Servsafe Food Protection Manager Exam Review Questions and Answers 2025

Servsafe Food Protection Manager Exam
Review Questions and Answers 2025
ToApreventAdeliberateAcontaminationAofAfood,AaAmanagerAshouldAknowAwhoAisAinAhisA
facility,AmonitorAtheAsecurityAofAproducts,AkeepAinformationArelatedAtoAfoodAsecurityAonAfile,
AandAknowA___A-ACORRECTAANSWERSA-whoAtoAcontactAaboutAsuspiciousAactivities

WhichAtypeAofAthermometerAcanAreadAtemperatureAwithoutAtheAitem'sAsurface?A-
ACORRECTAANSWERSA-infrared

TheA5AcommonAmistakesAthatAcanAleadAtoAfoodAborneAillnessAareAfailingAtoAcookAfoodAadeq
uately,AholdingAfoodAatAincorrectAtemperatures,AusingAcontaminatedAequipment,Apracticin
gApoorApersonalAhygiene,AandA___A-ACORRECTAANSWERSA-
purchasingAfoodAfromAunsafeAsources
WhichAgroupAofAindividualsAhasAaAhigherAriskAofAfoodAborneAillness?A-
ACORRECTAANSWERSA-elderlyApeople

WhatAmustAaAfoodAhandlerAwithAaAhandAwoundAdoAtoAsafelyAworkAwithAfood?A-
ACORRECTAANSWERSA-

bandageAtheAwoundAwithAanAimpermeableAcoverAandAwearAaAsingle-useAglove
WhereAshouldAstaffAmembersAeat,Adrink,Asmoke,AorAchewAgum?A-
ACORRECTAANSWERSA-inAdesignatedAareas

WhatAfoodAsafetyApracticeAcanApreventAcross-contact?A-ACORRECTAANSWERSA-
washing,Arinsing,AandAsanitizingAutensilsAbeforeAeachAuse
WhatAisAtheAminimumAinternalAcookingAtemperatureAforAriceAthatAisAhot-heldAforAservice?A-
ACORRECTAANSWERSA-135FA(57C)

WhatAtaskArequiresAfoodAhandlersAtoAwashAtheirAhandsAbeforeAandAafterAdoingAit?A-
ACORRECTAANSWERSA-handlingArawAmeat,Apoultry,AandAseafood

WhenAcanAaAfoodAhandlerAwithAaAsoreAthroatAandAaAfeverAreturnAtoAworkAwithAorAaroundAfo
od?A-ACORRECTAANSWERSA-aAwrittenAmedicalAreleaseAisAprovided
HowAshouldAtheAtemperatureAofAaAshipmentAofAcottageAcheeseAbeAtakenAwhenAitAarrivesAat
AanAoperation?A-ACORRECTAANSWERSA-

placeAtheAthermometerAstemAintoAanAopenedAcontainer
WhatAisAtheAmostAlikelyAcauseAofAwheezingAandAhives?A-ACORRECTAANSWERSA-
foodAallergies
WhatAisAtheApurposeAofAsettingAaAcriticalAlimitAinAtheAcookingAprocessAofATCSAfood?A-
ACORRECTAANSWERSA-reduceAhazardsAtoAsafeAlevels

CiguateraAtoxinAisAcommonlyAfoundAinA-ACORRECTAANSWERSA-amberjack
WhatAmethodAshouldAneverAbeAusedAtoAthawAfood?A-ACORRECTAANSWERSA-
placeAtheAitemAonAaAprepAcounter
WhatAfoodAitemAdoesAtheAFDAAadviseAagainstAofferingAonAaAchildren'sAmenu?A-
ACORRECTAANSWERSA-rareAcheeseburgers

WhereAshouldAgroundAfishAbeAstoredAinAaAcooler?A-ACORRECTAANSWERSA-
belowAporkAroasts
WhichAfoodAmayAbeAre-servedAtoAcustomers?A-ACORRECTAANSWERSA-unopenedApre-
packagedAfood

, WhatAisAtheAfinalAstepAinAcleaningAandAsanitizingAaAprepAtable?A-ACORRECTAANSWERSA-
allowingAtheAsurfaceAtoAairAdry
HotATCSAfoodAcanAbeAheldAwithoutAtemperatureAcontrolAforAaAmaximumAofA-
ACORRECTAANSWERSA-4Ahours

