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Servsafe Food Protection Manager Exam Review Questions and Verified Answers 100% 2025/2026, Exams of Nursing

West Virginia State University (WVSU)Nursing

Servsafe Food Protection Manager Exam Review Questions and Verified Answers 100% 2025/2026 ServSafe exam preparation Food protection manager test ServSafe practice questions Certified food manager answers Food safety exam study guide ServSafe online course Food manager certification review ServSafe practice test answers Food handler test preparation ServSafe exam verified answers Food safety certification questions Food protection manager certification ServSafe test review Online ServSafe exam prep Food manager exam questions 100% accurate food safety answers ServSafe course materials Food safety certification prep Food handler exam answers ServSafe test bank Food protection study material ServSafe exam resources Certified food manager study tips Advance ServSafe test ready Food safety practice exams ServSafe certification guide Food safety exam prep online ServSafe verified test questions Food manager practice assessment

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2024/2025

Available from 04/18/2025

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Servsafe Food Protection Manager Exam Review
Questions and Verified Answers 100%
1. 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 : who to contact about suspicious activities
2. Which type of thermometer can read temperature without the item's sur- face?:
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 : purchasing food
from unsafe sources
4. Which group of individuals has a higher risk of food borne illness?: elderly people
5. What must a food handler with a hand wound do to safely work with food?: bandage the
wound with an impermeable cover and wear a single-use glove
6. Where should staff members eat, drink, smoke, or chew gum?: in designated areas
7. What food safety practice can prevent cross-contact?: washing, rinsing, and sanitizing
utensils before each use
8. What is the minimum internal cooking temperature for rice that is hot-held for
service?: 135F (57C)
9. What task requires food handlers to wash their hands before and after doing it?: handling
raw meat, poultry, and seafood
10. When can a food handler with a sore throat and a fever return to work with or around
food?: a written medical release is provided
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Download Servsafe Food Protection Manager Exam Review Questions and Verified Answers 100% 2025/2026 and more Exams Nursing in PDF only on Docsity!

Servsafe Food Protection Manager Exam Review

Questions and Verified Answers 100%

  1. 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 : who to contact about suspicious activities
  2. Which type of thermometer can read temperature without the item's sur- face?: 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 : purchasing food from unsafe sources
  4. Which group of individuals has a higher risk of food borne illness?: elderly people
  5. What must a food handler with a hand wound do to safely work with food?: bandage the wound with an impermeable cover and wear a single-use glove
  6. Where should staff members eat, drink, smoke, or chew gum?: in designated areas
  7. What food safety practice can prevent cross-contact?: washing, rinsing, and sanitizing utensils before each use
  8. What is the minimum internal cooking temperature for rice that is hot-held for service?: 135F (57C)
  9. What task requires food handlers to wash their hands before and after doing it?: handling raw meat, poultry, and seafood
  10. When can a food handler with a sore throat and a fever return to work with or around food?: a written medical release is provided
  1. How should the temperature of a shipment of cottage cheese be taken when it arrives at an operation?: place the thermometer stem into an opened container
  2. What is the most likely cause of wheezing and hives?: food allergies
  3. What is the purpose of setting a critical limit in the cooking process ofTCS food?: reduce hazards to safe levels
  4. Ciguatera toxin is commonly found in: amberjack
  5. What method should never be used to thaw food?: place the item on a prep counter
  6. What food item does the FDA advise against offering on a children's menu?: rare cheeseburgers
  7. Where should ground fish be stored in a cooler?: below pork roasts
  8. Which food may be re-served to customers?: unopened pre-packaged food
  9. What is the final step in cleaning and sanitizing a prep table?: allowing the surface to air dry
  1. Food half at 41F (5C) or lower before being removed from refrigeration can be held without temperature control for up to how many hours?: 6
  2. What temperature must the water used for heat-sanitizing be?: 171F (77C)
  3. In top-to-bottom order, how should a fresh beef roast, fresh halibut, pep- peroni, and a pan of ground chicken be stored in a cooler?: Pepperoni, fresh halibut, fresh beef roast, ground chicken
  4. What is the maximum number of days that ready-to-eat food can be stored if held at 41F (5C)?: 7 days
  5. What HACCP principle is being practiced when food handlers rewash melons that have surface dirt?: corrective action
  6. TCS food preheated for hot-holding must reach what temperature?: 165F (74C) for 15 seconds
  7. What is the most important way to prevent a food borne illness from viruses?: practice good personal hygiene
  1. A food handler stored a sanitizer spray bottle on the shelf above the prep table that had just been sanitized. Throughout the day, the food handler used the sanitizer on the prep table, storing it in the same spot. What should the food handler have done differently?: Stored the sanitizer bottle away from the prep area
  2. A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made?: The cook did not wash hands and put on new gloves before slicing the hamburger buns.
  3. What is the problem with storing raw ground beef above prepped salads?- : cross-contact with allergens
  4. What is the most important way to prevent a food borne illness from bacteria?: control time and temperature
  5. What is an important measure for preventing food borne illness?: control- ling time and temperature
  6. When should antiseptics be used?: after washing hands
  7. A food handler prepares and delivers meals to elderly individuals receiving cancer career services at home. What symptoms require this food handler to stay home from work?: sore throat with fever
  8. Why are preschool-age children at higher risk for food borne illnesses?: - they have not built up strong immune system
  9. Which probe should be used to check the temperature of a large stockpot of chili?: immersion probe
  10. A server cleans a dining table with a wiping cloth and then puts the cloth in an apron pocket. What is the risk that could cause a food borne illness?: poor cleaning and sanitizing
  1. Which piece of jewelry can be worn on a food handler's hand or arm?: plain band ring
  2. Which of the following is not a common symptom of a food borne illness?- : elevated blood pressure
  3. How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading?: up to the dimples in the thermometer stem
  4. When is it acceptable to eat in an operation?: when sitting in a break area
  5. Which of the following is a TCS food : bread, sprouts, flour, strawberries?- : sprouts
  6. The 5 common mistakes that can lead to food borne illness are failing to cook food adequately, holding food at incorrect temperatures, using contami- nated equipment, practicing poor personal hygiene, and: purchasing food from unsafe sources
  7. A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness?: toxin
  8. Which type of thermometer can read temperature without touching the item's surface?: infrared
  9. What should food handlers do after prepping food and before using the restroom?: take off their aprons
  10. What is the most important factor in choosing a food supplier?: it has been inspected and complies with local, state, and federal laws
  11. A food handler has diarrhea and has been diagnosed with an illness from Shigella app. What should the manager tell this food handler to do?: stay home until approved to return to work
  12. A food handler has finished trimming raw chicken on a cutting board and needs the board to prep vegetables. What must be done to the cutting board?: It must be

