Servsafe Food Protection Manager Exam Review
Questions and Verified Answers 100%
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 ofTCS 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
28. Food that is partially cooked and then finished just before service must be heated to
what temperature?: 165F (74C) for 15 seconds
29. Which of the following is a TCS food?: baked potato
30. What type of thermometer should be used to check the internal tempera- ture of a
beef roast?: penetration
31. If a food contact surface is in constant use, how often should it be cleaned and
sanitized?: every 4 hours
32. How many seconds does an iodine sanitizer solution need to be in contact with the
object being sanitized?: 30
33. What is a basic characteristic of a virus?: requires a living host to grow
Questions and Verified Answers 100%
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 ofTCS 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
28. Food that is partially cooked and then finished just before service must be heated to
what temperature?: 165F (74C) for 15 seconds
29. Which of the following is a TCS food?: baked potato
30. What type of thermometer should be used to check the internal tempera- ture of a
beef roast?: penetration
31. If a food contact surface is in constant use, how often should it be cleaned and
sanitized?: every 4 hours
32. How many seconds does an iodine sanitizer solution need to be in contact with the
object being sanitized?: 30
33. What is a basic characteristic of a virus?: requires a living host to grow
