Servsafe Food Protection Manager Exam Review
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 ___
purchasing food from unsafe sources
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
purchasing food from unsafe sources
The acronym ALERT, stands for Assure, Look, Employee, Report, and Threat. What type of food safety risk does this
refer to?
The deliberate contamination of food
After which activity must food handlers wash their hands?
clearing tables
All items should be stored away from the walls and how many inches from the floor?
6 inches
, Servsafe Food Protection Manager Exam Review
At what temperature do most food borne pathogens grow most quickly?
between 70F and 125F
Ciguatera toxin is commonly found in
amberjack
A commercially processed TCS food item is delivered to your establishment with a use-by date that is less than 7 days
from the day of delivery. What should you do?
clearly mark the package with the use-by date
These conditions are necessary for the growth of bacteria: food, acidity, temperature, time, oxygen, and moisture.
What term is often used for these conditions?
FAT TOM
A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while
slicing hamburger buns. What mistake was made?
The cook did not wash hands and put on new gloves before slicing the hamburger buns.
, Servsafe Food Protection Manager Exam Review
"Coving" is recommended for foodservice establishments. What is it?
A curved and sealed edge between the floor and wall, intended to make cleaning easier and more effective
A dish that contains ground poultry as an ingredient should be cooked to what minimum internal temperature?
165F (74C) for <1 second (instantaneous)
A dish that includes previously cooked TCS ingredients should be cooked to what minimum internal temperature?
165F (74C) for <1 second -- instantaneous
E.coli is usually contracted from which food?
ground beef
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?
Cross-connection
, Servsafe Food Protection Manager Exam Review
Fish should be cooked to what minimum internal temperature?
145F (63C) for 15 seconds
Flavor-injected roasts should be cooked to what minimum internal temperature?
155F (68C) for 17 seconds
Food from pants that will be hot-held for service should be cooked to what minimum temperature?
135F (57C) (no minimum time)
Food half at 41F (5C) or lower before being removed from refrigeration can be held without temperature control for
up to how many hours?
6
A food handler has a wound or a boil on their hand or wrist. What is the appropriate course of action?
bandage the wound with an impermeable cover and wear a single-use glove
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 ___
purchasing food from unsafe sources
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
purchasing food from unsafe sources
The acronym ALERT, stands for Assure, Look, Employee, Report, and Threat. What type of food safety risk does this
refer to?
The deliberate contamination of food
After which activity must food handlers wash their hands?
clearing tables
All items should be stored away from the walls and how many inches from the floor?
6 inches
, Servsafe Food Protection Manager Exam Review
At what temperature do most food borne pathogens grow most quickly?
between 70F and 125F
Ciguatera toxin is commonly found in
amberjack
A commercially processed TCS food item is delivered to your establishment with a use-by date that is less than 7 days
from the day of delivery. What should you do?
clearly mark the package with the use-by date
These conditions are necessary for the growth of bacteria: food, acidity, temperature, time, oxygen, and moisture.
What term is often used for these conditions?
FAT TOM
A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while
slicing hamburger buns. What mistake was made?
The cook did not wash hands and put on new gloves before slicing the hamburger buns.
, Servsafe Food Protection Manager Exam Review
"Coving" is recommended for foodservice establishments. What is it?
A curved and sealed edge between the floor and wall, intended to make cleaning easier and more effective
A dish that contains ground poultry as an ingredient should be cooked to what minimum internal temperature?
165F (74C) for <1 second (instantaneous)
A dish that includes previously cooked TCS ingredients should be cooked to what minimum internal temperature?
165F (74C) for <1 second -- instantaneous
E.coli is usually contracted from which food?
ground beef
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?
Cross-connection
, Servsafe Food Protection Manager Exam Review
Fish should be cooked to what minimum internal temperature?
145F (63C) for 15 seconds
Flavor-injected roasts should be cooked to what minimum internal temperature?
155F (68C) for 17 seconds
Food from pants that will be hot-held for service should be cooked to what minimum temperature?
135F (57C) (no minimum time)
Food half at 41F (5C) or lower before being removed from refrigeration can be held without temperature control for
up to how many hours?
6
A food handler has a wound or a boil on their hand or wrist. What is the appropriate course of action?
bandage the wound with an impermeable cover and wear a single-use glove
