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NRA ServSafe Food Protection Manager Practice Test

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Providing Safe Food
•Foodborne Illness
• How Food borne Illnesses Occur
•Keeping Food Safe
Forms of Contamination
•Biological- Chemical- and Physical Contaminants
•Deliberate Contamination of Food
•Responding to a Foodborne Illness Outbreak
•Food Allergens
The Safe Food Handler
•How Food Handlers Can Contaminate Food
•A Good Personal Hygiene Program
The Flow of Food: An Introduction
•Hazards in the Flow of Food
•Monitoring Time and Temperature
The Flow of Food: Purchasing- Receiving- and Storage
•General Purchasing and Receiving Principles
•Storage
The Flow of Food: Preparation
•Preparation
•Cooking Food
•Cooling and Reheating Food
The Flow of Food: Service
•Holding Food
•Serving Food
Food Safety Management Systems
•Food Safety Management Systems
Safe Facilities and Pest Management
•Interior requirements for a Safe Operation
•Emergencies that Affect the Facility
•Pest Management
Cleaning and Sanitizing
•Cleaning and Sanitizing
•Dishwashing
•Cleaning and Sanitizing in the Organization
Appendix
•Organisms That Cause Foodborne Illness
This Syllabus is strictly adhered to and there are no provisions for ‘practical experience.
I. Providing Safe Food including the ethical responsibility of operators to provide a safe product- how to produce
such a product- what can happen when sanitation is breached- common sense approach to maintaining good
sanitation- and the role of the NYS Board of Health in keeping the food supply safe- the FAT TOM concept.
II. Forms of Contamination including biological- chemical- and physical contaminants- how to prevent common
problems and outbreaks of foodborne illnesses- specific pathogens and their preferred growing environments- the
four phases of bacterial growth.
III. The Safe Foodhandler including effective training and protocols for staff to maintain good sanitation- the role of
personal hygiene in maintain safe food handling practices- making every day a "health inspection day".
IV. The Flow of Food
V. Food Prep and Service including the role of HACCP in the food safety arsenal- following potentially hazardous
foods through the operation from purchasing to post production reports.
VI. Food Safety Management
VII. The Safe Facility including modeling safe food handling practices- providing tools and training for safe food
handling- response to outbreaks of foodborne illness (perceived or real)- discussion keeping the facility pest and
contaminant free including proactive tactics- how to read and use Material Safety Data Sheets.
VIII. Cleaning and sanitizing and National Certification test including the definitions of the terms clean versus
sanitary- different types of sanitizers including chlorides- and quaternary sanitizing agents and their uses-
sanitizing practices for major equipment- surfaces- service ware and hand tools.

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NRA ServSafe Food Protection Manager
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Question: 225
Which of the following cooling methods is an unacceptable method for cooling
food?
A. Using a plastic bag filled with ice cubes
B. Adding ice cubes to the food
C. Placing the food in a shallow dish the refrigerator
D. Placing the food in a shallow dish in the freezer
Answer: A
Using a plastic bag filled with ice cubes is not an acceptable method for cooling
food in a restaurant. If the plastic was to tear while cooling the food, this would
introduce a physical hazard to the food, forcing you to throw the food away.
Question: 226
Which of the following best protects against cross contamination?
A. Time and temperature controls
B. Using separate cutting boards for raw and cooked foods
C. A sound pest management system
D. All of the above
Answer: B
Using a separate cutting board for raw and cooked meats best protects against
cross contamination when compared to other items listed above. While time,
temperature, and pest control are important, they are less effective to prevent
cross contamination than using separate cutting boards for raw and cooked foods.
Question: 227
What is the minimum temperature at which duck and goose should be cooked
internally?
A. 170 �F
B. 165 �F
C. 155 �F
D. 145 �F
Answer: B
Duck and goose should be cooked to an internal temperature of 165 �F. This
ensures that all food pathogens associated with duck and goose is completely
killed during the cooking process.
Question: 228
Which of the following is an example of a physical contaminant?
A. Chicken bones
B. Cleaning chemicals
C. Pesticides
D. Sneezing
Answer: A
Chicken bones are an example of a physical contaminant. To reduce the incidence
of this physical hazard from affecting your food, make sure to thoroughly clean
the chicken when cutting for use.
Question: 229
What is the minimum temperature at which raw pork should be cooked
internally?
A. 165�F
B. 160�F
C. 155�F
D. 145�F
Answer: D
Raw pork should be cooked to an internal temperature of at least 145�F to assure
that all pathogens associated with pork are completely killed. The FDA
previously recommended the minumim temperature to be 160�F, but lowered it in
2011.
Question: 230
What is the minimum temperature at which bird stuffing should be cooked
internally?
A. 180 �F
B. 165 �F
C. 160 �F
D. 145 �F
Answer: B
Bird stuffing should be cooked to an internal temperature of 165 �F or higher. If
you plan on using the stuffing on a day other than the day you have prepared the
recipe, you should make sure to cool the stuffing as quickly as possible.
Question: 231
What is the minimum temperature at which fried eggs should be cooked
internally?
A. 165 �F
B. 145 �F
C. 160 �F
D. Until yolks and whites are firm
Answer: D
The minimum temperature at which fried eggs should be cooked is until the yolks
and whites of the egg are firm. This technicality does not require a temperature
reading since the food is served very quickly and it is difficult to obtain an
accurate temperature practicing with fried eggs. For this reason, federal guidelines
recommend that you cook the egg until the yolk and whites are firm.
Question: 232
The greatest threat of Salmonella contamination can be traced to which of the
following foods:
A. Eggs
B. Turkey meat
C. Chicken wings
D. All of the above
Answer: D
All of the above listed foods are potential sources of salmonella poisoning. Since
all of the foods are poultry derived, it is fair to expect that they are potential
sources of salmonella poisoning.
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NRA ServSafe Food Protection Manager Practice Test

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