NEW
Font size
WorksheetsServSafe Manager Cert - Diagnostic Test
Total questions: 20
Worksheet time: 20mins
What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?
Smooth and durable
Textured and fragile
Rough and porous
Soft and absorbent
What must a manager do with a recalled food item in the operation?
Store the recalled item separately from other food.
Dispose of the recalled item immediately.
Return the recalled item to the supplier.
Use the recalled item for staff meals.
A manager's responsibility to actively control risk factors for foodborne illnesses is called:
active managerial control
passive risk management
food safety oversight
illness prevention strategy
A manager walks around the kitchen every hour to verify policies, procedures, and corrective actions are followed. This is an example of which step in active managerial control?
Management oversight
Employee training
Customer feedback
Inventory management
What is the only jewelry that may be worn on the hands or arms while handling food?
Plain-band ring
Diamond-studded ring
Bracelet
Wristwatch
Using the same knife to chop carrots for a salad immediately after cutting up raw chicken is an example of
food safety
cross-contamination
cooking technique
kitchen hygiene
In addition to other criteria, how many people must have the same symptoms in order for a foodborne illness to be considered an outbreak?
1
2
3
4
Which item should be rejected? Bags of organic cookies in torn packaging, Bottled milk at 41°F (5°C), Single-use cups in original packing, Live oysters with an internal temperature of 50°F (10°C)
Bags of organic cookies in torn packaging
Bottled milk at 41°F (5°C)
Single-use cups in original packing
Live oysters with an internal temperature of 50°F (10°C)
What must food handlers do after touching their body or clothing?
Wash their hands
Wipe their hands on a towel
Use hand sanitizer
Continue working without any action
Which symptom could mean a customer is having an allergic reaction to food?
Coughing
Dehydration
Swollen tongue
Sneezing
What is the minimum temperature that must be maintained when holding hot chicken soup for service?
120°F (49°C)
135°F (57°C)
150°F (65°C)
160°F (71°C)
What should a manager do with a food handler who has diarrhea?
Exclude them from the operation
Allow them to continue working with precautions
Provide them with medication
Assign them to a different task
After scraping and washing, what is the third step in cleaning and sanitizing a prep table?
Rinsing
Drying
Scrubbing
Disinfecting
After handling raw meat and before handling produce, what should food handlers do with their gloves?
Wash hands and change them.
Reuse the same gloves for both tasks.
Wipe the gloves with a cloth.
Soak the gloves in sanitizer.
What is the most important factor in choosing an approved food supplier?
It has been inspected and complies with local, state, and federal laws.
It offers the lowest prices in the market.
It has been in business for over 10 years.
It provides a wide variety of food products.
Which is a biological contaminant?
Bones in a chicken fillet
Norovirus in shellfish
Metal shavings in a can of peaches
Tomato juice served in a pewter pitcher
A power outage has left hot TCS food out of temperature control for six hours. What must be done with the food?
Refrigerate the food immediately.
Throw the food away.
Reheat the food to the proper temperature.
Serve the food after checking its temperature.
With approved procedures in place, cold food can be held intentionally without temperature control for __ hours as long as it does not exceed 70*.
2 hours
4 hours
6 hours
8 hours
Where should food handlers wash their hands?
Designated sink for handwashing
Regular kitchen sink
Bathroom sink
Dishwashing area
Which is an example of physical contamination?
Sneezing on food
Touching dirty food-contact surfaces
Bones in fish
Cooking tomato sauce in a copper pan
