ServSafe Manager Exam 2024
what should you do when taking a food order from customers who have concerns about food
allergies - ANS Describe each menu item to the customer who ask, including any "secret"
ingredients
What temperature should the water be for manual dishwashing? - ANS Must be at least 110 F
A food handler just finished storing a dry food delivery, which step was done correctly? - ANS
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? - ANS Throw it out
Single use gloves are not required when - ANS Washing product
What should a food handler do to make gloves easier to put on? - ANS Select the right size
gloves
What should food handlers do after leaving and returning to the prep area? - ANS Wash hands
What rule for serving bread should food handlers practice? - ANS Do not re-serve uneaten
bread
What does the L stand for in the FDA'S ALERT tool? - ANS Look
What is the minimum internal cooking temp for chicken breasts? - ANS 165°F (74 °C) for 15
seconds
What factors influence the effectiveness of a chemical sanitizer? - ANS
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? - ANS 24 Hours
What is the minimum internal cooking temperature for a veal chop? - ANS 135°F(57 °C)
Why should food temperature be taken in 2 different locations? - ANS Temperature may vary in
the food
What causes Preschool age children to be at risk for foodborne illness? - ANS 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? - ANS Use a test kit to check the sanitizers concentration when mixing it
When can a glass thermometers be used? - ANS 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? - ANS 3 p,
What practice should be used to prevent seafood toxins from causing foodborne illness? - ANS
Purchasing food from approved , reputable suppliers
What should a server do after clearing a table? - ANS Wash hands
What must food handlers do when handling ready to eat food? - ANS Wear single use gloves
What is the first step in developing a HACCP plan? - ANS Conduct a hazard analysis
A Food handler has cooled a container of chili to 70 degree F in 1 hour. How much time is left to
cool the chili to 41? - ANS 5 Hours
Nursing home staff are creating a new menu for a breakfast item for residents and their family
members. What item is not safe to serve? - ANS Soft boiled eggs
What practice is useful for preventing Norovirus from causing foodborne illness? - ANS Correct
handwashing
What condition promotes the growth of bacteria? - ANS FoOd helb between 70 degrees F and
125 degrees F
What is the purpose of hand antiseptic? - ANS Lower the number of pathogens on the skin
A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has
a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by
date for the seafood dish? - ANS
When can a food handler diagnosed with jaundice return to work? - ANS When approved by the
regulatory authority
Parasites are commonly associated with what food? - ANS Wild game
When should a food handler with a sore throat and fever be excluded from the operation? - ANS
When the customers served are primarily a high-risk population
what should you do when taking a food order from customers who have concerns about food
allergies - ANS Describe each menu item to the customer who ask, including any "secret"
ingredients
What temperature should the water be for manual dishwashing? - ANS Must be at least 110 F
A food handler just finished storing a dry food delivery, which step was done correctly? - ANS
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? - ANS Throw it out
Single use gloves are not required when - ANS Washing product
What should a food handler do to make gloves easier to put on? - ANS Select the right size
gloves
What should food handlers do after leaving and returning to the prep area? - ANS Wash hands
What rule for serving bread should food handlers practice? - ANS Do not re-serve uneaten
bread
What does the L stand for in the FDA'S ALERT tool? - ANS Look
What is the minimum internal cooking temp for chicken breasts? - ANS 165°F (74 °C) for 15
seconds
What factors influence the effectiveness of a chemical sanitizer? - ANS
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? - ANS 24 Hours
What is the minimum internal cooking temperature for a veal chop? - ANS 135°F(57 °C)
Why should food temperature be taken in 2 different locations? - ANS Temperature may vary in
the food
What causes Preschool age children to be at risk for foodborne illness? - ANS 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? - ANS Use a test kit to check the sanitizers concentration when mixing it
When can a glass thermometers be used? - ANS 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? - ANS 3 p,
What practice should be used to prevent seafood toxins from causing foodborne illness? - ANS
Purchasing food from approved , reputable suppliers
What should a server do after clearing a table? - ANS Wash hands
What must food handlers do when handling ready to eat food? - ANS Wear single use gloves
What is the first step in developing a HACCP plan? - ANS Conduct a hazard analysis
A Food handler has cooled a container of chili to 70 degree F in 1 hour. How much time is left to
cool the chili to 41? - ANS 5 Hours
Nursing home staff are creating a new menu for a breakfast item for residents and their family
members. What item is not safe to serve? - ANS Soft boiled eggs
What practice is useful for preventing Norovirus from causing foodborne illness? - ANS Correct
handwashing
What condition promotes the growth of bacteria? - ANS FoOd helb between 70 degrees F and
125 degrees F
What is the purpose of hand antiseptic? - ANS Lower the number of pathogens on the skin
A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has
a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by
date for the seafood dish? - ANS
When can a food handler diagnosed with jaundice return to work? - ANS When approved by the
regulatory authority
Parasites are commonly associated with what food? - ANS Wild game
When should a food handler with a sore throat and fever be excluded from the operation? - ANS
When the customers served are primarily a high-risk population
