ServSafe Food Protection Manager

A food employee develops a sore throat with fever while working in a nursing-home kitchen serving a highly susceptible population. What action is required under the model Food Code?

An employee diagnosed with norovirus says the symptoms have stopped and asks to return immediately. How should the manager decide?

Which practice best helps a manager ensure employees understand illness reporting duties?

A prep cook wants to wash hands in a sink currently used to rinse produce. What should the manager require?

A cashier wearing gloves is reassigned to assemble ready-to-eat tacos. What should the manager require before the new task starts?

An employee handling exposed food wears nail polish. Which condition is required under the model Food Code?

Which employee drinking practice can a manager allow when it prevents contamination of hands, food, and equipment?

A manager uses an ice-water slurry to check a food thermometer that can be calibrated by that method. What reading is the target?

Which thermometer setup is appropriate for checking a thin hamburger patty?

A thick casserole has uneven heating. How should the manager verify that it reached its required internal temperature?

What limitation should a manager recognize when using an infrared thermometer?

A probe is used first in raw poultry and then in a ready-to-eat dish. What procedure is needed between these measurements?

At the end of a shift, a manager discovers that no one recorded the lunch cold-holding temperatures. What is the appropriate response?

A pan of chicken stew is found at 90°F, and no one can determine how long it has been outside safe temperature control. What should the manager do?

Which range is commonly described as the temperature danger zone in ServSafe food safety training?

A refrigerator display reads 38°F, but the manager is checking whether a pan of chicken salad is safely cold-held. What additional measurement is necessary?

Before approving a new meat supplier, which evidence should the manager prioritize?

Fresh fish requiring standard cold receiving arrives with a measured internal temperature of 48°F. There is no applicable receiving exception. What should the manager do?

Under the model Food Code's shell-egg receiving rule, which ambient air temperature meets the maximum requirement for delivery equipment?

A frozen-food delivery contains packages with large ice crystals and evidence of thawing and refreezing. What should the receiver do?