STUDY GUIDE 1: ServSafe Manager Exam (80 Questions) with complete solutions

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)? Correct Answer: 5 Hours How should an item that has been recalled by its manufacturer be stored in an operation? Correct Answer: Separately from food that will be served What symptom can indicate a customer is having an allergic reaction? Correct Answer: Wheezing or shortness of breath When must a food handler change gloves? Correct Answer: As soon as they become dirty or torn Where should a food handler wash his or her hands after prepping food? Correct Answer: Designated sink for handwashing A food handler has just finished storing a dry food order? Which step was done correctly? Correct Answer: Stored food away from the wall Which is an example of physical contamination? Correct Answer: Bones in Fish What temperature must stuffed lobster be cooked to? Correct Answer: 165 °F (74 °C) for 15 seconds What should a server do after clearing a table? Correct Answer: Wash Hands What does the L stand for in the FDA's A.L.E.R.T. tool? Correct Answer: Look A local nursing home has a yearly barbecue for its residents. Which food item should not be served? Correct Answer: 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? Correct Answer: Corrective Action When should a food handler with a sore throat and fever be excluded from the operation? Correct Answer: When the customers served are primarily a high-risk population What rule for serving condiments should be practiced? Correct Answer: Serve condiments in original containers