LATEST SERVSAFE FOOD PROTECTION
MANAGER CERTIFICATION EXAM
OFFERED BY NRAEF | Q&A WITH
RATIONALES
1. To prevent deliberate contamination of food, a
manager should know who is in the facility, monitor
the security of products, keep information related to
food security on file, and know:
A) how to handle customer complaints
B) who to contact about suspicious activities
C) how to operate the fire suppression system
D) the menu prices for all items
Correct answer: B
Rationale: The ALERT system (Assure, Look,
Employees, Reports, Treat) includes knowing who to
contact about suspicious activities as part of food
defense.
2. Which type of thermometer can read temperature
without touching the item's surface?
A) Bimetallic stemmed thermometer
B) Thermocouple
,C) Infrared thermometer
D) T‑type thermocouple
Correct answer: C
Rationale: Infrared thermometers measure surface
temperatures without contact, making them ideal for
quick checks of food and equipment surfaces.
3. The five common mistakes that can lead to
foodborne illness are failing to cook food adequately,
holding food at incorrect temperatures, using
contaminated equipment, practicing poor personal
hygiene, and:
A) serving food too quickly
B) purchasing food from unsafe sources
C) overstocking the refrigerator
D) using too many spices
Correct answer: B
Rationale: Purchasing food from unsafe sources is
one of the five CDC‑identified risk factors for
foodborne illness.
4. Which group of individuals has a higher risk of
foodborne illness?
,A) Teenagers
B) Healthy adults
C) Elderly people
D) Athletes
Correct answer: C
Rationale: Elderly people, along with young children,
pregnant women, and immunocompromised
individuals, are considered high‑risk populations for
foodborne illness.
5. What must a food handler with a hand wound do to
safely work with food?
A) Wash the wound with soap and water
B) Bandage the wound with an impermeable cover
and wear a single‑use glove
C) Cover the wound with a regular bandage
D) Work only with non‑TCS foods
Correct answer: B
Rationale: An impermeable bandage plus a single‑use
glove prevents pathogens from the wound from
contaminating food.
, 6. Where should staff members eat, drink, smoke, or
chew gum?
A) In the kitchen near food prep areas
B) In designated areas only
C) At the service counter
D) In the dry storage area
Correct answer: B
Rationale: Eating, drinking, smoking, and chewing
gum are only permitted in designated areas away
from food preparation to prevent contamination.
7. What food safety practice can prevent
cross‑contact?
A) Using the same cutting board for all foods
B) Washing, rinsing, and sanitizing utensils before
each use
C) Storing allergens with other foods
D) Reusing single‑use gloves
Correct answer: B
Rationale: Proper cleaning and sanitizing between
uses removes allergens and prevents cross‑contact.
MANAGER CERTIFICATION EXAM
OFFERED BY NRAEF | Q&A WITH
RATIONALES
1. To prevent deliberate contamination of food, a
manager should know who is in the facility, monitor
the security of products, keep information related to
food security on file, and know:
A) how to handle customer complaints
B) who to contact about suspicious activities
C) how to operate the fire suppression system
D) the menu prices for all items
Correct answer: B
Rationale: The ALERT system (Assure, Look,
Employees, Reports, Treat) includes knowing who to
contact about suspicious activities as part of food
defense.
2. Which type of thermometer can read temperature
without touching the item's surface?
A) Bimetallic stemmed thermometer
B) Thermocouple
,C) Infrared thermometer
D) T‑type thermocouple
Correct answer: C
Rationale: Infrared thermometers measure surface
temperatures without contact, making them ideal for
quick checks of food and equipment surfaces.
3. The five common mistakes that can lead to
foodborne illness are failing to cook food adequately,
holding food at incorrect temperatures, using
contaminated equipment, practicing poor personal
hygiene, and:
A) serving food too quickly
B) purchasing food from unsafe sources
C) overstocking the refrigerator
D) using too many spices
Correct answer: B
Rationale: Purchasing food from unsafe sources is
one of the five CDC‑identified risk factors for
foodborne illness.
4. Which group of individuals has a higher risk of
foodborne illness?
,A) Teenagers
B) Healthy adults
C) Elderly people
D) Athletes
Correct answer: C
Rationale: Elderly people, along with young children,
pregnant women, and immunocompromised
individuals, are considered high‑risk populations for
foodborne illness.
5. What must a food handler with a hand wound do to
safely work with food?
A) Wash the wound with soap and water
B) Bandage the wound with an impermeable cover
and wear a single‑use glove
C) Cover the wound with a regular bandage
D) Work only with non‑TCS foods
Correct answer: B
Rationale: An impermeable bandage plus a single‑use
glove prevents pathogens from the wound from
contaminating food.
, 6. Where should staff members eat, drink, smoke, or
chew gum?
A) In the kitchen near food prep areas
B) In designated areas only
C) At the service counter
D) In the dry storage area
Correct answer: B
Rationale: Eating, drinking, smoking, and chewing
gum are only permitted in designated areas away
from food preparation to prevent contamination.
7. What food safety practice can prevent
cross‑contact?
A) Using the same cutting board for all foods
B) Washing, rinsing, and sanitizing utensils before
each use
C) Storing allergens with other foods
D) Reusing single‑use gloves
Correct answer: B
Rationale: Proper cleaning and sanitizing between
uses removes allergens and prevents cross‑contact.
