ServSafe tgManager tgExam(80
tgQuestions)
1. whatStudy tgonline tgat tghttps://quizlet.com/_3hupxx
tgshould tgyou tgdo tgwhen tgtaking tga tgfood tgorder tgfrom tgcustomers
tgwho tghave tgconcerns tgabout tgfood tgallergies: tgDescribe tgeach tgmenu tgitem tgto
tgthe tgcustomer tgwho tgask, tgincluding tgany tg"secret" tgingredients
2. What tgtemperature tgshould tgthe tgwater tgbe tgfor tgmanual tgdishwashing?: tgMust
tgbe tgat tgleast tg110 tgF
3. A tgfood tghandler tgjust tgfinished tgstoring tga tgdry tgfood tgdelivery, tgwhich tgstep tgwas
tgdone tgcorrectly?: tgStored tgfood tgaway tgfrom tgthe tgwall
4. What tgshould tgbe tgdone tgwith tgfood tgthat tghas tgbeen tghandled tgby tga tgfood
tghandler tgwho tghas tgbeen tgrestricted tgor tgexcluded tgfrom tgthe tgoperation tgdue tgto
tgillness?: tgThrow tgit tgout
5. Single tguse tggloves tgare tgnot tgrequired tgwhen: tgWashing tgproduct
6. What tgshould tga tgfood tghandler tgdo tgto tgmake tggloves tgeasier tgto tgput tgon?:
tgSelect tgthe tgright tgsize tggloves
7. What tgshould tgfood tghandlers tgdo tgafter tgleaving tgand tgreturning tgto
tgthe tgprep tgarea?: tgWash tghands
8. What tgrule tgfor tgserving tgbread tgshould tgfood tghandlers tgpractice?: tgDo tgnot
tgre-serve tguneaten tgbread
9. What tgdoes tgthe tgL tgstand tgfor tgin tgthe tgFDA'S tgALERT tgtool?: tgLook
10. What tgis tgthe tgminimum tginternal tgcooking tgtemp tgfor tgchicken tgbreasts?:
tg165°F tg(74 tg°C) tgfor tg15 tgseconds
11. What tgfactors tginfluence tgthe tgeffectiveness tgof tga tgchemical tgsanitizer?:
tgConcen- tgtration,temperature,contact tgtime, tgpH tgand tgwater tghardness.
12. Ready tgto tgeattgTCS tgfoods tgprepped tgin tghouse tgmust tgbe tgdate tgmarked tgif tgit
tgis tgheld tgfor tgmore tgthan tghow tgmany tghours?: tg24 tgHours
13. What tgis tgthe tgminimum tginternal tgcooking tgtemperature tgfor tga tgveal tgchop?
tg-
135°F(57 tg°C)
14. Why tgshould tgfood tgtemperature tgbe tgtaken tgin tg2 tgdifferent tglocations?:
tgTempera- tgture tgmay tgvary tgin tgthe tgfood
15. What tgcauses tgPreschool tgage tgchildren tgto tgbe tgat tgrisk tgfor tgfoodborne
tgillness?: tg-
Their tgimmune tgsystems tgare tgnot tgstrong
16. How tgshould tgstaff tgmake tgsure tgthe tgchemical tgsanitizer tgbeing tgused tgon
tga tgfood tgprep tgsurface tgis tgat tgthe tgcorrect tgstrength?: tgUse tga tgtest tgkit tgto
tgcheck tgthe tgsanitizers tgconcentration tgwhen tgmixing tgit
17. When tgcan tga tgglass tgthermometers tgbe tgused?: tgWhen tgenclosed tgin tga tgshatter
tgproof tgcasing
18. A tgtuna tgsalad tgremoved tgfrom tgthe tgcooler tgat tg9 tgam tgand tgput tgout tgfor tga
tgbuffet tgat tg11 tgam. tgBy tgwhat tgtime tgmust tgthe tgtuna tgsalad tgbe tgserved tgor
tgthrown tgout?: tg3 tgp,
