STUDYSAGE
ServSafe Manager Exam
QUESTIONS WITH 100%
CORRECT ANSWERS.
what should you do when taking a food order from customers who have concerns
about food allergies - correct answer✔️✔️Describe each menu item to the
customer who ask, including any "secret" ingredients
What temperature should the water be for manual dishwashing? - correct
answer✔️✔️Must be at least 110 F
A food handler just finished storing a dry food delivery, which step was done
correctly? - correct answer✔️✔️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? - correct
answer✔️✔️Throw it out
Single use gloves are not required when - correct answer✔️✔W
️ ashing product
What should a food handler do to make gloves easier to put on? - correct
answer✔️✔️Select the right size gloves
What should food handlers do after leaving and returning to the prep area? -
correct answer✔️✔️Wash hands
1|Page
,STUDYSAGE
What rule for serving bread should food handlers practice? - correct
answer✔️✔️Do not re-serve uneaten bread
What does the L stand for in the FDA'S ALERT tool? - correct answer✔️✔️Look
What is the minimum internal cooking temp for chicken breasts? - correct
answer✔️✔️165°F (74 °C) for 15 seconds
What factors influence the effectiveness of a chemical sanitizer? - correct
answer✔️✔️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? - correct answer✔️✔️24 Hours
What is the minimum internal cooking temperature for a veal chop? - correct
answer✔️✔️135°F(57 °C)
Why should food temperature be taken in 2 different locations? - correct
answer✔️✔️Temperature may vary in the food
What causes Preschool age children to be at risk for foodborne illness? - correct
answer✔️✔️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? - correct answer✔️✔️Use a test kit to check
the sanitizers concentration when mixing it
2|Page
, STUDYSAGE
When can a glass thermometers be used? - correct answer✔️✔W
️ hen 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? - correct
answer✔️✔️3 p,
What practice should be used to prevent seafood toxins from causing foodborne
illness? - correct answer✔️✔️Purchasing food from approved , reputable
suppliers
What should a server do after clearing a table? - correct answer✔️✔W
️ ash hands
What must food handlers do when handling ready to eat food? - correct
answer✔️✔️Wear single use gloves
What is the first step in developing a HACCP plan? - correct answer✔️✔C
️ onduct
a hazard analysis
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? - correct answer✔️✔️5 Hours
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? - correct answer✔️✔️Soft
boiled eggs
What practice is useful for preventing Norovirus from causing foodborne illness? -
correct answer✔️✔️Correct handwashing
3|Page
ServSafe Manager Exam
QUESTIONS WITH 100%
CORRECT ANSWERS.
what should you do when taking a food order from customers who have concerns
about food allergies - correct answer✔️✔️Describe each menu item to the
customer who ask, including any "secret" ingredients
What temperature should the water be for manual dishwashing? - correct
answer✔️✔️Must be at least 110 F
A food handler just finished storing a dry food delivery, which step was done
correctly? - correct answer✔️✔️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? - correct
answer✔️✔️Throw it out
Single use gloves are not required when - correct answer✔️✔W
️ ashing product
What should a food handler do to make gloves easier to put on? - correct
answer✔️✔️Select the right size gloves
What should food handlers do after leaving and returning to the prep area? -
correct answer✔️✔️Wash hands
1|Page
,STUDYSAGE
What rule for serving bread should food handlers practice? - correct
answer✔️✔️Do not re-serve uneaten bread
What does the L stand for in the FDA'S ALERT tool? - correct answer✔️✔️Look
What is the minimum internal cooking temp for chicken breasts? - correct
answer✔️✔️165°F (74 °C) for 15 seconds
What factors influence the effectiveness of a chemical sanitizer? - correct
answer✔️✔️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? - correct answer✔️✔️24 Hours
What is the minimum internal cooking temperature for a veal chop? - correct
answer✔️✔️135°F(57 °C)
Why should food temperature be taken in 2 different locations? - correct
answer✔️✔️Temperature may vary in the food
What causes Preschool age children to be at risk for foodborne illness? - correct
answer✔️✔️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? - correct answer✔️✔️Use a test kit to check
the sanitizers concentration when mixing it
2|Page
, STUDYSAGE
When can a glass thermometers be used? - correct answer✔️✔W
️ hen 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? - correct
answer✔️✔️3 p,
What practice should be used to prevent seafood toxins from causing foodborne
illness? - correct answer✔️✔️Purchasing food from approved , reputable
suppliers
What should a server do after clearing a table? - correct answer✔️✔W
️ ash hands
What must food handlers do when handling ready to eat food? - correct
answer✔️✔️Wear single use gloves
What is the first step in developing a HACCP plan? - correct answer✔️✔C
️ onduct
a hazard analysis
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? - correct answer✔️✔️5 Hours
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? - correct answer✔️✔️Soft
boiled eggs
What practice is useful for preventing Norovirus from causing foodborne illness? -
correct answer✔️✔️Correct handwashing
3|Page
