Download ServSafe Manager Diagnostic Test: 80 Questions and Answers - Prof. Jacqueline De Chabert-R and more Exams Nursing in PDF only on Docsity!
80Q&A SafeServe DIAGNOSTIC Test ALL 80
QUESTIONS ANSWERED FULLY
Instructions for Using the Diagnostic Test Prior to Classroom Instruction
Teaching the entire content of ServSafe Manager Book 6th Edition updated with the 2013 FDA Food Code in an eight-hour
session can be challenging. Having learners who are better prepared before classroom instruction begins leads to a
more efficient classroom experience for everyone.
One of the best ways you can prepare learners for classroom instruction is to have them read ServSafe Manager Book
before coming to class. Asking learners to complete the diagnostic test will also prepare them for instruction and help
you focus on the areas that require additional attention in the classroom.
Three weeks before class, you should send all learners a packet of information that contains the following:
- ServSafe Manager Book 6th Edition updated with the 2013 FDA Food Code
- 80-question diagnostic test and answer key
- Date(s) of the class
- Time the class begins and ends
- Location (with directions)
- What to bring with them (e.g., pencils, a notebook, etc.)
- What to expect during training and the examination
A sample cover letter is provided in a separate file.
The diagnostic test comes with a complete answer key. The answer key notes areas of weakness and directs learners
to the appropriate sections of ServSafe Manager Book 6th Edition updated with the 2013 FDA Food Code for further study
prior to class. Additionally, you as an instructor can use the results of the diagnostic test to note which areas of content
will require extra attention in the class. Ask learners to send their completed answer keys to you prior to class. Use the
test results to fine-tune the material you plan to deliver in class. You may want to dedicate extra time to subject areas
that your learners found difficult.
Practice Tests and Answer Keys
Diagnostic Test
80Q&A SafeServe DIAGNOSTIC Test ALL 80
QUESTIONS ANSWERED FULLY
Circle the best answer to each question below. Be sure to answer all 80 questions.
1 Which food item has been associated with Salmonella Typhi?
A Beverages B Produce C Shellfish from contaminated water D Undercooked ground beef
2 What symptom requires a food handler to be excluded from the operation?
A Sore throat B Jaundice C Coughing D Stomach cramps
3 Which is an example of physical contamination?
A Sneezing on food B Touching dirty food-contact surfaces C Bones in fish D Cooking tomato sauce in a copper pan
4 What practice is useful for preventing Norovirus from causing foodborne illness?
A Cooking food to minimum internal temperature B Correct handwashing C Cooling food rapidly D Encouraging staff to get flu shots
5 What condition promotes the growth of bacteria?
A High acidity B Low levels of moisture C Food held between 70˚F and 125˚F (21˚C and 52˚C) D Food with a pH that is highly alkaline
ⓐ Parasites are commonly associated with what food?
A Mushrooms B Wild game C Whole wheat D Dairy products
Practice Tests and Answer Keys
Diagnostic Test
Name Date
!4 A food handler comes to work with diarrhea. What should the manager tell the food handler to do?
A Do not work with food B Go home C Clean the restroom after each use D Only bus tables
!5 What should a food handler do to make gloves easier to put on?
A Sprinkle flour in the gloves B Blow into gloves C Select the correct size gloves D Roll the gloves up
!6 When can a food handler diagnosed with jaundice return to work?
A After 1 week B When his or her skin returns to a natural color C Seven days after the last symptom is observed D When approved by the regulatory authority
!7 Which item is a potential physical contaminant?
A Sanitizer B Jewelry C Sweat D Hand sanitizer
!8 What is the purpose of hand antiseptic?
A Eliminate the need for handwashing B Increase the use of sanitizing solutions C Lower the number of pathogens on the skin D Eliminate the need for use of gloves
!9 Single-use gloves are not required when
A the food handler has a latex sensitivity. B cleaning stationary equipment. C washing produce. D handling cooked food.
@0 What should food handlers do after leaving and returning to the prep area? A Put on gloves B Remove their aprons C Wash hands D Apply hand antiseptic
@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
@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.
