ServSafe Diagnostic Test: 80 questions UPDATED 2022

Which food item has been associated with Salmonella Typhi? Beverages Produce Shellfish from contaminated water Undercooked ground beef Beverages What symptom requires a food handler to be excluded from the operation? Sore throat Jaundice Coughing Stomach cramps Jaundice 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 Bones in fish What practice is useful for preventing Norovirus from causing foodborne illness? Excluding staff with vomiting from the operation What condition promotes the growth of bacteria? High acidity Low levels of moisture Food held between 70°F and 125°F (21°C and 52°C) Food with a pH that is highly alkaline Food held between 70°F and 125°F (21°C and 52°C) Parasites are commonly associated with what food? Wild game What practice should be used to prevent seafood toxins from causing a foodborne illness? Purchasing good from approved, reputable suppliers How should chemicals be stored? Away from prep areas What does the L stand for in the FDA's ALERT tool? Look What practice can help prevent allergic reactions? identifying ingredients for customers A service sink should be used to dispose of mop water cool cooked foods wash produce scrub pots and pans dispose of mop water Where should a food handler wash his or her hands after prepping food? Designated sink for handwashing When should a food handler with a sore throat and fever be excluded from the operation? When the customers served are primarily a high-risk population A food handler comes to work with diarrhea. What should the manager tell the food handler to do? Go home What should a food handler do to make glovers easier to put on? Select the correct size gloves When can a food handler diagnosed with jaundice return to work? When approved by the regulatory authority Which item is a potential physical contaminant? Jewelry What is the purpose of hand antiseptic? Lower the number of pathogens on the skin Single-use gloves are not required when the food handler has a latex sensitivity prepping ready-to-eat food washing produce handling cooked food washing produce What should food handlers do after leaving and returning to the prep area? Put on gloves Remove their apron Wash hands Apply hand antiseptic Wash hands What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations? Pasteurized What causes preschool-age children to be at risk for foodborne illness? Their immune systems are not strong