ServSafe 7th Edition Diagnostic Test Latest Updated
2024 With 100% Correct Questions And Answers
C - correct answers-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
A - correct answers-After which activity must food handlers wash their hands?
A) Clearing tables
B) Putting on gloves
C) Serving customers
D) Applying hand antiseptic
B - correct answers-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
A - correct answers-When may food handlers wear plain-band rings?
A) At any time
B) When not handling food
,C) Only if wearing gloves
D) Only if washing dishes
D - correct answers-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.
A - correct answers-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
B - correct answers-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
A - correct answers-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
C - correct answers-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 by controlling risks and hazards.
D) use the correct methods for purchasing and receiving food.
D - correct answers-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.
C - correct answers-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
A - correct answers-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
2024 With 100% Correct Questions And Answers
C - correct answers-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
A - correct answers-After which activity must food handlers wash their hands?
A) Clearing tables
B) Putting on gloves
C) Serving customers
D) Applying hand antiseptic
B - correct answers-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
A - correct answers-When may food handlers wear plain-band rings?
A) At any time
B) When not handling food
,C) Only if wearing gloves
D) Only if washing dishes
D - correct answers-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.
A - correct answers-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
B - correct answers-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
A - correct answers-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
C - correct answers-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 by controlling risks and hazards.
D) use the correct methods for purchasing and receiving food.
D - correct answers-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.
C - correct answers-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
A - correct answers-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