@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
@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
@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
@6 What temperatures do infrared thermometers measure?
A Internal food B Air C Surface D Oven
@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
#5 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
#6 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
#7 What is the minimum internal cooking temperature for a veal chop?
A 135˚F (57˚C) B 145˚F (63˚C) C 155˚F (68˚C) D 165˚F (74˚C)
#8 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
#9 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.
$0 What should be done with preset, unwrapped utensils that appear to be unused after guests have left the table?
A Wrap the utensils with a clean napkin B Leave the utensils for the next guest C Clean and sanitize the utensils D Wipe off the utensils and reuse
$1 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
$2 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.
$3 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 165˚F (74˚C). What HACCP principle is addressed by cooking the duck breast to 165˚F (74˚C)? A Hazard Analysis B Verification C Monitoring D Critical limit
$4 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
$5 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
$6 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
$7 What information must be posted on a dishwasher?
A Manufacturer phone number B Correct settings C Recommended sanitizing amounts D Schedule for cleaning
$8 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
80Q&A SafeServe DIAGNOSTIC Test ALL 80
QUESTIONS ANSWERED FULLY
%6 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
%7 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
%8 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 41˚F (5˚C) or lower
%9 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
^0 What is the minimum internal temperature hot food must be held at to prevent pathogens from growing?
A 115˚F (46˚C) B 125˚F (51˚C) C 135˚F (57˚C) D 145˚F (62˚C)
^1 What should staff do when receiving a delivery of food and supplies?
A Inspect non-food items first B Store it immediately and inspect it later C Visually inspect all food items D Stack the delivery neatly and inspect it within 12 hours
^2 How should staff make sure 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
80Q&A SafeServe DIAGNOSTIC Test ALL 80
QUESTIONS ANSWERED FULLY
^3 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.
^4 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
^5 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
^6 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.
^7 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
^8 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
80Q&A SafeServe DIAGNOSTIC Test ALL 80
QUESTIONS ANSWERED FULLY
&5 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
&6 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
&7 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
&8 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
&9 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
*0 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
For every question you miss, fill in the box in the “Mark if incorrect” column. The information to the right of this box will tell you where to turn in your book for additional information on the questions you missed.
Question Answer Mark if incorrect
Heading Manager Book page number
1 A^ Major^ Bacteria^ That^ Cause^ Foodborne^ Illness^ 2.
2 B^ Handling^ Staff^ Illnesses^ 3.
3 C^ Physical^ Contaminants^ 2.
4 B^ Major^ Viruses^ That^ Cause^ Foodborne^ Illness^ 2.
5 C^ What^ Bacteria^ Need^ to^ Grow^ 2.
ⓐ B^ Parasites^ 2.
7 C^ Biological^ Toxins^ 2.
8 B^ Chemical^ Contaminants^ 2.
9 D^ Deliberate^ Contamination^ of^ Food^ 2. !0 (^) B Preventing Allergic Reactions (^) 2.
!1 A Allergy Symptoms 2.
!2 (^) C Where to Wash Hands (^) 3.
!3 (^) A Handling Staff Illnesses (^) 3.
!4 B Handling^ Staff^ Illnesses^ 3.
!5 (^) C How to Use Gloves (^) 3.
!6 (^) D Handling Staff Illnesses (^) 3.
!7 B Work Attire Guidelines 3.
!8 (^) C Hand Antiseptics (^) 3.
!9 (^) C Single-Use Gloves (^) 3.
@0 C When to Wash Hands 3.
@1 (^) A Eggs and Egg Mixtures (^) 6.
@2 (^) A Populations at Risk for Foodborne Illness (^) 1.
@3 C Government Agencies Responsible for the Prevention of Foodborne Illness
@4 B When to Wash Hands 3.
@5 A Cross-Contamination 4.
Practice Tests and Answer Keys
Diagnostic Test Answer Key
Name Date
Practice Tests and Answer Keys Diagnostic Test Answer Key Question Answer Mark if incorrect Heading Manager Book
- @6 C Infrared (Laser) Thermometers 4. page number
- @7 C General Thermometer Guidelines 4.
