ServSafe Food Manager Diagnostic Test 2024

ServSafe Food Manager Diagnostic Test 2024: The ServSafe Manager Diagnostic Test is a comprehensive examination that tests an individual’s knowledge of food safety and sanitation. The test is designed to ensure that those who handle and prepare food in restaurants and other food service establishments have a good understanding of how to keep food safe for consumption.

It is recommended that individuals study and review the information covered on the test several weeks before taking the exam. This will give them time to absorb the information and identify areas where they need to improve their understanding.

ServSafe Food Manager Diagnostic Test

The ServSafe Manager Diagnostic Test covers a wide range of topics related to food safety, including temperature control, personal hygiene, cross-contamination, and chemical storage. The test also includes questions about foodborne illness, proper food storage and handling, and cleaning and sanitizing procedures.

Test Your Knowledge

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

1 / 40

1) Food should be cooled from 135 ̊F to 70 ̊F (57 ̊C to 21 ̊C) within __________ hours, and then from 70 ̊F to 41 ̊F (21 ̊C to 5 ̊C) or lower within ___________ hours

A) 2, 4

B) 3, 4

C) 3, 6

D) 4, 2

2 / 40

2) Why should food NOT be stored in a galvanized container?

A) The food will spoil quickly.

B) The food will not be stored at the right temperature.

C) Acids in the food can leach zinc into the food.

D) Acids in the food can cause the container to rust.

3 / 40

3) When taking the orders of customers with food allergies, a server should

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

B) fully describe the symptoms of an allergic reaction to customers before they order.

C) tell customers when they arrive that the food may cause allergic reactions

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

4 / 40

4) What is the key to limiting bacterial growth?

A) Controlling time and temperature

B) Evaluating the menu selection

C) Managing personal hygiene

D) Using food additives

5 / 40

5) A foodhandler who spends an entire shift deboning chicken should change gloves

A) after 1 hour, because the gloves may attract build-up of pathogens quickly

B) every 4 hours during continual use, and more often as needed

C) at the end of the shift, when working on a single task

D) every 6 hours, to avoid wasting gloves

6 / 40

6) How should foodhandlers 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

7 / 40

7) What is the correct procedure for washing hands?

A) Wet hands and arms with water at least 41 ̊F (5 ̊C). Apply soap. Vigorously scrub hands and arms. Apply a hand antiseptic. Dry hands.

B) Wet hands and arms with water at least 41 ̊F (5 ̊C). Apply soap. Vigorously scrub hands and arms. Rinse hands and arms. Dry hands and arms.

C) Wet hands and arms with water at least 100 ̊F (38 ̊C). Apply soap. Vigorously scrub hands and arms for 10 to 15 seconds. Rinse hands and arms. Dry hands and arms

D) Wet hands and arms with water at least 100 ̊F (38 ̊C). Apply soap. Vigorously scrub hands and arms. Apply a hand antiseptic. Dry hands and arms.

8 / 40

8) What is one factor that affects the growth of microorganisms in food?

A) Leanness

B) Density

C) Ripeness

D) Acidity

9 / 40

9) What is the right way to measure the temperature of fresh meat, poultry, or seafood when it is delivered?

A) Use the ice-point method.

B) Use an infrared thermometer on the container

C) Place a probe on the surface of the food and wait 15 seconds.

D) Insert the thermometer stem or probe into the thickest part of the product.

10 / 40

10) If a food-contact surface is in constant use, how often must it be cleaned and sanitized?

A) Every 4 hours

B) Every 6 hours

C) Every 8 hours

D) Every 10 hours

11 / 40

11) How should a prep table be cleaned and sanitized?

A) Spray with a cleaning solution, and then wipe with a sanitized cloth

B) Spray with a sanitizing solution, rinse with clean water, and then dry.

C) Brush off loose dirt with a clean cloth, and then wipe or spray with a sanitizing solution

D) Clean and rinse the surface, sanitize the surface, and then air-dry.

12 / 40

12) Labels on containers of ready-to-eat TCS food that was prepped on-site must include the

A) ingredients

B) potential allergens

C) reheating instructions

D) date that the food should be sold

13 / 40

13) What is the maximum acceptable receiving temperature for fresh poultry?

A) 35 ̊F (2 ̊C)

B) 41 ̊F (5 ̊C)

C) 45 ̊F (7 ̊C)

D) 50 ̊F (10 ̊C)

14 / 40

14) If a food-contact surface has been soiled, what four actions must be performed before it can be used again?

A) Wiped, rinsed, stored, air-dried

B) Cleaned, rinsed, scrubbed, air-dried

C) Cleaned, rinsed, sanitized, air-dried

D) Degreased, scrubbed, rinsed, air-dried

15 / 40

15) A foodhandler put labeled, ready-to-eat food under raw hamburger patties in the cooler. What was done wrong?

A) The foodhandler labeled ready-to-eat food.

B) The foodhandler did not use the FIFO method.

C) The foodhandler did not place the patties at eye level.

D) The foodhandler did not store ready-to-eat food above raw food.

16 / 40

16) What is the calibration nut on a bimetallic stemmed thermometer used for?

A) Keep it accurate

B) Mark its sensing area

C) Measure air temperature

D) Measure temperatures through glass

17 / 40

17) What is the minimum internal cooking temperature for TCS food cooked in a microwave?

