ServSafe Quiz Test ServSafe Test Chapter 8- Food Safety Management Systems free for Food Handler and Food Manager certification test preparation. This is a sample question answer test based on the ServSafe 7th Edition study guide. It will help both the ServSafe Food Protection Manager test and ServSafe Food Handler certificate course preparation.
ServSafe Chapter 8 Practice Test
| Practice Test Name | ServSafe Practice Test 2023 |
| Test Prep for | ServSafe Food Manager and Food Handler |
| Type of test | Sample Quiz Test |
| Total Question in the Test | 20 questions |
| Question Type | Multiple-Choice Question Answers |
| Printable & Editable PDF | Yes Download link is given below |
| Topic Covered | Chapter 8- Food Safety Management Systems |
| Test Language | English |
ServSafe Chapter 8- Quiz
Food Safety Management Systems
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Free ServSafe Test Chapter 8- Food Safety Management Systems
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The official ServSafe Manager Practice Test exam has 80 multiple-choice questions. A minimum score of 75% or higher is required to pass the exam. This is obtained by answering at least 60 out of 80 questions correctly.
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Question 1 of 20
1. Question
1 pointsActive managerial control focuses on managing the risk factors for foodborne illness.
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Question 2 of 20
2. Question
1 pointsThe purpose of a food safety management system is to prevent foodborne illness.
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Question 3 of 20
3. Question
1 pointsA critical control point (CCP) is a point in the flow of food where a hazard can be prevented, eliminated, or reduced to safe levels
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Question 4 of 20
4. Question
1 pointsIf cooking ground-beef patties is a critical control point (CCP) in an operation, then an appropriate critical limit is to make sure the internal temperature of the ground-beef patties reaches 155˚F (68˚C) for 15 seconds.
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Question 5 of 20
5. Question
1 pointsWhich of the following common risk factors responsible for foodborne illness? (select all that apply)
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Question 6 of 20
6. Question
1 pointsIn what order must an operation creating a HACCP plan consider the following seven principles? (drag and move the position in the correct order)
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Conduct a hazard analysis.
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Determine critical control points (CCPs)
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Establish critical limits.
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Establish monitoring procedures.
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Identify corrective actions
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Verify that the system works.
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Establish procedures for record keeping and documentation.
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Question 7 of 20
7. Question
1 pointsWhich if the following processes that require a HACCP plan? (select all that apply)
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Question 8 of 20
8. Question
1 pointsThe temperature of a roast is checked to see if it has met its critical limit of 145f for 4 minutes. This is an example of which HACCP principle?
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Question 9 of 20
9. Question
1 pointsWhat is the first step in developing a HACCP plan?
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Question 10 of 20
10. Question
1 pointsA food safety management system is a group of ________ for preventing foodborne illness
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Question 11 of 20
11. Question
1 pointsAn operation that wants to smoke food as a method of preservation must have a____?
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Question 12 of 20
12. Question
1 pointsWhich is an example of when a HACCP plan is required?
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Question 13 of 20
13. Question
1 pointsIdentify the HACCP principle defined by each statement
Checking to see if critical limits are being met
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Question 14 of 20
14. Question
1 pointsIdentify the HACCP principle defined by each statement
Keep HACCP plan documents
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Question 15 of 20
15. Question
1 pointsIdentify the HACCP principle defined by each statement
Assessing risks within the flow of food
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Question 16 of 20
16. Question
1 pointsIdentify the HACCP principle defined by each statement
Specific place in the flow of food where a hazard can be prevented, eliminated, or reduced to a safe level
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Question 17 of 20
17. Question
1 pointsIdentify the HACCP principle defined by this statement
Predetermined step taken when a critical limit is not met
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Question 18 of 20
18. Question
1 pointsIdentify the HACCP principle defined by this statement
Minimum or maximum boundaries that must be met to prevent a hazard
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Question 19 of 20
19. Question
1 pointsIdentify the HACCP principle defined by this statement
Determining if the HACCP plan is working as intended
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Question 20 of 20
20. Question
1 pointsWhat is the third step in active managerial control?
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Charpterwise ServSafe Test [Quiz + PDF]
- Chapter 1- Providing Safe Food
- Chapter 2- Forms of Contamination
- Chapter 3- Personal Hygiene (Safe Food Handler)
- Chapter 4- Flow of Food: An Introduction
- Chapter 5- The Flow of Food: Purchasing, Receiving, and Storage
- Chapter 6- Flow of Food: Preparation
- Chapter 7- Flow of Food: Service
- Chapter 8- Food Safety Management Systems
- Chapter 9- Safe Facilities and Pest Management
- Chapter 10- Cleaning and Sanitizing
ServSafe Practice Test (English)
- ServSafe Practice Test 1 (40 Question)
- ServSafe Practice Test 2 (40 Question)
- ServSafe Practice Test 3 (40 Question)
- ServSafe Practice Test 4 (40 Question)
ServSafe Practice Test Espanol
- ServSafe Practice Test 2020 (Espanol) (SET -1)
- ServSafe Practice Test 2020 (Espanol) (SET -2)
- ServSafe Practice Test 2020 (Espanol) (SET -3)