Summary ServSafe 7th Edition Diagnostic Test 80-

Summary ServSafe 7th Edition Diagnostic Test> 80- question diagnostic test and answer key (all correct updated 2023-2024.) The purpose of a food safety management system is to

• keep all areas of the facility clean and pest-free.
• identify, tag, and repair faulty equipment within the facility.
• prevent foodborne illness by controlling risks and hazards.
• use the correct methods for purchasing and receiving food. - Correct Answer C

A manager's responsibility to actively control risk factors for foodborne illnesses is called

• hazard analysis critical control point (HACCP).
• quality control and assurance.
• food safety management.
• active managerial control. - Correct Answer D

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?

• Identifying risks
• Monitoring
• Corrective action
• Re-evaluation - Correct Answer C

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?

• Management oversight
• Corrective action
• Re-evaluation
• Identify risks - Correct Answer A

One way for managers to show that they know how to keep food safe is to

• become certified in food safety.
• take cooking temperatures.
• monitor employee behaviors.
• conduct self-inspections. - Correct Answer A

A power outage has left hot TCS food out of temperature control for six hours. What must be done with the food?

• Cool the food to 41°F (5°C) or lower.
• Serve the food immediately.
• Cook the food 165°F (74°C).
• Throw the food away. - Correct Answer D 1 / 2

An imminent health hazard, such as a water supply interruption, requires immediate correction or

• a HACCP plan.
• closure of the operation.
• evaluation of the situation.
• normal operating procedures. - Correct Answer B

What is the best way to protect food from deliberate tampering?

• Make it as difficult as possible for someone to tamper with it.
• Allow former employees into the operation.
• Perform spot inspections on new vendors.
• Use the USDA A.L.A.R.M. system. - Correct Answer A

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

• when to register with the EPA.
• how to fill out an incident report.
• where to find Safety Data Sheets in the operation.
• who is in the facility. - Correct Answer D

Where should food handlers wash their hands?

• Prep sink
• Utility sink
• Designated sink for handwashing
• Three-compartment sink - Correct Answer C

What must food handlers do after touching their body or clothing?

• Wash their hands
• Rinse their gloves
• Change their aprons
• Use a hand antiseptic - Correct Answer A

When washing hands, what is the minimum time that food handlers should scrub hands and arms with soap?

• 5 seconds
• 8 seconds
• 10 seconds
• 18 seconds - Correct Answer C

After which activity must food handlers wash their hands?

• Clearing tables
• Putting on gloves
• Serving customers
• Applying hand antiseptic - Correct Answer A
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