ServSafe Manager Exam (80 Questions and 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 should be done with food that has been handled by a food handler who has been restricted or excluded from the operation due to illness? - Answer- Throw it out
Single use gloves are not required when - Answer- Washing product
What should a food handler do to make gloves easier to put on? - Answer- Select the right size gloves
What should food handlers do after leaving and returning to the prep area? - Answer- Wash hands
What rule for serving bread should food handlers practice? - Answer- Do not re-serve uneaten bread
What does the L stand for in the FDA'S ALERT tool? - Answer- Look
What is the minimum internal cooking temp for chicken breasts? - Answer- 165°F (74 °C) for 15 seconds
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 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 should be done with food that has been handled by a food handler who has been restricted or excluded from the operation due to illness? - Answer- Throw it out
Single use gloves are not required when - Answer- Washing product
What should a food handler do to make gloves easier to put on? - Answer- Select the right size gloves
What should food handlers do after leaving and returning to the prep area? - Answer- Wash hands
What rule for serving bread should food handlers practice? - Answer- Do not re-serve uneaten bread
What does the L stand for in the FDA'S ALERT tool? - Answer- Look
What is the minimum internal cooking temp for chicken breasts? - Answer- 165°F (74 °C) for 15 seconds
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
