Servsafe Manager EXAM questions and 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
A food handler is prepping a seafood dish on April 4, using shrimp and scallops.
The shrimp has a use-by date of April 8, and the scallops have a use-by date of
April 10. What is the use-by date for the seafood dish? - Answer-
When can a food handler diagnosed with jaundice return to work? - Answer-When
approved by the regulatory authority
Parasites are commonly associated with what food? - Answer-Wild game
When should a food handler with a sore throat and fever be excluded from the
operation? - Answer-When the customers served are primarily a high-risk population
Which organization includes inspecting food as one of its primary responsibilities?
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
A food handler is prepping a seafood dish on April 4, using shrimp and scallops.
The shrimp has a use-by date of April 8, and the scallops have a use-by date of
April 10. What is the use-by date for the seafood dish? - Answer-
When can a food handler diagnosed with jaundice return to work? - Answer-When
approved by the regulatory authority
Parasites are commonly associated with what food? - Answer-Wild game
When should a food handler with a sore throat and fever be excluded from the
operation? - Answer-When the customers served are primarily a high-risk population
Which organization includes inspecting food as one of its primary responsibilities?
