SERVSAFE Manager Exam 80 Questions
& Verified Answers
1.what should you do when taking a food order from customers who have
concerns about food allergies
ANS Describe each menu item to the customer who ask, including any
"secret" ingredients
2.What temperature should the water be for manual dishwashing?
ANS Must be at least 110 F
3.A food handler just finished storing a dry food delivery, which step was
done correctly?
ANS Stored food away from the wall
4.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?
ANS Throw it out
5.Single use gloves are not required when
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, ANS Washing product
6.What should a food handler do to make gloves easier to put on?
ANS Select the right size gloves
7.What should food handlers do after leaving and returning to the
prep area?
ANS Wash hands
8.What rule for serving bread should food handlers practice?
ANS Do not re-serve uneaten bread
9.What does the L stand for in the FDA'S ALERT tool?
ANS Look
10.What is the minimum internal cooking temp for chicken breasts?
ANS 165°F (74 °C) for 15 seconds
11.What factors influence the effectiveness of a chemical sanitizer?
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& Verified Answers
1.what should you do when taking a food order from customers who have
concerns about food allergies
ANS Describe each menu item to the customer who ask, including any
"secret" ingredients
2.What temperature should the water be for manual dishwashing?
ANS Must be at least 110 F
3.A food handler just finished storing a dry food delivery, which step was
done correctly?
ANS Stored food away from the wall
4.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?
ANS Throw it out
5.Single use gloves are not required when
1/
7
, ANS Washing product
6.What should a food handler do to make gloves easier to put on?
ANS Select the right size gloves
7.What should food handlers do after leaving and returning to the
prep area?
ANS Wash hands
8.What rule for serving bread should food handlers practice?
ANS Do not re-serve uneaten bread
9.What does the L stand for in the FDA'S ALERT tool?
ANS Look
10.What is the minimum internal cooking temp for chicken breasts?
ANS 165°F (74 °C) for 15 seconds
11.What factors influence the effectiveness of a chemical sanitizer?
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7
