Summary Serv Safe 7th Edition
Diagnostic Test> 80-question diagnostic
test and answer key
1 C 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
2 D A manager's responsibility to actively
control risk factors for foodborne illnesses
is called
1
,A* hazard analysis critical control point
(HACCP*
B* quality control and assurance
C* food safety management
D* active managerial control
3 C 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 actionD* Re-evaluation
4 A 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?
2
,A* Management oversight
B* Corrective action
C* Re-evaluationD* Identify risks
5 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
6 D 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
3
, 7 B An imminent health hazard, such as a
water supply interruption, requires
immediate correction or A* a HACCP plan
B* closure of the operation
C* evaluation of the situation
D* normal operating procedures
8 A What is the best way to protect food
from deliberate tampering? A* Make it as
difficult as possible for someone to
tamper with it
B* Allow former employees into the
operation
C* Perform spot inspections on new
vendors
D* Use the USDA ALARM system
9 D To prevent the deliberate
contamination of food, a manager should
know whom to contact about suspicious
4
Diagnostic Test> 80-question diagnostic
test and answer key
1 C 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
2 D A manager's responsibility to actively
control risk factors for foodborne illnesses
is called
1
,A* hazard analysis critical control point
(HACCP*
B* quality control and assurance
C* food safety management
D* active managerial control
3 C 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 actionD* Re-evaluation
4 A 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?
2
,A* Management oversight
B* Corrective action
C* Re-evaluationD* Identify risks
5 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
6 D 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
3
, 7 B An imminent health hazard, such as a
water supply interruption, requires
immediate correction or A* a HACCP plan
B* closure of the operation
C* evaluation of the situation
D* normal operating procedures
8 A What is the best way to protect food
from deliberate tampering? A* Make it as
difficult as possible for someone to
tamper with it
B* Allow former employees into the
operation
C* Perform spot inspections on new
vendors
D* Use the USDA ALARM system
9 D To prevent the deliberate
contamination of food, a manager should
know whom to contact about suspicious
4
