SMQT QUESTIONS AND ANSWERS | SMQT STUDY GUIDE & PRACTICE TEST 2026/2027

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SMQT QUESTIONS AND ANSWERS | SMQT STUDY GUIDE & PRACTICE TEST 2026/2027

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SMQT QUESTIONS AND ANSWERS | SMQT STUDY GUIDE & PRACTICE TEST
2026/2027

Food Service Regulation # - ANS ✔✔800 to 814

Refrigerator temp and cold food - ANS ✔✔under 41 deg

Hot Food - ANS ✔✔135 degrees or higher

Grey scoop - ANS ✔✔#8. = 1/2 cup

145 degrees - ANS ✔✔Cooking Temperature for: Fish, seafood, eggs, steak, pork

155 degrees - ANS ✔✔Cooking Temperature for Ground meat

165 degrees - ANS ✔✔The internal temp of turkey, chicken, duck

Food Danger Zone - ANS ✔✔41-135

practicable - ANS ✔✔capable regardless of circumstances or resouces available to support an individual
determined by the comprehensive resident assessment

person centered interventions - ANS ✔✔person centered care, resident centered outcomes, quality of
care, quality of life

Team coodinator offsite duties - ANS ✔✔create and import survey shell, reviews facility info and
completes offsite prep screen, assigns mandatory tasks, makes unit assignments, shares data with team,
prints survey docs

Create survey shell in ACO - ANS ✔✔not more than 5 days before the survey

Survey shell - ANS ✔✔70% offsite selected, preselected residents for closed record reviews

Mandatory Tasks assigned to all surveyors - ANS ✔✔dining, infection control, sufficient and competent
nurse staffing

Mandatory Tasks assigned to individuals - ANS ✔✔SNF beneficiary protection notification review, kitchen
observation, medication administration, resident council interview, QAA/QAPI

Closed-record review catagories - ANS ✔✔unexpected death, hospitalization, community discharge

information within 4 hrs on entrance - ANS ✔✔dialysis, antibiotic stewardship, QAPI, facility assessment

access to EHR - ANS ✔✔by the end of the first day

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Uploaded on: July 28, 2026
Number of pages: 2
Written in: 2025/2026
Type: Exam (elaborations)
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