Servsafe Food Protection Manager Exam 2027
Review
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
Review
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
