2023 Practice Tests and Answer Keys Diagnostic Test;80 Questions and Answers(ServSafe Manager Book 7th Edition before coming to class)

2023 Practice Tests and Answer Keys Diagnostic Test;80 Questions and Answers(ServSafe Manager Book 7th Edition before coming to class) Circle the best answer to each question below. Be sure to answer all 80 questions. 1 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. 2 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. 3 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 4 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 5 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. 6 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). D Throw the food away. 7 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. 8 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. 9 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. !0 Where should food handlers wash their hands? A Prep sink B Utility sink C Designated sink for handwashing D Three-compartment sink !1 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 !2 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 !3 After which activity must food handlers wash their hands? A Clearing tables B Putting on gloves C Serving customers D Applying hand antiseptic !4 What is the main reason for food handlers to avoid scratching their scalps? A Transferring a food allergen B Spreading pathogens to the food C Getting food in their hair D Causing toxic-metal poisoning !5 When may food handlers wear plain-band rings? A At any time B When not handling food C Only if wearing gloves D Only if washing dishes !6 What should a food handler do when working with an infected cut on the finger? A Cover the wound with a bandage. B Stay away from food and prep areas. C Cover the hand with a glove or a finger cot. D Cover the wound with an impermeable bandage or finger cot and a glove. !7 What is the only jewelry that may be worn on the hands or arms while handling food? A Plain-band ring B Medical ID bracelet C Leather-band watch D Diamond ring !8 In addition to other criteria, how many people must have the same symptoms in order for a foodborne illness to be considered an outbreak? A At least 1 B At least 2 C At least 10 D At least 20 !9 When should a food handler with a sore throat and fever be excluded from the operation? A Customers served are primarily a high-risk population B Fever is over 100°F (38°C) C Sore throat has lasted for more than 5 days D Before the regulatory authority is notified @0 What is a basic characteristic of a virus? A Destroyed by cooking B Grows in food C Requires a living host to grow D Commonly found in cattle intestines @1 After handling raw meat and before handling produce, what should food handlers do with their gloves? A Clean and sanitize them. B Continue working with them. C Set them aside if working with meat again later. D Wash hands and change them. @2 Where should personal items, like a coat, be stored in the operation? A On a shelf, above food B On a shelf, below food C In a designated area, away from food D In a kitchen, away from moving equipment @3 What should food handlers do after prepping food and before using the restroom? A Wash their hands B Take off their hats C Change their gloves D Take off their aprons @4 How should the temperature of a shipment of sour cream be taken when it arrives at an operation? A Place a hand on a container to see if it is cool to the touch. B Hold an infrared thermometer as close as possible to a case. C Place the thermometer stem between shipping boxes for a reading. D Remove the lid of a container and put the thermometer stem into the sour cream. @5 Ice crystals on a frozen food item indicate A time-temperature abuse. B cross-contamination. C poor cleaning and sanitizing. D poor personal hygiene. @6 What is the most important factor in choosing an approved food supplier? A It has a HACCP program or other food safety system. B It has documented manufacturing and packing practices. C Its warehouse is close to the operation, reducing shipping time. D It has been inspected and complies with local, state, and federal laws. @7 Which item should be rejected? A Bags of organic cookies in torn packaging B Bottled milk at 41°F (5°C) C Single-use cups in original packing D Live oysters with an internal temperature of 50°F (10°C)