ServSafe Manager Exam (80 Questions) plus Answers (100% Verified)

Ready to eat TCS foods prepped in house must be date marked if it is held for more than how many hours?  24 Hours What is the minimum internal cooking temperature for a veal chop?  135°F (57 °C) Why should food temperature be taken in 2 different locations?  Temperature may vary in the food What causes Preschool age children to be at risk for foodborne illness?  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?  Use a test kit to check the sanitizers concentration when mixing it When can a glass thermometers be used?  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?  3 p, What practice should be used to prevent seafood toxins from causing foodborne illness?  Purchasing food from approved , reputable suppliers What should a server do after clearing a table?  Wash hands What must food handlers do when handling ready to eat food?  Wear single use gloves What is the first step in developing a HACCP plan?  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?  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?  Soft boiled eggs What practice is useful for preventing Norovirus from causing foodborne illness?  Correct handwashing What condition promotes the growth of bacteria?  FoOd helb between 70 degrees F and 125 degrees F What is the purpose of hand antiseptic?  Lower the number of pathogens on the skin A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date for the seafood dish? Show Less