washed, rinsed, and sanitized

  1. After which activity must food handlers wash their hands?: clearing tables
  2. A guest called a restaurant and told the manager about getting sick after eating there. The guest complained of vomiting and diarrhea a few hours after eating the raw oysters. What pathogen probably caused the illness?: Norovirus
  3. What is the best method of checking the temperature of a delivery of fresh fish?: insert a thermometer probe into the thickest part of the fish
  4. Why must ground meats be cooked to a higher temperature than whole cuts of meat?: more pathogens reside on the outside of meat and grinding redis- tributes the pathogens throughout the meat.
  5. What is a "thermocouple"?: a metal probed thermometer
  6. Which of the following is NOT considered a safe way to thaw frozen meat?: under hot running water
  1. When is a food borne illness considered an outbreak?: when at least two people experience the same symptoms after eating the same food
  2. If a TCS food will be hot-held for service, what is the minimum internal temperature that this food must maintain being held?: 135F
  3. What is the best approach to dealing with pests?: deny pests access to the operation ; deny pests food, water, and shelter ; work with a licensed pest control operator (PCO)
  4. Which unused items may be re-served to another customer?: prepackaged items such as soup crackers
  5. How should a cloth used for wet-wiping be stored?: in a bucket of sanitizing solution
  6. The acronym ALERT, stands for Assure, Look, Employee, Report, and Threat. What type of food safety risk does this refer to?: The deliberate cont- amination of food
  1. What is the first step when cleaning and sanitizing stationary equipment?- : unplug the equipment
  2. To effectively "heat sanitize" equipment, it must be soaked for at least 30 seconds in hot water that is what minimum temperature?: 171F
  3. A faucet that supplies clean drinking water is fitted with a flexible hose to fill a mop bucket. A careless employee leaves the end of the hose in a bucket of dirty mop water overnight. Due to changing air pressure within the building's plumbing system, the dirty mop water moves up the hose and into the faucet -- contaminating the clean drinking water. What is this type of contamination?: Cross-connection
  4. If a TCS food will be cold-held for service, what is the maximum tempera- ture that this food could be held?: 41F
  5. Jaundice (a yellowing of the skin and eyes) is usually caused by which food borne illness?: Hepatitis A
  6. Which person is the most susceptible to food borne illness?: A 65 year old man
  7. Hot TCS food needs to be cooled before storage. What is the maximum amount of time you should allow when bringing food down from 135F to the storage temperature of 41F or lower?: 6 hours
  8. All items should be stored away from the walls and how many inches from the floor?: 6 inches
  9. If you are packaging fish using a reduced-oxygen packaging method (ROP), the fish must include a label stating what?: that it must remain frozen until used
  10. Which activity requires a food handler to wear single-use gloves?: han- dling ready to eat foods
  11. The temperature of food stored in hot holding has dropped into the tem- perature
  1. An "immersion probe thermometer" is used for checking the temperature of what?: the temperatures of liquids such as soups, sauces, and frying oil
  2. The "temperature danger zone" refers to which range of temperatures?- : 41 - 135F
  3. How long can you safely store ready to eat TCS food in a cooler at a temperature of 41F or lower?: 7 days
  4. Where is the best place to store cleaning tools and chemicals?: in an area that is used only for this purpose
  5. Which government authority is responsible for writing the codes that regulate food service operations?: state and local health departments
  6. Food should be stored so that those requiring a higher internal cooking temperature are on the lower shelves. This is to prevent cross-contamination if foods on the top shelf drip or leak onto the foods stored below it. From top to bottom, which is a correct storage arrangement?: ready to eat food, seafood, whole cuts of beef or pork, ground meats, whole and ground poultry
  7. You are reheating a TCS food from the cooler for immediate service to guest. Assuming that the food was originally cooked and cooled correctly, what is the minimum temperature that thee food must be heated to before serving?: you can safely serve it at any temperature
  8. A commercially processed TCS food item is delivered to your establish- ment with a use-by date that is less than 7 days from the day of delivery. What should you do?: clearly mark the package with the use-by date
