ServSafe Diagnostic Test! Practice Trivia! Quiz
(56).jpg "ServSafe Diagnostic Test! Practice Trivia! Quiz - Quiz")
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- 1.
What should be done with preset, unwrapped utensils that appear to be unused after guests have left the table?
- A.
Wrap the utensils with clean napkin
- B.
Leave the utensils for the next guest
- C.
Clean and sanitise the utensils
- D.
Wipe off the utensils and reuse
Correct Answer
C. Clean and sanitise the utensilsExplanation
Preset, unwrapped utensils that appear to be unused may have been exposed to germs and bacteria, even if they were not actually used. Therefore, it is important to clean and sanitize these utensils before reusing them to ensure proper hygiene and prevent the spread of any potential contaminants.Rate this question:
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- 2.
What rule for serving bread should food handlers practice?
- A.
Do not re-serve uneaten bread
- B.
Reheat uneaten bread before serving to other customers
- C.
Recycle unused, uncovered butter for use in other food items
- D.
Clean and sanitize bread baskets between each customer
Correct Answer
A. Do not re-serve uneaten breadExplanation
Food handlers should not re-serve uneaten bread because it poses a risk of contamination. Once bread has been served to a customer, it may have come into contact with their saliva or other contaminants. Re-serving this bread to another customer can spread bacteria or other pathogens. Therefore, it is important for food handlers to discard any uneaten bread and provide fresh bread to each customer to ensure food safety.Rate this question:
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- 3.
In a self-service area, bulk unpackaged food does not need a label if the product
- A.
Makes a claim about health or nutrient content
- B.
Does not make a claim about health or nutrient content
- C.
Has been prepared at an unregulated processing plant
- D.
Has been prepared at a vendor's processing plant
Correct Answer
B. Does not make a claim about health or nutrient contentExplanation
In a self-service area, bulk unpackaged food does not need a label if it does not make a claim about health or nutrient content. This means that if the food product does not advertise any specific health benefits or nutrient content, it is not required to have a label in a self-service area. However, if the product makes a claim about health or nutrient content, it would need to have a label regardless of where it was prepared or processed.Rate this question:
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- 4.
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 165F. What HACCP principle is addressed by cooking the duck breast to 165F?
- A.
Hazard Analysis
- B.
Verification
- C.
Monitoring
- D.
Critical Limit
Correct Answer
D. Critical LimitExplanation
Cooking the duck breast to a temperature of 165F addresses the HACCP principle of Critical Limit. Critical limits are the maximum and minimum values to which a physical, biological, or chemical parameter must be controlled at a critical control point to prevent, eliminate, or reduce a hazard to an acceptable level. In this case, cooking the duck breast to a temperature of 165F ensures that any potential pathogens or bacteria present in the meat are killed, reducing the risk of foodborne illnesses.Rate this question:
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- 5.
What must a food handler with an infected hand-wound do to work safely with food?
- A.
Cover the wound with an impermeable cover and wear a single-use glove
- B.
Avoid working with raw food until the wound is completely dry
- C.
Place a bandage on the wound
- D.
Apply hand sanitizer to the wound
Correct Answer
A. Cover the wound with an impermeable cover and wear a single-use gloveExplanation
To work safely with food, a food handler with an infected hand-wound should cover the wound with an impermeable cover and wear a single-use glove. This is necessary to prevent any potential contamination of the food with bacteria or pathogens from the wound. By covering the wound with an impermeable cover, it ensures that there is no direct contact between the wound and the food. Additionally, wearing a single-use glove provides an extra layer of protection and minimizes the risk of any bacteria from the wound transferring onto the food.Rate this question:
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- 6.
Which of these food processes does not require a variance from a regulatory authority?
- A.
Smoking food as a method to preserve it
- B.
Buying bean sprouts from a reputable supplier
- C.
Curing food
- D.
Pasteurizing juice on-site
Correct Answer
B. Buying bean sprouts from a reputable supplierExplanation
Buying bean sprouts from a reputable supplier does not require a variance from a regulatory authority because it involves purchasing the food product from a trusted source. The supplier is expected to comply with all the necessary regulations and standards for food safety and quality. Therefore, there is no need for additional approval or permission from a regulatory authority in this case.Rate this question:
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- 7.
What is a cross-connection?
- A.
Backflow of clean water into dirty water
- B.
Physical link between safe water and dirty water
- C.
Water transport vehicle
- D.
