SERVSAFE FOOD PROTECTION MANAGER EXAM /
NEWEST SERVSAFE FOOD PROTECTION
MANAGER REAL EXAM 2024 ACTUAL TEST
QUESTIONS AND CORRECT VERIFIED ANSWERS
|GUARANTEED PASS A+ (BRAND NEW!!)
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 ___ - ANSWERwho to contact about suspicious activities
Which type of thermometer can read temperature without the item's surface? -
ANSWERinfrared
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 ___ - ANSWERpurchasing food from unsafe
sources
Which group of individuals has a higher risk of food borne illness? - ANSWERelderly
people
What must a food handler with a hand wound do to safely work with food? -
ANSWERbandage the wound with an impermeable cover and wear a single-use glove
Where should staff members eat, drink, smoke, or chew gum? - ANSWERin designated
areas
What food safety practice can prevent cross-contact? - ANSWERwashing, rinsing, and
sanitizing utensils before each use
What is the minimum internal cooking temperature for rice that is hot-held for service? -
ANSWER135F (57C)
What task requires food handlers to wash their hands before and after doing it? -
ANSWERhandling raw meat, poultry, and seafood
When can a food handler with a sore throat and a fever return to work with or around
food? - ANSWERa written medical release is provided
How should the temperature of a shipment of cottage cheese be taken when it arrives at
an operation? - ANSWERplace the thermometer stem into an opened container
What is the most likely cause of wheezing and hives? - ANSWERfood allergies
, What is the purpose of setting a critical limit in the cooking process of TCS food? -
ANSWERreduce hazards to safe levels
Ciguatera toxin is commonly found in - ANSWERamberjack
What method should never be used to thaw food? - ANSWERplace the item on a prep
counter
What food item does the FDA advise against offering on a children's menu? -
ANSWERrare cheeseburgers
Where should ground fish be stored in a cooler? - ANSWERbelow pork roasts
Which food may be re-served to customers? - ANSWERunopened pre-packaged food
What is the final step in cleaning and sanitizing a prep table? - ANSWERallowing the
surface to air dry
Hot TCS food can be held without temperature control for a maximum of - ANSWER4
hours
What organization requires Material Safety Data Sheets? - ANSWEROccupational
Safety and Health Administration
When should a shipment of fresh chicken be rejected? - ANSWERthe receiving
temperature is 50F (10C)
What should a foodservice operator do when responding to a food borne illness
outbreak? - ANSWERsegregate the product
When should food handlers who spend an entire shift forming hamburger patties
change their gloves? - ANSWERwhen the gloves are dirty or torn
Parasites are commonly associated with - ANSWERseafood
What item is considered acceptable work attire for a food handler? - ANSWERplain-
band ring
What should foodservice operators do to prevent customer illness from Shigella? -
ANSWERcontrol flies inside and outside the operation
Food that is partially cooked and then finished just before service must be heated to
what temperature? - ANSWER165F (74C) for 15 seconds
Which of the following is a TCS food? - ANSWERbaked potato
NEWEST SERVSAFE FOOD PROTECTION
MANAGER REAL EXAM 2024 ACTUAL TEST
QUESTIONS AND CORRECT VERIFIED ANSWERS
|GUARANTEED PASS A+ (BRAND NEW!!)
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 ___ - ANSWERwho to contact about suspicious activities
Which type of thermometer can read temperature without the item's surface? -
ANSWERinfrared
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 ___ - ANSWERpurchasing food from unsafe
sources
Which group of individuals has a higher risk of food borne illness? - ANSWERelderly
people
What must a food handler with a hand wound do to safely work with food? -
ANSWERbandage the wound with an impermeable cover and wear a single-use glove
Where should staff members eat, drink, smoke, or chew gum? - ANSWERin designated
areas
What food safety practice can prevent cross-contact? - ANSWERwashing, rinsing, and
sanitizing utensils before each use
What is the minimum internal cooking temperature for rice that is hot-held for service? -
ANSWER135F (57C)
What task requires food handlers to wash their hands before and after doing it? -
ANSWERhandling raw meat, poultry, and seafood
When can a food handler with a sore throat and a fever return to work with or around
food? - ANSWERa written medical release is provided
How should the temperature of a shipment of cottage cheese be taken when it arrives at
an operation? - ANSWERplace the thermometer stem into an opened container
What is the most likely cause of wheezing and hives? - ANSWERfood allergies
, What is the purpose of setting a critical limit in the cooking process of TCS food? -
ANSWERreduce hazards to safe levels
Ciguatera toxin is commonly found in - ANSWERamberjack
What method should never be used to thaw food? - ANSWERplace the item on a prep
counter
What food item does the FDA advise against offering on a children's menu? -
ANSWERrare cheeseburgers
Where should ground fish be stored in a cooler? - ANSWERbelow pork roasts
Which food may be re-served to customers? - ANSWERunopened pre-packaged food
What is the final step in cleaning and sanitizing a prep table? - ANSWERallowing the
surface to air dry
Hot TCS food can be held without temperature control for a maximum of - ANSWER4
hours
What organization requires Material Safety Data Sheets? - ANSWEROccupational
Safety and Health Administration
When should a shipment of fresh chicken be rejected? - ANSWERthe receiving
temperature is 50F (10C)
What should a foodservice operator do when responding to a food borne illness
outbreak? - ANSWERsegregate the product
When should food handlers who spend an entire shift forming hamburger patties
change their gloves? - ANSWERwhen the gloves are dirty or torn
Parasites are commonly associated with - ANSWERseafood
What item is considered acceptable work attire for a food handler? - ANSWERplain-
band ring
What should foodservice operators do to prevent customer illness from Shigella? -
ANSWERcontrol flies inside and outside the operation
Food that is partially cooked and then finished just before service must be heated to
what temperature? - ANSWER165F (74C) for 15 seconds
Which of the following is a TCS food? - ANSWERbaked potato
