Servsafe Food Protection Manager Exam Review
1. To prevent deliberate contamination of food, a manager should know who is in his facility, monitor the
security of products, keep information related to food security on file, and know : who to contact about suspicious
activities
2. Which type of thermometer can read temperature without the item's sur- face?: infrared
3. The 5 common mistakes that can lead to food borne illness are failing to cook food adequately, holding food at
incorrect temperatures, using contam- inated equipment, practicing poor personal hygiene, and :
purchasing food from unsafe sources
4. Which group of individuals has a higher risk of food borne illness?: elderly people
5. What must a food handler with a hand wound do to safely work with food?: bandage the wound with an
impermeable cover and wear a single-use glove
6. Where should staff members eat, drink, smoke, or chew gum?: in designated areas
7. What food safety practice can prevent cross-contact?: washing, rinsing, and sanitizing utensils before each use
8. What is the minimum internal cooking temperature for rice that is hot-held for service?: 135F (57C)
9. What task requires food handlers to wash their hands before and after doing it?: handling raw meat, poultry, and
seafood
10. When can a food handler with a sore throat and a fever return to work with or around food?: a written
medical release is provided
11. How should the temperature of a shipment of cottage cheese be taken when it arrives at an operation?:
place the thermometer stem into an opened container
12. What is the most likely cause of wheezing and hives?: food allergies
, 13. What is the purpose of setting a critical limit in the cooking process of TCS food?: reduce hazards to safe
levels
14. Ciguatera toxin is commonly found in: amberjack
15. What method should never be used to thaw food?: place the item on a prep counter
16. What food item does the FDA advise against offering on a children's menu?: rare cheeseburgers
17. Where should ground fish be stored in a cooler?: below pork roasts
18. Which food may be re-served to customers? unopened pre-packaged food
19. What is the final step in cleaning and sanitizing a prep table?: allowing the surface to air dry
20. Hot TCS food can be held without temperature control for a maximum of: 4 hours
21. What organization requires Material Safety Data Sheets?: Occupational Safety and Health Administration
22. When should a shipment of fresh chicken be rejected?: the receiving tem- perature is 50F (10C)
23. What should a foodservice operator do when responding to a food borne illness outbreak?: segregate the
product
24. When should food handlers who spend an entire shift forming hamburger patties change their gloves?: when
the gloves are dirty or torn
25. Parasites are commonly associated with: seafood
26. What item is considered acceptable work attire for a food handler?: -
plain-band ring
27. What should foodservice operators do to prevent customer illness from Shigella?: control flies inside and
outside the operation
1. To prevent deliberate contamination of food, a manager should know who is in his facility, monitor the
security of products, keep information related to food security on file, and know : who to contact about suspicious
activities
2. Which type of thermometer can read temperature without the item's sur- face?: infrared
3. The 5 common mistakes that can lead to food borne illness are failing to cook food adequately, holding food at
incorrect temperatures, using contam- inated equipment, practicing poor personal hygiene, and :
purchasing food from unsafe sources
4. Which group of individuals has a higher risk of food borne illness?: elderly people
5. What must a food handler with a hand wound do to safely work with food?: bandage the wound with an
impermeable cover and wear a single-use glove
6. Where should staff members eat, drink, smoke, or chew gum?: in designated areas
7. What food safety practice can prevent cross-contact?: washing, rinsing, and sanitizing utensils before each use
8. What is the minimum internal cooking temperature for rice that is hot-held for service?: 135F (57C)
9. What task requires food handlers to wash their hands before and after doing it?: handling raw meat, poultry, and
seafood
10. When can a food handler with a sore throat and a fever return to work with or around food?: a written
medical release is provided
11. How should the temperature of a shipment of cottage cheese be taken when it arrives at an operation?:
place the thermometer stem into an opened container
12. What is the most likely cause of wheezing and hives?: food allergies
, 13. What is the purpose of setting a critical limit in the cooking process of TCS food?: reduce hazards to safe
levels
14. Ciguatera toxin is commonly found in: amberjack
15. What method should never be used to thaw food?: place the item on a prep counter
16. What food item does the FDA advise against offering on a children's menu?: rare cheeseburgers
17. Where should ground fish be stored in a cooler?: below pork roasts
18. Which food may be re-served to customers? unopened pre-packaged food
19. What is the final step in cleaning and sanitizing a prep table?: allowing the surface to air dry
20. Hot TCS food can be held without temperature control for a maximum of: 4 hours
21. What organization requires Material Safety Data Sheets?: Occupational Safety and Health Administration
22. When should a shipment of fresh chicken be rejected?: the receiving tem- perature is 50F (10C)
23. What should a foodservice operator do when responding to a food borne illness outbreak?: segregate the
product
24. When should food handlers who spend an entire shift forming hamburger patties change their gloves?: when
the gloves are dirty or torn
25. Parasites are commonly associated with: seafood
26. What item is considered acceptable work attire for a food handler?: -
plain-band ring
27. What should foodservice operators do to prevent customer illness from Shigella?: control flies inside and
outside the operation
