Practice Tests and Answer Keys Diagnostic Test

1 2014 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. servsafe is a trademark of the NRAEF. National Restaurant Association and the arc design are trademarks of the National Restaurant Association. Reproducible for instructional use only. Not for individual 1 of 17 Practice Tests and Answer KeysDiagnostic TestInstructions for Using the Diagnostic Test Prior to Classroom InstructionTeaching 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 of the best ways you can prepare learners for classroom instruction is to have them read servsafe Manager Book before coming to class.

2 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 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 ( , pencils, a notebook, etc.) What to expect during training and the examinationA sample cover letter is provided in a separate file. The Diagnostic test comes with a complete Answer key.

3 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. 2014 National Restaurant Association Educational Foundation (NRAEF). All rights reserved.

4 servsafe is a trademark of the NRAEF. National Restaurant Association and the arc design are trademarks of the National Restaurant Association. Reproducible for instructional use only. Not for individual 2 of 17 Practice Tests and Answer KeysDiagnostic Test Name Date Circle the best Answer to each question below. Be sure to Answer all 80 Which food item has been associated with Salmonella Typhi?A BeveragesB ProduceC Shellfish from contaminated waterD Undercooked ground beef2 What symptom requires a food handler to be excluded from the operation?A Sore throatB JaundiceC CoughingD Stomach cramps3 Which is an example of physical contamination?A Sneezing on foodB Touching dirty food-contact surfacesC Bones in fishD Cooking tomato sauce in a copper pan4 What Practice is useful for preventing Norovirus from causing foodborne illness?

5 A Cooking food to minimum internal temperatureB Correct handwashingC Cooling food rapidlyD Encouraging staff to get flu shots5 What condition promotes the growth of bacteria?A High acidityB Low levels of moistureC Food held between 70 F and 125 F (21 C and 52 C)D Food with a pH that is highly alkaline6 Parasites are commonly associated with what food?A MushroomsB Wild gameC Whole wheatD Dairy products 2014 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. servsafe is a trademark of the NRAEF. National Restaurant Association and the arc design are trademarks of the National Restaurant Association. Reproducible for instructional use only.

6 Not for individual 3 of 17 Practice Tests and Answer Keys Diagnostic Test7 What Practice should be used to prevent seafood toxins from causing a foodborne illness?A Cooking food to correct internal temperaturesB Handwashing throughout the dayC Purchasing food from approved, reputable suppliersD Microwaving fish to be served raw for 15 seconds8 How should chemicals be stored?A Above foodB Away from prep areasC In food-storage areasD With kitchenware9 What does the L stand for in the FDA s ALERT tool?A ListenB LeaveC LimitD Look!0 What Practice can help prevent allergic reactions?A Cooking different food types in the same oilB Identifying ingredients for customersC Using parchment paper when baking cookiesD Providing home delivery service!

7 1 What symptom can indicate a customer is having an allergic reaction?A Wheezing or shortness of breathB Left arm painC Appetite lossD Coughing blood!2 Where should a food handler wash his or her hands after prepping food?A Three-compartment sinkB Utility sinkC Designated sink for handwashingD Food-prep sink!3 When should a food handler with a sore throat and fever be excluded from the operation?A When the customers served are primarily a high-risk populationB When the food handler s fever is over 100 F (38 C)C After the food handler has a sore throat that has lasted for more than 5 daysD Before the regulatory authority is notifiedPractice Tests and Answer Keys Diagnostic Testpage 4 of 17page 1of7 Prcft1iTs7fndfc71 AssrwPf7 Prc1 Kynwf7 Prcft1 Drncyf7 Prc12oiAKDNm1 Att1dPWh7s1dTsTdbTym1?

8 Tdb?fqTu1Ps1f17dfyTlfdx1rq17hT1oiAKDm1of 7 Prcft1iTs7fndfc71 AssrwPf7 Prcu1fcy17hT1fdw1yTsPWc1fdT17dfyTlfdxs1r q17hT1of7 Prcft1iTs7fndfc71 AssrwPf7 Prcm1iTvdrynwP3tT1qrd1 Pcs7dnw7 Prcft1nsT1rctHm1or71qrd1 PcyPbPynft1sftTm!4 A food handler comes to work with diarrhea. What should the manager tell the food handler to do?A Do not work with foodB Go homeC Clean the restroom after each useD 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 glovesD Roll the gloves up!6 When can a food handler diagnosed with jaundice return to work?A After 1 weekB When his or her skin returns to a natural colorC Seven days after the last symptom is observedD When approved by the regulatory authority!

9 7 Which item is a potential physical contaminant?A SanitizerB JewelryC SweatD Hand sanitizer!8 What is the purpose of hand antiseptic?A Eliminate the need for handwashingB Increase the use of sanitizing solutionsC Lower the number of pathogens on the skinD Eliminate the need for use of gloves!9 Single-use gloves are not required whenA the food handler has a latex cleaning stationary washing handling cooked food.@0 What should food handlers do after leaving and returning to the prep area?A Put on glovesB Remove their apronsC Wash handsD Apply hand antisepticPractice Tests and Answer Keys Diagnostic Testpage 5 of 17page 1of7 Prcft1iTs7fndfc71 AssrwPf7 Prc1 Kynwf7 Prcft1 Drncyf7 Prc12oiAKDNm1 Att1dPWh7s1dTsTdbTym1?

10 Tdb?fqTu1Ps1f17dfyTlfdx1rq17hT1oiAKDm1of 7 Prcft1iTs7fndfc71 AssrwPf7 Prcu1fcy17hT1fdw1yTsPWc1fdT17dfyTlfdxs1r q17hT1of7 Prcft1iTs7fndfc71 AssrwPf7 Prcm1iTvdrynwP3tT1qrd1 Pcs7dnw7 Prcft1nsT1rctHm1or71qrd1 PcyPbPynft1sftTm@1 What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations?A PasteurizedB PooledC Hard-boiledD Shelled@2 What causes preschool-age children to be at risk for foodborne illness?A Their immune systems are not They have not received all of their They only eat ready-to-eat They have hidden allergies.@3 Which organization includes inspecting food as one of its primary responsibilities?A Public Health ServiceB Centers for Disease ControlC Department of AgricultureD Occupational Safety and Health Administration@4 What should a server do after clearing a table?