Servsafe Certification Practice Test

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Practice Tests and Answer Keys

Diagnostic Test
Instructions for Using the Diagnostic Test Prior to Classroom Instruction Teaching the entire content of ServSafe® Essentials in an eight- or sixteen-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 Essentials 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 Essentials

• 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 for this packet is in a separate file on this CD-ROM. 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 Essentials 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 diagnostic tests and 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.

Reproducible for instructional use only by permission of National Restaurant Association Solutions, LLC and the National Restaurant Association Educational Foundation. Not for individual sale. © 2008 National Restaurant Association Educational Foundation. Not for individual sale.®2008 National Restaurant Association Educational Foundation. All rights reserved. ServSafe and the ServSafe logo are registered trademarks of the National Restaurant Association Educational Foundation, used under license.

Practice Tests and Answer Keys

Diagnostic Test
Name

Date

Circle the best answer to each question below. Be sure to answer all 80 questions. 1 In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse? A 152˚F(67˚C)
B 180˚F(82˚C)
C 192˚F(89˚C)
D 200˚F(93˚C)
2 A foodhandler must be excluded from the operation for which symptom? A Jaundice
B Coughing
C Cramps
D Sneezing
3 The risk of physical contamination can be reduced by
A washinghandsbeforehandlingfood.
B usinggalvanizedcontainerstostorebeverages.
C keepingfoodtightlycoveredduringpesticideapplications. D usingshieldsonfluorescentlightbulbswherefoodisstored. 4 What is the temperature range of the temperature danger zone? A 0˚Fto212˚F(–18˚Cto100˚C)

B 32˚Fto100˚F(0˚Cto38˚C)
C 41˚Fto135˚F(5˚Cto57˚C)
D 70˚Fto155˚F(21˚Cto68˚C)
5 What is a form some bacteria take to keep from dying when they do not have enough food? A Flagella
B Virus
C Spore
D Parasite
6 Most regulations for foodservice operations are written at what level? A City
B County
C State
D Federal

Reproducible for instructional use only by permission of National Restaurant Association Solutions, LLC and the National Restaurant Association Educational Foundation. Not for individual sale. © 2008 National Restaurant Association Educational Foundation. Not for individual sale.®2008 National Restaurant Association Educational Foundation. All rights reserved. ServSafe and the ServSafe logo are registered trademarks of the National Restaurant Association Educational Foundation, used under license.

Practice Tests and Answer Keys

DiagnosticTest

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7 Using one set...
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