SERVSAFE 7TH EDITION DIAGNOSTIC TEST
FULL PAPER 2026 QUESTIONS ANSWERS
GRADED A+
◉ A manager's 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
, ◉ In the event of an imminent health hazard, such as a water supply
interruption, the operation must...... Answer: Reduce the hours of
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
FULL PAPER 2026 QUESTIONS ANSWERS
GRADED A+
◉ A manager's 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
, ◉ In the event of an imminent health hazard, such as a water supply
interruption, the operation must...... Answer: Reduce the hours of
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