A) 135 ̊F (57 ̊C)

B) 145 ̊F (63 ̊C)

C) 155 ̊F (68 ̊C)

D) 165 ̊F (74 ̊C)

18 / 40

18) Cold TCS food must be received at what internal temperature?

A) 32 ̊F (0 ̊C) or lower

B) 41 ̊F (5 ̊C) or lower

C) 50 ̊F (10 ̊C) or lower

D) 55 ̊F (13 ̊C) or lower

19 / 40

19) To make sure that the chemical sanitizer being used on a food-prep surface is at the correct strength

A) rinse it from the surface and then apply it a second time.

B) test the surface first to confirm that there are no pathogens.

C) use a test kit to check the sanitizer’s concentration when mixing it.

D) heat it to the temperature recommended by the manufacturer.

20 / 40

20) What is the recommended frequency for cleaning and sanitizing food contact surfaces?

A) Once a week

B) Twice a week

C) Once a day

D) Twice a day

21 / 40

21) What should you do if you suspect that food is contaminated?

A) Taste it to determine if it is safe to eat

B) Sell it to a customer

C) Discard it immediately

D) Store it for later use

22 / 40

22) What is the recommended temperature for holding cold food?

A) 32°F to 41°F

B) 41°F to 50°F

C) 50°F to 60°F

D) 60°F to 70°F

23 / 40

23) What is the recommended temperature for holding hot food?

A) 135°F

B) 140°F

C) 145°F

D) 150°F

24 / 40

24) What is the first step in the food safety process?

A) Purchasing food

B) Preparing food

C) Cooking food

D) Receiving food

25 / 40

25) What is the recommended storage time for cooked food?

A) 1 to 2 hours

B) 2 to 4 hours

C) 4 to 6 hours

D) 6 to 8 hours

26 / 40

26) What is the importance of using gloves when handling food?

A) To prevent contamination of food

B) To prevent the spread of disease

C) To protect the skin from harmful substances

D) All of the above

27 / 40

27) What is the recommended pH level for a food to be considered safe?

A) 4.0 to 4.5

B) 5.0 to 5.5

C) 6.0 to 6.5

D) 7.0 to 7.5

28 / 40

28) What is the recommended method for thawing frozen food?

A) At room temperature

B) In the microwave

C) In the oven

D) In the refrigerator

29 / 40

29) What is the minimum recommended cooking temperature for beef?

A) 145°F

B) 160°F

C) 165°F

D) 170°F

30 / 40

30) What are the symptoms of food poisoning?

A) Diarrhea, vomiting, stomach cramps, and fever

B) Headache, muscle aches, and fatigue

C) Rash, itching, and hives

D) Sneezing, runny nose, and cough

31 / 40

31) What is HACCP and why is it important in food service operations?

A) Hazard Analysis and Critical Control Points

B) Hazardous Analysis and Control Points

C) Hazard Analysis and Control Procedures

D) Hazard Analysis and Control Programs

32 / 40

32) What is cross-contamination and how can it be prevented in the kitchen?

A) The transfer of harmful microorganisms from one surface to another

B) The transfer of bacteria from food to food

C) The transfer of bacteria from food to utensils

D) The transfer of bacteria from utensils to food

33 / 40

33) How often should you wash your hands when handling food?

A) Every hour

B) Every 30 minutes

C) Every 15 minutes

D) Every 10 minutes

34 / 40

34) What is the proper storage temperature for perishable food items?

A) 0°F to 50°F

B) 33°F to 41°F

C) 50°F to 70°F

D) 70°F to 90°F

35 / 40

35) What are the four factors that contribute to foodborne illness?

A) Time, temperature, contamination, and spoilage

B) Time, moisture, bacteria, and toxins

C) Contamination, bacteria, spoilage, and moisture

D) Temperature, moisture, contamination, and bacteria

36 / 40

36) What is the purpose of using sanitizers in food preparation?

A) To kill bacteria and other harmful microorganisms

B) To enhance the flavor of food

C) To brighten the color of food

D) All of the above

37 / 40

37) What is the recommended minimum internal temperature for cooked poultry?

A) 145°F

B) 160°F

C) 165°F

D) 170°F

38 / 40

38) What is the recommended method for washing produce to reduce the risk of foodborne illness?

A) Running water over the produce and then drying it with a clean towel

B) Soaking the produce in a solution of water and bleach

C) Wiping the produce with a damp cloth

D) Spraying the produce with a commercial produce wash

39 / 40

39) What is the recommended way to store chemicals to prevent contamination of food and food-contact surfaces?

A) On shelves above food and food-contact surfaces

B) On the floor next to food and food-contact surfaces

C) In a separate, designated area away from food and food-contact surfaces

D) Mixed in with food and food-contact surfaces

40 / 40

40) What is the recommended method for cooling hot food to prevent the growth of harmful bacteria?

A) Leaving the food at room temperature until it cools

B) Placing the food in the refrigerator for a few hours

C) Putting the food in a shallow container and placing it in the refrigerator

D) Putting the food in a deep container and placing it in the refrigerator

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As a reminder, these questions and answers are for reference only and are not intended to be used for any official or certification exams. ServSafe® is a registered trademark of the National Restaurant Association Educational Foundation.