Servsafe Food Protection Manager Exam Review Questions and Answers

Servsafe Food Protection Manager Exam Review Questions and Answers Servsafe Food Protection Manager Exam Review Questions and Answers Servsafe Food Protection Manager Exam Review Questions and Answers Servsafe Food Protection Manager Exam Review Questions and 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 ___ - ANSWER-who to contact about suspicious activities Which type of thermometer can read temperature without the item's surface? - ANSWER-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 ___ - ANSWER-purchasing food from unsafe sources Which group of individuals has a higher risk of food borne illness? - ANSWER-elderly people What must a food handler with a hand wound do to safely work with food? - ANSWER-bandage the wound with an impermeable cover and wear a single-use glove Where should staff members eat, drink, smoke, or chew gum? - ANSWER-in designated areas What food safety practice can prevent cross-contact? - ANSWER-washing, rinsing, and sanitizing utensils before each use What is the minimum internal cooking temperature for rice that is hot-held for service? - ANSWER-135F (57C)