ServSafe Food Handler Diagnostic Test 2024

ServSafe Food Handler Diagnostic Test 2024: The ServSafe Food Handler Certification is an essential tool for individuals working in the food service industry. This Diagnostic Test is designed to assess the knowledge and understanding of food safety principles, as outlined by the Food and Drug Administration.

The test covers important topics such as foodborne illness, personal hygiene, food preparation and storage, and much more. Whether you’re a seasoned professional or just starting out in the industry, taking this test will provide valuable insights into your understanding of food safety best practices.

With its comprehensive coverage of industry-recognized standards, the ServSafe Food Handler Practice Test is a great way to stay current and ensure you’re fully equipped to meet the ever-changing demands of the food service industry.

ServSafe Food Handler Diagnostic Test

Test Your Knowledge

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ServSafe Food Handler Diagnostic Test
Total Items: 40
Time Limit: N/A
Answer Keys: Yes

1 / 40

1) What should a food handler do with food after it is thawed in the microwave?

A) Cook it using conventional cooking equipment

B) Cover the food to prevent it from drying out

C) Check the temperature in at least 2 places

D) Let the food stand for 2 minutes before cooking

2 / 40

2) 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?

A) Heat the food to destroy pathogens

B) Throw it out

C) Recondition the food

D) Make sure food has not been time-temperature abused

3 / 40

3) What information must be included on the label of a container of ready-to-eat TCS food prepped on-site for retail sale?

A) Quality of the food

B) Potential allergens

C) Reheating instructions

D) Storage requirements

4 / 40

4) Which process requires a variance from the regulatory authority?

A) Smoking food to enhance flavor

B) Serving wild game

C) Serving imported cheese

D) Sprouting seeds or beans

5 / 40

5) The temperature of clam chowder is checked during holding. According to the operation’s policy, the chowder must be thrown out. What HACCP principle is being practiced by throwing out the soup?

A) Hazard analysis

B) Verification

C) Monitoring

D) Corrective action

6 / 40

6) What rule for serving condiments should be practiced?

A) Serve condiments in original containers

B) Serve condiments in antimicrobial containers

C) Combine bowls of leftover condiments with fresh ones

D) Serve bottle condiments that remain open between uses

7 / 40

7) Bulk unpackaged food in self-service areas must be labeled when

A) the food is prepared on the premises.

B) the manufacturer claims the food is healthy.

C) the food is prepared at another unit of the same chain.

D) the food supports pathogen growth.

8 / 40

8) A tuna salad is removed from the cooler at 9:00 a.m. and put out for a buffet at 11:00 a.m. By what time must the tuna salad 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.

9 / 40

9) When can raw, unpackaged meat be offered for self-service?

A) At organic food stands

B) At Mongolian barbeques

C) When the meat is high quality

D) When the meat is frozen

10 / 40

10) What action should a manager take when a food handler reports having diarrhea and being diagnosed with a foodborne illness caused by Shigella spp.?

A) Keep the food handler away from duties that involve food.

B) Exclude the food handler from the operation.

C) Make sure the food handler is supplied with disposable gloves.

D) Make sure the food handler washes hands often.

11 / 40

11) What should a manager of a quick-service operation do if a food handler reports having a sore throat and a fever?

A) Exclude the food handler from the operation.

B) Report the illness to the local regulatory authority.

C) Speak with the food handler’s medical practitioner.

D) Restrict the food handler from working with food

12 / 40

12) How should food handlers keep their fingernails?

A) Short and unpolished

B) Long and unpolished

C) Long and painted with nail polish

D) Short and painted with nail polish

13 / 40

13) To work with food, a food handler with an infected hand wound must

A) cover the wound with an impermeable cover and wear a single-use glove.

B) cover the wound with an impermeable cover and limit contact with food.

C) wash hands and bandage the wound with an impermeable cover.

D) apply ointment and bandage the wound with an impermeable cover.

14 / 40

14) As part of handwashing, food handlers must scrub their hands and arms for at least

A) 3 seconds.

B) 5 seconds

C) 10 seconds.

D) 20 seconds.

15 / 40

15) A food handler who has just bused tables must do what before handling food?

A) Change apron

B) Wash hands

C) Put disposable gloves back on

D) Wipe hands on a cloth towel

16 / 40

16) To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file, and know

A) when to register with the EPA.

B) how to fill out an incident report.

C) where to find Safety Data Sheets in the operation.

D) whom to contact about suspicious activity.

17 / 40

17) A broken water main has caused the water in an operation to appear brown. What should the manager do?

A) Contact the local regulatory authority before use.

B) Use the water for everything except dishwashing.

C) Boil the water for 1 minute before use.

D) Use the water for everything except handwashing.

18 / 40

18) Three components of active managerial control include

A) identifying risks, creating specifications, and training.

B) identifying risks, corrective action, and training.

C) identifying risks, creating purchase orders, and training.

D) identifying risks, record keeping, and training.

19 / 40

19) Which agency enforces food safety in a restaurant or foodservice operation?

