.
Question 25: What temperatures do infrared thermometers measure?
Answer:
Surface
Question 26: When must a food handler change gloves?
Answer:
As soon as they become dirty or torn.
Question 27: Which item is a potential physical contaminant?
Answer:
Jewelry
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