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ServSafe Manager Exam(80 Questions) And Answers With Complete Solution.
ServSafe Manager Exam(80 Questions)
what should you do when taking a food order from customers who have concerns about
food allergies - Describe each menu item to the customer who ask, including any "secret"
ingredients
What temperature should the water be for manual dishwashing? - Must be at least 110 F
A food handler just finished storing a dry food delivery, which step was done correctly? -
Stored food away from the wall
What should be done with food that has been handled by a food handler who has been
restricted or excluded from the operation due to illness? - Throw it out
Single use gloves are not required when - Washing product
What should a food handler do to make gloves easier to put on? - Select the right size gloves
What should food handlers do after leaving and returning to the prep area? - Wash hands
What rule for serving bread should food handlers practice? - Do not re-serve uneaten bread
What does the L stand for in the FDA'S ALERT tool? - Look
What is the minimum internal cooking temp for chicken breasts? - 165°F (74 °C) for 15
seconds
What factors influence the effectiveness of a chemical sanitizer? -
Concentration,temperature,contact time, pH and water hardness.
Ready to eat TCS foods prepped in house must be date marked if it is held for more than
how many hours? - 24 Hours
What is the minimum internal cooking temperature for a veal chop? - 135°F(57 °C)
Why should food temperature be taken in 2 different locations? - Temperature may vary in
the food
What causes Preschool age children to be at risk for foodborne illness? - Their immune
systems are not strong
How should staff make sure the chemical sanitizer being used on a food prep surface is at
the correct strength? - Use a test kit to check the sanitizers concentration when mixing it
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