Servsafe 7th Edition Diagnostic Test |80 Questions| With Correct Answers.

C {Ans: 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 {Ans: When may food handlers wear plain-band rings? A) At any time B) When not handling food C) Only if wearing gloves D) Only if washing dishes}A {Ans: Which individual should apply pesticides in a foodservice operation? A) A pest control operator B) A shift manager C) A busboy D) A cook}A {Ans: 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 {Ans: What food item does the FDA advise against offering on a children's menu? A) Rare cheeseburgers B) Cheese pizza C) Peanut butter and jelly sandwiches D) Fried shrimp}C {Ans: Food must be cooled from 135°F (57°C) to_______ within 2 hours. A) 80°F (27°C) B) 45°F (7°C) C) 70°F (21°C) D) 41°F (5°C)}D {Ans: To prevent the