ServSafe Manager Exam
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
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
