Page |1
SERVSAFE FOOD PROTECTION MANAGER EXAM 2024 ACTUAL
EXAM 2 VERSIONS (VERSION A AND B) COMPLETE 400 QUESTIONS
WITH DETAILED VERIFIED ANSWERS (100% CORRECT ANSWERS)
ALREADY GRADED A+
What is the FIFO method (first in, first out)? -
CORRECT ANSWER >>>>Storing food items so that
the oldest is used first
Which symptoms must be reported to your
regulatory authority when it afflicts a food handler?
- CORRECT ANSWER >>>>jaundice
Where should the scoop for the ice machine be
stored between uses? - CORRECT ANSWER >>>>in a
protected designated location
, Page |2
Which of the following symptoms is most
commonly associated with food borne illness? -
CORRECT ANSWER >>>>diarrhea
What is the proper sequence to effectively sanitize
dishwater, utensils, and equipments? - CORRECT
ANSWER >>>>scrape, wash, rinse, sanitize, air dry
Which of the following is an acceptable method for
cooling hot TCS food before storage? - CORRECT
ANSWER >>>>in an ice water bath
A food handler has a wound or a boil on their hand
or wrist. What is the appropriate course of action? -
CORRECT ANSWER >>>>bandage the wound with an
impermeable cover and wear a single-use glove
What should you do if food shipments are not
delivered at the correct temperatures? - CORRECT
ANSWER >>>>reject the delivery
Which is an example of a physical contaminant? -
CORRECT ANSWER >>>>bones in chili
, Page |3
When is a food borne illness considered an
outbreak? - CORRECT ANSWER >>>>when at least
two people experience the same symptoms after
eating the same food
If a TCS food will be hot-held for service, what is the
minimum internal temperature that this food must
maintain being held? - CORRECT ANSWER >>>>135F
What is the best approach to dealing with pests? -
CORRECT ANSWER >>>>deny pests access to the
operation ; deny pests food, water, and shelter ;
work with a licensed pest control operator (PCO)
Which unused items may be re-served to another
customer? - CORRECT ANSWER >>>>prepackaged
items such as soup crackers
How should a cloth used for wet-wiping be stored? -
CORRECT ANSWER >>>>in a bucket of sanitizing
solution
The acronym ALERT, stands for Assure, Look,
Employee, Report, and Threat. What type of food
, Page |4
safety risk does this refer to? - CORRECT ANSWER
>>>>The deliberate contamination of food
What is the first step when cleaning and sanitizing
stationary equipment? - CORRECT ANSWER
>>>>unplug the equipment
To effectively "heat sanitize" equipment, it must be
soaked for at least 30 seconds in hot water that is
what minimum temperature? - CORRECT ANSWER
>>>>171F
A faucet that supplies clean drinking water is fitted
with a flexible hose to fill a mop bucket. A careless
employee leaves the end of the hose in a bucket of
dirty mop water overnight. Due to changing air
pressure within the building's plumbing system, the
dirty mop water moves up the hose and into the
faucet -- contaminating the clean drinking water.
What is this type of contamination? - CORRECT
ANSWER >>>>Cross-connection
SERVSAFE FOOD PROTECTION MANAGER EXAM 2024 ACTUAL
EXAM 2 VERSIONS (VERSION A AND B) COMPLETE 400 QUESTIONS
WITH DETAILED VERIFIED ANSWERS (100% CORRECT ANSWERS)
ALREADY GRADED A+
What is the FIFO method (first in, first out)? -
CORRECT ANSWER >>>>Storing food items so that
the oldest is used first
Which symptoms must be reported to your
regulatory authority when it afflicts a food handler?
- CORRECT ANSWER >>>>jaundice
Where should the scoop for the ice machine be
stored between uses? - CORRECT ANSWER >>>>in a
protected designated location
, Page |2
Which of the following symptoms is most
commonly associated with food borne illness? -
CORRECT ANSWER >>>>diarrhea
What is the proper sequence to effectively sanitize
dishwater, utensils, and equipments? - CORRECT
ANSWER >>>>scrape, wash, rinse, sanitize, air dry
Which of the following is an acceptable method for
cooling hot TCS food before storage? - CORRECT
ANSWER >>>>in an ice water bath
A food handler has a wound or a boil on their hand
or wrist. What is the appropriate course of action? -
CORRECT ANSWER >>>>bandage the wound with an
impermeable cover and wear a single-use glove
What should you do if food shipments are not
delivered at the correct temperatures? - CORRECT
ANSWER >>>>reject the delivery
Which is an example of a physical contaminant? -
CORRECT ANSWER >>>>bones in chili
, Page |3
When is a food borne illness considered an
outbreak? - CORRECT ANSWER >>>>when at least
two people experience the same symptoms after
eating the same food
If a TCS food will be hot-held for service, what is the
minimum internal temperature that this food must
maintain being held? - CORRECT ANSWER >>>>135F
What is the best approach to dealing with pests? -
CORRECT ANSWER >>>>deny pests access to the
operation ; deny pests food, water, and shelter ;
work with a licensed pest control operator (PCO)
Which unused items may be re-served to another
customer? - CORRECT ANSWER >>>>prepackaged
items such as soup crackers
How should a cloth used for wet-wiping be stored? -
CORRECT ANSWER >>>>in a bucket of sanitizing
solution
The acronym ALERT, stands for Assure, Look,
Employee, Report, and Threat. What type of food
, Page |4
safety risk does this refer to? - CORRECT ANSWER
>>>>The deliberate contamination of food
What is the first step when cleaning and sanitizing
stationary equipment? - CORRECT ANSWER
>>>>unplug the equipment
To effectively "heat sanitize" equipment, it must be
soaked for at least 30 seconds in hot water that is
what minimum temperature? - CORRECT ANSWER
>>>>171F
A faucet that supplies clean drinking water is fitted
with a flexible hose to fill a mop bucket. A careless
employee leaves the end of the hose in a bucket of
dirty mop water overnight. Due to changing air
pressure within the building's plumbing system, the
dirty mop water moves up the hose and into the
faucet -- contaminating the clean drinking water.
What is this type of contamination? - CORRECT
ANSWER >>>>Cross-connection
