Servsafe /
Food
/ /
Protection
/ /
Manager
/ /
Exam
/ /
Review Questions With Correct Answers
/ // // // //
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 //___ //- //correct //answer(s) //✔✔ //who //to //contact //about //suspicious //activities
Which /
/type /
/of /
/thermometer //can //read //temperature //without //the //item's //surface? //- //correct //answer(s) //✔✔
//infrared
The //
5/
/common /
/mistakes /
/that /
/can /
/lead /
/to /
/food /
/borne /
/illness /
/are /
/failing /
/to /
/cook /
/food /
/adequately, /
/holding /
/food //at //incorrect //temperatures, //using //contaminated //equipment, //practicing //poor //personal
//hygiene, //and //___ //- //correct //answer(s) //✔✔ //purchasing //food //from //unsafe //sources
Which /
/group /
/of /
,/individuals /
/has //a //higher //risk //of //food //borne //illness? //- //correct //answer(s) //✔✔ //elderly //people
What /
/must //
a/
/food /
/handler /
/with //a //hand //wound //do //to //safely //work //with //food? //- //correct //answer(s) //✔✔ //bandage //the
//wound //with //an //impermeable //cover //and //wear //a //single-use //glove
Where /
/should /
/staff /
/members //eat, //drink, //smoke, //or //chew //gum? //- //correct //answer(s) //✔✔ //in //designated //areas
What //food //safety //practice //can //prevent //cross-
contact? //- /
/correct //answer(s) //✔✔ //washing, //rinsing, //and //sanitizing //utensils //before //each //use
What //is //the //minimum //internal //cooking //temperature //for //rice //that //is //hot-
held //for //service? //- //correct //answer(s) //✔✔ //135F //(57C)
What /
/task /
/requires /
/food /
/handlers /
/to /
/wash /
/their /
/hands /
, /before /
/and //after //doing //it? //- //correct //answer(s) //✔✔ //handling //raw //meat, //poultry, //and //seafood
When /
/can //
a/
/food /
/handler /
/with //
a //sore //throat //and //a //fever //return //to //work //with //or //around //food? //- //correct //answer(s) //✔✔
//a //written //medical //release //is //provided
How /
/should /
/the /
/temperature /
/of //
a/
/shipment /
/of /
/cottage /
/cheese /
/be /
/taken /
/when /
/it /
/arrives /
/at /
/an /
/operation? //- /
/correct //answer(s) //✔✔ //place //the //thermometer //stem //into //an //opened //container
What /
/is //the //most //likely //cause //of //wheezing //and //hives? //- //correct //answer(s) //✔✔ //food //allergies
Food
/ /
Protection
/ /
Manager
/ /
Exam
/ /
Review Questions With Correct Answers
/ // // // //
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 //___ //- //correct //answer(s) //✔✔ //who //to //contact //about //suspicious //activities
Which /
/type /
/of /
/thermometer //can //read //temperature //without //the //item's //surface? //- //correct //answer(s) //✔✔
//infrared
The //
5/
/common /
/mistakes /
/that /
/can /
/lead /
/to /
/food /
/borne /
/illness /
/are /
/failing /
/to /
/cook /
/food /
/adequately, /
/holding /
/food //at //incorrect //temperatures, //using //contaminated //equipment, //practicing //poor //personal
//hygiene, //and //___ //- //correct //answer(s) //✔✔ //purchasing //food //from //unsafe //sources
Which /
/group /
/of /
,/individuals /
/has //a //higher //risk //of //food //borne //illness? //- //correct //answer(s) //✔✔ //elderly //people
What /
/must //
a/
/food /
/handler /
/with //a //hand //wound //do //to //safely //work //with //food? //- //correct //answer(s) //✔✔ //bandage //the
//wound //with //an //impermeable //cover //and //wear //a //single-use //glove
Where /
/should /
/staff /
/members //eat, //drink, //smoke, //or //chew //gum? //- //correct //answer(s) //✔✔ //in //designated //areas
What //food //safety //practice //can //prevent //cross-
contact? //- /
/correct //answer(s) //✔✔ //washing, //rinsing, //and //sanitizing //utensils //before //each //use
What //is //the //minimum //internal //cooking //temperature //for //rice //that //is //hot-
held //for //service? //- //correct //answer(s) //✔✔ //135F //(57C)
What /
/task /
/requires /
/food /
/handlers /
/to /
/wash /
/their /
/hands /
, /before /
/and //after //doing //it? //- //correct //answer(s) //✔✔ //handling //raw //meat, //poultry, //and //seafood
When /
/can //
a/
/food /
/handler /
/with //
a //sore //throat //and //a //fever //return //to //work //with //or //around //food? //- //correct //answer(s) //✔✔
//a //written //medical //release //is //provided
How /
/should /
/the /
/temperature /
/of //
a/
/shipment /
/of /
/cottage /
/cheese /
/be /
/taken /
/when /
/it /
/arrives /
/at /
/an /
/operation? //- /
/correct //answer(s) //✔✔ //place //the //thermometer //stem //into //an //opened //container
What /
/is //the //most //likely //cause //of //wheezing //and //hives? //- //correct //answer(s) //✔✔ //food //allergies
