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

ServSafe Manager Exam(80 Questions)
With 100% Verified 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