Servsafe Food Protection Manager Exam Review: Questions & Answers: Updated A+ Guide

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 ___ (Ans- who to contact about suspicious activities Which type of thermometer can read temperature without the item's surface? (Ans- 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 ___ (Ans- purchasing food from unsafe sources Which group of individuals has a higher risk of food borne illness? (Ans- elderly people What must a food handler with a hand wound do to safely work with food? (Ans- bandage the wound with an impermeable cover and wear a single-use glove Where should staff members eat, drink, smoke, or chew gum? (Ans- in designated areas What food safety practice can prevent cross-contact? (Ans- washing, rinsing, and sanitizing utensils before each use What is the minimum internal cooking temperature for rice that is hot-held for service? (Ans- 135F (57C) What task requires food handlers to wash their hands before and after doing it? (Ans- handling raw meat, poultry, and seafood When can a food handler with a sore throat and a fever return to work with or around food? (Ans- a written medical release is provided How should the temperature of a shipment of cottage cheese be taken when it arrives at an operation? (Ans- place the thermometer stem into an opened container What is the most likely cause of wheezing and hives? (Ans- food allergies