2025 Practice Tests and Answer Keys
Diagnostic Test;250 Questions and 100% Verified Answers
(ServSafe Manager Book 7th Edition Final Exam |Grade A+
QUESTION: D ✓✓Correct Answer: 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.
QUESTION: C ✓✓Correct Answer: 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
QUESTION: A ✓✓Correct Answer: 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
QUESTION: A ✓✓Correct Answer: 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.
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,D) conduct self-inspections.
QUESTION: D ✓✓Correct Answer: 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.
QUESTION: B ✓✓Correct Answer: 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.
QUESTION: A ✓✓Correct Answer: 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.
QUESTION: D ✓✓Correct Answer: 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.
QUESTION: C ✓✓Correct Answer: Where should food handlers wash their hands?
A) Prep sink
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,B) Utility sink
C) Designated sink for handwashing
D) Three-compartment sink
QUESTION: A ✓✓Correct Answer: 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
QUESTION: C ✓✓Correct Answer: 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
QUESTION: A ✓✓Correct Answer: After which activity must food handlers wash their hands?
A) Clearing tables
B) Putting on gloves
C) Serving customers
D) Applying hand antiseptic
QUESTION: B ✓✓Correct Answer: 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
QUESTION: A ✓✓Correct Answer: When may food handlers wear plain-band rings?
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, A) At any time
B) When not handling food
C) Only if wearing gloves
D) Only if washing dishes
QUESTION: D ✓✓Correct Answer: 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.
QUESTION: A ✓✓Correct Answer: 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
QUESTION: B ✓✓Correct Answer: 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
QUESTION: A ✓✓Correct Answer: 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
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Diagnostic Test;250 Questions and 100% Verified Answers
(ServSafe Manager Book 7th Edition Final Exam |Grade A+
QUESTION: D ✓✓Correct Answer: 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.
QUESTION: C ✓✓Correct Answer: 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
QUESTION: A ✓✓Correct Answer: 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
QUESTION: A ✓✓Correct Answer: 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.
1|Page
,D) conduct self-inspections.
QUESTION: D ✓✓Correct Answer: 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.
QUESTION: B ✓✓Correct Answer: 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.
QUESTION: A ✓✓Correct Answer: 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.
QUESTION: D ✓✓Correct Answer: 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.
QUESTION: C ✓✓Correct Answer: Where should food handlers wash their hands?
A) Prep sink
2|Page
,B) Utility sink
C) Designated sink for handwashing
D) Three-compartment sink
QUESTION: A ✓✓Correct Answer: 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
QUESTION: C ✓✓Correct Answer: 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
QUESTION: A ✓✓Correct Answer: After which activity must food handlers wash their hands?
A) Clearing tables
B) Putting on gloves
C) Serving customers
D) Applying hand antiseptic
QUESTION: B ✓✓Correct Answer: 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
QUESTION: A ✓✓Correct Answer: When may food handlers wear plain-band rings?
3|Page
, A) At any time
B) When not handling food
C) Only if wearing gloves
D) Only if washing dishes
QUESTION: D ✓✓Correct Answer: 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.
QUESTION: A ✓✓Correct Answer: 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
QUESTION: B ✓✓Correct Answer: 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
QUESTION: A ✓✓Correct Answer: 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
4|Page
