STUDY GUIDE 1 SERVSAFE MANAGER EXAM

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STUDY GUIDE 1 SERVSAFE MANAGER EXAM

(80 Questions & Answers) 1.Which item should be rejected?ANS Bags of organic cookies in torn packaging 2.What temperature should the water be for manual dishwashing?ANS Must be at least 110 F (43 C) 3.What temperatures do infrared thermometers measure?ANS Surface 4.Nursing home cafeteria staff are creating new menu items for a breakfast for residents and their family members. What item is not safe to serve?ANS Soft boiled eggs 5.A food handler has cooled a container of chili to 70°F (21 °C) in 1 hour.How much time is left to cool the chili to 41°F (5 °C)?ANS 5 Hours 6.How should an item that has been recalled by its manufacturer be stored in an operation?ANS Separately from food that will be served 1 / 2

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13 7.What symptom can indicate a customer is having an allergic reaction?ANS - Wheezing or shortness of breath 8.When must a food handler change gloves?ANS As soon as they become dirty or torn 9.Where should a food handler wash his or her hands after prepping food?ANS - Designated sink for handwashing

• A food handler has just finished storing a dry food order? Which

step was done correctly?ANS Stored food away from the wall

• Which is an example of physical contamination?

ANS Bones in Fish

• What temperature must stuffed lobster be cooked to?

ANS 165 °F (74 °C) for 15 seconds

• What should a server do after clearing a table?

ANS Wash Hands

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