2024 SERVSAFE FOOD PROTECTION MANAGER
EXAM / NEWEST SERVSAFE FOOD PROTECTION
MANAGER REAL EXAM 2024 ACTUAL TEST
QUESTIONS AND CORRECT VERIFIED ANSWERS
|GUARANTEED PASS A+ (BRAND NEW!!)
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
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
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
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