Approved public water main
Correct Answer
B. pHysical link between safe water and dirty waterExplanation
A cross-connection refers to a physical link or connection between a source of safe or clean water and a source of dirty or contaminated water. This connection can allow for the backflow of clean water into the dirty water supply, posing a risk of contamination. It is important to prevent cross-connections to ensure the safety and quality of drinking water.Rate this question:
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- 8.
What information must be posted on a dishwasher?
- A.
Manufacturer phone number
- B.
Correct settings
- C.
Recommended sanitizing amounts
- D.
Schedule for cleaning
Correct Answer
B. Correct settingsExplanation
The correct answer is "Correct settings." When using a dishwasher, it is important to know the correct settings to ensure that the dishes are properly cleaned. This includes selecting the appropriate cycle, temperature, and any additional options that may be available. Knowing the correct settings will help to optimize the dishwasher's performance and ensure that the dishes are thoroughly cleaned and sanitized.Rate this question:
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- 9.
What scenario can lead to pest infestation?
- A.
Storing recyclables in paper bags
- B.
Cleaning up spills around garbage containers
- C.
Rotating products using the FIFO method
- D.
Installing air curtains above doors
Correct Answer
A. Storing recyclables in paper bagsExplanation
Storing recyclables in paper bags can lead to pest infestation because pests are attracted to the smell of food and waste. Paper bags are not as secure as plastic or metal containers, making it easier for pests to access and contaminate the recyclables. Additionally, paper bags can easily tear or become damp, creating an ideal environment for pests to breed and thrive. Therefore, storing recyclables in paper bags increases the risk of attracting pests and creating an infestation.Rate this question:
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- 10.
What is the first step in developing a HACCP plan?
- A.
Identify corrective actions
- B.
Conduct a hazard analysis
- C.
Establish monitoring procedures
- D.
Determine critical control points
Correct Answer
B. Conduct a hazard analysisExplanation
The first step in developing a HACCP (Hazard Analysis and Critical Control Points) plan is to conduct a hazard analysis. This involves identifying potential hazards that could occur at each stage of the food production process. By conducting a thorough hazard analysis, the organization can determine which hazards are significant and need to be addressed in the HACCP plan. This step is crucial in ensuring that all potential hazards are identified and appropriate control measures are put in place to prevent or eliminate them.Rate this question:
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- 11.
What factors influence the effectiveness of a chemical sanitizer?
- A.
Concentration, temperature, contact time, pH, and water hardness
- B.
Concentration, absorbency, moisture, alkalinity, salinity
- C.
Concentration, protein, acidity, air temperature, strength
- D.
Concentration, water activity, reactivity, pressure, density
Correct Answer
A. Concentration, temperature, contact time, pH, and water hardnessExplanation
The effectiveness of a chemical sanitizer is influenced by several factors. Concentration refers to the amount of sanitizer present in a solution, with higher concentrations generally being more effective. Temperature can affect the activity of the sanitizer, with higher temperatures often increasing effectiveness. Contact time refers to the duration that the sanitizer is in contact with the surface being sanitized, with longer contact times typically leading to better results. pH is a measure of the acidity or alkalinity of a solution, and certain sanitizers may be more effective at specific pH levels. Water hardness, which refers to the mineral content in water, can also impact the effectiveness of a sanitizer.Rate this question:
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- 12.
What is the first step of cleaning and sanitizing stationary equipment?
- A.
Take off removable parts
- B.
Unplug the unit
- C.
Spray the surface with cleanser
- D.
Wash the equipment surface using hot water
Correct Answer
B. Unplug the unitExplanation
The first step of cleaning and sanitizing stationary equipment is to unplug the unit. This is important to ensure safety and prevent any electrical accidents during the cleaning process. By unplugging the unit, you eliminate the risk of electric shock and can safely proceed with the cleaning and sanitizing steps.Rate this question:
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- 13.
What temperature should the water be for manual dishwashing?
- A.
Must be at least 70F
- B.
Must be at least 90F
- C.
Must be at least 100F
- D.
Must be at least 110F
Correct Answer
D. Must be at least 110FExplanation
The water temperature for manual dishwashing should be at least 110F. This high temperature is necessary to effectively remove grease, bacteria, and other contaminants from dishes. Hot water helps to break down and dissolve food particles and grease, making it easier to clean dishes thoroughly. Additionally, the high temperature helps to sanitize the dishes, killing any remaining bacteria or germs.Rate this question:
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- 14.
What organization requires a Material Safety Data Sheet (MSDS) to be included with hazardous chemicals?
