Estudy
SERVSAFE 7TH EDITION DIAGNOSTIC TEST> 80-
QUESTION DIAGNOSTIC TEST AND ANSWER KEY (ALL
CORRECT UPDATED 2024-2025)
### 1. The purpose of a food safety management system is to:
- A) Keep all areas clean and pest-free.
- B) Identify and fix faulty equipment.
- C) Prevent foodborne illness by controlling risks.
- D) Use proper methods for buying and receiving food.
**Answer: C) Prevent foodborne illness by controlling risks.**
---
### 2. A manager's responsibility to actively control risk factors for foodborne illness is called:
- A) Hazard analysis critical control point (HACCP).
- B) Quality control and assurance.
- C) Food safety management.
- D) Active managerial control.
**Answer: D) Active managerial control.**
---
### 3. A manager asks a chef to continue cooking chicken breasts after they were cooked to the wrong
temperature. This is an example of which step in active managerial control?
- A) Identifying risks.
- B) Monitoring.
- C) Corrective action.
- D) Re-evaluation.
**Answer: C) Corrective action.**
---
### 4. A manager checks the kitchen every hour to answer questions and make sure staff follows
procedures. This is an example of:
- A) Management oversight.
- B) Corrective action.
- C) Re-evaluation.
,Estudy
- D) Identifying risks.
**Answer: A) Management oversight.**
---
### 5. One way for managers to show 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.
**Answer: A) Become certified in food safety.**
---
### 6. A power outage leaves hot TCS food out of temperature control for six hours. What should be
done with the food?
- A) Cool it to 41°F (5°C) or lower.
- B) Serve it immediately.
- C) Cook it to 165°F (74°C).
- D) Throw it away.
**Answer: D) Throw it away.**
---
### 7. An imminent health hazard, such as a water supply interruption, requires immediate correction
or:
- A) A HACCP plan.
- B) Closing the operation.
- C) Evaluation of the situation.
- D) Following normal procedures.
**Answer: B) Closing the operation.**
---
### 8. The best way to protect food from deliberate tampering is to:
- A) Make it as hard as possible to tamper with.
- B) Allow former employees access.
- C) Inspect new vendors.
, Estudy
- D) Use the USDA A.L.A.R.M. system.
**Answer: A) Make it as hard as possible to tamper with.**
---
### 9. To prevent food from being deliberately contaminated, a manager should know whom to contact
about suspicious activity, monitor product security, keep food security records, and know:
- A) When to register with the EPA.
- B) How to fill out an incident report.
- C) Where to find Safety Data Sheets.
- D) Who is in the facility.
**Answer: D) Who is in the facility.**
---
### 10. Where should food handlers wash their hands?
- A) Prep sink.
- B) Utility sink.
- C) Handwashing sink.
- D) Three-compartment sink.
**Answer: C) Handwashing sink.**
---
### 11. 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 hand antiseptic.
**Answer: A) Wash their hands.**
---
### 12. When washing hands, what is the minimum time food handlers should scrub their hands and
arms with soap?
- A) 5 seconds.
- B) 8 seconds.
- C) 10 seconds.
SERVSAFE 7TH EDITION DIAGNOSTIC TEST> 80-
QUESTION DIAGNOSTIC TEST AND ANSWER KEY (ALL
CORRECT UPDATED 2024-2025)
### 1. The purpose of a food safety management system is to:
- A) Keep all areas clean and pest-free.
- B) Identify and fix faulty equipment.
- C) Prevent foodborne illness by controlling risks.
- D) Use proper methods for buying and receiving food.
**Answer: C) Prevent foodborne illness by controlling risks.**
---
### 2. A manager's responsibility to actively control risk factors for foodborne illness is called:
- A) Hazard analysis critical control point (HACCP).
- B) Quality control and assurance.
- C) Food safety management.
- D) Active managerial control.
**Answer: D) Active managerial control.**
---
### 3. A manager asks a chef to continue cooking chicken breasts after they were cooked to the wrong
temperature. This is an example of which step in active managerial control?
- A) Identifying risks.
- B) Monitoring.
- C) Corrective action.
- D) Re-evaluation.
**Answer: C) Corrective action.**
---
### 4. A manager checks the kitchen every hour to answer questions and make sure staff follows
procedures. This is an example of:
- A) Management oversight.
- B) Corrective action.
- C) Re-evaluation.
,Estudy
- D) Identifying risks.
**Answer: A) Management oversight.**
---
### 5. One way for managers to show 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.
**Answer: A) Become certified in food safety.**
---
### 6. A power outage leaves hot TCS food out of temperature control for six hours. What should be
done with the food?
- A) Cool it to 41°F (5°C) or lower.
- B) Serve it immediately.
- C) Cook it to 165°F (74°C).
- D) Throw it away.
**Answer: D) Throw it away.**
---
### 7. An imminent health hazard, such as a water supply interruption, requires immediate correction
or:
- A) A HACCP plan.
- B) Closing the operation.
- C) Evaluation of the situation.
- D) Following normal procedures.
**Answer: B) Closing the operation.**
---
### 8. The best way to protect food from deliberate tampering is to:
- A) Make it as hard as possible to tamper with.
- B) Allow former employees access.
- C) Inspect new vendors.
, Estudy
- D) Use the USDA A.L.A.R.M. system.
**Answer: A) Make it as hard as possible to tamper with.**
---
### 9. To prevent food from being deliberately contaminated, a manager should know whom to contact
about suspicious activity, monitor product security, keep food security records, and know:
- A) When to register with the EPA.
- B) How to fill out an incident report.
- C) Where to find Safety Data Sheets.
- D) Who is in the facility.
**Answer: D) Who is in the facility.**
---
### 10. Where should food handlers wash their hands?
- A) Prep sink.
- B) Utility sink.
- C) Handwashing sink.
- D) Three-compartment sink.
**Answer: C) Handwashing sink.**
---
### 11. 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 hand antiseptic.
**Answer: A) Wash their hands.**
---
### 12. When washing hands, what is the minimum time food handlers should scrub their hands and
arms with soap?
- A) 5 seconds.
- B) 8 seconds.
- C) 10 seconds.
