Servsafe Food Protection Manager Exam Review
Study online at https://quizlet.com/_hx98eh
1. 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 ___: who to contact about suspicious activities
2. Which type of thermometer can read temperature without the item's sur-
face?: 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 personal hygiene, and ___: purchasing food from unsafe
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 cover and wear a single-use glove
6. Where should staff members eat, drink, smoke, or chew gum?: in designated areas
7. What food safety practice can prevent cross-contact?: washing, rinsing, and sanitizing
utensils before each use
8. What is the minimum internal cooking temperature for rice that is hot-held
for service?: 135F (57C)
9. What task requires food handlers to wash their hands before and after doing
it?: handling raw meat, poultry, and seafood
10. When can a food handler with a sore throat and a fever return to work with
or around food?: a written medical release is provided
11. How should the temperature of a shipment of cottage cheese be taken when
it arrives at an operation?: place the thermometer stem into an opened container
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 levels
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
, Servsafe Food Protection Manager Exam Review
Study online at https://quizlet.com/_hx98eh
19. What is the final step in cleaning and sanitizing a prep table?: allowing the surface
to air dry
20. Hot TCS food can be held without temperature control for a maximum of: 4
hours
21. What organization requires Material Safety Data Sheets?: Occupational Safety and
Health Administration
22. When should a shipment of fresh chicken be rejected?: the receiving temperature is 50F
(10C)
23. What should a foodservice operator do when responding to a food borne
illness outbreak?: segregate the product
24. When should food handlers who spend an entire shift forming hamburger
patties change their gloves?: when the gloves are dirty or torn
25. Parasites are commonly associated with: seafood
26. What item is considered acceptable work attire for a food handler?: plain-band
ring
27. What should foodservice operators do to prevent customer illness from
Shigella?: control flies inside and outside the operation
28. Food that is partially cooked and then finished just before service must be
heated to what temperature?: 165F (74C) for 15 seconds
29. Which of the following is a TCS food?: baked potato
30. What type of thermometer should be used to check the internal temperature
of a beef roast?: penetration
31. If a food contact surface is in constant use, how often should it be cleaned
and sanitized?: every 4 hours
32. How many seconds does an iodine sanitizer solution need to be in contact
with the object being sanitized?: 30
33. What is a basic characteristic of a virus?: requires a living host to grow
34. Food half at 41F (5C) or lower before being removed from refrigeration can
be held without temperature control for up to how many hours?: 6
35. What temperature must the water used for heat-sanitizing be?: 171F (77C)
Study online at https://quizlet.com/_hx98eh
1. 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 ___: who to contact about suspicious activities
2. Which type of thermometer can read temperature without the item's sur-
face?: 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 personal hygiene, and ___: purchasing food from unsafe
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 cover and wear a single-use glove
6. Where should staff members eat, drink, smoke, or chew gum?: in designated areas
7. What food safety practice can prevent cross-contact?: washing, rinsing, and sanitizing
utensils before each use
8. What is the minimum internal cooking temperature for rice that is hot-held
for service?: 135F (57C)
9. What task requires food handlers to wash their hands before and after doing
it?: handling raw meat, poultry, and seafood
10. When can a food handler with a sore throat and a fever return to work with
or around food?: a written medical release is provided
11. How should the temperature of a shipment of cottage cheese be taken when
it arrives at an operation?: place the thermometer stem into an opened container
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 levels
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
, Servsafe Food Protection Manager Exam Review
Study online at https://quizlet.com/_hx98eh
19. What is the final step in cleaning and sanitizing a prep table?: allowing the surface
to air dry
20. Hot TCS food can be held without temperature control for a maximum of: 4
hours
21. What organization requires Material Safety Data Sheets?: Occupational Safety and
Health Administration
22. When should a shipment of fresh chicken be rejected?: the receiving temperature is 50F
(10C)
23. What should a foodservice operator do when responding to a food borne
illness outbreak?: segregate the product
24. When should food handlers who spend an entire shift forming hamburger
patties change their gloves?: when the gloves are dirty or torn
25. Parasites are commonly associated with: seafood
26. What item is considered acceptable work attire for a food handler?: plain-band
ring
27. What should foodservice operators do to prevent customer illness from
Shigella?: control flies inside and outside the operation
28. Food that is partially cooked and then finished just before service must be
heated to what temperature?: 165F (74C) for 15 seconds
29. Which of the following is a TCS food?: baked potato
30. What type of thermometer should be used to check the internal temperature
of a beef roast?: penetration
31. If a food contact surface is in constant use, how often should it be cleaned
and sanitized?: every 4 hours
32. How many seconds does an iodine sanitizer solution need to be in contact
with the object being sanitized?: 30
33. What is a basic characteristic of a virus?: requires a living host to grow
34. Food half at 41F (5C) or lower before being removed from refrigeration can
be held without temperature control for up to how many hours?: 6
35. What temperature must the water used for heat-sanitizing be?: 171F (77C)
