SERVSAFE MANAGER EXAM ( 80 QS) QUESTIONS &
ANSWERS
What should you do when taking a food order from customers who have concerns about
food allergies - Answer -Describe each menu item to the customer who ask, including
any "secret" ingredients
What temperature should the water be for manual dishwashing? - Answer -Must be at
least 110 F
A food handler just finished storing a dry food delivery, which step was done correctly? -
Answer -Stored food away from the wall
What factors influence the effectiveness of a chemical sanitizer? - 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? - Answer -24 Hours
What is the minimum internal cooking temperature for a veal chop? - Answer -135°F(57
°C)
Why should food temperature be taken in 2 different locations? - Answer -Temperature
may vary in the food
What causes Preschool age children to be at risk for foodborne illness? - Answer -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? - Answer -Use a test kit to check the sanitizers concentration
when mixing it
When can a glass thermometers be used? - Answer -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? - Answer -3 p,
What practice should be used to prevent seafood toxins from causing foodborne
illness? - Answer -Purchasing food from approved , reputable suppliers
What should a server do after clearing a table? - Answer -Wash hands
ANSWERS
What should you do when taking a food order from customers who have concerns about
food allergies - Answer -Describe each menu item to the customer who ask, including
any "secret" ingredients
What temperature should the water be for manual dishwashing? - Answer -Must be at
least 110 F
A food handler just finished storing a dry food delivery, which step was done correctly? -
Answer -Stored food away from the wall
What factors influence the effectiveness of a chemical sanitizer? - 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? - Answer -24 Hours
What is the minimum internal cooking temperature for a veal chop? - Answer -135°F(57
°C)
Why should food temperature be taken in 2 different locations? - Answer -Temperature
may vary in the food
What causes Preschool age children to be at risk for foodborne illness? - Answer -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? - Answer -Use a test kit to check the sanitizers concentration
when mixing it
When can a glass thermometers be used? - Answer -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? - Answer -3 p,
What practice should be used to prevent seafood toxins from causing foodborne
illness? - Answer -Purchasing food from approved , reputable suppliers
What should a server do after clearing a table? - Answer -Wash hands
