2023 Practice Tests and Answer Keys Diagnostic Test;80
Questions and Answers(ServSafe Manager Book 7th
Edition before coming to class)
The purpose of a food safety management system is to......
Prevent foodborne illness by controlling risks and hazards
A manager's responsibility to actively control risk factors for foodborne illnesses
is called......
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?
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?
Management oversight
One way for managers to show that they know how to keep food safe is to......
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?
Throw the food away
In the event of an imminent health hazard, such as a water supply interruption,
the operation must......
Reduce the hours of operation
What is the best way to protect food from deliberate tampering?
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......
Who is in the facility
Where should food handlers wash their hands?
Designated sink for handwashing
What must food handlers do after touching their body or clothing?
Wash their hands
When washing hands, what is the minimum time that food handlers should scrub
hands and arms with soap?
10 seconds
After which activity must food handlers wash their hands?
, Clearing tables
What is the main reason for food handlers to avoid scratching their scalps?
Spreading pathogens to the food
When may food handlers wear plain-band rings?
At any time
What should a food handler do when working with an infected cut on the finger?
Cover the wound with an impermeable bandage or finger cot and a glove
What is the only jewelry that may be worn on the hands or arms while handling
food?
Plain-band ring
In addition to other criteria, how many people must have the same symptoms in
order for a foodborne illness to be considered an outbreak?
At least 2
When should a food handler with a sore throat and fever be excluded from the
operation?
Customers served are primarily a high-risk population
What is a basic characteristic of a virus?
Requires a living host to grow
After handling raw meat and before handling produce, what should food handlers
do with their gloves?
Wash hands and change them
Where should personal items, like a coat, be stored in the operation?
In a designated area, away from food
What should food handlers do after prepping food and before using the
restroom?
Take off their aprons
How should the temperature of a shipment of sour cream be taken when it arrives
at an operation?
Remove the lid of a container and put the thermometer stem into the sour cream
Ice crystals on a frozen food item indicate......
Time-temperature abuse
What is the most important factor in choosing an approved food supplier?
It has been inspected and complies with local, state, and federal laws
Which item should be rejected?
Bags of organic cookies in torn packaging
Supplies should be stored away from the walls and at least ...... off of the floor.
6 inches (15 centimeters)
Soup that is being hot-held on a buffet should be labeled with the......
Name of the food
How should chemicals be stored?
Away from prep areas
Questions and Answers(ServSafe Manager Book 7th
Edition before coming to class)
The purpose of a food safety management system is to......
Prevent foodborne illness by controlling risks and hazards
A manager's responsibility to actively control risk factors for foodborne illnesses
is called......
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?
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?
Management oversight
One way for managers to show that they know how to keep food safe is to......
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?
Throw the food away
In the event of an imminent health hazard, such as a water supply interruption,
the operation must......
Reduce the hours of operation
What is the best way to protect food from deliberate tampering?
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......
Who is in the facility
Where should food handlers wash their hands?
Designated sink for handwashing
What must food handlers do after touching their body or clothing?
Wash their hands
When washing hands, what is the minimum time that food handlers should scrub
hands and arms with soap?
10 seconds
After which activity must food handlers wash their hands?
, Clearing tables
What is the main reason for food handlers to avoid scratching their scalps?
Spreading pathogens to the food
When may food handlers wear plain-band rings?
At any time
What should a food handler do when working with an infected cut on the finger?
Cover the wound with an impermeable bandage or finger cot and a glove
What is the only jewelry that may be worn on the hands or arms while handling
food?
Plain-band ring
In addition to other criteria, how many people must have the same symptoms in
order for a foodborne illness to be considered an outbreak?
At least 2
When should a food handler with a sore throat and fever be excluded from the
operation?
Customers served are primarily a high-risk population
What is a basic characteristic of a virus?
Requires a living host to grow
After handling raw meat and before handling produce, what should food handlers
do with their gloves?
Wash hands and change them
Where should personal items, like a coat, be stored in the operation?
In a designated area, away from food
What should food handlers do after prepping food and before using the
restroom?
Take off their aprons
How should the temperature of a shipment of sour cream be taken when it arrives
at an operation?
Remove the lid of a container and put the thermometer stem into the sour cream
Ice crystals on a frozen food item indicate......
Time-temperature abuse
What is the most important factor in choosing an approved food supplier?
It has been inspected and complies with local, state, and federal laws
Which item should be rejected?
Bags of organic cookies in torn packaging
Supplies should be stored away from the walls and at least ...... off of the floor.
6 inches (15 centimeters)
Soup that is being hot-held on a buffet should be labeled with the......
Name of the food
How should chemicals be stored?
Away from prep areas
