Servsafe Food Protection Manager Exam
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
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
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
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
