ServSafe Manager Exam (80 Questions with Answers) 100% Accurate.

what should you do when taking a food order from customers who have concerns about food allergies correct answers Describe each menu item to the customer who ask, including any "secret" ingredients What temperature should the water be for manual dishwashing? correct answers Must be at least 110 F A food handler just finished storing a dry food delivery, which step was done correctly? correct answers 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 answers Throw it out Single use gloves are not required when correct answers Washing product What should a food handler do to make gloves easier to put on? correct answers Select the right size gloves What should food handlers do after leaving and returning to the prep area? correct answers Wash hands What rule for serving bread should food handlers practice? correct answers Do not re-serve uneaten bread What does the L stand for in the FDA'S ALERT tool? correct answers Look What is the minimum internal cooking temp for chicken breasts? correct answers 165°F (74 °C) for 15 seconds What factors influence the effectiveness of a chemical sanitizer? correct answers 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 answers 24 Hours What is the minimum internal cooking temperature for a veal chop? correct answers 135°F(57 °C) Why should food temperature be taken in 2 different locations? correct answers Temperature may vary in the food