ServSafe Manager Exam 80 Questions

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? - 5 Hours 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? - A food handler just finished storing a dry food delivery, which step was done correctly? - Stored food away from the wall 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? - 3 p, 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 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? - Soft boiled eggs Parasites are commonly associated with what food? - Wild game Ready to eat TCS foods prepped in house must be date marked if it is held for more than how many hours? - 24 Hours Single use gloves are not required when - Washing produ