ServSafe Manager Exam(80 Questions) And Answers With Complete Solution.

ServSafe Manager Exam(80 Questions)

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.

Ready to eat TCS foods prepped in house must be date marked if it is held for more than

how many hours? - 24 Hours

What is the minimum internal cooking temperature for a veal chop? - 135°F(57 °C)

Why should food temperature be taken in 2 different locations? - Temperature may vary in

the food

What causes Preschool age children to be at risk for foodborne illness? - 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? - Use a test kit to check the sanitizers concentration when mixing it