Ultimate ServSafe Diagnostic Quiz
How well do you know about servesafe diagnostic? Simply take this quiz and prove yourself!
- 1.
What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations?
- A.
Pasteurized
- B.
Pooled
- C.
Hard-boiled
- D.
Shelled
Correct Answer
A. PasteurizedExplanation
To ensure safety for high-risk populations, such as pregnant women, elderly, or individuals with weakened immune systems, it is recommended to use pasteurized eggs when preparing raw or undercooked dishes. Pasteurization involves heating the eggs at a specific temperature to kill any potential harmful bacteria, such as Salmonella, without cooking the eggs. This reduces the risk of foodborne illnesses that can be caused by consuming raw or undercooked eggs. Using pasteurized eggs helps to protect the health of vulnerable individuals.Rate this question:
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- 2.
What causes preschool-age children to be at risk for foodborne illness?
- A.
Their immune systems are not strong?
- B.
They have not received all of their immunizations.
- C.
They only eat ready-to-eat food
- D.
They have hidden allergies
Correct Answer
A. Their immune systems are not strong?Explanation
Preschool-age children are at risk for foodborne illness because their immune systems are not fully developed or strong enough to fight off harmful bacteria and viruses that can cause food poisoning. This makes them more susceptible to infections and illnesses from contaminated food.Rate this question:
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- 3.
Which organization includes inspecting food as one of its primary responsibilities?
- A.
U.S. Public Health Service
- B.
Centers for Disease Control
- C.
U.S. Department of Agriculture
- D.
Occupational Safety and Health Administration
Correct Answer
C. U.S. Department of AgricultureExplanation
The U.S. Department of Agriculture includes inspecting food as one of its primary responsibilities. This organization is responsible for ensuring the safety and quality of the nation's food supply. They conduct inspections of food processing facilities, farms, and other establishments to ensure that proper food safety protocols are followed. They also enforce regulations and standards to prevent the spread of foodborne illnesses and protect consumers from unsafe food products.Rate this question:
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- 4.
What should a server do after clearing a table?
- A.
Apply hand antiseptic
- B.
Wash hands
- C.
Put disposable gloves back on
- D.
Rinse hands in warm water
Correct Answer
B. Wash handsExplanation
After clearing a table, a server should wash their hands. This is important to maintain proper hygiene and prevent the spread of germs and bacteria. Washing hands helps to remove any dirt, food particles, or contaminants that may have been picked up while clearing the table. It is a crucial step in ensuring the safety and cleanliness of the server's hands before they continue handling food or serving other customers.Rate this question:
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- 5.
What strategy can prevent cross-contamination?
- A.
Buy food that does not require prepping
- B.
Prep food on both sides of a cutting board
- C.
Prep raw food and ready-to-eat food at the same time
- D.
Avoid time-temperature abuse
Correct Answer
A. Buy food that does not require preppingExplanation
Buying food that does not require prepping can prevent cross-contamination because prepping, such as cutting or chopping, increases the risk of transferring bacteria from one food item to another. By purchasing food items that are already prepared or require minimal handling, the chances of cross-contamination are reduced. This strategy ensures that there is no direct contact between raw and ready-to-eat foods, minimizing the risk of foodborne illnesses.Rate this question:
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- 6.
What temperatures do infrared thermometers measure?
- A.
Internal food
- B.
Air
- C.
Surface
- D.
Oven
Correct Answer
C. SurfaceExplanation
Infrared thermometers measure the temperature of the surface. This means that they can accurately measure the temperature of objects without making physical contact with them. They work by detecting and measuring the infrared radiation emitted by the surface, which is directly related to its temperature. This makes infrared thermometers useful in various applications, such as checking the temperature of cooking surfaces, monitoring industrial equipment, or measuring body temperature without direct contact.Rate this question:
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- 7.
When can glass thermometers be used?
- A.
When candy is being made
- B.
When checking liquids
- C.
When enclosed in a shatterproof casing
- D.
When hanging in a cooler
Correct Answer
C. When enclosed in a shatterproof casingExplanation
Glass thermometers can be used when they are enclosed in a shatterproof casing. This is because glass thermometers are fragile and can easily break, posing a risk of injury. By enclosing them in a shatterproof casing, the risk of breakage is minimized, making them safe to use.Rate this question:
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- 8.
Why should food temperatures be taken in two different locations?
- A.
To ensure the thermometer is calibrated correctly
- B.
It is required by the manufacturer
- C.
To ensure the thermometer is accurate to +/-2 degrees F or +/-1 degrees C
- D.
Temperature may vary in the food
Correct Answer
D. Temperature may vary in the foodExplanation
Food temperatures should be taken in two different locations to account for any temperature variations within the food. Different parts of the food may have different temperatures, especially in larger or thicker items. By taking temperatures in two different locations, it helps to ensure that the overall temperature of the food is accurately measured and that any potential hot or cold spots are identified. This is important for food safety and to ensure that the food is cooked or stored at the correct temperature.Rate this question:
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- 9.
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?
- A.
April 4
- B.
April 8
- C.
April 10
- D.
April 12
Correct Answer
B. April 8Explanation
The use-by date for the seafood dish is April 8 because the use-by date for the shrimp is April 8. It is important to use the ingredient with the earliest use-by date to ensure safety and freshness.Rate this question:
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- 10.
What information must be included on the label of food packaged on-site for retail sale?
- A.
Pack date
- B.
List of ingredients
- C.
Storage guidelines
- D.
Serving size
Correct Answer
B. List of ingredientsExplanation
The label of food packaged on-site for retail sale must include a list of ingredients. This is important for consumers to know what ingredients are present in the food product, especially if they have any allergies or dietary restrictions. The list of ingredients helps consumers make informed choices about the food they purchase and consume.Rate this question:
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- 11.
