SERVSAFE FOOD PROTECTION MANAGER ACTUAL EXAM
2025/2026 COMPLETE TEST ACCURATE QUESTIONS AND
CORRECT DETAILED ANSWERS (VERIFIED SOLUTIONS)
CURRENTLY UPDATED VERSION |GUARANTEED PASS A+
(BRAND NEW!) SERVSAFE FOOD PROTECTION MANAGER
EXAM
What should foodservice operators do to prevent
customer illness from Sheela?
Answer- control flies inside and outside the operation
Food that is partially cooked and then finished just before
service must be heated to what temperature?
Answer- 165F (74C) for 15 seconds
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 ___
Answer- who to contact about suspicious activities
,Which type of thermometer can read temperature without
the item's surface?
Answer- 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 ___
Answer- purchasing food from unsafe sources
Which group of individuals has a higher risk of food
borne illness?
Answer- elderly people
What must a food handler with a hand wound do to safely
work with food?
Answer- bandage the wound with an impermeable cover
and wear a single-use glove
,Where should staff members eat, drink, smoke, or chew
gum?
Answer- in designated areas
What food safety practice can prevent cross-contact?
Answer- washing, rinsing, and sanitizing utensils before
each use
Which of the following is a TCS food?
Answer- baked potato
What type of thermometer should be used to check the
internal temperature of a beef roast?
Answer- penetration
, If a food contact surface is in constant use, how often
should it be cleaned and sanitized?
Answer- every 4 hours
How many seconds does an iodine sanitizer solution need
to be in contact with the object being sanitized?
Answer- 30
What is a basic characteristic of a virus?
Answer- requires a living host to grow
What is the minimum internal cooking temperature for
rice that is hot-held for service?
Answer- 135F (57C)
What task requires food handlers to wash their hands
before and after doing it?
Answer- handling raw meat, poultry, and seafood
2025/2026 COMPLETE TEST ACCURATE QUESTIONS AND
CORRECT DETAILED ANSWERS (VERIFIED SOLUTIONS)
CURRENTLY UPDATED VERSION |GUARANTEED PASS A+
(BRAND NEW!) SERVSAFE FOOD PROTECTION MANAGER
EXAM
What should foodservice operators do to prevent
customer illness from Sheela?
Answer- control flies inside and outside the operation
Food that is partially cooked and then finished just before
service must be heated to what temperature?
Answer- 165F (74C) for 15 seconds
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 ___
Answer- who to contact about suspicious activities
,Which type of thermometer can read temperature without
the item's surface?
Answer- 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 ___
Answer- purchasing food from unsafe sources
Which group of individuals has a higher risk of food
borne illness?
Answer- elderly people
What must a food handler with a hand wound do to safely
work with food?
Answer- bandage the wound with an impermeable cover
and wear a single-use glove
,Where should staff members eat, drink, smoke, or chew
gum?
Answer- in designated areas
What food safety practice can prevent cross-contact?
Answer- washing, rinsing, and sanitizing utensils before
each use
Which of the following is a TCS food?
Answer- baked potato
What type of thermometer should be used to check the
internal temperature of a beef roast?
Answer- penetration
, If a food contact surface is in constant use, how often
should it be cleaned and sanitized?
Answer- every 4 hours
How many seconds does an iodine sanitizer solution need
to be in contact with the object being sanitized?
Answer- 30
What is a basic characteristic of a virus?
Answer- requires a living host to grow
What is the minimum internal cooking temperature for
rice that is hot-held for service?
Answer- 135F (57C)
What task requires food handlers to wash their hands
before and after doing it?
Answer- handling raw meat, poultry, and seafood
