ServSafe Manager Exam(80 Questions) 100% Correct

what should you do when taking a food order from customers who have concerns about food allergies - Correct Answer-Describe each menu item to the customer who ask, including any "secret" ingredients What temperature should the water be for manual dishwashing? - Correct Answer-Must be at least 110 F A food handler just finished storing a dry food delivery, which step was done correctly? - Correct Answer-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? - Correct Answer-Throw it out Single use gloves are not required when - Correct Answer-Washing product What should a food handler do to make gloves easier to put on? - Correct Answer- Select the right size gloves What should food handlers do after leaving and returning to the prep area? - Correct Answer-Wash hands What rule for serving bread should food handlers practice? - Correct Answer-Do not re- serve uneaten bread What does the L stand for in the FDA'S ALERT tool? - Correct Answer-Look What is the minimum internal cooking temp for chicken breasts? - Correct Answer- 165°F (74 °C) for 15 seconds What factors influence the effectiveness of a chemical sanitizer? - Correct Answer- 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? - Correct Answer-24 Hours What is the minimum internal cooking temperature for a veal chop? - Correct Answer- 135°F(57 °C) Why should food temperature be taken in 2 different locations? - Correct Answer- Temperature may vary in the food