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
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
