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SUMMARY SERVSAFE 7TH EDITION DIAGNOSTIC TEST> 80-QUESTION DIAGNOSTIC TEST AND ANSWER KEY (ALL CORRECT UPDATED .) $13.99
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  3. Wiregrass Georgia Technical College
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  5. ServSafe Food Safety Manager (SERVSAFE)

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SUMMARY SERVSAFE 7TH EDITION DIAGNOSTIC TEST> 80-QUESTION DIAGNOSTIC TEST AND ANSWER KEY (ALL CORRECT UPDATED .)
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SUMMARY SERVSAFE 7TH EDITION DIAGNOSTIC TEST> 80-QUESTION DIAGNOSTIC TEST AND ANSWER KEY (ALL CORRECT UPDATED .)

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  • August 28, 2024
  • 28
  • 2024/2025
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Practice Tests and Answer Keys
V V V V




Diagnostic Test V




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.


One Vof Vthe Vbest Vways Vyou Vcan Vprepare Vlearners Vfor Vclassroom Vinstruction Vis Vto Vhave Vthem Vread
VServSafe VManager VBook V7th VEdition Vbefore Vcoming Vto Vclass. VAsking Vlearners Vto Vcomplete Vthe Vdiagnostic

Vtest Vwill Valso Vprepare Vthem Vfor Vinstruction Vand Vhelp Vyou Vfocus Von Vthe Vareas Vthat Vrequire Vadditional

Vattention Vin Vthe Vclassroom.


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

Vwhich Vareas Vof Vcontent Vwill Vrequire Vextra Vattention Vin Vthe Vclass. VAsk Vlearners Vto Vsend Vtheir Vcompleted

Vanswer Vkeys Vto Vyou Vprior Vto Vclass. VUse Vthe Vtest Vresults Vto Vfine-tune

the Vmaterial Vyou Vplan Vto Vdeliver Vin Vclass. VYou Vmay Vwant Vto Vdedicate Vextra Vtime Vto Vsubject Vareas Vthat
Vyour Vlearners Vfound Vdifficult.




page V1

, Practice Tests and Answer Keys
V V V V



Diagnostic Test V

NameDate




Circle Vthe Vbest Vanswer Vto Veach Vquestion Vbelow. VBe Vsure Vto Vanswer Vall V80 Vquestions.

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

V Monitoring


C VCorrective
Vaction VD V Re-

evaluation

4 A Vmanager Vwalks Varound Vthe Vkitchen Vevery Vhour Vto Vanswer Vquestions Vand Vto Vsee Vif Vstaff Vmembers Vare
Vfollowing Vprocedures.

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

Vtemperatures.

C V monitor V employee


page V2

, Vbehaviors. VD V conduct Vself-
inspections.

6 A Vpower Voutage Vhas Vleft Vhot VTCS Vfood Vout Vof Vtemperature Vcontrol Vfor Vsix Vhours. VWhat Vmust Vbe Vdone Vwith
Vthe Vfood?


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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