Servsafe Food Protection Manager Exam Review | 170 Questions with 100% Correct Answers | Verified | Latest Update 2024
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 Which type of thermometer can read temperature without the item's surface? - 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 ___ - purchasing food from unsafe sources Which group of individuals has a higher risk of food borne illness? - elderly people 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 Where should staff members eat, drink, smoke, or chew gum? - in designated areas What food safety practice can prevent cross-contact? - washing, rinsing, and sanitizing utensils before each use What is the minimum internal cooking temperature for rice that is hot-held for service? - 135F (57C) What task requires food handlers to wash their hands before and after doing it? - handling raw meat, poultry, and seafood
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