ServSafe 7th Edition Diagnostic Test WITH COMPLETE SOLUTION UPDATED 2024/25
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Course
ServSafe Food Safety Training Program
Institution
ServSafe Food Safety Training Program
C - ANSWER The purpose of a food safety management system is to
A) keep all areas of the facility clean and pest-free.
B) identify, tag, and repair faulty equipment within the facility.
C) prevent foodborne illness by controlling risks and hazards.
D) use the correct methods for purchasing and ...
ServSafe 7th Edition Diagnostic Test
C - ANSWER The purpose of a food safety management system is to
A) keep all areas of the facility clean and pest-free.
B) identify, tag, and repair faulty equipment within the facility.
C) prevent foodborne illness by controlling risks and hazards.
D) use the correct methods for purchasing and receiving food.
D - ANSWER A manager's responsibility to actively control risk factors for
foodborne illnesses is called
A) hazard analysis critical control point (HACCP).
B) quality control and assurance.
C) food safety management.
D) active managerial control.
C - ANSWER A manager asks a chef to continue cooking chicken breasts after
seeing them cooked to an incorrect temperature. This is an example of which step
in active managerial control?
A) Identifying risks
B) Monitoring
C) Corrective action
D) Re-evaluation
A - ANSWER A manager walks around the kitchen every hour to answer questions
and to see if staff members are following procedures. This is an example of which
step in active managerial control?
A) Management oversight
B) Corrective action
C) Re-evaluation
D) Identify risks
A - ANSWER One way for managers to show that they know how to keep food
safe is to
A) become certified in food safety.
B) take cooking temperatures.
C) monitor employee behaviors.
D) conduct self-inspections.
D - ANSWER A power outage has left hot TCS food out of temperature control for
six hours. What must be done with the food?
A) Cool the food to 41°F (5°C) or lower.
B) Serve the food immediately.
C) Cook the food 165°F (74°C).
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, ServSafe 7th Edition Diagnostic Test
D) Throw the food away.
B - ANSWER An imminent health hazard, such as a water supply interruption,
requires immediate correction or
A) a HACCP plan.
B) closure of the operation.
C) evaluation of the situation.
D) normal operating procedures.
A - ANSWER What is the best way to protect food from deliberate tampering?
A) Make it as difficult as possible for someone to tamper with it.
B) Allow former employees into the operation.
C) Perform spot inspections on new vendors.
D) Use the USDA A.L.A.R.M. system.
D - ANSWER To prevent the deliberate contamination of food, a manager should
know whom to contact about suspicious activity, monitor the security of
products, keep information related to food security on file, and know
A) when to register with the EPA.
B) how to fill out an incident report.
C) where to find Safety Data Sheets in the operation.
D) who is in the facility.
C - ANSWER Where should food handlers wash their hands?
A) Prep sink
B) Utility sink
C) Designated sink for handwashing
D) Three-compartment sink
A - ANSWER What must food handlers do after touching their body or clothing?
A) Wash their hands
B) Rinse their gloves
C) Change their aprons
D) Use a hand antiseptic
C - ANSWER When washing hands, what is the minimum time that food handlers
should scrub hands and arms with soap?
A) 5 seconds
B) 8 seconds
C) 10 seconds
D) 18 seconds
A - ANSWER After which activity must food handlers wash their hands?
A) Clearing tables
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