Servsafe Manager Core Exam |80 Question| 100% Correctly Solved

Servsafe Manager Core Exam |80 Question| 100% Correctly Solved what should you do when taking a food order from customers who have concerns about food allergies *Ans* Describe each menu item to the customer who ask, including any "secret" ingredients What temperature should the water be for manual dishwashing? *Ans* Must be at least 110 F A food handler just finished storing a dry food delivery, which step was done correctly? *Ans* 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? *Ans* Throw it out Single use gloves are not required when *Ans* Washing product What should a food handler do to make gloves easier to put on? *Ans* Select the right size gloves What should food handlers do after leaving and returning to the prep area? *Ans* Wash hands What rule for serving bread should food handlers practice? *Ans* Do not re-serve uneaten bread What does the L stand for in the FDA'S ALERT tool? *Ans* Look What is the minimum internal cooking temp for chicken breasts? *Ans* 165°F (74 °C) for 15 seconds What factors influence the effectiveness of a chemical sanitizer? *Ans*