Practice Tests - Diagnostic Test - Instructions and 80-Question Answer Key

Oct 2, 2026

ServSafe Manager 6th Edition diagnostic test materials guide instructors in preparing learners before classroom instruction. The document explains that learners should review the book updated with the 2013 FDA Food Code and complete an 80-question diagnostic test to identify weak content areas. It provides a timeline for distributing a learner packet including class details and required items, and describes using diagnostic results to adjust classroom focus and allocate extra time where needed.

LanguageEnglish

CategoryExam

FormatPDF

Pages13

Reading Time33 min

AccessFree to download

Instructions for Using the Diagnostic Test Prior to Classroom Instruction

Learner Packet Preparation

Diagnostic Test and Answer Key Usage

Diagnostic Questions (80)

Food safety and contamination basics

Norovirus, bacteria growth, parasites, and seafood toxins

Chemical storage and FDA ALERT tool

Allergen prevention and allergic reaction symptoms

Handwashing and exclusion for illness

Diarrhea and glove use

Practice Tests Diagnostic Test Instructions for Using the Diagnostic Test Prior to Classroom Instruction Teaching the entire content of ServSafe Manager Book 6th Edition updated with the 2013 FDA Food Code in an eight-hour session can be challenging. Having learners who are better prepared before classroom instruction begins leads to amore efficient classroom experience for everyone. One of the best ways you can prepare learners for classroom instruction is to have them read ServSafe Manager Book 6th Edition updated with the 2013 FDA Food Code before coming to class. Asking learners to complete the diagnostic test will also prepare them for instruction and help you focus on the areas that require additional attention in the classroom. Three weeks before class, you should send all learners a packet of information that contains the following: • ServSafe Manager Book 6th Edition updated with the 2013 FDA Food Code • 80-question diagnostic test and answer key • Date(s) of the class • Time the class begins and ends • Location (with directions) • What to bring with them (e.g., pencils, a notebook, etc.) • What to expect during training and the examination A sample cover letter is provided in a separate file. The diagnostic test comes with a complete answer key. The answer key notes areas of weakness and directs learners to the appropriate sections of ServSafe Manager Book 6th Edition updated with the 2013 FDA Food Code for further study prior to class. Additionally, you as an instructor can use the results of the diagnostic test to note which areas of content will require extra attention in the class. Ask learners to send their completed answer keys to you prior to class. Use the test results to fine-tune the material you plan to deliver in class. You may want to dedicate extra time to subject areas that your learners found difficult. ©2014 National Restaurant Association Educational Foundation (NRAEF) . All rights reserved. ServSafe® is a trademark of the NRAEF. National Restaurant Association® and the arc design are trademarks of the National Restaurant Association. Reproducible for instructional use only. Not for individual [sale.](sale. page 1 of)[ page 1 of](sale. page 1 of) 13 | Practice Tests
Diagnostic Test | | | --- | --- | | Name Date | | Circle the best answer to each question below. Be sure to answer all 80 questions. 1 Which food item has been associated with Salmonella Typhi? A Beverages B Produce C Shellfish from contaminated water D Undercooked ground beef 2 What symptom requires a food handler to be excluded from the operation? A Sore throat B Jaundice C Coughing D Stomach cramps 3 Which is an example of physical contamination? A Sneezing on food B Touching dirty food-contact surfaces C Bones in fish D Cooking tomato sauce in a copper pan 4 What practice is useful for preventing Norovirus from causing foodborne illness? A Cooking food to minimum internal temperature B Correct handwashing C Cooling food rapidly D Encouraging staff to get flu shots 5 What condition promotes the growth of bacteria? A High acidity B Low levels of moisture C Food held between 70˚F and 125˚F (21˚C and 52˚C) D Food with a pH that is highly alkaline 6 Parasites are commonly associated with what food? A Mushrooms B Wild game C Whole wheat D Dairy products ©2014 National Restaurant Association Educational Foundation (NRAEF) . All rights reserved. ServSafe® is a trademark of the NRAEF. National Restaurant Association® and the arc design are trademarks of the National Restaurant Association. Reproducible for instructional use only. Not for individual [sale.](sale. page 2 of)[ page 2 of](sale. page 2 of) 13 Practice Tests Diagnostic Test 7 What practice should be used to prevent seafood toxins from causing a foodborne illness? A Cooking food to correct internal temperatures B Handwashing throughout the day C Purchasing food from approved, reputable suppliers

FAQs

What is the purpose of the diagnostic test before classroom instruction?

Completing the 80-question diagnostic test helps learners prepare for training and allows instructors to identify areas needing additional attention in class.

What should be included in the packet sent to learners three weeks before class?

The packet should contain the ServSafe Manager Book (updated with the 2013 FDA Food Code), the 80-question diagnostic test and answer key, class date(s), start/end time, location with directions, what to bring, and expectations for training and the examination.

How can instructors use diagnostic test results during instruction?

Instructors can use answer key results to note content weaknesses and fine-tune the material delivered, including dedicating extra time to subject areas learners found difficult.

Oct 2, 2026

Uploaded by Danger Angel