ServSafe Manager Exam 80 Questions With Correct 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 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