Servsafe Food Protection Manager
Exam Review Questions and Answers
| Latest Version | 2025/2026 | Correct &
Verified
What is the proper temperature for serving cold foods without temperature control for up to 6
hours?
✔✔ Start at 41°F (5°C) or lower and ensure it never exceeds 70°F (21°C).
What should be done to prevent foodborne illness from parasites in seafood?
✔✔ Purchase seafood from approved, reputable suppliers.
What must be provided at all handwashing stations?
✔✔ Warm running water, soap, a way to dry hands, and a garbage container if paper towels are
used.
What is the maximum allowable time to reheat food before service?
✔✔ 2 hours.
1
,What should be done with recalled food items?
✔✔ Remove from inventory, label “Do Not Use,” and follow manufacturer instructions.
What is the proper way to sanitize utensils using hot water?
✔✔ Immerse in water at 171°F (77°C) for 30 seconds.
What is the correct way to handle utensils during service?
✔✔ Hold by handles and avoid touching food-contact surfaces.
What should be done with food prepared by an employee who later reports a foodborne illness
diagnosis?
✔✔ Discard the food.
What is the correct way to use single-use gloves?
✔✔ Wash hands before putting on, change when contaminated, and never wash or reuse gloves.
What is the purpose of a variance from the regulatory authority?
✔✔ To allow a foodservice operation to perform a specialized food process safely.
2
,What should a manager do if they notice food being held in the danger zone during service?
✔✔ Discard the food and retrain employees on holding procedures.
What type of sink must be used for food preparation such as washing vegetables?
✔✔ A designated food-prep sink.
What is the main responsibility of a food protection manager?
✔✔ To ensure food safety practices are followed and risks of foodborne illness are minimized.
What is the proper minimum internal temperature for cooking poultry?
✔✔ 165°F (74°C) for 15 seconds.
What is the maximum amount of time TCS food can be left in the temperature danger zone?
✔✔ 4 hours.
What should food handlers do if they have diarrhea and are scheduled to work?
✔✔ Report to the manager and be excluded from food handling duties.
3
, What is the minimum temperature for reheating previously cooked TCS food for hot holding?
✔✔ 165°F (74°C) for 15 seconds.
What type of contamination occurs if food contains hair, metal shavings, or glass?
✔✔ Physical contamination.
What is the proper temperature for storing cold TCS foods?
✔✔ 41°F (5°C) or lower.
What is the proper order of food storage in a cooler, from top to bottom?
✔✔ Ready-to-eat foods, seafood, whole cuts of beef and pork, ground meat, poultry.
What is the first step in a HACCP plan?
✔✔ Conduct a hazard analysis.
What is the proper cooking temperature for ground beef?
✔✔ 155°F (68°C) for 15 seconds.
4
Exam Review Questions and Answers
| Latest Version | 2025/2026 | Correct &
Verified
What is the proper temperature for serving cold foods without temperature control for up to 6
hours?
✔✔ Start at 41°F (5°C) or lower and ensure it never exceeds 70°F (21°C).
What should be done to prevent foodborne illness from parasites in seafood?
✔✔ Purchase seafood from approved, reputable suppliers.
What must be provided at all handwashing stations?
✔✔ Warm running water, soap, a way to dry hands, and a garbage container if paper towels are
used.
What is the maximum allowable time to reheat food before service?
✔✔ 2 hours.
1
,What should be done with recalled food items?
✔✔ Remove from inventory, label “Do Not Use,” and follow manufacturer instructions.
What is the proper way to sanitize utensils using hot water?
✔✔ Immerse in water at 171°F (77°C) for 30 seconds.
What is the correct way to handle utensils during service?
✔✔ Hold by handles and avoid touching food-contact surfaces.
What should be done with food prepared by an employee who later reports a foodborne illness
diagnosis?
✔✔ Discard the food.
What is the correct way to use single-use gloves?
✔✔ Wash hands before putting on, change when contaminated, and never wash or reuse gloves.
What is the purpose of a variance from the regulatory authority?
✔✔ To allow a foodservice operation to perform a specialized food process safely.
2
,What should a manager do if they notice food being held in the danger zone during service?
✔✔ Discard the food and retrain employees on holding procedures.
What type of sink must be used for food preparation such as washing vegetables?
✔✔ A designated food-prep sink.
What is the main responsibility of a food protection manager?
✔✔ To ensure food safety practices are followed and risks of foodborne illness are minimized.
What is the proper minimum internal temperature for cooking poultry?
✔✔ 165°F (74°C) for 15 seconds.
What is the maximum amount of time TCS food can be left in the temperature danger zone?
✔✔ 4 hours.
What should food handlers do if they have diarrhea and are scheduled to work?
✔✔ Report to the manager and be excluded from food handling duties.
3
, What is the minimum temperature for reheating previously cooked TCS food for hot holding?
✔✔ 165°F (74°C) for 15 seconds.
What type of contamination occurs if food contains hair, metal shavings, or glass?
✔✔ Physical contamination.
What is the proper temperature for storing cold TCS foods?
✔✔ 41°F (5°C) or lower.
What is the proper order of food storage in a cooler, from top to bottom?
✔✔ Ready-to-eat foods, seafood, whole cuts of beef and pork, ground meat, poultry.
What is the first step in a HACCP plan?
✔✔ Conduct a hazard analysis.
What is the proper cooking temperature for ground beef?
✔✔ 155°F (68°C) for 15 seconds.
4
