STUDY GUIDE 1: ServSafe Manager Exam (80 Questions)Answered Already Graded A

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)? - 5 Hours How should an item that has been recalled by its manufacturer be stored in an operation? - Separately from food that will be served What symptom can indicate a customer is having an allergic reaction? - Wheezing or shortness of breath When must a food handler change gloves? - As soon as they become dirty or torn Where should a food handler wash his or her hands after prepping food? - Designated sink for handwashing A food handler has just finished storing a dry food order? Which step was done correctly? - Stored food away from the wall Which is an example of physical contamination? - Bones in Fish What temperature must stuffed lobster be cooked to? - 165 °F (74 °C) for 15 seconds What should a server do after clearing a table? - Wash Hands What does the L stand for in the FDA's A.L.E.R.T. tool? - Look A local nursing home has a yearly barbecue for its residents. Which food item should not be served? - Rare Hamburgers The temperature of clam chowder is checked during holding. According to the operation's policy, the chowder must be thrown out. What HACCP principle is being practiced by throwing out the soup? - Corrective Action When should a food handler with a sore throat and fever be excluded from the operation? - When the customers served are primarily a high-risk population What rule for serving condiments should be practiced? - Serve condiments in original containers What must an operation do before packaging fresh juice on-site for later sale? - Obtain a variance Which organization includes inspecting food as one of its primary responsibilities? - U.S. Department of Agriculture Why are people who take certain medications at risk for foodborne illness? - Their immune systems are compromised