ServSafe Food Safety Training Program (SERVSAFE) > Summary > ServSafe 7th Edition Diagnostic Test, 80-Questions Diagnostic Test & Answer Key (All)

ServSafe 7th Edition Diagnostic Test, 80-Questions Diagnostic Test & Answer Key

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ServSafe 7th Edition Diagnostic Test, 80-Questions Diagnostic Test & Answer Key-A food handler comes to work with diarrhea. What should the manager tell the food handler to do? - Go home A food han... dler 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)? - 5 hours A food handler has just finished storing a dry food delivery. Which step was done correctly? Stored food away from the wall Stored food 4 inches off the floor Stored food underneath a stairwell Stored food in an empty chemical container - Stored food away from the wall A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has a use=by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date for the seafood dish? - April 8 A local nursing home has a yearly barbecue for its residents. Which food item should not be served? Deviled eggs Potato salad Raw carrots Rare hamburgers - Rare hamburgers A service sink should be used to dispose of mop water cool cooked foods wash produce scrub pots and pans - dispose of mop water 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? - 3:00 p.m. Bulk unpackaged food in self-service areas must be labeled when - the manufacturer claims the food is healthy hat thermometer is best suited to checking a dishwashing machine's final rinse temperature? - Maximum registering thermometer How many hours can cold food be held without refrigeration before it must be sold, served, or thrown out? - 6 hours How should an item that has been recalled by its manufacturer be stored in an operation? - Separately from food that will be served How should chemicals be stored? - Away from prep areas How should staff make sure the chemical sanitizer being used on a food-prep surface is at the correct strength? - Use a test kit to check the sanitizer's concentration when mixing it In a self-service area, bulk unpackaged food does not need a label if the product - does not make a claim about health or nutrient content Lasagna was removed from hot holding for service at 11:00 a.m. By what time must it be served or thrown out? - 3:00 p.m. [Show More]

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