STUDY GUIDE 1: ServSafe Manager Exam (80 Questions) and
Answers.
1. A food handler has cooled a container of chili to
5 Hours
70°F (21 °C) in 1 hour. How much time is left to
cool the chili to 41°F (5 °C)?
2. How should an item that has been recalled by its man- Separately
from food that
ufacturer be stored in an operation? will be served
3. What symptom can indicate a customer is Wheezing or shortness of
having an allergic reaction? breath
4. When must a food handler change gloves? As soon as they become
dirty or torn
5. Where should a food handler wash his or her Designated sink for
hands after prepping food? hand- washing
6. A food handler has just finished storing a Stored food away from
dry food order? Which step was done the wall
correctly?
7. Which is an example of physical contamination? Bones in Fish
8. What temperature must stuffed lobster be cooked to? 165 °F (74
°C) for 15 sec-
onds
9. What should a server do after clearing a table? Wash Hands
10. What does the L stand for in the FDA's A.L.E.R.T. tool? Look
11. A local nursing home has a yearly barbecue during
for its residents. Which food item should not holding.
be served? According to
the
12. The temperature of clam chowder is checked
1/
14
, STUDY GUIDE 1: ServSafe Manager Exam (80 Questions) and
Answers.
operation's policy, the chow- Rare Hamburgers
Corrective Action
2/
14
Answers.
1. A food handler has cooled a container of chili to
5 Hours
70°F (21 °C) in 1 hour. How much time is left to
cool the chili to 41°F (5 °C)?
2. How should an item that has been recalled by its man- Separately
from food that
ufacturer be stored in an operation? will be served
3. What symptom can indicate a customer is Wheezing or shortness of
having an allergic reaction? breath
4. When must a food handler change gloves? As soon as they become
dirty or torn
5. Where should a food handler wash his or her Designated sink for
hands after prepping food? hand- washing
6. A food handler has just finished storing a Stored food away from
dry food order? Which step was done the wall
correctly?
7. Which is an example of physical contamination? Bones in Fish
8. What temperature must stuffed lobster be cooked to? 165 °F (74
°C) for 15 sec-
onds
9. What should a server do after clearing a table? Wash Hands
10. What does the L stand for in the FDA's A.L.E.R.T. tool? Look
11. A local nursing home has a yearly barbecue during
for its residents. Which food item should not holding.
be served? According to
the
12. The temperature of clam chowder is checked
1/
14
, STUDY GUIDE 1: ServSafe Manager Exam (80 Questions) and
Answers.
operation's policy, the chow- Rare Hamburgers
Corrective Action
2/
14
