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ServSafe 7th Edition Diagnostic Test Questions and Answers Verified Solutions 2024/2025
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ServSafe 7th Edition Diagnostic Test Questions and Answers Verified Solutions 2024/2025
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ServSafe 7th Edition Diagnostic Test.pdf file:///C:/Users/HP/Desktop/New%20Conver/ServSafe%207th%20ESERVSAFE 7th Edition Diagnostic Test Questions &
Verified Answers
1. 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.
ANS C
2. A manager's responsibility to actively control risk factors for foodborneillnesses is
called
A) hazard analysis critical control point (HACCP).
B) quality control and assurance.
C) food safety management.
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D) active managerial control.
ANS D
3. 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 inactive managerial control?
A) Identifying risks
B) Monitoring
C) Corrective action
D) Re-evaluation
ANS C
4. 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 whichstep in active managerial
control?
A) Management oversight
B) Corrective action
C) Re-evaluation
D) Identify risks
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ANS A
5. 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.
ANS A
6. A power outage has left hot TCS food out of temperature control for sixhours.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.
ANS D
7. An imminent health hazard, such as a water supply interruption, requiresimmediate
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correction or
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