ServSafe Manager Exam (80 Questions) With Detailed Answers.
1. what should you do when taking a food order
from customers who have concerns about food Describe each menu
allergies item to the customer
who ask, includ- ing any
2. What temperature should the water be for "secret" ingredients
manual dishwashing?
Must be at least 110 F
3. A food handler just finished storing a dry food deliv- Stored food away from
the
ery, which step was done correctly? wall
4. What should be done with food that has been Throw it out
han- dled by a food handler who has been
restricted or excluded from the operation due
to illness?
5. Single use gloves are not required when Washing product
6. What should a food handler do to make gloves Select the right size gloves
eas- ier to put on?
7. What should food handlers do after leaving and
re- turning to the prep area? Wash hands
8. What rule for serving bread should food
handlers practice?
Do not re-serve uneaten
bread
9. What does the L stand for in the FDA'S ALERT tool? Look
10. What is the minimum internal cooking temp 165°F (74 °C) for 15
for chicken breasts?
seconds
11. What factors influence the effectiveness of a chemi-
Concentration,tempera-
1/
6
, ServSafe Manager Exam (80 Questions) With Detailed Answers.
cal sanitizer? ture,contact time, pH and
water hardness.
2/
6
1. what should you do when taking a food order
from customers who have concerns about food Describe each menu
allergies item to the customer
who ask, includ- ing any
2. What temperature should the water be for "secret" ingredients
manual dishwashing?
Must be at least 110 F
3. A food handler just finished storing a dry food deliv- Stored food away from
the
ery, which step was done correctly? wall
4. What should be done with food that has been Throw it out
han- dled by a food handler who has been
restricted or excluded from the operation due
to illness?
5. Single use gloves are not required when Washing product
6. What should a food handler do to make gloves Select the right size gloves
eas- ier to put on?
7. What should food handlers do after leaving and
re- turning to the prep area? Wash hands
8. What rule for serving bread should food
handlers practice?
Do not re-serve uneaten
bread
9. What does the L stand for in the FDA'S ALERT tool? Look
10. What is the minimum internal cooking temp 165°F (74 °C) for 15
for chicken breasts?
seconds
11. What factors influence the effectiveness of a chemi-
Concentration,tempera-
1/
6
, ServSafe Manager Exam (80 Questions) With Detailed Answers.
cal sanitizer? ture,contact time, pH and
water hardness.
2/
6
