ServSafe 7th Edition Diagnostic Test

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 and hazards by controlling risks. 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.