How should an item that has been recalled by its manufacturer be stored in an operation?
- A.
Together with food that will be served
- B.
Separately from food that will be served
- C.
In vacuum-packed bags
- D.
In self-draining containers
Correct Answer
B. Separately from food that will be servedExplanation
An item that has been recalled by its manufacturer should be stored separately from food that will be served. This is because the recalled item may pose a health risk or contamination issue, and storing it separately helps to prevent any accidental use or consumption. By keeping it separate, it ensures that the recalled item can be easily identified and removed from the operation, reducing the risk of any harm to customers or employees.Rate this question:
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- 12.
A food handler has just finished storing a dry food delivery. Which step was done correctly?
- A.
Stored food away from the wall
- B.
Stored food 4 inches off the floor
- C.
Stored food underneath a stairwell
- D.
Stored food in an empty chemical container
Correct Answer
A. Stored food away from the wallExplanation
The correct step that was done correctly is storing the food away from the wall. This is important because it helps to prevent any contamination or pests from accessing the food. Storing food away from the wall also allows for proper air circulation, reducing the risk of spoilage.Rate this question:
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- 13.
Which item should be rejected?
- A.
Bags of organic cookies in torn packaging
- B.
Bottled milk at 41 degrees F
- C.
Shell eggs at an air temperature of 45 degrees F
- D.
Live oysters at 50 degrees F
Correct Answer
A. Bags of organic cookies in torn packagingExplanation
The bags of organic cookies in torn packaging should be rejected because torn packaging can compromise the quality and safety of the cookies. Torn packaging can expose the cookies to air, moisture, and potential contaminants, leading to spoilage or contamination. It is important to maintain the integrity of the packaging to ensure the freshness and safety of the product.Rate this question:
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- 14.
Ready-to-eat TCS food prepped in-house must be date marked if it is held for more than how many hours?
- A.
12 hours
- B.
24 hours
- C.
48 hours
- D.
72 hours
Correct Answer
B. 24 hoursExplanation
Ready-to-eat TCS food that is prepared in-house must be date marked if it is held for more than 24 hours. This is important for food safety and to ensure that the food is consumed within a safe timeframe. Date marking helps to track the freshness of the food and prevent the consumption of potentially spoiled or unsafe food. By marking the date, it allows staff to easily identify when the food was prepared and when it should be discarded if not consumed within the recommended time.Rate this question:
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- 15.
A local nursing home has a yearly barbecue for its residents. Which food item should not be served?
- A.
Deviled eggs
- B.
Potato salad
- C.
Raw carrots
- D.
Rare hamburgers
Correct Answer
D. Rare hamburgersExplanation
Rare hamburgers should not be served at the yearly barbecue for the nursing home residents because they pose a higher risk of foodborne illnesses. Rare hamburgers may not reach the necessary internal temperature to kill harmful bacteria like E. coli or Salmonella, which can cause severe illness, especially in vulnerable populations like the elderly. It is important to prioritize food safety and ensure that all food items served are cooked thoroughly to minimize the risk of foodborne diseases.Rate this question:
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- 16.
When transporting food off-site, how should information such as a use-by date and time be communicated to the off-site staff?
- A.
Telephone
- B.
Text or email message
- C.
Labels on food
- D.
Verbal instructions
Correct Answer
C. Labels on foodExplanation
Labels on food should be used to communicate information such as the use-by date and time to off-site staff when transporting food. Labels provide a clear and visible way to convey important information about the food, ensuring that off-site staff are aware of when the food should be used by and any other relevant instructions. This method is reliable and eliminates any potential miscommunication that may occur with verbal instructions or electronic messages.Rate this question:
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- 17.
What is the minimum internal cooking temperature for a veal chop?
- A.
135 degrees F
- B.
145 degrees F
- C.
155 degrees F
- D.
165 degrees F
Correct Answer
B. 145 degrees FExplanation
The minimum internal cooking temperature for a veal chop is 145 degrees F. This temperature ensures that the veal chop is cooked to a safe level, killing any harmful bacteria that may be present. Cooking the veal chop to this temperature also helps to retain its juiciness and tenderness, resulting in a flavorful and enjoyable meal.Rate this question:
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- 18.
How many hours can cold food be held without refrigeration before it must be sold, served, or thrown out?
- A.
2 hours
- B.
4 hours
- C.
6 hours
- D.
8 hours
Correct Answer
C. 6 hoursExplanation
Cold food can be held without refrigeration for up to 6 hours before it must be sold, served, or thrown out. This is because after 6 hours, the food may enter the temperature danger zone (between 40°F and 140°F), where bacteria can grow rapidly and cause foodborne illnesses. It is important to ensure that cold food is kept at safe temperatures to maintain its quality and prevent the risk of food poisoning.Rate this question:
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- 19.
Lasagna was removed from hot holding for service at 11:00 am. By what time must it be served or thrown out?
- A.
12:00 p.m.
- B.
2:00 p.m.
- C.
3:00 p.m.
- D.
4:00 p.m.
Correct Answer
C. 3:00 p.m.Explanation
The lasagna must be served or thrown out by 3:00 p.m. because it is recommended that hot food be held for a maximum of 4 hours. Since the lasagna was removed from hot holding at 11:00 a.m., it should not be kept for longer than 4 hours, which would be until 3:00 p.m.Rate this question:
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Current Version
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Oct 14, 2024Quiz Edited by
ProProfs Editorial Team -
Oct 10, 2016Quiz Created by
Yollieoriental
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