SUMMARY SERVSAFE 7TH EDITION DIAGNOSTIC TEST> 80-
QUESTION DIAGNOSTIC TEST AND ANSWER KEY (ALL
CORRECT UPDATED .)
VV Instructions for Using the Diagnostic Test Prior to Classroom Instruction
V V V V V V V V V
Teaching Vthe Ventire Vcontent Vof VServSafe VManager VBook V7th VEdition Vin Van Veight-hour Vsession Vcan Vbe
Vchallenging. VHaving Vlearners V who Vare V better V prepared V before V classroom V instruction V begins V leads V to V a
V more V efficient V classroom V experience Vfor Veveryone.
Three Vweeks Vbefore Vclass, Vyou Vshould Vsend Vall Vlearners Va Vpacket Vof Vinformation Vthat Vcontains Vthe
Vfollowing:
• ServSafe V Manager V Book V 7th V Edition
• 80-question Vdiagnostic Vtest Vand Vanswer Vkey
• Date(s) Vof Vthe Vclass
• Time Vthe Vclass Vbegins Vand Vends
• Location V(with Vdirections)
• What V to V expect V during V training V and V the V examination
• A Vsample Vcover Vletter Vis Vprovided Vin Va Vseparate Vfile.
The Vdiagnostic Vtest Vcomes Vwith Va Vcomplete Vanswer Vkey. VThe Vanswer Vkey Vnotes Vareas Vof Vweakness
V and V directs V learners Vto Vthe Vappropriate Vsections Vof VServSafe VManager VBook V7th VEdition Vfor Vfurther Vstudy
Vprior Vto Vclass. VAdditionally, Vyou Vas Van Vinstructor Vcan Vuse Vthe Vresults Vof Vthe Vdiagnostic Vtest Vto Vnote
1 The Vpurpose Vof Va Vfood Vsafety Vmanagement Vsystem Vis Vto
A Vkeep Vall Vareas Vof Vthe Vfacility Vclean Vand Vpest-free.
B V identify, Vtag, Vand Vrepair Vfaulty Vequipment Vwithin Vthe
Vfacility. VC V prevent V foodborne V illness V by V controlling
V risks V and V hazards. VD V use V the V correct V methods V for
V purchasing V and V receiving V food.
2 A Vmanager’s Vresponsibility Vto Vactively Vcontrol Vrisk Vfactors Vfor Vfoodborne Villnesses Vis Vcalled
A Vhazard Vanalysis Vcritical Vcontrol Vpoint
V(HACCP). VB V quality Vcontrol Vand Vassurance.
C V food Vsafety
V management. VD V active
Vmanagerial Vcontrol.
3 A Vmanager Vasks Va Vchef Vto Vcontinue Vcooking Vchicken Vbreasts Vafter Vseeing Vthem Vcooked Vto Van Vincorrect
Vtemperature.
This Vis Van Vexample Vof Vwhich Vstep Vin Vactive Vmanagerial Vcontrol?
A VIdentifying
Vrisks VB
This Vis Van Vexample Vof Vwhich Vstep Vin Vactive Vmanagerial Vcontrol?
A V Management
V oversight VB
V Corrective Vaction
C V Re-
evaluation VD
V Identify Vrisks
5 One V way V for V managers V to V show V that V they V know V how V to V keep V food V safe V is V to
A V become Vcertified Vin Vfood
Vsafety. VB V take Vcooking
A V Cool Vthe Vfood Vto V41°F V(5°C) Vor
Vlower. VB V Serve Vthe Vfood
Vimmediately.
C V Cook Vthe Vfood V165°F
V(74°C). VD VThrow Vthe Vfood
Vaway.
page V3
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