  9. What is the minimum internal temperature that raw roasts (pork, beef, veal, and lamb) should be cooked to for at least 4 minutes before serving?: - 145F
  1. In which temperature range do pathogens grow the most rapidly?: - 70 - 125F
  2. Which of the following is NOT considered to be one of "The Big Eight" allergens?: onions
  3. These conditions are necessary for the growth of bacteria: food, acidity, temperature, time, oxygen, and moisture. What term is often used for these conditions?: FAT TOM
  4. How often should a soft-serve yogurt machine be cleaned and sanitized?- : once a day
  5. A pathogen is considered what type of contaminant?: biological
  6. What is commonly used chemical sanitizer?: chlorine, iodine, quats
  7. What is the easiest and safest way to calibrate a thermometer?: adjusting the thermometer so that ice-water shows a temperature of 32F
  1. You are heat sanitizing items by soaking them in hot water. What is the minimum temperature that the water should be?: 171F (77C)
  2. You are receiving a delivery of cold TCS food. In most cases, what max- imum temperature should the food be received at? (not including shellfish, shell eggs, and milk): 41F
  3. Poultry should be cooked to what minimum internal temperature?: 165F (74C) for <1 second -- instantaneous
  4. What is the "Temperature Danger Zone?": between 41F and 135F (5C and 57C)
  5. Shellfish and crustaceans should be cooked to what minimum internal temperature?: 145F (63C) for 15 seconds
  6. How long can raw TCS food remain in the Temperature Danger Zone before it must be served or thrown out?: 4 hours
  1. Roasts of pork, beef, veal, and lamb should be cooked to what minimum internal temperature?: 145F (63C) for 4 minutes
  2. Seafood should be cooked to what minimum internal temperature?: 145F (63C) for 15 seconds
  3. A dish that includes previously cookedTCS ingredients should be cooked to what minimum internal temperature?: 165F (74C) for <1 second -- instanta- neous
  4. You are receiving a delivery of shucked shellfish.What maximum air-tem- perature should the shellfish be received at?: 45F
  5. When cooling a hotTCS food for cold storage, how quickly must you bring the temperature down from 135F to 70F or lower?: 2 hours
  6. You are taking a previously cooked TCS food from the cooler for immedi- ate service to a guest. As long as the food was cooked and cooled correctly, to what temperature must the food be reheated before being served?: it can be served at any temperature
  7. Ground, chopped, or minced seafood should be cooked to what minimum internal temperature?: 155F (68C) for 17 seconds
  8. Stuffing that includes fish, meat, or poultry as an ingredient should be cooked to what minimum internal temperature?: 165F (74C) for <1 second -- instantaneous
  9. In which temperature range do bacteria grow the most rapidly, even more rapidly than in the temperature danger zone?: between 70F and 125F (21C and 52C)
  10. Stuffed pasta, seafood, meat or poultry should be cooked to what mini- mum internal temperature?: 165F (74C) for <1 second (instantaneous)
  11. Steaks, chops, or filets of pork, beef, veal, and lamb should be cooked to what minimum internal temperature?: 145F (63C) for 15 seconds
  12. You are reheating a previously cooked TCS food from the cooler that will be hot-held
  1. Ratites (large flightless birds such as ostrich or emu) should be cooked to what minimum internal temperature?: 155F (68C) for 17 seconds
  2. What is the minimum temperature for TCS foods that are being hot-held for service?: 135F
  3. Fish should be cooked to what minimum internal temperature?: 145F (63C) for 15 seconds
  4. A dish that contains ground poultry as an ingredient should be cooked to what minimum internal temperature?: 165F (74C) for <1 second (instantaneous)
  5. Flavor-injected roasts should be cooked to what minimum internal tem- perature?: 155F (68C) for 17 seconds
  6. When cooling a hotTCS food for cold storage, how quickly must you bring the temperature down from 70F to 41F or lower?: 4 hours
  7. Shell eggs that will be served immediately (not hot-held) should be cooked to what minimum temperature?: 145F (63C) for 15 seconds
  8. You are receiving a delivery of hot TCS food. What is the minimum tem- perature that you should receive the food at?: 135F
  9. What is the total amount of time you should allow for cooling a hot TCS food down from 135F to 41F or lower, before putting it into cold storage?: 6 hours or less
  10. You are receiving a delivery of milk. What is the maximum temperature that the milk should be received at?: 45F
  11. How long can a cold-held TCS food remain in the temperature danger zone before it must be served or thrown out?: 6 hours
  12. You are receiving a delivery of live shellfish. What maximum air-tempera- ture should they be received at?: 45F