ServSafe Manager Exam 2024 Questions
& Answers Latest Update
what should you do when taking a food order from customers who have concerns about
food allergies - ANSWER-Describe each menu item to the customer who ask, including
any "secret" ingredients
What temperature should the water be for manual dishwashing? - ANSWER-Must be at
least 110 F
A food handler just finished storing a dry food delivery, which step was done correctly? -
ANSWER-Stored 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? - ANSWER-Throw it out
Single use gloves are not required when - ANSWER-Washing product
What should a food handler do to make gloves easier to put on? - ANSWER-Select the
right size gloves
What should food handlers do after leaving and returning to the prep area? - ANSWER-
Wash hands
What rule for serving bread should food handlers practice? - ANSWER-Do not re-serve
uneaten bread
What does the L stand for in the FDA'S ALERT tool? - ANSWER-Look
What is the minimum internal cooking temp for chicken breasts? - ANSWER-165°F (74
°C) for 15 seconds
, What factors influence the effectiveness of a chemical sanitizer? - ANSWER-
Concentration,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? - ANSWER-24 Hours
What is the minimum internal cooking temperature for a veal chop? - ANSWER-
135°F(57 °C)
Why should food temperature be taken in 2 different locations? - ANSWER-
Temperature may vary in the food
What causes Preschool age children to be at risk for foodborne illness? - ANSWER-
Their immune systems are not strong
How should staff make sure the chemical sanitizer being used on a food prep surface is
at the correct strength? - ANSWER-Use a test kit to check the sanitizers concentration
when mixing it
When can a glass thermometers be used? - ANSWER-When enclosed in a shatter
proof casing
A tuna salad removed from the cooler at 9 am and put out for a buffet at 11 am. By what
time must the tuna salad be served or thrown out? - ANSWER-3 p,
What practice should be used to prevent seafood toxins from causing foodborne
illness? - ANSWER-Purchasing food from approved , reputable suppliers
What should a server do after clearing a table? - ANSWER-Wash hands
What must food handlers do when handling ready to eat food? - ANSWER-Wear single
use gloves
& Answers Latest Update
what should you do when taking a food order from customers who have concerns about
food allergies - ANSWER-Describe each menu item to the customer who ask, including
any "secret" ingredients
What temperature should the water be for manual dishwashing? - ANSWER-Must be at
least 110 F
A food handler just finished storing a dry food delivery, which step was done correctly? -
ANSWER-Stored 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? - ANSWER-Throw it out
Single use gloves are not required when - ANSWER-Washing product
What should a food handler do to make gloves easier to put on? - ANSWER-Select the
right size gloves
What should food handlers do after leaving and returning to the prep area? - ANSWER-
Wash hands
What rule for serving bread should food handlers practice? - ANSWER-Do not re-serve
uneaten bread
What does the L stand for in the FDA'S ALERT tool? - ANSWER-Look
What is the minimum internal cooking temp for chicken breasts? - ANSWER-165°F (74
°C) for 15 seconds
, What factors influence the effectiveness of a chemical sanitizer? - ANSWER-
Concentration,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? - ANSWER-24 Hours
What is the minimum internal cooking temperature for a veal chop? - ANSWER-
135°F(57 °C)
Why should food temperature be taken in 2 different locations? - ANSWER-
Temperature may vary in the food
What causes Preschool age children to be at risk for foodborne illness? - ANSWER-
Their immune systems are not strong
How should staff make sure the chemical sanitizer being used on a food prep surface is
at the correct strength? - ANSWER-Use a test kit to check the sanitizers concentration
when mixing it
When can a glass thermometers be used? - ANSWER-When enclosed in a shatter
proof casing
A tuna salad removed from the cooler at 9 am and put out for a buffet at 11 am. By what
time must the tuna salad be served or thrown out? - ANSWER-3 p,
What practice should be used to prevent seafood toxins from causing foodborne
illness? - ANSWER-Purchasing food from approved , reputable suppliers
What should a server do after clearing a table? - ANSWER-Wash hands
What must food handlers do when handling ready to eat food? - ANSWER-Wear single
use gloves
