SERVSAFE FOOD PROTECTION MANAGER STUDY GUIDE

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SERVSAFE FOOD PROTECTION MANAGER STUDY GUIDE

EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -50 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What 3 things should you look for when receiving food products?

Answer:

packaging should be clean and undamaged, use-by dates are current, and shows no signs of mishandling

Question 2: 165 degrees F for 15 seconds...

Answer:

poultry

Question 3: What does CCP stand for?

Answer:

Critical Control Points

Question 4: Food in dry storage should be ___ inches off the floor.

Answer:

6

Question 5: What does FIFO stand for?

Answer:

First In First Out Question 6: Fresh meat, poultry, fish, and dairy products should be stored at ___ degrees F or lower.

Answer:

41

Question 7: What does TTI stand for?

Answer:

Time Temperature Interval

Question 8: Hot holding temperature

Answer:

135 degrees F or higher

Question 9: What are the 4 ways to thaw frozen food?

Answer:

in the refrigerator at 41 degrees F, under running water at 70 degrees F or less, as part of the cooking process, or in the microwave oven (must be cooked immediately)

Question 10: Examples of physical contamination

Answer:

foreign objects such as hair, fingernails, wood or metal shavings, glass, band-aids, etc

Question 11: What are the 2 easiest things for us to control? (FATTOM)

Answer:

time and temperature

Question 12: What are the 4 steps to proper cleaning and sanitizing?

Answer:

wash, rinse, sanitize, and air dry

Question 13: 145 degrees F for 15 seconds...

Answer:

chops, steak, fish, and short order eggs Question 14: What is the only jewelry an employee preparing food with gloves can wear?

Answer:

only a plain wedding band

Question 15: What are the 4 things from the microworld that cause infections?

Answer:

bacteria, viruses, parasites, and fungi

Question 16: Hot TCS foods should be delivered at what temperature?

Answer:

135 degrees F or higher

Question 17: What does IPM stand for?

Answer:

Integrated Pest Management

Question 18: How should you measure the internal temperature of food?

Answer:

thermometer probe should be inserted into the thickest part of the product

Question 19: What are the top 5 documented reasons for outbreaks?

Answer:

purchasing food from unsafe sources, failing to cook food adequately, holding food at incorrect temperatures, contaminated equipment, and poor personal hygiene

Question 20: Examples of chemical contamination

Answer:

cleaners, sanitizers, and pesitcides

Question 21: 145 degrees F for 4 minutes...

Answer:

roasts

Question 22: What are the 3 types of contamination?

Answer:

biological, chemical, and physical

Question 23: What should you do with foods that are passed the expiration date?

Answer:

throw it out

Question 24: Define foodborne illness

Answer:

a disease carried or transmitted to people by food

Question 25: What does NSF stand for?

Answer:

National Sanitation Foundation

Question 26: Define food-borne illness outbreak

Answer:

when 2 or more people experience the same illness after eating the same food Question 27: Live shellfish should be stored in their original containers at an air temperature of ___ degrees F or below.

Answer:

45

Question 28: Examples of biological contamination

Answer:

bacteria, viruses, fungi, parasites, and natural toxins