Certified Food Protection Manager examinations (e.g. ServSafe Manager)

USA · National Restaurant Association (ServSafe) and other ANSI-accredited providers · professional · unverified source

11practice questions written to this syllabus
2subjects

Format

Unverified. Proctored multiple-choice examination for food protection managers in food service; state and local codes based on the FDA Food Code require a certified manager.

Over the years

Unverified: only the provider's home page was confirmed. A food-service credential, included because food technologists in food service and quality roles are often asked for it.

Official source: https://www.servsafe.com/

Subjects this exam draws on

Food Plant Sanitation, Cleaning & Pest Management8 questionsFood Safety Inspection, Sampling & Enforcement3 questions

Five practice questions, worked

Original questions written to this exam's published syllabus and pattern. Not past papers.

1. In a commonly used regulatory test protocol, what reduction must a food-contact sanitiser achieve against test bacteria in 30 seconds?

  1. 12-log (as for botulinum cook)
  2. 2-log (99%)
  3. 5-log (99.999%)
  4. 1-log (90%)
Answer and working

C. 5-log (99.999%)

The US sanitiser test protocol requires a 99.999% (5-log) reduction in 30 s for food-contact sanitisers. 1- and 2-log are far too small; 12-log is the thermal-processing target for C. botulinum spores, not a sanitiser standard.

Food Plant Sanitation, Cleaning & Pest Management · Principles of food plant sanitation and hygiene

2. What do most food laws require regarding the training of food handlers?

  1. Training commensurate with their work activities
  2. A university degree in food science for every handler
  3. No training, only an annual medical examination
  4. Training only for managers and never for handlers
Answer and working

A. Training commensurate with their work activities

Food handlers must be supervised and instructed or trained according to what they do; those running HACCP systems need adequate HACCP training. Degrees are not required for handlers.

Food Safety Inspection, Sampling & Enforcement · Training and education of food handlers

3. A worker wears disposable gloves while handling ready-to-eat sandwiches. When must the gloves be changed?

  1. Whenever a bare hand would need washing
  2. Only if they tear or become visibly wet
  3. Never, because gloves keep the food safe
  4. Only at the end of the shift or at breaks
Answer and working

A. Whenever a bare hand would need washing

Gloves pick up contamination exactly as hands do; they are changed, and hands washed, after any contaminating task. Wearing them for a whole shift gives false security.

Food Plant Sanitation, Cleaning & Pest Management · Personnel hygiene and hand hygiene

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