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SERVSAFE FOOD PROTECTION MANAGER EXAM REVIEW QUESTIONS AND ANSWERS
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SERVSAFE FOOD PROTECTION MANAGER EXAM REVIEW QUESTIONS AND ANSWERS
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SERVSAFE FOOD PROTECTIONMANAGER EXAM REVIEW 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 ___ - 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
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
When can a food handler with a sore throat and a fever return to work with or around
food? - Answer-a written medical release is provided
How should the temperature of a shipment of cottage cheese be taken when it arrives at
an operation? - Answer-place the thermometer stem into an opened container
What is the most likely cause of wheezing and hives? - Answer-food allergies
, What is the purpose of setting a critical limit in the cooking process of TCS food? -
Answer-reduce hazards to safe levels
Ciguatera toxin is commonly found in - Answer-amberjack
What method should never be used to thaw food? - Answer-place the item on a prep
counter
What food item does the FDA advise against offering on a children's menu? - Answer-
rare cheeseburgers
Where should ground fish be stored in a cooler? - Answer-below pork roasts
Which food may be re-served to customers? - Answer-unopened pre-packaged food
What is the final step in cleaning and sanitizing a prep table? - Answer-allowing the
surface to air dry
Hot TCS food can be held without temperature control for a maximum of - Answer-4
hours
What organization requires Material Safety Data Sheets? - Answer-Occupational Safety
and Health Administration
When should a shipment of fresh chicken be rejected? - Answer-the receiving
temperature is 50F (10C)
What should a foodservice operator do when responding to a food borne illness
outbreak? - Answer-segregate the product
When should food handlers who spend an entire shift forming hamburger patties
change their gloves? - Answer-when the gloves are dirty or torn
Parasites are commonly associated with - Answer-seafood
What item is considered acceptable work attire for a food handler? - Answer-plain-band
ring
What should foodservice operators do to prevent customer illness from Shigella? -
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
Which of the following is a TCS food? - Answer-baked potato
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