ServSafe Manager Exam/
150 Quizzes & Answers
2024-2025
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
1 | Page
, 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
2 | Page
150 Quizzes & Answers
2024-2025
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
1 | Page
, 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
2 | Page
