SERVSAFE MANAGER EXAM 2024
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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, Why should food temperature be taken in 2 different locations? - ans-
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Temperature may vary in the food rr rr rr rr rr
What causes Preschool age children to be at risk for foodborne illness? - ans-
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Their immune systems are not strong rr rr rr rr rr
How should staff make sure the chemical sanitizer being used on a food prep surface is at the co
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rrect strength? - ans-Use a test kit to check the sanitizers concentration when mixing it
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When can a glass thermometers be used? - ans-When enclosed in a shatter proof casing
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A tuna salad removed from the cooler at 9 am and put out for a buffet at 11 am. By what time must t
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he tuna salad be served or thrown out? - ans-3 p,
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What practice should be used to prevent seafood toxins from causing foodborne illness? - ans-
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Purchasing food from approved , reputable suppliers rr rr rr rr rr rr
What should a server do after clearing a table? - ans-Wash hands
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What must food handlers do when handling ready to eat food? - ans-Wear single use gloves
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What is the first step in developing a HACCP plan? - ans-Conduct a hazard analysis
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A Food handler has cooled a container of chili to 70 degree F in 1 hour. How much time is left to co
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ol the chili to 41? - ans-5 Hours
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Nursing home staff are creating a new menu for a breakfast item for residents and their family m
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embers. What item is not safe to serve? - ans-Soft boiled eggs rr rr rr rr rr rr rr rr rr rr rr
What practice is useful for preventing Norovirus from causing foodborne illness? - ans-
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Correct handwashing rr
What condition promotes the growth of bacteria? - ans-
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FoOd helb between 70 degrees F and 125 degrees F
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What is the purpose of hand antiseptic? - ans-Lower the number of pathogens on the skin
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A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has
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a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-
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by date for the seafood dish? - ans-
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When can a food handler diagnosed with jaundice return to work? - ans-
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When approved by the regulatory authority rr rr rr rr rr
Parasites are commonly associated with what food? - ans-Wild game rr rr rr rr rr rr rr rr rr
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
rr rr rr rr
What is the minimum internal cooking temperature for a veal chop? - ans-135°F(57 °C)
rr rr rr rr rr rr rr rr rr rr rr rr rr
, Why should food temperature be taken in 2 different locations? - ans-
rr rr rr rr rr rr rr rr rr rr rr
Temperature may vary in the food rr rr rr rr rr
What causes Preschool age children to be at risk for foodborne illness? - ans-
rr rr rr rr rr rr rr rr rr rr rr rr rr
Their immune systems are not strong rr rr rr rr rr
How should staff make sure the chemical sanitizer being used on a food prep surface is at the co
rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr
rrect strength? - ans-Use a test kit to check the sanitizers concentration when mixing it
rr rr rr rr rr rr rr rr rr rr rr rr rr rr
When can a glass thermometers be used? - ans-When enclosed in a shatter proof casing
rr rr rr rr rr rr rr rr rr rr rr rr rr rr
A tuna salad removed from the cooler at 9 am and put out for a buffet at 11 am. By what time must t
rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr
he tuna salad be served or thrown out? - ans-3 p,
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What practice should be used to prevent seafood toxins from causing foodborne illness? - ans-
rr rr rr rr rr rr rr rr rr rr rr rr rr rr
Purchasing food from approved , reputable suppliers rr rr rr rr rr rr
What should a server do after clearing a table? - ans-Wash hands
rr rr rr rr rr rr rr rr rr rr rr
What must food handlers do when handling ready to eat food? - ans-Wear single use gloves
rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr
What is the first step in developing a HACCP plan? - ans-Conduct a hazard analysis
rr rr rr rr rr rr rr rr rr rr rr rr rr rr
A Food handler has cooled a container of chili to 70 degree F in 1 hour. How much time is left to co
rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr
ol the chili to 41? - ans-5 Hours
rr rr rr rr rr rr rr
Nursing home staff are creating a new menu for a breakfast item for residents and their family m
rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr
embers. What item is not safe to serve? - ans-Soft boiled eggs rr rr rr rr rr rr rr rr rr rr rr
What practice is useful for preventing Norovirus from causing foodborne illness? - ans-
rr rr rr rr rr rr rr rr rr rr rr rr
Correct handwashing rr
What condition promotes the growth of bacteria? - ans-
rr rr rr rr rr rr rr rr
FoOd helb between 70 degrees F and 125 degrees F
rr rr rr rr rr rr rr rr rr
What is the purpose of hand antiseptic? - ans-Lower the number of pathogens on the skin
rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr
A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has
rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr
a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-
rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr
by date for the seafood dish? - ans-
rr rr rr rr rr rr rr
When can a food handler diagnosed with jaundice return to work? - ans-
rr rr rr rr rr rr rr rr rr rr rr rr
When approved by the regulatory authority rr rr rr rr rr
Parasites are commonly associated with what food? - ans-Wild game rr rr rr rr rr rr rr rr rr
