ServSafe 7th Edition Diagnostic Test

ServSafe 7th Edition Diagnostic Test
1
C - ANSWER 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.
D - ANSWER A manager's responsibility to actively control risk factors for
foodborne illnesses is called
A) hazard analysis critical control point (HACCP).
B) quality control and assurance.
C) food safety management.
D) active managerial control.
C - ANSWER 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 action
D) Re-evaluation
A - ANSWER 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?
A) Management oversight
B) Corrective action
C) Re-evaluation
D) Identify risks
A - ANSWER 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.
D - ANSWER 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).