ServSafe Manager Exam(80 Questions)

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,