WhatAorganizationArequiresAMaterialASafetyADataASheets?A-ACORRECTAANSWERSA-
OccupationalASafetyAandAHealthAAdministration
WhenAshouldAaAshipmentAofAfreshAchickenAbeArejected?A-ACORRECTAANSWERSA-
theAreceivingAtemperatureAisA50FA(10C)
WhatAshouldAaAfoodserviceAoperatorAdoAwhenArespondingAtoAaAfoodAborneAillnessAoutbrea
k?A-ACORRECTAANSWERSA-segregateAtheAproduct
WhenAshouldAfoodAhandlersAwhoAspendAanAentireAshiftAformingAhamburgerApattiesAchang
eAtheirAgloves?A-ACORRECTAANSWERSA-whenAtheAglovesAareAdirtyAorAtorn
ParasitesAareAcommonlyAassociatedAwithA-ACORRECTAANSWERSA-seafood
WhatAitemAisAconsideredAacceptableAworkAattireAforAaAfoodAhandler?A-
ACORRECTAANSWERSA-plain-bandAring

WhatAshouldAfoodserviceAoperatorsAdoAtoApreventAcustomerAillnessAfromAShigella?A-
ACORRECTAANSWERSA-controlAfliesAinsideAandAoutsideAtheAoperation

FoodAthatAisApartiallyAcookedAandAthenAfinishedAjustAbeforeAserviceAmustAbeAheatedAtoAwh
atAtemperature?A-ACORRECTAANSWERSA-165FA(74C)AforA15Aseconds
WhichAofAtheAfollowingAisAaATCSAfood?A-ACORRECTAANSWERSA-bakedApotato
WhatAtypeAofAthermometerAshouldAbeAusedAtoAcheckAtheAinternalAtemperatureAofAaAbeefAro
ast?A-ACORRECTAANSWERSA-penetration
IfAaAfoodAcontactAsurfaceAisAinAconstantAuse,AhowAoftenAshouldAitAbeAcleanedAandAsanitized
?A-ACORRECTAANSWERSA-everyA4Ahours
HowAmanyAsecondsAdoesAanAiodineAsanitizerAsolutionAneedAtoAbeAinAcontactAwithAtheAobje
ctAbeingAsanitized?A-ACORRECTAANSWERSA-30
WhatAisAaAbasicAcharacteristicAofAaAvirus?A-ACORRECTAANSWERSA-
requiresAaAlivingAhostAtoAgrow
FoodAhalfAatA41FA(5C)AorAlowerAbeforeAbeingAremovedAfromArefrigerationAcanAbeAheldAwith
outAtemperatureAcontrolAforAupAtoAhowAmanyAhours?A-ACORRECTAANSWERSA-6
WhatAtemperatureAmustAtheAwaterAusedAforAheat-sanitizingAbe?A-
ACORRECTAANSWERSA-171FA(77C)

InAtop-to-
bottomAorder,AhowAshouldAaAfreshAbeefAroast,AfreshAhalibut,Apepperoni,AandAaApanAofAgrou
ndAchickenAbeAstoredAinAaAcooler?A-ACORRECTAANSWERSA-
Pepperoni,AfreshAhalibut,AfreshAbeefAroast,AgroundAchicken
WhatAisAtheAmaximumAnumberAofAdaysAthatAready-to-
eatAfoodAcanAbeAstoredAifAheldAatA41FA(5C)?A-ACORRECTAANSWERSA-7Adays
WhatAHACCPAprincipleAisAbeingApracticedAwhenAfoodAhandlersArewashAmelonsAthatAhaveA
surfaceAdirt?A-ACORRECTAANSWERSA-correctiveAaction
TCSAfoodApreheatedAforAhot-holdingAmustAreachAwhatAtemperature?A-
ACORRECTAANSWERSA-165FA(74C)AforA15Aseconds

WhatAisAtheAmostAimportantAwayAtoApreventAaAfoodAborneAillnessAfromAviruses?A-
ACORRECTAANSWERSA-practiceAgoodApersonalAhygiene

AAfoodAhandlerAstoredAaAsanitizerAsprayAbottleAonAtheAshelfAaboveAtheAprepAtableAthatAhadA
justAbeenAsanitized.AThroughoutAtheAday,AtheAfoodAhandlerAusedAtheAsanitizerAonAtheAprep