ServSafe Manager Exam(80 Questions) with Correct Answers

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 - Answer️️ -Describe each menu item to the customer who ask, including any "secret" ingredients What temperature should the water be for manual dishwashing? - Answer️️ -Must be at least 110 F A food handler just finished storing a dry food delivery, which step was done correctly? - Answer️️ -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? - Answer️️ -Throw it out Single use gloves are not required when - Answer️️ -Washing product What should a food handler do to make gloves easier to put on? - Answer️️ -Select the right size gloves What should food handlers do after leaving and returning to the prep area? - Answer️️ -Wash hands What rule for serving bread should food handlers practice? - Answer️️ -Do not re- serve uneaten bread What does the L stand for in the FDA'S ALERT tool? - Answer️️ -Look TITLE: EMILLYCHARLOTTE 2024/2025 ACADEMIC PERIOD OWNER: EMILLYCHARLOTTE COPYRIGHT STATEMENT: ©2024 EMILLYCHARLOTTE. ALL RIGHTS RESERVED FIRST PUBLISHED: SEPTEMBER 2024 2/4 What is the minimum internal cooking temp for chicken breasts? - Answer️️ -165°F (74 °C) for 15 seconds What factors influence the effectiveness of a chemical sanitizer? - Answer️️ - 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? - Answer️️ -24 Hours What is the minimum internal cooking temperature for a veal chop? - Answer️️ - 135°F(57 °C) Why should food temperature be taken in 2 different locations? - Answer️️ - Temperature may vary in the food What causes Preschool age children to be a