STUDY GUIDE 1 SERVSAFE MANAGER EXAM
(80 Questions & Answers)
1. Which item should be rejected?
ANS Bags of organic cookies in torn packaging
2. What temperature should the water be for manual dishwashing?
ANS Must be at least 110 F (43 C)
3. What temperatures do infrared thermometers measure?
ANS Surface
4. Nursing home cafeteria staff are creating new menu items for a
breakfast for residents and their family members. What item is not safe to
serve?
ANS Soft boiled eggs
5.A food handler has cooled a container of chili to 70°F (21 °C) in 1 hour.
How much time is left to cool the chili to 41°F (5 °C)?
ANS 5 Hours
6.How should an item that has been recalled by its manufacturer be stored
in an operation?
ANS Separately from food that will be served
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, 7.What symptom can indicate a customer is having an allergic reaction?
ANS -
Wheezing or shortness of breath
8.When must a food handler change gloves?
ANS As soon as they become dirty or torn
9.Where should a food handler wash his or her hands after prepping food?
ANS -
Designated sink for handwashing
10. A food handler has just finished storing a dry food order? Which
step was done correctly?
ANS Stored food away from the wall
11. Which is an example of physical contamination?
ANS Bones in Fish
12. What temperature must stuffed lobster be cooked to?
ANS 165 °F (74 °C) for 15 seconds
13. What should a server do after clearing a table?
ANS Wash Hands
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(80 Questions & Answers)
1. Which item should be rejected?
ANS Bags of organic cookies in torn packaging
2. What temperature should the water be for manual dishwashing?
ANS Must be at least 110 F (43 C)
3. What temperatures do infrared thermometers measure?
ANS Surface
4. Nursing home cafeteria staff are creating new menu items for a
breakfast for residents and their family members. What item is not safe to
serve?
ANS Soft boiled eggs
5.A food handler has cooled a container of chili to 70°F (21 °C) in 1 hour.
How much time is left to cool the chili to 41°F (5 °C)?
ANS 5 Hours
6.How should an item that has been recalled by its manufacturer be stored
in an operation?
ANS Separately from food that will be served
1/
13
, 7.What symptom can indicate a customer is having an allergic reaction?
ANS -
Wheezing or shortness of breath
8.When must a food handler change gloves?
ANS As soon as they become dirty or torn
9.Where should a food handler wash his or her hands after prepping food?
ANS -
Designated sink for handwashing
10. A food handler has just finished storing a dry food order? Which
step was done correctly?
ANS Stored food away from the wall
11. Which is an example of physical contamination?
ANS Bones in Fish
12. What temperature must stuffed lobster be cooked to?
ANS 165 °F (74 °C) for 15 seconds
13. What should a server do after clearing a table?
ANS Wash Hands
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13
