SERVSAFE 7TH EDITION DIAGNOSTIC TEST 2025-2026| 118
QUESTION DIAGNOSTIC TEST AND ANSWER KEY WITH CORRECT
SERVSAFE 7TH EDITION DIAGNOSTIC TEST 2025-2026| 118
QUESTION DIAGNOSTIC TEST AND ANSWER KEY WITH CORRECT
ANSWERS GRADED A+
10Where should food handlers wash their hands?: Designated sink for
hand- washing.
11What must food handlers do after touching their body or clothing?:
Wash their hands
, SERVSAFE 7TH EDITION DIAGNOSTIC TEST 2024-2025| 118
QUESTION DIAGNOSTIC TEST AND ANSWER KEY WITH CORRECT
ANSWERS GRADED A+
12when washing hands, what is the minimum time that food handlers
should scrub hands and arms with soap?: 10 Seconds 13. After which
activity must food handlers wash their hands?:
Clearing Tables
17.
, SERVSAFE 7TH EDITION DIAGNOSTIC TEST 2024-2025| 118
QUESTION DIAGNOSTIC TEST AND ANSWER KEY WITH CORRECT
ANSWERS GRADED A+
18. When should a food handler with a sore throat and fever be
excluded from the operation?: Customers served are primarily a
highrisk population.
19. What is a basic characteristic of a virus?: Requires a living host to
grow.
20. After handling raw meat and before handling produce, what should
food handlers do with their gloves?: Wash hands and change gloves.
21. Where should personal items, like a coat, be stored in the
operation?: In a designated area, away from food.
22. What should food handlers do after prepping food and before using
the restroom?: Take off their aprons.
23. How should the temperature of a shipment of sour cream be taken
when it arrives at an operation?: Remove the lid of a container and
put in a thermometer stem into the sour cream.
24. Ice crystals on a frozen food item indicate: Time-temperature abuse.
25. What is the most important factor in choosing an approved food
supplier?-
: It has been inspected and complies with local, state, and federal laws.
26. Which item should be rejected: Bags of organic cookies in torn
packaging
27. Supplies should be stored away from the walls and at least of of
the floor.: 6 inches (15 centimeters)
28. Soup on a buffet should be labeled with the:: Name of the food.
29. How should chemicals be stored?: Away from prep areas 31. What
should be done to ready-to-eat TCS food that will be prepped onsite
and held for longer than 24 hours: Date mark it. 32. What must
QUESTION DIAGNOSTIC TEST AND ANSWER KEY WITH CORRECT
SERVSAFE 7TH EDITION DIAGNOSTIC TEST 2025-2026| 118
QUESTION DIAGNOSTIC TEST AND ANSWER KEY WITH CORRECT
ANSWERS GRADED A+
10Where should food handlers wash their hands?: Designated sink for
hand- washing.
11What must food handlers do after touching their body or clothing?:
Wash their hands
, SERVSAFE 7TH EDITION DIAGNOSTIC TEST 2024-2025| 118
QUESTION DIAGNOSTIC TEST AND ANSWER KEY WITH CORRECT
ANSWERS GRADED A+
12when washing hands, what is the minimum time that food handlers
should scrub hands and arms with soap?: 10 Seconds 13. After which
activity must food handlers wash their hands?:
Clearing Tables
17.
, SERVSAFE 7TH EDITION DIAGNOSTIC TEST 2024-2025| 118
QUESTION DIAGNOSTIC TEST AND ANSWER KEY WITH CORRECT
ANSWERS GRADED A+
18. When should a food handler with a sore throat and fever be
excluded from the operation?: Customers served are primarily a
highrisk population.
19. What is a basic characteristic of a virus?: Requires a living host to
grow.
20. After handling raw meat and before handling produce, what should
food handlers do with their gloves?: Wash hands and change gloves.
21. Where should personal items, like a coat, be stored in the
operation?: In a designated area, away from food.
22. What should food handlers do after prepping food and before using
the restroom?: Take off their aprons.
23. How should the temperature of a shipment of sour cream be taken
when it arrives at an operation?: Remove the lid of a container and
put in a thermometer stem into the sour cream.
24. Ice crystals on a frozen food item indicate: Time-temperature abuse.
25. What is the most important factor in choosing an approved food
supplier?-
: It has been inspected and complies with local, state, and federal laws.
26. Which item should be rejected: Bags of organic cookies in torn
packaging
27. Supplies should be stored away from the walls and at least of of
the floor.: 6 inches (15 centimeters)
28. Soup on a buffet should be labeled with the:: Name of the food.
29. How should chemicals be stored?: Away from prep areas 31. What
should be done to ready-to-eat TCS food that will be prepped onsite
and held for longer than 24 hours: Date mark it. 32. What must
