SERVSAFE 7TH EDITION DIAGNOSTIC TEST
PRACTICE SET 2026 CORRECT RESULTS A+
◉ What kind of water is often contaminated by parasites? Answer:
water used to irrigate produce
◉ How can foodborne illnesses caused by parasites be prevented?
Answer: by purchasing products from approved, reputable suppliers
◉ What are example of fungi? Answer: mold and yeast
◉ What does fungi do? Answer: spoil food
◉ What can some molds produce? Answer: harmful toxins
◉ What should be done with food that has mold? Answer: it should
be discarded unless the mold is a natural part of the product
◉ What can spoil food quickly? Answer: yeast
◉ What should be done with food spoiled by yeast? Answer: it
should be thrown out
,◉ What can be a natural part of a fish? Answer: fish toxins
◉ How can fish become toxic? Answer: when fish eat smaller fish
containing the toxin
◉ How can shellfish, such as oysters, become contaminated?
Answer: when they eat marine algae that have a toxin
◉ What is the most important prevention measure for seafood
toxins? Answer: purchasing products from approved, reputable
suppliers
◉ How are foodborne illnesses linked with mushrooms caused?
Answer: by eating toxic wild mushrooms collected by amateur
hunters
◉ What can naturally occuring plant toxins cause? Answer:
foodborne illnesses
◉ When can physical contamination occur? Answer: when foreign
objects get into the food and when natural objects are left in food
, ◉ How can physical contamination be prevented? Answer: closely
inspect the food you receive and take steps to make sure food will
not become physically contaminated during its flow through your
operation
◉ How can chemical contamination be prevented? Answer: use only
utensils and equipment that are made for food handling, store
chemicals away from food, utensils, and equipment used for food,
and follow chemical manufacturers' directions for use
◉ How can deliberate contamination be prevented? Answer: make
food very difficult to tamper with
◉ What does a food defense program address? Answer: where food
can be at risk
◉ Who should be aware of the most common food allergens?
Answer: managers and staff
◉ What are the most common food allergens? Answer: milk, eggs,
fish, crustacean shellfish, wheat, soy, peanuts, and tree nuts
◉ What should service staff be able to tell guests about? Answer:
menu items that contain potential allergens
PRACTICE SET 2026 CORRECT RESULTS A+
◉ What kind of water is often contaminated by parasites? Answer:
water used to irrigate produce
◉ How can foodborne illnesses caused by parasites be prevented?
Answer: by purchasing products from approved, reputable suppliers
◉ What are example of fungi? Answer: mold and yeast
◉ What does fungi do? Answer: spoil food
◉ What can some molds produce? Answer: harmful toxins
◉ What should be done with food that has mold? Answer: it should
be discarded unless the mold is a natural part of the product
◉ What can spoil food quickly? Answer: yeast
◉ What should be done with food spoiled by yeast? Answer: it
should be thrown out
,◉ What can be a natural part of a fish? Answer: fish toxins
◉ How can fish become toxic? Answer: when fish eat smaller fish
containing the toxin
◉ How can shellfish, such as oysters, become contaminated?
Answer: when they eat marine algae that have a toxin
◉ What is the most important prevention measure for seafood
toxins? Answer: purchasing products from approved, reputable
suppliers
◉ How are foodborne illnesses linked with mushrooms caused?
Answer: by eating toxic wild mushrooms collected by amateur
hunters
◉ What can naturally occuring plant toxins cause? Answer:
foodborne illnesses
◉ When can physical contamination occur? Answer: when foreign
objects get into the food and when natural objects are left in food
, ◉ How can physical contamination be prevented? Answer: closely
inspect the food you receive and take steps to make sure food will
not become physically contaminated during its flow through your
operation
◉ How can chemical contamination be prevented? Answer: use only
utensils and equipment that are made for food handling, store
chemicals away from food, utensils, and equipment used for food,
and follow chemical manufacturers' directions for use
◉ How can deliberate contamination be prevented? Answer: make
food very difficult to tamper with
◉ What does a food defense program address? Answer: where food
can be at risk
◉ Who should be aware of the most common food allergens?
Answer: managers and staff
◉ What are the most common food allergens? Answer: milk, eggs,
fish, crustacean shellfish, wheat, soy, peanuts, and tree nuts
◉ What should service staff be able to tell guests about? Answer:
menu items that contain potential allergens
