SERVSAFE FOOD PROTECTION
MANAGER EXAM 2025 QUESTIONS AND
ANSWERS
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
1Page
@COPYRIGHT FYNDLAY 2025/2026
, 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
What is the purpose of setting a critical limit in the cooking process of TCS food? -
ANS reduce hazards to safe levels
Ciguatera toxin is commonly found in - ANS amberjack
What method should never be used to thaw food? - ANS place the item on a prep counter
What food item does the FDA advise against offering on a children's menu? - ANS rare
cheeseburgers
Where should ground fish be stored in a cooler? - ANS below pork roasts
Which food may be re-served to customers? - ANS unopened pre-packaged food
2
Page
@COPYRIGHT FYNDLAY 2025/2026
, What is the final step in cleaning and sanitizing a prep table? - ANS allowing the surface to air
dry
Hot TCS food can be held without temperature control for a maximum of - ANS 4 hours
What organization requires Material Safety Data Sheets? - ANS Occupational Safety and
Health Administration
When should a shipment of fresh chicken be rejected? - ANS the receiving temperature is
50F (10C)
What should a foodservice operator do when responding to a food borne illness outbreak? -
ANS segregate the product
When should food handlers who spend an entire shift forming hamburger patties change their
gloves? - ANS when the gloves are dirty or torn
Parasites are commonly associated with - ANS seafood
What item is considered acceptable work attire for a food handler? - ANS plain-band ring
What should foodservice operators do to prevent customer illness from Shigella? -
ANS control flies inside and outside the operation
Food that is partially cooked and then finished just before service must be heated to what
temperature? - ANS 165F (74C) for 15 seconds
Which of the following is a TCS food? - ANS baked potato
3
Page
@COPYRIGHT FYNDLAY 2025/2026
MANAGER EXAM 2025 QUESTIONS AND
ANSWERS
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
1Page
@COPYRIGHT FYNDLAY 2025/2026
, 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
What is the purpose of setting a critical limit in the cooking process of TCS food? -
ANS reduce hazards to safe levels
Ciguatera toxin is commonly found in - ANS amberjack
What method should never be used to thaw food? - ANS place the item on a prep counter
What food item does the FDA advise against offering on a children's menu? - ANS rare
cheeseburgers
Where should ground fish be stored in a cooler? - ANS below pork roasts
Which food may be re-served to customers? - ANS unopened pre-packaged food
2
Page
@COPYRIGHT FYNDLAY 2025/2026
, What is the final step in cleaning and sanitizing a prep table? - ANS allowing the surface to air
dry
Hot TCS food can be held without temperature control for a maximum of - ANS 4 hours
What organization requires Material Safety Data Sheets? - ANS Occupational Safety and
Health Administration
When should a shipment of fresh chicken be rejected? - ANS the receiving temperature is
50F (10C)
What should a foodservice operator do when responding to a food borne illness outbreak? -
ANS segregate the product
When should food handlers who spend an entire shift forming hamburger patties change their
gloves? - ANS when the gloves are dirty or torn
Parasites are commonly associated with - ANS seafood
What item is considered acceptable work attire for a food handler? - ANS plain-band ring
What should foodservice operators do to prevent customer illness from Shigella? -
ANS control flies inside and outside the operation
Food that is partially cooked and then finished just before service must be heated to what
temperature? - ANS 165F (74C) for 15 seconds
Which of the following is a TCS food? - ANS baked potato
3
Page
@COPYRIGHT FYNDLAY 2025/2026
