ServSafe 7th Edition
Diagnostic Test 2026 Exam
Questions and Correct
Answers | New Update
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. -
ANSWER ✔✔C
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. - ANSWER ✔✔D
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 - ANSWER ✔✔C
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 - ANSWER ✔✔A
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. - ANSWER ✔✔A
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. - ANSWER ✔✔D
An imminent health hazard, such as a water supply interruption, requires
immediate correction or
COPYRIGHT©PROFFKERRYMARTIN 2025/2026. YEAR PUBLISHED 2026. COMPANY REGISTRATION NUMBER: 619652435. TERMS OF USE.
PRIVACY STATEMENT. ALL RIGHTS RESERVED
Diagnostic Test 2026 Exam
Questions and Correct
Answers | New Update
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. -
ANSWER ✔✔C
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. - ANSWER ✔✔D
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 - ANSWER ✔✔C
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 - ANSWER ✔✔A
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. - ANSWER ✔✔A
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. - ANSWER ✔✔D
An imminent health hazard, such as a water supply interruption, requires
immediate correction or
COPYRIGHT©PROFFKERRYMARTIN 2025/2026. YEAR PUBLISHED 2026. COMPANY REGISTRATION NUMBER: 619652435. TERMS OF USE.
PRIVACY STATEMENT. ALL RIGHTS RESERVED
