ServSafe 7th Edition Diagnostic Test
2024. Questions with 5-Star Rated
Correct Answers. Graded A+
A - ANSA buser poured some cleaner from its original container into a smaller working
container. What else does the buser need to do?
A) Label the working container with its contents.
B) Read the safety data sheet (SDS) for the cleaner.
C) Use a new wiping cloth when first using the working container.
D) Note on the original container that some cleaner was put into a working container.
A - ANSA food handler drops the end of a hose into a mop bucket and turns the water
on to fill it. What has the food handler done wrong?
A) Created a cross-connection
B) Created an air-gap separation
C) Prevented backflow
D) Prevented atmospheric vacuuming
A - ANSA food item that is received with an expired use-by date should be
A) rejected.
B) used immediately.
C) accepted but labeled differently.
D) accepted but kept separate from other items.
A - ANSA food-contact surface must be cleaned and sanitized
A) before working with a different type of food.
B) every 6 hours.
C) only if the food handler changes gloves.
D) at the end of the food handler's shift.
A - ANSA handwashing station should have hot and cold water, soap, a way to dry
hands, and a
A) garbage container.
B) second timer.
C) clock.
D) gloves.
A - ANSA 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
A - ANSAfter which activity must food handlers wash their hands?
A) Clearing tables
B) Putting on gloves
C) Serving customers
D) Applying hand antiseptic
A - ANSIce crystals on a frozen food item indicate
A) time-temperature abuse.
B) cross-contamination.
C) poor cleaning and sanitizing.
D) poor personal hygiene.
A - ANSOne 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.
A - ANSSoup on a buffet should be labeled with the
A) name of the food.
B) prep date.
C) soup's ingredients.
D) use-by date.
A - ANSTo prevent backflow, a sink must be equipped with a(n)
A) Air gap
B) Vacuum assist
C) Overflow drain
D) Touchless controls
A - ANSTo prevent food allergens from being transferred to food,
A) clean and sanitize utensils before preparing an allergen special order.
B) buy food from trusted suppliers.
C) store cold food at 41°F (5°C) or lower.
D) avoid pewter tableware and utensils and copper cookware.
A - ANSWhat food item does the FDA advise against offering on a children's menu?
A) Rare cheeseburgers
B) Cheese pizza
C) Peanut butter and jelly sandwiches
D) Fried shrimp
A - ANSWhat is the best way to protect food from deliberate tampering?
A) Make it as difficult as possible for someone to tamper with it.
2024. Questions with 5-Star Rated
Correct Answers. Graded A+
A - ANSA buser poured some cleaner from its original container into a smaller working
container. What else does the buser need to do?
A) Label the working container with its contents.
B) Read the safety data sheet (SDS) for the cleaner.
C) Use a new wiping cloth when first using the working container.
D) Note on the original container that some cleaner was put into a working container.
A - ANSA food handler drops the end of a hose into a mop bucket and turns the water
on to fill it. What has the food handler done wrong?
A) Created a cross-connection
B) Created an air-gap separation
C) Prevented backflow
D) Prevented atmospheric vacuuming
A - ANSA food item that is received with an expired use-by date should be
A) rejected.
B) used immediately.
C) accepted but labeled differently.
D) accepted but kept separate from other items.
A - ANSA food-contact surface must be cleaned and sanitized
A) before working with a different type of food.
B) every 6 hours.
C) only if the food handler changes gloves.
D) at the end of the food handler's shift.
A - ANSA handwashing station should have hot and cold water, soap, a way to dry
hands, and a
A) garbage container.
B) second timer.
C) clock.
D) gloves.
A - ANSA 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
A - ANSAfter which activity must food handlers wash their hands?
A) Clearing tables
B) Putting on gloves
C) Serving customers
D) Applying hand antiseptic
A - ANSIce crystals on a frozen food item indicate
A) time-temperature abuse.
B) cross-contamination.
C) poor cleaning and sanitizing.
D) poor personal hygiene.
A - ANSOne 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.
A - ANSSoup on a buffet should be labeled with the
A) name of the food.
B) prep date.
C) soup's ingredients.
D) use-by date.
A - ANSTo prevent backflow, a sink must be equipped with a(n)
A) Air gap
B) Vacuum assist
C) Overflow drain
D) Touchless controls
A - ANSTo prevent food allergens from being transferred to food,
A) clean and sanitize utensils before preparing an allergen special order.
B) buy food from trusted suppliers.
C) store cold food at 41°F (5°C) or lower.
D) avoid pewter tableware and utensils and copper cookware.
A - ANSWhat food item does the FDA advise against offering on a children's menu?
A) Rare cheeseburgers
B) Cheese pizza
C) Peanut butter and jelly sandwiches
D) Fried shrimp
A - ANSWhat is the best way to protect food from deliberate tampering?
A) Make it as difficult as possible for someone to tamper with it.
