ServSafe Manager Exam Study Guide
A food handler has cooled a container of chili to 70°F (21 °C) in 1 hour. How much time is left to cool the chili to
41°F (5 °C)?
5 Hours
How should an item that has been recalled by its manufacturer be stored in an operation?
Separately from food that will be served
What symptom can indicate a customer is having an allergic reaction?
Wheezing or shortness of breath
When must a food handler change gloves?
As soon as they become dirty or torn
Where should a food handler wash his or her hands after prepping food?
Designated sink for handwashing
, ServSafe Manager Exam Study Guide
A food handler has just finished storing a dry food order? Which step was done correctly?
Stored food away from the wall
Which is an example of physical contamination?
Bones in Fish
What temperature must stuffed lobster be cooked to?
165 °F (74 °C) for 15 seconds
What should a server do after clearing a table?
Wash Hands
What does the L stand for in the FDA's A.L.E.R.T. tool?
Look
, ServSafe Manager Exam Study Guide
A local nursing home has a yearly barbecue for its residents. Which food item should not be served?
Rare Hamburgers
The temperature of clam chowder is checked during holding. According to the operation's policy, the chowder
must be thrown out. What HACCP principle is being practiced by throwing out the soup?
Corrective Action
When should a food handler with a sore throat and fever be excluded from the operation?
When the customers served are primarily a high-risk population
What rule for serving condiments should be practiced?
Serve condiments in original containers
What must an operation do before packaging fresh juice on-site for later sale?
Obtain a variance
A food handler has cooled a container of chili to 70°F (21 °C) in 1 hour. How much time is left to cool the chili to
41°F (5 °C)?
5 Hours
How should an item that has been recalled by its manufacturer be stored in an operation?
Separately from food that will be served
What symptom can indicate a customer is having an allergic reaction?
Wheezing or shortness of breath
When must a food handler change gloves?
As soon as they become dirty or torn
Where should a food handler wash his or her hands after prepping food?
Designated sink for handwashing
, ServSafe Manager Exam Study Guide
A food handler has just finished storing a dry food order? Which step was done correctly?
Stored food away from the wall
Which is an example of physical contamination?
Bones in Fish
What temperature must stuffed lobster be cooked to?
165 °F (74 °C) for 15 seconds
What should a server do after clearing a table?
Wash Hands
What does the L stand for in the FDA's A.L.E.R.T. tool?
Look
, ServSafe Manager Exam Study Guide
A local nursing home has a yearly barbecue for its residents. Which food item should not be served?
Rare Hamburgers
The temperature of clam chowder is checked during holding. According to the operation's policy, the chowder
must be thrown out. What HACCP principle is being practiced by throwing out the soup?
Corrective Action
When should a food handler with a sore throat and fever be excluded from the operation?
When the customers served are primarily a high-risk population
What rule for serving condiments should be practiced?
Serve condiments in original containers
What must an operation do before packaging fresh juice on-site for later sale?
Obtain a variance
