ServSafe Manager Exam(80 Questions)| Questions and Answers (A+ Solution guide)

what should you do when taking a food order from customers who have concerns about food allergies - Describe each menu item to the customer who ask, including any "secret" ingredients What temperature should the water be for manual dishwashing? - Must be at least 110 F A food handler just finished storing a dry food delivery, which step was done correctly? - 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? - Throw it out Single use gloves are not required when - Washing product What should a food handler do to make gloves easier to put on? - Select the right size gloves What should food handlers do after leaving and returning to the prep area? - Wash hands What rule for serving bread should food handlers practice? - Do not re-serve uneaten bread What does the L stand for in the FDA'S ALERT tool? - Look What is the minimum internal cooking temp for chicken breasts? - 165°F (74 °C) for 15 seconds What factors influence the effectiveness of a chemical sanitizer? - Concentration,temperature,contact time, pH and water hardness