ServSafe Manager Exam(80 Questions)
what should you do when taking a food order from customers who have concerns about food
allergies - ANSDescribe each menu item to the customer who ask, including any "secret"
ingredients
What temperature should the water be for manual dishwashing? - ANSMust be at least 110 F
A food handler just finished storing a dry food delivery, which step was done correctly? -
ANSStored food away from the wall
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? - ANSThrow it out
Single use gloves are not required when - ANSWashing product
What should a food handler do to make gloves easier to put on? - ANSSelect the right size
gloves
What should food handlers do after leaving and returning to the prep area? - ANSWash hands
What rule for serving bread should food handlers practice? - ANSDo not re-serve uneaten bread
What does the L stand for in the FDA'S ALERT tool? - ANSLook
What is the minimum internal cooking temp for chicken breasts? - ANS165°F (74 °C) for 15
seconds
What factors influence the effectiveness of a chemical sanitizer? -
ANSConcentration,temperature,contact time, pH and water hardness.
Ready to eat TCS foods prepped in house must be date marked if it is held for more than how
many hours? - ANS24 Hours
What is the minimum internal cooking temperature for a veal chop? - ANS135°F(57 °C)
Why should food temperature be taken in 2 different locations? - ANSTemperature may vary in
the food
What causes Preschool age children to be at risk for foodborne illness? - ANSTheir immune
systems are not strong
what should you do when taking a food order from customers who have concerns about food
allergies - ANSDescribe each menu item to the customer who ask, including any "secret"
ingredients
What temperature should the water be for manual dishwashing? - ANSMust be at least 110 F
A food handler just finished storing a dry food delivery, which step was done correctly? -
ANSStored food away from the wall
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? - ANSThrow it out
Single use gloves are not required when - ANSWashing product
What should a food handler do to make gloves easier to put on? - ANSSelect the right size
gloves
What should food handlers do after leaving and returning to the prep area? - ANSWash hands
What rule for serving bread should food handlers practice? - ANSDo not re-serve uneaten bread
What does the L stand for in the FDA'S ALERT tool? - ANSLook
What is the minimum internal cooking temp for chicken breasts? - ANS165°F (74 °C) for 15
seconds
What factors influence the effectiveness of a chemical sanitizer? -
ANSConcentration,temperature,contact time, pH and water hardness.
Ready to eat TCS foods prepped in house must be date marked if it is held for more than how
many hours? - ANS24 Hours
What is the minimum internal cooking temperature for a veal chop? - ANS135°F(57 °C)
Why should food temperature be taken in 2 different locations? - ANSTemperature may vary in
the food
What causes Preschool age children to be at risk for foodborne illness? - ANSTheir immune
systems are not strong
