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

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?

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?

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?

4 / 40

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

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?

6 / 40

6) What rule for serving condiments should be practiced?

7 / 40

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

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?

9 / 40

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

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.?

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?

12 / 40

12) How should food handlers keep their fingernails?

13 / 40

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

14 / 40

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

15 / 40

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

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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

17 / 40

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

18 / 40

18) Three components of active managerial control include

19 / 40

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

20 / 40

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

21 / 40

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

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

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)?

24 / 40

24) When must a food handler change gloves?

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?

26 / 40

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

27 / 40

27) What temperature must stuffed lobster be cooked to?

28 / 40

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

29 / 40

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

30 / 40

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

31 / 40

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

32 / 40

32) Which is a TCS food?

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

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?

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?

36 / 40

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

37 / 40

37) Which item is stored correctly in the cooler?

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

39 / 40

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

40 / 40

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

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