Servsafe Food Protection Manager Exam Review Practice Test.
1. To prevent deliberate contamination of food, a
man- ager should know who is in his facility, who to contact about
monitor the security of products, keep information sus- picious activities
related to food security on file, and know
2. Which type of thermometer can read
temperature without the item's surface?
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
contaminated equipment, practicing poor purchasing food from
personal hygiene, and un- safe 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
6. Where should staff members eat, drink, smoke,
or chew gum? cover and wear a
single-use glove
in designated areas
7. What food safety practice can prevent cross-contact? washing, rinsing,
and san-
itizing utensils before
each use
8. What is the minimum internal cooking
temperature for rice that is hot-held for 135F (57C)
service?
9. What task requires food handlers to wash their hands handling raw meat,
poul-
, Servsafe Food Protection Manager Exam Review Practice Test.
before and after doing it? try, and seafood
, Servsafe Food Protection Manager Exam Review Practice Test.
10. When can a food handler with a sore throat and a fever a written medical
release
return to work with or around food? is provided
11. How should the temperature of a shipment of cottage place the
thermometer
cheese be taken when it arrives at an stem into an opened con-
operation? tainer
12. What is the most likely cause of wheezing and hives? food allergies
13. What is the purpose of setting a critical limit in
the cooking process of TCS food? reduce hazards to safe
lev- els
14. Ciguatera toxin is commonly found in amberjack
15. What method should never be used to thaw food? place the item on a
prep
counter
16. What food item does the FDA advise against
offering on a children's menu? rare cheeseburgers
17. Where should ground fish be stored in a cooler? below pork roasts
18. Which food may be re-served to customers? unopened pre-
packaged
food
19. What is the final step in cleaning and sanitizing a prep allowing the surface
to air
table? dry
20. Hot TCS food can be held without temperature control 4 hours
for a maximum of
, Servsafe Food Protection Manager Exam Review Practice Test.
21. What organization requires Material Safety
Data Sheets? Occupational Safety and
Health Administration
22. When should a shipment of fresh chicken be
rejected?
1. To prevent deliberate contamination of food, a
man- ager should know who is in his facility, who to contact about
monitor the security of products, keep information sus- picious activities
related to food security on file, and know
2. Which type of thermometer can read
temperature without the item's surface?
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
contaminated equipment, practicing poor purchasing food from
personal hygiene, and un- safe 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
6. Where should staff members eat, drink, smoke,
or chew gum? cover and wear a
single-use glove
in designated areas
7. What food safety practice can prevent cross-contact? washing, rinsing,
and san-
itizing utensils before
each use
8. What is the minimum internal cooking
temperature for rice that is hot-held for 135F (57C)
service?
9. What task requires food handlers to wash their hands handling raw meat,
poul-
, Servsafe Food Protection Manager Exam Review Practice Test.
before and after doing it? try, and seafood
, Servsafe Food Protection Manager Exam Review Practice Test.
10. When can a food handler with a sore throat and a fever a written medical
release
return to work with or around food? is provided
11. How should the temperature of a shipment of cottage place the
thermometer
cheese be taken when it arrives at an stem into an opened con-
operation? tainer
12. What is the most likely cause of wheezing and hives? food allergies
13. What is the purpose of setting a critical limit in
the cooking process of TCS food? reduce hazards to safe
lev- els
14. Ciguatera toxin is commonly found in amberjack
15. What method should never be used to thaw food? place the item on a
prep
counter
16. What food item does the FDA advise against
offering on a children's menu? rare cheeseburgers
17. Where should ground fish be stored in a cooler? below pork roasts
18. Which food may be re-served to customers? unopened pre-
packaged
food
19. What is the final step in cleaning and sanitizing a prep allowing the surface
to air
table? dry
20. Hot TCS food can be held without temperature control 4 hours
for a maximum of
, Servsafe Food Protection Manager Exam Review Practice Test.
21. What organization requires Material Safety
Data Sheets? Occupational Safety and
Health Administration
22. When should a shipment of fresh chicken be
rejected?