- A.
Environmental Protection Agency
- B.
Occupational Safety and Health Administration
- C.
People for the Ethical Treatment of Animals
- D.
National Restaurant Association
Correct Answer
B. Occupational Safety and Health AdministrationExplanation
The Occupational Safety and Health Administration (OSHA) requires a Material Safety Data Sheet (MSDS) to be included with hazardous chemicals. OSHA is responsible for ensuring safe and healthy working conditions for employees in the United States. The MSDS provides important information about the hazards, handling, and emergency procedures related to the chemical, helping to protect workers from potential risks and ensuring proper handling and storage of hazardous substances.Rate this question:
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- 15.
What must staff members do when transferring chemicals to a new container?
- A.
Label the container
- B.
Complete and MSDS request
- C.
Log the transfer in the MSDS
- D.
Store the chemical in a locked cabinet
Correct Answer
A. Label the containerExplanation
Staff members must label the container when transferring chemicals to a new container. This is important for safety reasons as it helps to identify the contents of the container and ensures that others are aware of any potential hazards. Labeling the container also helps to prevent any confusion or accidents that may occur if the contents are not clearly identified.Rate this question:
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- 16.
What temperature must a high-temperature dishwasher's final sanitizing rinse be?
- A.
At least 150F
- B.
At least 160F
- C.
At least 170F
- D.
At least 180F
Correct Answer
D. At least 180FExplanation
A high-temperature dishwasher's final sanitizing rinse must be at least 180F. This temperature is necessary to effectively kill bacteria and ensure proper sanitation of the dishes. Lower temperatures may not be sufficient to eliminate harmful microorganisms, which can pose a health risk to consumers. Therefore, it is important to maintain a high temperature in the final rinse to ensure the safety and cleanliness of the dishes.Rate this question:
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- 17.
What must food handlers do when handling ready-to-eat food?
- A.
Wear single-use gloves
- B.
Sanitize their hands
- C.
Wear an apron
- D.
Use bare hands
Correct Answer
A. Wear single-use glovesExplanation
Food handlers must wear single-use gloves when handling ready-to-eat food to prevent cross-contamination. Ready-to-eat food is food that will not be cooked or reheated before consumption, so it is important to ensure that it remains safe and free from any potential contaminants. Wearing gloves provides a barrier between the food handler's hands and the food, reducing the risk of transferring harmful bacteria or pathogens. By using single-use gloves, food handlers can maintain the hygiene and safety standards required in food handling.Rate this question:
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- 18.
Why are people who take certain medications at risk for foodborne illness?
- A.
Their immune systems are compromised
- B.
They have not built up strong immune systems
- C.
They only eat TCS food
- D.
They have hidden allergies
Correct Answer
A. Their immune systems are compromisedExplanation
People who take certain medications are at risk for foodborne illness because their immune systems are compromised. Medications such as immunosuppressants or steroids can weaken the immune system's ability to fight off infections, including those caused by foodborne pathogens. This makes them more susceptible to getting sick from contaminated food.Rate this question:
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- 19.
What should be done with a package of flour that is received with signs of dampness on the bag?
- A.
Reject the flour and return it to the supplier
- B.
Accept the flour and place in dry storage
- C.
Dry the bag thoroughly before use
- D.
Store the bag in a cooler at 41F or lower
Correct Answer
A. Reject the flour and return it to the supplierExplanation
If a package of flour is received with signs of dampness on the bag, it indicates that the flour may have been exposed to moisture. Moisture can lead to the growth of mold or bacteria, which can contaminate the flour and make it unsafe for consumption. Therefore, it is important to reject the flour and return it to the supplier to ensure food safety and quality.Rate this question:
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- 20.
Which responsibility is included in the Food and Drug Administration's role?
- A.
Inspecting meat, poultry, and eggs
- B.
Issuing licenses and permits
- C.
Regulating food transported across state lines
- D.
Approving HACCP plans
Correct Answer
C. Regulating food transported across state linesExplanation
The Food and Drug Administration's role includes regulating food transported across state lines. This means that the FDA is responsible for ensuring the safety and quality of food products that are transported from one state to another. They set and enforce standards and regulations to prevent contamination, adulteration, and mislabeling of food during transportation. By regulating food transportation, the FDA helps to protect public health and maintain the integrity of the food supply chain.Rate this question:
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Current Version
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Mar 22, 2023Quiz Edited by
ProProfs Editorial Team -
Oct 10, 2016Quiz Created by
Yollieoriental
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