Servsafe Food Protection Manager Exam Review
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 ___ (Ans- who to contact about suspicious activities
Which type of thermometer can read temperature without the item's surface?(Ans- 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 ___ (Ans- purchasing food from unsafe sources
Which group of individuals has a higher risk of food borne illness?(Ans- elderly people
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
Where should staff members eat, drink, smoke, or chew gum?(Ans- in designated areas
What food safety practice can prevent cross-contact?(Ans- washing, rinsing, and sanitizing utensils before each use
What is the minimum internal cooking temperature for rice that is hot-held for service?(Ans- 135F (57C) 1 / 3
What task requires food handlers to wash their hands before and after doing it?(Ans- 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?(Ans- a written medical release is provided
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 opened container
What is the most likely cause of wheezing and hives?(Ans- food allergies
What is the purpose of setting a critical limit in the cooking process of TCS food?(Ans- reduce hazards to safe levels
Ciguatera toxin is commonly found in (Ans- amberjack
What method should never be used to thaw food?(Ans- place the item on a prep counter
What food item does the FDA advise against offering on a children's menu?(Ans- rare cheeseburgers
Where should ground fish be stored in a cooler?(Ans- below pork roasts
Which food may be re-served to customers?(Ans- unopened pre-packaged food 2 / 3
What is the final step in cleaning and sanitizing a prep table?(Ans- allowing the surface to air dry
Hot TCS food can be held without temperature control for a maximum of (Ans- 4 hours
What organization requires Material Safety Data Sheets?(Ans- Occupational Safety and Health Administration
When should a shipment of fresh chicken be rejected?(Ans- the receiving temperature is 50F (10C)
What should a foodservice operator do when responding to a food borne illness outbreak?(Ans- segregate the product
When should food handlers who spend an entire shift forming hamburger patties change their gloves?(Ans- when the gloves are dirty or torn
Parasites are commonly associated with (Ans- seafood
What item is considered acceptable work attire for a food handler?(Ans- plain-band ring
What should foodservice operators do to prevent customer illness from Shigella?(Ans- control flies inside and outside the operation
Food that is partially cooked and then finished just before service must be heated to what temperature?(Ans- 165F (74C) for 15 seconds
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