- @8 D General Thermometer Guidelines 4.
- @9 B Date Marking 5.
- #0 B Labeling 5.
- #1 B Recalls 5.
- #2 A Preventing Cross-Contamination 5.
- #3 A Packaging 5.
- #4 B Date Marking 5.
- #5 D Operations that Mainly Serve High-Risk Populations 6.
- #6 C Off-Site Service 7.
- #7 B Cooking Requirements for Specific Types of Food 6.
- #8 C Holding Food without Temperature Control 7.
- #9 C Holding Food without Temperature Control 7.
- $0 C Preset Tableware 7.
- $1 A Re-serving Food 7.
- $2 B Labeling Bulk Food 7.
- $3 D Principle 3: Establish Critical Limits 8.
- $4 A Infected Cuts or Wounds 3.
- $5 B Special Processing Methods and HACCP 8.
- $6 B Water and Plumbing 9.
- $7 B Dishwashing Machines 9.
- $8 A Pest Prevention 9.
- $9 B Principle 1: Conduct a Hazard Analysis 8.
- %0 A Sanitizer Effectiveness 10.
- %1 B Cleaning and Sanitizing Stationary Equipment 10.
- %2 D Manual Dishwashing 10.
- %3 B Using Foodservice Chemicals 10.
- %4 A Using Foodservice Chemicals 10.
- %5 D Machine Dishwashing 10.
- %6 A Single-Use Gloves 3. page number
- %7 A Populations at Risk for Foodborne Illness 1.
- %8 A Packaging 5.
- %9 C The Role of the FDA 1.
- ^0 C Holding Food 7.
- ^1 C Receiving and Inspecting 5.
- ^2 C Sanitizer Effectiveness 10.
- ^3 C Cold Food 7.
- ^4 B Self Service Areas 7.
- ^5 A Re-serving Food 7.
- ^6 B Labeling Bulk Food 7.
- ^7 D Principle Five: Identify Corrective Actions 8.
- ^8 D Specialized Processing Methods and HACCP 8.
- ^9 B Labeling 5.
- &0 B General Preparation Practices 6.
- &1 A Thawing 6.
- &2 A Preparation Practices That Have Special Requirements 6.
- &3 D Cooking Requirements for Specific Types of Food 6.
- &4 A Cooking Requirements for Specific Types of Food 6.
- &5 B Operations That Mainly Serve High-Risk Populations 6.
- &6 B When to Change Gloves 3.
- &7 D Temperature Requirements for Cooling Food 6.
- &8 A Preventing Allergic Reactions 2.
- &9 D Cooking Requirements for Specific Types of Food 6.
- *0 C Machine Dishwashing 10.
Practice Tests and Answer Keys Diagnostic Test Answer Key
Mark the question numbers you missed.
If you missed Then review
@2 @3 %7 %9 Chapter 1 Providing Safe Food
1 3 4 5 ⓐ 7 8 9 !0 !1 !7 &8 Chapter^2 Forms^ of^ Contamination
2 !2 !3 !4 !5 !6 !8 !9 @0 @4 $4 &6 Chapter^3 The^ Safe^ Food^ Handler @5 @6 @7 @8 Chapter 4 The Flow of Food: An Introduction
@9 #0 #1 #2 #3 #4 %8 ^1 ^9 Chapter 5 The Flow of Food: Purchasing, Receiving, and Storage
@1 #5 #7 &0 &1 &2 &3 &4 &5 &7 &9 Chapter 6 The Flow of Food: Preparation
#6 #8 #9 $0 $1 $2 %6 ^0 ^3 ^4 ^5 ^6 Chapter 7 The Flow of Food: Service
$3 $5 $9 ^7 ^8 Chapter 8 Food Safety Management Systems
$6 $7 $8 Chapter 9 Sanitary Facilities and Pest Management
%0 %1 %2 %3 %4 %5 ^2 *0 Chapter 10 Cleaning and Sanitizing
