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Servsafe Food Protection Manager Exam Review Questions and Answers Verified Solutions 2024/2025
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Servsafe Food Protection Manager Exam Review Questions and Answers Verified Solutions 2024/2025
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Servsafe Food Protection Manager Exam Review.pdf file:///C:/Users/HP/Desktop/New%20Conver/Servsafe%20Food%20PrServsafe Food Protection Manager Exam Review
1. To prevent deliberate contamination of food, a manager should know whois in his
facility, monitor the security of products, keep information related tofood security on file,
and know
ANS who to contact about suspicious activities
2. Which type of thermometer can read temperature without the item's sur-face?
ANS 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 contam-inated equipment,
practicing poor personal hygiene, and
ANS purchasing foodfrom unsafe sources
4. Which group of individuals has a higher risk of food borne illness?
ANS elderlypeople
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,Servsafe Food Protection Manager Exam Review.pdf file:///C:/Users/HP/Desktop/New%20Conver/Servsafe%20Food%20Pr
5. What must a food handler with a hand wound do to safely work with food?
ANS bandage the wound with an impermeable cover and wear a single-use glove
6. Where should staff members eat, drink, smoke, or chew gum?
ANS in designatedareas
7. What food safety practice can prevent cross-contact?
ANS washing, rinsing, andsanitizing utensils before each use
8. What is the minimum internal cooking temperature for rice that is hot-heldfor
service?
ANS 135F (57C)
9. What task requires food handlers to wash their hands before and after doingit?
ANS handling raw meat, poultry, and seafood
10. When can a food handler with a sore throat and a fever return to work withor around
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,Servsafe Food Protection Manager Exam Review.pdf file:///C:/Users/HP/Desktop/New%20Conver/Servsafe%20Food%20Pr
food?
ANS 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?
ANS place the thermometer stem into an openedcontainer
12. What is the most likely cause of wheezing and hives?
ANS food allergies
13. What is the purpose of setting a critical limit in the cooking process of TCSfood?
ANS reduce hazards to safe levels
14. Ciguatera toxin is commonly found in
ANS amberjack
15. What method should never be used to thaw food?
ANS place the item on a prepcounter
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