ServSafe Food Safety Diagnostic Test questions
and answers with solutions
The purpose of a food safety management system is to - ANSWER Prevent foodborne illness by
controlling risks and hazards
A managers responsibility to actively control risk factors for foodborne illnesses is called: -
ANSWER Active managerial control
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? - ANSWER
Corrective action
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? - ANSWER Management oversight
One way for managers to show that they know how to keep food safe is to: - ANSWER Become
certified in food safety
A power outage has left hot TCS food out of temperature control for six hours. What must be
done with the food? - ANSWER Throw the food away
An imminent health hazard, such as water supply interruption, requires immediate correction
or: - ANSWER Closure of the operation
What is the best way to protect food from deliberate tampering? - ANSWER Make it as difficult
as possible for someone to tamper with it
, 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: - ANSWER Who is in the facility
Where should food handlers wash their hands? - ANSWER Designated sink for handwashing
What must food handlers do after touching their body or clothing? - ANSWER Wash their hands
When washing hands, what is the minimum time that food handlers should scrub hands and
arms with soap? - ANSWER 10 seconds
After which activity must food handlers wash their hands? - ANSWER Clearing tables
What is the main reason for food handlers to avoid scratching their scalps? - ANSWER Spreading
pathogens to the food
When may food handlers wear plain-band rings? - ANSWER At any time
What should a food handler do when working with an infected cut on the finger? - ANSWER
Cover the wound with an impermeable bandage or finger cot and a glove
What is the only jewelry that may be worn on the hands or arms while handling food? -
ANSWER Plain-band ring
In addition to other criteria, how many people must have the same symptoms in order for a
foodborne illness to be considered an outbreak? - ANSWER At least 2
and answers with solutions
The purpose of a food safety management system is to - ANSWER Prevent foodborne illness by
controlling risks and hazards
A managers responsibility to actively control risk factors for foodborne illnesses is called: -
ANSWER Active managerial control
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? - ANSWER
Corrective action
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? - ANSWER Management oversight
One way for managers to show that they know how to keep food safe is to: - ANSWER Become
certified in food safety
A power outage has left hot TCS food out of temperature control for six hours. What must be
done with the food? - ANSWER Throw the food away
An imminent health hazard, such as water supply interruption, requires immediate correction
or: - ANSWER Closure of the operation
What is the best way to protect food from deliberate tampering? - ANSWER Make it as difficult
as possible for someone to tamper with it
, 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: - ANSWER Who is in the facility
Where should food handlers wash their hands? - ANSWER Designated sink for handwashing
What must food handlers do after touching their body or clothing? - ANSWER Wash their hands
When washing hands, what is the minimum time that food handlers should scrub hands and
arms with soap? - ANSWER 10 seconds
After which activity must food handlers wash their hands? - ANSWER Clearing tables
What is the main reason for food handlers to avoid scratching their scalps? - ANSWER Spreading
pathogens to the food
When may food handlers wear plain-band rings? - ANSWER At any time
What should a food handler do when working with an infected cut on the finger? - ANSWER
Cover the wound with an impermeable bandage or finger cot and a glove
What is the only jewelry that may be worn on the hands or arms while handling food? -
ANSWER Plain-band ring
In addition to other criteria, how many people must have the same symptoms in order for a
foodborne illness to be considered an outbreak? - ANSWER At least 2
