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SERVSAFE DIAGNOSTIC TEST: 80 QUESTIONS
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -80 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: The temperature of duck breast is checked during cooking. According to the operation's policy, the duck breast must be cooked for 16 minutes to allow the internal temperature to reach 165°F (74°C). What HACCP principle is addressed by cooking the duck breast to 165°F. (74°C)?
Answer:
Critical limit
Question 2: What should a food handler do to make glovers easier to put on?
Answer:
Select the correct size gloves
Question 3: Which item should be rejected?
Bags or organic cookies in torn packaging Bottled milk at 41°F (5°C) Shell eggs at an air temperature of 45°F (7°C) Live oysters at 50°F (10°C)
Answer:
Bags or organic cookies in torn packaging
Question 4: When can raw, unpackaged meat be offered for self-service?
Answer:
At Mongolian barbeques
Question 5: Why are people who take certain medications at risk for foodborne illness?
Answer:
Their immune systems are compromised Question 6: hat thermometer is best suited to checking a dishwashing machine's final rinse temperature?
Answer:
Maximum registering thermometer Question 7: What should a food handler do with food after it is thawed in the microwave?
Answer:
Cook it using conventional cooking equipment Question 8: A food handler has just finished storing a dry food delivery. Which step was done correctly?Stored food away from the wall Stored food 4 inches off the floor Stored food underneath a stairwell Stored food in an empty chemical container
Answer:
Stored food away from the wall Question 9: 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 10: When transporting food off-site, how should information such as a use-by date and time be communicated to the off-site staff?
Answer:
Labels on food
Question 11: When must a food handler change gloves?
Answer:
As soon as they become dirty or torn
Question 12: 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 13: What organization requires a Material Safety Data Sheet (MSDS) to be included with hazardous chemicals?
Answer:
Occupational Safety and Health Administration Question 14: In a self-service area, bulk unpackaged food does not need a label if the product
Answer:
does not make a claim about health or nutrient content Question 15: What is the minimum internal cooking temperature for chicken breast?
Answer:
165°F (74°C) for 15 seconds
Question 16: What should a server do after clearing a table?
Answer:
Wash hands Question 17: What symptom requires a food handler to be excluded from the operation?Sore throat Jaundice Coughing Stomach cramps
Answer:
Jaundice Question 18: What causes preschool-age children to be at risk for foodborne illness?
Answer:
Their immune systems are not strong
Question 19: How should chemicals be stored?
Answer:
Away from prep areas Question 20: When should a food handler with a sore throat and fever be excluded from the operation?
Answer:
When the customers served are primarily a high-risk population
Question 21: What rule for serving condiment should be practiced?
Answer:
Serve condiments in the original containers Question 22: What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations?
Answer:
Pasteurized
Question 23: Which item is a potential physical contaminant?
Answer:
Jewelry
Question 24: Why should food temperatures be taken in two different locations?
Answer:
Temperature may vary in the food Question 25: What should be done with food that has been handled by a food handler who has been restricted or excluded from the operation due to illness?
Answer:
Throw it out
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