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
What does the L stand for in the FDA'S ALERT tool? - Answers- Look
What is the minimum internal cooking temp for chicken breasts? - Answers- 165°F (74
°C) for 15 seconds
What factors influence the effectiveness of a chemical sanitizer? - Answers-
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? - Answers- 24 Hours
What is the minimum internal cooking temperature for a veal chop? - Answers-
135°F(57 °C)
Why should food temperature be taken in 2 different locations? - Answers- Temperature
may vary in the food
What causes Preschool age children to be at risk for foodborne illness? - Answers-
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? - 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 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
What does the L stand for in the FDA'S ALERT tool? - Answers- Look
What is the minimum internal cooking temp for chicken breasts? - Answers- 165°F (74
°C) for 15 seconds
What factors influence the effectiveness of a chemical sanitizer? - Answers-
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? - Answers- 24 Hours
What is the minimum internal cooking temperature for a veal chop? - Answers-
135°F(57 °C)
Why should food temperature be taken in 2 different locations? - Answers- Temperature
may vary in the food
What causes Preschool age children to be at risk for foodborne illness? - Answers-
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? - 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
