SERVSAFE MANAGER EXAM(80
QUESTIONS) AND CORRECT
ANSWERS
what should you do when taking a food order from customers who have concerns about food all
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ergies - ans- rr rr
Describe each menu item to the customer who ask, including any "secret" ingredients
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What temperature should the water be for manual dishwashing? - ans-Must be at least 110 F
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A food handler just finished storing a dry food delivery, which step was done correctly? - ans-
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Stored food away from the wall rr rr rr rr rr
What should be done with food that has been handled by a food handler who has been restricte
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d or excluded from the operation due to illness? - ans-Throw it out
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Single use gloves are not required when - ans-Washing product
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What should a food handler do to make gloves easier to put on? - ans-
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Select the right size gloves rr rr rr rr
What should food handlers do after leaving and returning to the prep area? - ans-Wash hands
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What rule for serving bread should food handlers practice? - ans-Do not re-
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serve uneaten bread rr rr
What does the L stand for in the FDA'S ALERT tool? - ans-Look
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What is the minimum internal cooking temp for chicken breasts? - ans-
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165°F (74 °C) for 15 seconds rr rr rr rr rr
What factors influence the effectiveness of a chemical sanitizer? - ans-
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Concentration,temperature,contact time, pH and water hardness. rr rr rr rr rr
Ready to eat TCS foods prepped in house must be date marked if it is held for more than how ma
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ny hours? - ans-24 Hours
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What is the minimum internal cooking temperature for a veal chop? - ans-135°F(57 °C)
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QUESTIONS) AND CORRECT
ANSWERS
what should you do when taking a food order from customers who have concerns about food all
rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr
ergies - ans- rr rr
Describe each menu item to the customer who ask, including any "secret" ingredients
rr rr rr rr rr rr rr rr rr rr rr rr
What temperature should the water be for manual dishwashing? - ans-Must be at least 110 F
rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr
A food handler just finished storing a dry food delivery, which step was done correctly? - ans-
rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr
Stored food away from the wall rr rr rr rr rr
What should be done with food that has been handled by a food handler who has been restricte
rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr
d or excluded from the operation due to illness? - ans-Throw it out
rr rr rr rr rr rr rr rr rr rr rr rr
Single use gloves are not required when - ans-Washing product
rr rr rr rr rr rr rr rr rr
What should a food handler do to make gloves easier to put on? - ans-
rr rr rr rr rr rr rr rr rr rr rr rr rr rr
Select the right size gloves rr rr rr rr
What should food handlers do after leaving and returning to the prep area? - ans-Wash hands
rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr
What rule for serving bread should food handlers practice? - ans-Do not re-
rr rr rr rr rr rr rr rr rr rr rr rr
serve uneaten bread rr rr
What does the L stand for in the FDA'S ALERT tool? - ans-Look
rr rr rr rr rr rr rr rr rr rr rr rr
What is the minimum internal cooking temp for chicken breasts? - ans-
rr rr rr rr rr rr rr rr rr rr rr
165°F (74 °C) for 15 seconds rr rr rr rr rr
What factors influence the effectiveness of a chemical sanitizer? - ans-
rr rr rr rr rr rr rr rr rr rr
Concentration,temperature,contact time, pH and water hardness. rr rr rr rr rr
Ready to eat TCS foods prepped in house must be date marked if it is held for more than how ma
rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr
ny hours? - ans-24 Hours
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What is the minimum internal cooking temperature for a veal chop? - ans-135°F(57 °C)
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