SERVSAFE MANAGER EXAM (80 QUESTIONS)
What should you do when taking a food order from customers who have concerns about
food allergies - Answers- Describe each menu item to the customer who ask, including
any "secret" ingredients
What temperature should the water be for manual dishwashing? - Answers- Must be at
least 110 F
A food handler just finished storing a dry food delivery, which step was done correctly? -
Answers- Stored food away from the wall
How should staff make sure the chemical sanitizer being used on a food prep surface is
at the correct strength? - Answers- Use a test kit to check the sanitizers concentration
when mixing it
When can a glass thermometers be used? - Answers- When enclosed in a shatter
proof casing
A tuna salad removed from the cooler at 9 am and put out for a buffet at 11 am. By what
time must the tuna salad be served or thrown out? - Answers- 3 p,
What practice should be used to prevent seafood toxins from causing foodborne
illness? - Answers- Purchasing food from approved , reputable suppliers
What should a server do after clearing a table? - Answers- Wash hands
What must food handlers do when handling ready to eat food? - Answers- Wear single
use gloves
What is the first step in developing a HACCP plan? - Answers- Conduct a hazard
analysis
A Food handler has cooled a container of chili to 70 degree F in 1 hour. How much time
is left to cool the chili to 41? - Answers- 5 Hours
Nursing home staff are creating a new menu for a breakfast item for residents and their
family members. What item is not safe to serve? - Answers- Soft boiled eggs
What practice is useful for preventing Norovirus from causing foodborne illness? -
Answers- Correct handwashing
What condition promotes the growth of bacteria? - Answers- food helb between 70
degrees F and 125 degrees F
What should you do when taking a food order from customers who have concerns about
food allergies - Answers- Describe each menu item to the customer who ask, including
any "secret" ingredients
What temperature should the water be for manual dishwashing? - Answers- Must be at
least 110 F
A food handler just finished storing a dry food delivery, which step was done correctly? -
Answers- Stored food away from the wall
How should staff make sure the chemical sanitizer being used on a food prep surface is
at the correct strength? - Answers- Use a test kit to check the sanitizers concentration
when mixing it
When can a glass thermometers be used? - Answers- When enclosed in a shatter
proof casing
A tuna salad removed from the cooler at 9 am and put out for a buffet at 11 am. By what
time must the tuna salad be served or thrown out? - Answers- 3 p,
What practice should be used to prevent seafood toxins from causing foodborne
illness? - Answers- Purchasing food from approved , reputable suppliers
What should a server do after clearing a table? - Answers- Wash hands
What must food handlers do when handling ready to eat food? - Answers- Wear single
use gloves
What is the first step in developing a HACCP plan? - Answers- Conduct a hazard
analysis
A Food handler has cooled a container of chili to 70 degree F in 1 hour. How much time
is left to cool the chili to 41? - Answers- 5 Hours
Nursing home staff are creating a new menu for a breakfast item for residents and their
family members. What item is not safe to serve? - Answers- Soft boiled eggs
What practice is useful for preventing Norovirus from causing foodborne illness? -
Answers- Correct handwashing
What condition promotes the growth of bacteria? - Answers- food helb between 70
degrees F and 125 degrees F
