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
When can a glass thermometers be used?
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?
3 p,
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
When can a glass thermometers be used?
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?
3 p,
