ServSafe Manager Exam(80 Questions)

what should you do when taking a food order from customers who have concerns about food allergies ANSWERDescribe each menu item to the customer who ask, including any "secret" ingredients What temperature should the water be for manual dishwashing? ANSWERMust be at least 110 F A food handler just finished storing a dry food delivery, which step was done correctly? ANSWERStored 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? ANSWERThrow it out Single use gloves are not required when ANSWERWashing product What should a food handler do to make gloves easier to put on? ANSWERSelect the right size gloves What should food handlers do after leaving and returning to the prep area? ANSWERWash hands What rule for serving bread should food handlers practice? ANSWERDo not re-serve uneaten bread What does the L stand for in the FDA'S ALERT tool? ANSWERLook What is the minimum internal cooking temp for chicken breasts? ANSWER165°F (74 °C) for 15 seconds What factors influence the effectiveness of a chemical sanitizer? ANSWERConcentration,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? ANSWER24 Hours What is the minimum internal cooking temperature for a veal chop? ANSWER135°F(57 °C) Why should food temperature be taken in 2 different locations? ANSWERTemperature may vary in the food