1 tg/
tg3
tgQuestions)
1. whatStudy tgonline tgat tghttps://quizlet.com/_3hupxx
tgshould tgyou tgdo tgwhen tgtaking tga tgfood tgorder tgfrom tgcustomers
tgwho tghave tgconcerns tgabout tgfood tgallergies: tgDescribe tgeach tgmenu tgitem tgto
tgthe tgcustomer tgwho tgask, tgincluding tgany tg"secret" tgingredients
2. What tgtemperature tgshould tgthe tgwater tgbe tgfor tgmanual tgdishwashing?: tgMust
tgbe tgat tgleast tg110 tgF
3. A tgfood tghandler tgjust tgfinished tgstoring tga tgdry tgfood tgdelivery, tgwhich tgstep tgwas
tgdone tgcorrectly?: tgStored tgfood tgaway tgfrom tgthe tgwall
4. What tgshould tgbe tgdone tgwith tgfood tgthat tghas tgbeen tghandled tgby tga tgfood
tghandler tgwho tghas tgbeen tgrestricted tgor tgexcluded tgfrom tgthe tgoperation tgdue tgto
tgillness?: tgThrow tgit tgout
5. Single tguse tggloves tgare tgnot tgrequired tgwhen: tgWashing tgproduct
6. What tgshould tga tgfood tghandler tgdo tgto tgmake tggloves tgeasier tgto tgput tgon?:
tgSelect tgthe tgright tgsize tggloves
7. What tgshould tgfood tghandlers tgdo tgafter tgleaving tgand tgreturning tgto
tgthe tgprep tgarea?: tgWash tghands
8. What tgrule tgfor tgserving tgbread tgshould tgfood tghandlers tgpractice?: tgDo tgnot
tgre-serve tguneaten tgbread
9. What tgdoes tgthe tgL tgstand tgfor tgin tgthe tgFDA'S tgALERT tgtool?: tgLook
10. What tgis tgthe tgminimum tginternal tgcooking tgtemp tgfor tgchicken tgbreasts?:
tg165°F tg(74 tg°C) tgfor tg15 tgseconds
11. What tgfactors tginfluence tgthe tgeffectiveness tgof tga tgchemical tgsanitizer?:
tgConcen- tgtration,temperature,contact tgtime, tgpH tgand tgwater tghardness.
12. Ready tgto tgeattgTCS tgfoods tgprepped tgin tghouse tgmust tgbe tgdate tgmarked tgif tgit
tgis tgheld tgfor tgmore tgthan tghow tgmany tghours?: tg24 tgHours
13. What tgis tgthe tgminimum tginternal tgcooking tgtemperature tgfor tga tgveal tgchop?
tg-
135°F(57 tg°C)
14. Why tgshould tgfood tgtemperature tgbe tgtaken tgin tg2 tgdifferent tglocations?:
tgTempera- tgture tgmay tgvary tgin tgthe tgfood
15. What tgcauses tgPreschool tgage tgchildren tgto tgbe tgat tgrisk tgfor tgfoodborne
tgillness?: tg-
Their tgimmune tgsystems tgare tgnot tgstrong
16. How tgshould tgstaff tgmake tgsure tgthe tgchemical tgsanitizer tgbeing tgused tgon
tga tgfood tgprep tgsurface tgis tgat tgthe tgcorrect tgstrength?: tgUse tga tgtest tgkit tgto
tgcheck tgthe tgsanitizers tgconcentration tgwhen tgmixing tgit
17. When tgcan tga tgglass tgthermometers tgbe tgused?: tgWhen tgenclosed tgin tga tgshatter
tgproof tgcasing
18. A tgtuna tgsalad tgremoved tgfrom tgthe tgcooler tgat tg9 tgam tgand tgput tgout tgfor tga
tgbuffet tgat tg11 tgam. tgBy tgwhat tgtime tgmust tgthe tgtuna tgsalad tgbe tgserved tgor
tgthrown tgout?: tg3 tgp,
1 tg/
tg3
