SERVSAFE MANAGER Exam | Questions & 100% Correct Answers (Verified) | Latest Update | Grade A+

what should you do when taking a food order from customers who have concerns about food allergies Correct Answer: Describe each menu item to the customer who ask, including any "secret" ingredients What temperature should the water be for manual dishwashing? Correct Answer: Must be at least 110 F A food handler just finished storing a dry food delivery, which step was done correctly? Correct 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? Correct Answer: Throw it out Single use gloves are not required when Correct Answer: Washing product 2 What should a food handler do to make gloves easier to put on? Correct Answer: Select the right size gloves What should food handlers do after leaving and returning to the prep area? Correct Answer: Wash hands What rule for serving bread should food handlers practice? Correct Answer: Do not re-serve uneaten bread What does the L stand for in the FDA'S ALERT tool? Correct Answer: Look What is the minimum internal cooking temp for chicken breasts? Correct Answer: 165°F (74 °C) for 15 seconds What factors influence the effectiveness of a chemical sanitizer? Correct 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? Correct Answer: 24 Hour