A) Centers for Disease Control and Prevention

B) Food and Drug Administration

C) State or local regulatory authority

D) U.S. Department of Agriculture

20 / 40

20) What thermometer is best suited to checking a dishwashing machine’s final rinse temperature?

A) Time-temperature indicator

B) Infrared thermometer

C) Maximum registering thermometer

D) Immersion probe

21 / 40

21) What is the minimum internal cooking temperature for chicken breast?

A) 135 ̊F (57 ̊C) for 4 minutes

B) 145 ̊F (63 ̊C) for 4 minutes

C) 155 ̊F (68 ̊C) for 15 seconds

D) 165 ̊F (74 ̊C) for 15 seconds

22 / 40

22) What should a server do when taking a food order from customers who have concerns about food allergies?

A) Describe each menu item to customers who ask, including any “secret” ingredients

B) Explain the symptoms of an allergic reaction to customers before they order

C) When customers arrive, tell them the food may cause allergic reactions

D) Tell customers with food allergies they will not be able to receive service

23 / 40

23) A food handler has cooled a container of chili to 70°F (21 ̊C) in 1 hour. How much time is left to cool the chili to 41°F (5 ̊C)?

A) 2 hours

B) 3 hours

C) 4 hours

D) 5 hours

24 / 40

24) When must a food handler change gloves?

A) After 1 hour of constant use

B) As soon as they become dirty or torn

C) At the end of the shift

D) Every 6 hours

25 / 40

25) 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?

A) Pancakes

B) Soft boiled eggs

C) Corned beef hash

D) Mayonnaise

26 / 40

26) What temperature must cooked vegetables reach to be safely hot-held for service?

A) 135 ̊F (57 ̊C)

B) 145 ̊F (63 ̊C)

C) 155 ̊F (68 ̊C)

D) 165 ̊F (74 ̊C)

27 / 40

27) What temperature must stuffed lobster be cooked to?

A) 135 ̊F (57 ̊C) for 4 minutes

B) 145 ̊F (63 ̊C) for 4 minutes

C) 155 ̊F (68 ̊C) for 15 seconds

D) 165 ̊F (74 ̊C) for 15 seconds

28 / 40

28) What must an operation do before packaging fresh juice on-site for later sale?

A) Obtain a variance

B) Freeze the juice

C) Hold produce at 41 ̊F (5 ̊C) or lower

D) Contact OSHA

29 / 40

29) What is one factor that affects the growth of bacteria in food?

A) Leanness

B) Density

C) Ripeness

D) Acidity

30 / 40

30) Why are preschool-age children at a higher risk for getting a foodborne illness?

A) They do not have strong appetites.

B) They do not receive enough nutrition

C) They are more likely to suffer allergic reactions.

D) They have not yet built up their immune systems.

31 / 40

31) Cut melons should be stored at what internal temperature?

A) 41°F (5°C) or lower

B) 45°F (7°C) or lower

C) 51°F (11°C) or lower

D) 55°F (13°C) or lower

32 / 40

32) Which is a TCS food?

A) Bananas

B) Coffee

C) Crackers

D) Sprouts

33 / 40

33) Pathogens are likely to grow well in a meat stew that is

A) A below freezing temperature.

B) at refrigeration temperatures.

C) between 41°F and 135°F (5°C and 57°C).

D) cooked to the correct internal temperature.

34 / 40

34) What is the maximum amount of time that ready-to-eat TCS food can be stored in a cooler at 41°F (5°C) before it must be sold, served, or thrown out?

A) 2 days

B) 5 days

C) 7 days

D) 9 days

35 / 40

35) A recall has been issued for a specific brand of orange juice. The store manager has matched the information from the recall notice to the item, removed the item from inventory, and stored it in a secure location. What should the manager do next?

A) Refer to the vendor notification for next steps

B) Contact the supplier and arrange for the product to be picked up

C) Label the item to prevent it from accidently being placed back in inventory

D) Inform the local media, customers, and employees of the reason for the recall

36 / 40

36) Ready-to-eat TCS food must be date marked if it will be stored for longer than

A) 12 hours.

B) 24 hours.

C) 36 hours.

D) 48 hours.

37 / 40

37) Which item is stored correctly in the cooler?

A) Macaroni salad stored above raw salmon

B) Raw ground pork stored below raw poultry

C) Raw poultry stored above raw pork roast

D) Sliced pineapple stored below raw steaks

38 / 40

38) When receiving a delivery of food for an operation, it is important to

A) inspect only the TCS food.

B) inspect all food immediately before storing it.

C) stack the delivery neatly and inspect it within 12 hours.

D) store it immediately and inspect it later.

39 / 40

39) How long must shellstock tags be kept on file?

A) 30 days after the day the shellfish were received

B) 90 days after the day the shellfish were received

C) 30 days after the last shellfish was sold or served from the container

D) 90 days after the last shellfish was sold or served from the container

40 / 40

40) Where should staff members eat, drink, smoke, or chew gum?

A) Where customers cannot see them

B) Outside the kitchen door

C) Dishwashing areas

D) Designated areas

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